As is “ordinary” chocolate, which can be soft and sweet or

As is “ordinary” chocolate, which can be soft and sweet or dark and bitter, white chocolate contains most of the same ingredients, with the exception of cocoa solids, the darker, more flavorful parts of the cocoa mass.


(A) As is “ordinary” chocolate, which can be soft and sweet or dark and bitter, white chocolate contains most of the same ingredients, with the exception of

(B) Like the way in which “ordinary” chocolate, which can be soft and sweet or dark and bitter, is made, the way in which white chocolate is made is similar to it, except in that there is no use of

(C) Just as they are in “ordinary chocolate,” which can be soft and sweet or dark and bitter, the ingredients used in making white chocolate are mostly the same, the difference being the

(D) Used in the making of “ordinary” chocolate, which can be soft and sweet or dark and bitter, but not included among the ingredients of white chocolate are

(E) The making of “ordinary” chocolate, which can be soft and sweet or dark and bitter, is like white chocolate, and contains most of the same ingredients, containing also



Source: TTP Beta Testing