I've noticed 3 ingredients in all dark chocolates:
- cocoa mass
- cocoa butter
- cocoa powder.
This made me wonder if someone could have different ratios of these ingredients (like more cocoa powder than cocoa mass) and still have "dark" chocolate with X% of cocoa while being inferior to some other chocolate.
Another thing I've noticed is that many chocolates have approximately the same mass and amount of cocoa while having very different amounts of sugar (from 15g to 45g), if they have approximate amount of cocoa and mass, how did they stuff additional sugar in it?