Chocolate dilution refers to the process of reducing the concentration of chocolate in a product, often by adding other ingredients. This can occur in various forms, such as mixing chocolate with milk, cream, or other flavorings to create a lighter taste or texture. This technique is commonly used in the production of chocolate beverages, desserts, and confections, allowing manufacturers to create a more affordable product while still maintaining a chocolate flavor. Dilution can also help achieve specific culinary goals, such as enhancing creaminess or balancing sweetness in recipes.