The cocoa bean products from which chocolate is made are known under different names in

different parts of the world. In the American chocolate industry:

 chocolate liquor is the ground or melted state of the nib of the cacao bean, containing
roughly equal parts cocoa butter and solids.
 cocoa butter is the fatty component of the bean.
 cocoa solids are the remaining nonfat part of the cocoa bean, which are ground into a
powder.[1]

Types[edit]
Different forms and flavours of chocolate are produced by varying the quantities of the
different ingredients. Other flavours can be obtained by varying the time
and temperature when roasting the beans.

Swiss milk chocolate

 Milk chocolate is solid chocolate made with milk added in the form of powdered milk,
liquid milk, or condensed milk. In 1875 a Swiss confectioner, Daniel Peter, developed
the first solid milk-chocolate using condensed milk, which had been invented by Henri
Nestlé, Peter's neighbour in Vevey.[2][3] European Union regulations specify a minimum
of 25% cocoa solids. However, an agreement was reached in 2000 that allowed an
exception from these regulations in the UK, Ireland, and Malta, where "milk chocolate"
can contain only 20% cocoa solids. Such chocolate is labelled as "family milk chocolate"
elsewhere in the European Union.[4] "Cadbury" is the leading brand of milk chocolate in
the United Kingdom.[5][6] The United States government requires a 10% concentration of
chocolate liquor.[7] The Hershey Company is the largest producer in the US. The actual
Hershey process is a trade secret, but experts speculate that the milk is
partially lipolyzed, producing butyric acid, and then the milk is pasteurized, stabilizing it
for use. This process gives the product a particular taste, to which the US public has
developed an affinity, to the extent that some rival manufacturers now add butyric acid
to their milk chocolates.[3]

A bar of dark baking chocolate, with a minimum cocoa content of 40%

 Dark chocolate, also known as "plain chocolate", is produced using a higher
percentage of cocoa with all fat content coming from cocoa butter instead of milk, but
there are also "dark milk" chocolates and many degrees of hybrids.[3] Dark chocolate
can be eaten as is, or used in cooking, for which thicker baking bars, usually with high
cocoa percentages ranging from 70% to 100%, are sold. Baking chocolate containing
no added sugar may be labeled "unsweetened chocolate".

Semi-sweet chocolate chips

 Semisweet and bittersweet are terms for dark chocolate traditionally used in the
United States to indicate the amount of added sugar. Typically, bittersweet
chocolate has less sugar than semisweet chocolate,[8] but the two are
interchangeable when baking. Both must contain a minimum of 35% cocoa
solids; many brands now print on the package the percentage of cocoa in the
chocolate.

Tempered couverture chocolate

 Couverture chocolate is a high-quality class of dark chocolate, containing a high

percentage of cocoa solids and cocoa butter, and precisely tempered.
Couverture chocolate is used by professionals for dipping, coating, molding and
garnishing ('couverture' means 'covering' in French). Popular brands of
couverture chocolate used by pastry chefs include: Valrhona, Lindt &
Sprüngli, Scharffen Berger, Callebaut, and Guittard.
 White chocolate bar

 White chocolate is made of sugar, milk, and cocoa butter, without the cocoa
solids. It is pale ivory colour, and lacks many of the compounds found in milk
and dark chocolates. It remains solid at room temperature as that is below the
melting point of cocoa butter.
 Ruby chocolate is a type of chocolate created by Barry Callebaut. The variety
was in development from 2004, and was released to the public in 2017. The
chocolate type is made from the Ruby cocoa bean, resulting in a distinct red
colour and a different flavour, described as "sweet yet sour".[9]
 Raw chocolate is chocolate that has not been processed, heated, or mixed with
other ingredients. It is sold in chocolate-growing countries, and to a much lesser
extent in other countries, often promoted as healthy.[10]

Pieces of dark compound chocolate cake coating

 Compound chocolate is the name for a confection combining cocoa with

other vegetable fat, usually tropical fats or hydrogenated fats, as a replacement
for cocoa butter. It is often used for candy bar coatings. In many countries it may
not legally be called "chocolate".
 Modeling chocolate is a chocolate paste made by melting chocolate and
combining it with corn syrup, glucose syrup, or golden syrup. It is primarily used
by cakemakers and pâtisseries to add decoration to cakes and pastries.
 Cocoa powder is the pulverized cocoa solids left after extracting almost all the
cocoa butter. It is used to add chocolate flavour in baking, and for making
chocolate drinks. There are two types of unsweetened cocoa powder: natural
cocoa produced by the Broma process, with no additives, and Dutch process
cocoa, which is additionally processed with alkali to neutralize its natural acidity.
Natural cocoa is light in colour and somewhat acidic, and is commonly used in
recipes that also use baking soda; as baking soda is an alkali, combining it with
natural cocoa creates a leavening action that allows the batter to rise during
baking. Dutch cocoa is slightly milder in taste, with a darker colour. It is
frequently used for chocolate drinks such as hot chocolate due to its ease in
blending with liquids. However, Dutch processing destroys most of
the flavonoids present in cocoa.[11]
Flavours such as mint, vanilla, coffee, orange, or strawberry are sometimes added
to chocolate in a creamy form or in very small pieces. Chocolate bars frequently
contain added ingredients such as peanuts, nuts, fruit, caramel, and crisped rice.
Pieces of chocolate, in various flavours, are sometimes added to breakfast
cereals and ice cream.
By country/region[edit]
United States[edit]
The U.S. Food and Drug Administration (FDA) regulates the naming and ingredients
of cocoa products:[7][12]

Chocolate Milk Cocoa Milk

Product Sugar
liquor solids fat fat

<
Buttermilk chocolate ≥ 10% ≥ 12%
3.39%

≥
Milk chocolate ≥ 10% ≥ 12%
3.39%

Mixed dairy product

≥ 10% ≥ 12%
chocolates

<
Skim milk chocolate ≥ 10% ≥ 12%
3.39%

Sweet chocolate ≥ 15% < 12%

Semisweet or bittersweet
≥ 35% < 12%
chocolate

White chocolate ≥ 14% ≤ 55% ≥ 20% ≥ 3.5%

In March 2007, the Chocolate Manufacturers Association, whose members

include Hershey's, Nestlé, and Archer Daniels Midland, began lobbying the
U.S. Food and Drug Administration (FDA) to change the legal definition of chocolate
to allow the substitution of "safe and suitable vegetable fats and oils"
(including partially hydrogenated vegetable oils) for cocoa butter in addition to using
"any sweetening agent" (including artificial sweeteners) and milk
substitutes.[13] Currently, the FDA does not allow a product to be referred to as
"chocolate" if the product contains any of these ingredients.[14] To work around this
restriction, products with cocoa substitutes are often branded or labeled as
"chocolatey" or "made with chocolate".
Canada[edit]
The legislation for cocoa and chocolate products in Canada is found in Division 4 of
the Food and Drug Regulations (FDR), under the Food and Drugs Act (FDA).
The Canadian Food Inspection Agency (CFIA) is responsible for the administration
and enforcement of the FDR and FDA (as it relates to food). [15]

Fat-free
Cocoa Milk Milk Cocoa
Product cocoa
butter solids fat solids
solids

≥
Milk chocolate ≥ 15% ≥ 12% ≥ 2.5% ≥ 25%
3.39%

Sweet chocolate ≥ 18% < 12% ≥ 12% ≥ 31%

Chocolate, bittersweet
chocolate, semi-sweet ≥ 18% < 5% ≥ 14% ≥ 35%
chocolate or dark chocolate

≥
White chocolate ≥ 20% ≥ 14%
3.5%

The use of cocoa butter substitutes in Canada is not permitted. Chocolate sold in
Canada cannot contain vegetable fats or oils.[16]
The only sweetening agents permitted in chocolate in Canada are listed in Division
18 of the Food and Drug Regulations.[17] Artificial sweeteners such
as aspartame, sucralose, acesulfame potassium, and sugar alcohols (sorbitol,
maltitol, etc.) are not permitted.
Products manufactured or imported into Canada that contain non-permitted
ingredients (vegetable fats or oils, artificial sweeteners) cannot legally be called
"chocolate" when sold in Canada. A non-standardized name such as "candy" must
be used.[16]
European Union[edit]
Products labelled as "family milk chocolate" elsewhere in the European Union are
permitted to be labelled as simply "milk chocolate" in Malta, the UK and the Republic
of Ireland.[18]

Product Total Non-fat Flour/starch

Cocoa Total Milk Milk
dry cocoa
 cocoa butter solids fat fat solids
solids

Chocolate ≥ 35% ≥ 18% ≥ 14%

Couverture
≥ 35% ≥ 31% ≥ 2.5%
chocolate

Chocolate
vermicelli or ≥ 32% ≥ 12% ≥ 14%
flakes

Milk ≥ ≥
≥ 25% ≥ 2.5% ≥ 14%
chocolate 25% 3.5%

Couverture
≥ ≥
milk ≥ 25% ≥ 2.5% ≥ 14%
31% 3.5%
chocolate

Milk
chocolate ≥ ≥
≥ 20% ≥ 2.5% ≥ 12%
vermicelli or 12% 3.5%
flakes

Family milk ≥
≥ 20% ≥ 2.5% ≥ 5% ≥ 20%
chocolate 25%

Cream ≥ ≥
≥ 25% ≥ 2.5% ≥ 14%
chocolate 25% 5.5%

Skimmed milk ≥
≥ 25% ≥ 2.5% ≤ 1% ≥ 14%
chocolate 25%

White
≥ 20% ≥ 14%
chocolate
 Chocolate a
≥ 35% ≥ 18% ≥ 14% ≤ 8%
la taza

Chocolate
familiar a la ≥ 30% ≥ 18% ≥ 12% ≤ 18%
taza

 Note 1: "Total Fat" refers to the combined cocoa butter and milk fat content.
Japan[edit]
In Japan, 'chocolate products' are classified on a complex scale
(q.v. チョコレート#チョコレートの規格 [ja]).
Chocolate materials (チョコレート生地, chokorēto kiji):
 Pure chocolate material (純チョコレート生地, jun-chokorēto kiji)
Cocoa content ≥35%, cocoa butter ≥18%, sucrose ≤55%, lecithin ≤0.5%, no
additives other than lecithin and vanilla flavouring, no fats other than cocoa butter
and milk fats, water ≤3%
 Pure milk chocolate material (純ミルクチョコレート生地, jun-miruku
chokorēto kiji)
Cocoa content ≥21%, cocoa butter ≥18%, milk solids ≥14%, milk fats ≥3.5%, sucrose
≤55%, lecithin ≤0.5%, no additives other than lecithin and vanilla flavouring, no fats
other than cocoa butter and milk fats, water ≤3%
 Chocolate material (チョコレート生地, chokorēto kiji)

Cocoa content ≥35%, cocoa butter ≥18%, water ≤3%. It is also permitted to
substitute milk solids for cocoa content as follows: cocoa content ≥21%, cocoa butter
≥18%, combined milk solids & cocoa content ≥35%, milk fats ≥3%, water ≤3%.
 Milk chocolate material (ミルクチョコレート生地, miruku chokorēto kiji)

Cocoa content ≥21%, cocoa butter ≥18%, milk solids ≥14%, milk fats ≥3%, water
≤3%
 Quasi chocolate material (準チョコレート生地, jun-chokorēto kiji) a

Cocoa content ≥15%, cocoa butter ≥3%, fats ≥18%, water ≤3%
 Quasi milk chocolate material (準ミルクチョコレート生地, jun-miruku
chokorēto kiji)
Cocoa content ≥7%, cocoa butter ≥3%, fats ≥18%, milk solids ≥12.5%, milk fats
≥2%, water ≤3%
Chocolate products (チョコレート製品, chokorēto seihin):
Products using milk chocolate or quasi milk chocolate as described above are
handled in the same way as chocolate / quasi chocolate.
 Chocolate (チョコレート, chokorēto)
Processed chocolate products made from chocolate material itself or containing at
least 60% chocolate material. Processed chocolate products must contain at least
40% chocolate material by weight. Amongst processed chocolate products, those
containing at least 10% by weight of cream and no more than 10% of water can be
called raw chocolate (生チョコレート, nama chokorēto)
 Chocolate sweet (チョコレート菓子, chokorēto kashi)

Processed chocolate products containing less than 60% chocolate material

 Quasi chocolate (準チョコレート, jun-chokorēto)

The Quasi symbol should officially be circled. Processed quasi chocolate products
made from quasi chocolate material itself or containing at least 60% quasi chocolate
material.
 Quasi chocolate sweet (準チョコレート菓子, jun-chokorēto kashi)

Processed quasi chocolate products containing less than 60% quasi chocolate
material