We separate the individual types of chocolate based on their cocoa powder and cocoa butter content. Dark chocolate contains the most cocoa, as the name suggests, and white “chocolate” contains the least, that is, what contains no cocoa at all. Let’s look at them one by one:
It is basically made from cocoa mass, cocoa butter and sugar. Its cocoa content is at least 43 percent, but high-quality ones can be 60-70 percent or even higher. Above 75-80 percent cocoa content, the taste and texture are less enjoyable, although there are also 95 percent bitter chocolates. In recent years, dark chocolate has been proven to be very healthy due to its high antioxidant content.
The most common type is thanks to the Swiss Nestlé brothers, who made the first milk chocolate bar in 1876. In terms of its composition, in addition to its cocoa content of between 25-35 percent, it also contains cocoa butter, milk powder and sugar.
It is not real chocolate, as no cocoa powder is used to make it, but 35-40 percent cocoa butter, sugar and milk powder are.
This type has a higher cocoa butter content, which helps spreadability. It is also available in food, milk and white chocolate versions, and although it can be consumed directly, it is less enjoyable due to its high fat content. Cheaper versions contain vegetable fats (palm and coconut oil) instead of cocoa butter.