A chocolate judge reveals what the cocoa percentage really means

How to choose chocolate (not based on percentage)

A certified chocolate taster and international awards judge explains how to read a chocolate wrapper like a pro. Learn why cocoa percentage is about sweetness, not quality; why cocoa butter matters and substitute fats don't; and how to spot a truly traceable bar from a vague 'Belgian chocolate' claim. Includes a practical guide to ingredients, emulsifiers, flavouring, and the signals that separate craft chocolate from industrial confectionery.