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.
Should the Michelin Guide continue to award stars to Singapore's hawker stalls? Do Singaporeans really care what the Red Guide says about their favourite street food? Singaporean food writer Evelyn Chen shares her point of view.