Chocolate is mainly made up of cocoa and sugar. Recipes with cocoa butter, dairy, nuts, spices and aromas provide a greater variety of products. chocolate as food luxury, is subject to cultural preferences and is produced in different regional qualities that are influenced by the sensory sensitivity of the tongue. While people in Japan prefer chocolate very fine and smooth with an average particle size of around 10 microns, to people in Europe likes chocolate with an average particle size between 12 microns and 25 microns. of the curve delivered by a chocolate producer, which type of chocolate (milk or dark) would you recommend selling in Japan and in Europe? 100 Sample 90 1 x(10%) x(50%) x(90%) um uim um 2.26 9.26 24.42 2.34 7.26 21.00 Milk chocolate Dark chocolate 80 70 0.8 >> The different fractions of cacao, sugar and milk powder in the milk and dark chocolate are clearly visible 60 0.6 Cumulative Distribution Q3(x)/% 50 Distribution Density q3* 40 0.4 30 20 0.2 10 0 0 0.1 10 100 Particle Size / um