That makes sense and wondered if that was the case. The sugar has a creamy brown color when I start and is specks of white on the finished chocolate. I guess the heat pulls the molasses out.

yes, it can make sense. - When the sugar dissolves it will fit into the nooks and crannies of the cocoa particles thus making the product more dense.

That is a pretty large increase for simply adding sugar. I don't have much experience working with chocolate formulations, but when you add one cup of sugar to one cup of water, you end up with less than two cups of syrup. It should be the same process. Thus, I believe the syrup is more dense (heavy) than either the sugar or water alone.

I started molding 3.5 oz (100 g) half cacao pods of liquor and after speaking with a distributor wants us to add sugar. I did a test batch with 38% pure cane sugar and 62% liquor. The four pieces I molded all were 4 oz. with the exact same mold. Before I we run another label, is this standard that the same size piece with sugar would weigh .5 oz. more. Thanks