Thick

Also known as Pasty.

Refers to the texture of chocolate. Thickness can be due to a number of factors:

(1) Chocolate of high cacao content, 80% and above, will have a thicker texture due to the higher amount of cocoa liquor. This feature is virtually unavoidable unless extra cocoa butter is added.

(2) Some brands don't use lecithin for added fluidity as it can mask some subtle aromas and flavours. As a result, the chocolate will not melt as smoothly in the mouth and will seem 'thicker' in texture.

(3) The lower fat content of the beans. Generally, higher grade beans do not require a great amount of added cocoa butter due to their already higher level of fat.