Most chocolates are made with different blends of beans. Another factor is the proportion of the ingredients. One chocolate may contain more cocoa butter than another and thus be creamier. Conching helps to develop the flavor and smoothes out the rough edges of the sugar particles. It has a more intense chocolate flavor than milk chocolate.
White chocolate has no chocolate liquor in it whatsoever.
It tastes somewhat chocolatey because of the large amount of cocoa butter that it contains. Machine made chocolates have oils and fats added to the chocolate to thin it out so that the machinery doesn't clog up with hardened chocolate. We do not adulterate the chocolate in any way. Depending on how many dippers we have working that day, anywhere from 40 to 100 pounds, produced one puddle at a time. It would have to be the Chocolate Covered Potato Chips and the Assorted Chocolates.