Dark chocolate tastes less sweet primarily because it contains a higher percentage of cocoa solids and a correspondingly lower percentage of sugar and milk solids compared to milk chocolate or white chocolate.
Here's a breakdown of the reasons:
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Higher Cocoa Content: Dark chocolate, by definition, has a greater proportion of cocoa beans, which contribute to its characteristic bitter taste. The higher the percentage (e.g., 70%, 85%, 99%), the more intense the cocoa flavor and the less room there is for sugar.
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Reduced Sugar: To accommodate the higher cocoa content, manufacturers reduce the amount of sugar added to dark chocolate. This directly contributes to the perceived lack of sweetness.
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Lower Milk Solids: Unlike milk chocolate, dark chocolate typically contains significantly fewer milk solids or none at all. Milk solids add sweetness and creaminess, so their absence further accentuates the bitterness of the cocoa.
In essence, the balance of ingredients in dark chocolate shifts the focus away from sweetness and towards the inherent bitterness and complex flavors of the cocoa bean. The higher the cocoa percentage, the more pronounced this effect becomes. Therefore, a 90% dark chocolate bar will taste considerably less sweet than a 50% dark chocolate bar.
