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There are three basic ingredients in chocolate (the type you eat, not the type used for cooking): cocoa, sugar, and milk fat. The cocoa comes in two forms: cocoa solids and cocoa butter.

The texture of chocolate is more the result of treatment during production. The important aspect is called conching. Conching is a slow agitation to help distribute the cocoa butter evenly throughout the product.

Chocolate that has not been sufficiently conched becomes gritty.

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10y ago
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11y ago

The most commen additives are emulsifiers and anti blooming agents

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Q: What are the minor ingredients for texture in chocolate?
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