French chocolates contain more cocoa butter than their American counterparts, which gives them a luxuriously rich and creamier texture.

French chocolate makers use a higher percentage of cocoa solids, which tones down the sweetness in their confections, increases the cocoa content, and intensifies their flavors.

French chocolates contain 26% pure, unadulterated cocoa butter, 43% cocoa liquor, and 62% to 80% cocoa content, so they’re more intense and less sweet.

Cocoa solids are the parts used from cocoa beans, barring the fatty cocoa butter component. The higher the amount of cocoa solids, the less room there is for sweet additives.