When you think of chocolate, you probably picture something with a high cocoa content. After all, that’s what makes a bar of chocolate so rich, decadent and delicious. However, there are several different types of chocolate that have very different levels of cocoa — and some even have no cocoa at all. If you love to indulge in eating chocolate regularly, knowing the differences between these two popular forms of the sweet treat can help you make healthier choices when buying it.

The difference between compound chocolate and real chocolate primarily lies in the ingredients used and the manufacturing process.

Real chocolate

Real chocolate is made with cocoa butter, a naturally delicious oil that is extracted from the cocoa bean. Rich, decadent and velvety chocolate that melts in the mouth at human body temperature of 37°C, and is perfect for savouring slowly. When tempered correctly, real chocolate has a shiny finish and a satisfying snap. Real chocolate tends to be a much better choice for health-conscious chocolate lovers.

Compound chocolate

Compound chocolate in the UK is made with other fats such as vegetable oil and palm oil instead of cocoa butter, and it contains more sugar. Cheaper to make and less complex than the real chocolate, it is used in many confectionery items and is mass produced. Compound chocolate has very few health benefits, and as such contains very little of the nutrients found in real chocolate. Compound chocolate doesn’t have the same balanced taste and “mouthfeel” as real chocolate — which is richer, decadent, and more satisfying.