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Chocolate liquor, sometimes referred to as unsweetened chocolate, is the base of all types of chocolate. This thick, dark brown paste is created from cacao nibs, the inside of the cocoa bean. The nibs are finely ground to a smooth texture. When heated, this paste turns to a liquid that can be formed into bars or chips. Chocolate liquor is 100% cocoa, with no added ingredients. Learn More

White chocolate is made by combining sugar, cocoa butter, milk, vanilla, and lecithin (an emulsifier that helps the ingredients blend together). These ingredients give white chocolate its sweet vanilla aroma. White chocolate is unique because it does not contain any cocoa solids. The cocoa solids are what give chocolate it’s dark brown color and chocolatey taste that we all know and love. Learn More

Milk chocolate is a classic that we all know and love from childhood. With its light brown color, creamy texture, and sweet flavor, milk chocolate is widely regarded as the most popular type of chocolate. It is made by combining chocolate liquor (cocoa solids and cocoa butter) with sugar, and milk. Learn More

In recent years, Dark chocolate has surged in popularity thanks to a number of articles being published about the health benefits. Dark chocolate is fairly simple in composition. It is typically made from two ingredients — chocolate liquor and sugar. Most high-quality, dark chocolate does not contain added dairy and can be a great vegan-friendly chocolate. The lack of dairy and less sugar gives dark chocolate firmer texture than milk chocolate or white chocolate. Learn More

Bittersweet chocolate has gained a lot of traction recently as people started to learn more about cacao and cocoa percentages. This kind of chocolate, sometimes referred to as extra-dark chocolate, rose to popularity when people began claiming that you should eat dark chocolate with a cocoa content of 70% or more, in order to get the most health benefits. Learn More

In 2017, a fourth type of chocolate, Ruby chocolate was discovered by Belgian chocolate maker, Barry Callebaut. With its red-pink hue, this distinctive chocolate is noticeably different than its other chocolate counterparts. It is not colored white chocolate, but rather a color derived from a specific type of cacao — the ruby cocoa bean (a bean typically grown in Ecuador, Brazil, and the Ivory Coast). Learn More

Coded by Marta Teixeira