Here, too – bottom of the page:
http://www.retailmerchandising.net/candy/reports/chocolate.asp
Wait, Lumpy.
OK, there’s a couple of categories of chocolate.
Baking chocolate: Contains only cocoa solids and butter. No added sugar, no added anything else.
Bittersweet/Semisweet/Dark chocolate: Contains cocoa solids, cocoa butter, and sugar. The proportions sugar can vary…less sugar in bittersweet, more in semisweet, also the proportion of cocoa butter…less cocoa butter in chocolate chips, for instance.
Milk Chocolate: Contains cocoa solids, cocoa butter, sugar, and powdered milk. Milk chocolate might be less sweet than some “dark” chocolates, what makes it milk chocolate is the addition of powdered milk. Admittedly, most milk chocolate contains more sugar than most dark chocolate, but it doesn’t have to.
White Chocolate: Contains cocoa butter and sugar, maybe milk solids.
Now, “Jungle Chocolate”. This could be similar to dark or milk chocolate, except some or all of the cocoa butter is replaced by some other fat with a higher melting point than cocoa butter. This means the chocolate won’t melt in the heat, but it won’t melt in your mouth either. Which means it’s crap.
I don’t think ANY commonly sold chocolate adds butter or cream, since they both contain water, and the water would seize the chocolate unless you add enough to make a ganache (like in a truffle).
I’m pretty sure it is illegal in the US to label any product where the cocoa butter is replaced by some other fat as “chocolate”, so you won’t find shortening or other ersatz crap in chocolate sold in the US. Well, in the chocolate itself…a candy bar could contain such things in the “filling” part, but it would be labeled separately in the ingredients.
Sure they would – they just wouldn’t use the word “chocolate” in the name. That just means they need to be more creative in the advertising, the way "Kraft American Singles: doesn’t actually use the word “cheese” in its name.
Two of the articles I link to note the use of glycerine or some other fat in place of cocoa butter. The one about the Welsh kids claims the result is pretty good – and they’re not trying to sell anything. The commercial article claims their product has "the same mouthfeel as chocolate. That can be interpreted in lots of ways, but it seems to me that it doesn’t imply “chalky”.
Yeah, but it just ain’t possible.
They could probably raise the chocolate’s melting point a few degrees without affecting mouthfeel too badly. But the mouthfeel of chocolate is inherently dependent upon its melting point. I’m not sure if you could turn that into a reasonable trade-off - perhaps raising the melting point a couple degrees would make it significantly less messy, without affecting the taste much. But it certainly wouldn’t be enough to keep chocolate on a hot dashboard solid.
Now, maybe the candy isn’t just a chocolate bar - something more akin to a Nestle Crunch, with a stronger texture anyway, might hide the altered mouthfeel somewhat. I still doubt I’d be fooled. I think there’s some exaggeration afoot.
I hate to say it, but it appears that this article in the mainstream press, along with the other article advertising the product, may not be entirely, 100% accurate and unbiased. 