Explainer - Why is there Sugar is in chocolate?

Why is there sugar in chocolate?

In chocolate the amount of sugar depends on the type and quality of the chocolate.

In the case of Premium chocolate (variously categorised as craft /bean to bar/ tree to bar/ single origin chocolate), sugar is added to bring out the flavour of the cocoa bean. Adding a little sugar to chocolate is equivalent to adding a little salt to meat and vegetables. It brings out the flavours.

Pure granulated sugar is just a sweet taste. Sugar does not have any odour or flavour. By adding small amounts of sugar, the craft chocolate maker transforms cocoa beans into fine chocolate bars with interesting flavours, textures and tastes. The cocoa drives the flavour.

Try comparing two single origin bars to see this. Compare Charley’s Mount Edna Mission Beach with Charley’s Karkar Island from Papua New Guinea.  One has a stroner cocoa flavour.  Both have the same amount of sugar. Premium chocolate does not need a lot of sugar. A typical premium chocolate bar contains 70 per cent cocoa and 30 per cent sugar.

By contrast, mass produced chocolate bars are all about sugar and added flavourings, fats and preservatives. Sugar is added because it creates a ‘sugar-hit’ and because it is inexpensive, compared to cocoa. Sugar plus additives and flavouring, conceals the flavour and taste of what cocoa there is in a mass-produced bar. They are looking for consistency not individuality of flavour.  A typical mass-produced chocolate bar could be 50 per cent or more sugar and as little as 30 per cent cocoa.

Sugar in foods 

As a starter which has less sugar?

• A typical breakfast cereal or a dark craft chocolate bar?
• A low fat yogurt or a dark craft chocolate bar?

Many people will be aware that breakfast cereals contain sugar. Some a lot. And that many breakfast cereals give a delightful sugar hit.  Here is some data that shows a comparison of well known breakfast cereals with Charley’s chocolate.

So, it’s chocolate for breakfast?

An alternate to sugary breakfast cereals may be yoghurt. Yoghurt is not necessarily sugar free but some are better than others.

Once again, on a portion size basis chocolate compares favourably.  So, it’s chocolate for that quick snack?

Other common delights

These comparisons can be taken further; to include Coca Cola and wine. When the portion size is considered a craft chocolate bar (70% cocoa) compares well.

A 330ml can of Coca Cola has just over eight teaspoons of sugar in (35g of sugar). A bottle of red wine (750CL) has around six teaspoons. A craft chocolate bar (80g bar of 70%) contains about six teaspoons of sugar. Most people drink the full can of coke in one sitting. Most people share the bottle of red wine. And most craft chocolate consumers share and savour the bar of chocolate over a few evenings.

BUT not all chocolate is created equal. If you examine the ingredients of a mass-produced milk (or dark) chocolate bar and you’ll notice it will have a far higher sugar content (60% in some cases).

So choose wisely and savour with friends or over a number of sittings with that chocolate bar!!

Note: Data for this blog came from Woolworth's website which provides nutritional information for most of its products.

Conversion rate for sugar to spoons is four grams per teaspoon.