Raw materials are different: raw chocolate is made of cocoa powder, cream, and other secondary materials plus process, after mixing up without heating before they are called raw chocolate. Ordinary chocolate is made of cocoa paste and cocoa butter as the main raw material of a sweet. It not only has a delicate and sweet taste, but also has a strong aroma.

Storage time is different: Raw chocolate is made with rich chocolate syrup, whipped cream and various types of wine, the wine can enhance the chocolate flavor, the cream is strengthened smooth and fragrant, due to the production problem, so the freshness period is only 30 days. Regular chocolate can be kept at room temperature of about 18 degrees Celsius for several months if the packaging is not broken. Chocolate should be kept away from humidity and high temperatures at a relatively constant temperature. Chocolate should be kept away from moisture or it will cause clumping.

Taste is different: raw chocolate is very soft, melt in the mouth, because of the addition of cream raw chocolate is very smooth and fragrant, and bitter days between, eat up will not be particularly greasy hurt. But ordinary chocolate in order to save, do very hard, and does not contain moisture, contains oil, eat a few pieces will be very greasy.