It's all basically made the same way: Cacao pods are fermented and then roasted and ground into a fine paste that can be separated into two components - cacao solids (commonly called cocoa powder) and cocoa butter. Each chocolatier uses different proportions but generally blends sugar, cocoa solids and cocoa butter plus the optional ingredients - emulsifiers, flavors (typically vanilla) and milk solids (to make milk chocolate) - and molds that into a bar.

It may be cocoa powder that gives chocolate its taste, but it is the cocoa butter that gives it that inimitable texture. It is one of the rare, naturally occurring vegetable fats that is solid at room temperature and melts as it hits body temperature. That is to say, it melts in your mouth. Cocoa butter also protects the antioxidant properties of the cocoa solids and gives well-made chocolate its excellent shelf life.

I'd say we've already demonstrated our preference for true chocolate. That's why real chocolate outsells fake chocolate. Nine of the 10 bestselling U.S. chocolate candies are made with the real stuff. M&Ms, Hershey Bars, Reese's Peanut Butter Cups - all real chocolate. Butterfinger is the outlier.