With that question in mind we found this interesting infographic from the team Caputos Deli.
It looks at the differences in ingredients and the processes of production used to make both kinds of chocolate and really shows why there is so much difference between a high quality bar and those that are mass produced.
It looks at beans, additives and even offers some great tips on how to taste chocolate with the best possible results.
Rather than just being faux-meat, Mamu is different. It's a mushroom-based meat alternative that's getting its launch in restaurants so that chefs can test its versatility. Flora Tsapovsky investigates.