Every chocolate is three parts.

Every chocolate, from a baking bar to a candy bar, is made of the same three parts: cacao for flavor, fat for texture and a sweetener. What changes from one chocolate to the next is how much of each goes in, and what's used for each.

How the common chocolates compare

• Baking chocolate is about half cacao solids and half cocoa butter, with no sweetener at all. It's intense, and most people don't eat it on its own.
• Dark chocolate keeps most of the cacao and adds some sweetener.
• Semi-sweet chocolate, the kind in most chocolate chips, is more than half sugar by weight.
• Milk chocolate is also more than half sugar. Under US rules it can contain as little as 10% chocolate liquor.

Read the labels and a pattern shows up. Much of what we call chocolate contains more sugar and oil than actual chocolate. No wonder we've come to think of it as an indulgence.

How ANTI is made

We started with the same three parts and chose each one on purpose.

• Flavor: unsweetened chocolate made from fair trade cacao.
• Fat: cocoa butter, the natural fat of the cacao bean.
• Sweetener: allulose, a rare sugar found in small amounts in figs and raisins. It tastes and melts like sugar, with a clean finish.

Plus a little sunflower lecithin to hold it all together. Four ingredients in total.

If you make chocolate with better ingredients, it stops being an indulgence and becomes something you can simply have. Chocolate, whenever you want it.

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