Difference Between Expensive and Cheap Chocolates

Do you also wonder why certain chocolate costs cheaper than the other? Is it always directly relative to the quality? If you have similar questions, read on to find the answers here!

Chocolate is one of the leading confectionery items in the world. People of all generations share a fondness for chocolate. Every celebration is incomplete without chocolates. 

In such a situation, it is important to know why is there a wide disparity in the prices of different chocolates.

How Chocolate Is Made?

The Cacao Seeds are fermented, dried, then cleaned, and roasted. The shell is then removed and made into Cacao nibs, which are liquefied then molded, and may be processed into Cacao solids and Cocoa Butter. 


Then the various kinds of chocolates are made from varying quantities of solids and butter. The purest form of chocolate that we know as dark chocolate does not contain any added sugars.

Dark chocolate has a higher Cacao content. Cacao is expensive which is why dark chocolates are costlier.

Generally, it is common for people to associate a direct relationship between the cost of a product with its quality. If a product is cheaper, it is assumed to be of lower quality than the one that is expensive.

However, it is not always this way. There are a number of factors that contribute to the pricing of a commodity. In the case of chocolates, rarely does the cost reflect the quality.

Factors Which Affect The Price of Chocolates

There are a wide variety of factors that play a crucial role while setting the cost of a bar of chocolate. It is not always the quality of the chocolate that the cost relates to.

  1. Cost of Raw Materials: Raw materials in case of chocolates are cacao seeds. They are not readily available. They need to be processed well before being used in the final chocolate-making process.
  1. Cost of Labor: A lot of manual labor is put into the task of processing the cacao seeds. From plucking the pods to drying the cacao seeds, it is a very taxing process.
  1. Cost of Making the Chocolates: After the cacao seeds are procured, they need to be manufactured into the final chocolate bar that you devour with great love.
  1. Cost of Packaging and Distribution: Once the chocolates are prepared, they are packaged attractively and distributed to the end-shops for sale.
  1. Cost of advertising the product: However, how would you know about it unless it is appropriately advertised, right? Hence, a fraction of the cost is inspired by the investment put in ads.

Factors Which Affect The Quality of Chocolates

Even the quality of a bar of chocolate has certain parameters that determine its quality.

The following are the differences between expensive and cheap chocolates:

  1. Expensive chocolates has more Cacao content

Cacao solids deliver the chocolatey taste that the chocolate has. On average, all chocolates have at least 50% Cacao solids. Anything below this is termed as bad quality.

Dark chocolates have a minimum of 75% of Cacao solids. This is the reason why they are generally more expensive than the others and also taste finer.

  1. Expensive chocolates has more Cocoa Butter content

Cocoa Butter is used for giving a fine texture to the chocolate. However, due to the increased demands of it in the cosmetic industry, its prices have shot up.

For the sake of producing cheaper chocolates, some companies substitute Cocoa Butter with vegetable oils. This degrades the end quality of the bar.

  1. Cheaper chocolates has more Sugar 

It is common for manufacturers to add a lot of sugar to the chocolate to increase the mass of the end product. In turn, the chocolate loses its creaminess and becomes more coarse and sweet.

Also, excessive sweetness eats away the original taste of the chocolate.

  1. Texture

The longer the Cacao is crushed in the concher, the smoother your bar of chocolate turns out to be. The quality of any chocolate is directly proportional to its texture.

Cheaper Chocolates Are Not Labeled as “Chocolate”

Cheaper chocolates, due to the absence of both Cacao and Cocoa Butter, are labeled as “Chocolate Candy” and not an actual “Chocolate”. Companies use artificial flavors to give a chocolate-like feel to the cheaper chocolates.

A better quality of cheaper chocolates use Cacao in small amounts, but cut heavily on other ingredients by putting a lot of Sugar. With these chocolates, you never get the right texture like in the case of real Cacao-rich chocolate.

“Real Cacao” chocolates or expensive chocolates use a better and longer refinement process which gives the chocolate more creamy and rich taste. This process requires a lot of Cocoa Butter to temper the Cacao particles.

Cacao Seeds are fermented, dried, then cleaned, and roasted. Factories producing cheaper chocolates speed up this process, whereas an expensive chocolate gives more time to the fermentation process which allows the flavor to develop.


Some expensive premium chocolate brands get their Cacao Beans from a select region only. These hand-picked, properly roasted beans give these chocolates an exotic taste.

Click here for the difference between Dark Chocolate, Milk Chocolate, and White Chocolate!

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