
While if the principle ingredient is cocoa powder, then product type is chocolate.
In general, most form of sugar confectionery have little or intrinsic flavor other than a sickly sweetness due to their high sugar content, but the characteristics flavor is almost entirely conferred by the added flavorings.
Some flavor results from change occurring during cooking but this has relatively little effect in the final profile as compared with that of the powerful flavorings usually employed in these products. The processing constraints which determine what flavorings may be used are so different within this product group that it is necessary to consider each separately.
*High boiled confectionery: hard candies, sugar boiling
*Low boiled confectionery: toffees, caramels
*Chewing gum
*Chocolate and chocolate confectionery