Milk chocolate is sweet chocolate that also contains milk
powder. In the UK and Ireland, milk chocolate must contain a minimum of
20% dry cocoa; in the rest of the EU, the minimum is 25%.
White chocolate, does not contain any cocoa solids. In
2002, the US FDA established a standard for white chocolate, as the
products made from cocoa butter, milk solids, nutritive carbohydrate
sweeteners, and other safe ingredients, but containing no cocoa solids.
Dark chocolate is produced by adding fat and sugar to the
cocoa mixture. According to the U.S. FDA, this requires a 15%
concentration of chocolate liquor. EU rules specify a minimum of 35% cocoa
solids.
Unsweetened chocolate is pure chocolate liquor, also
known as bitter or baking chocolate. It is typically used in baking or
other products to which sugar and other ingredients are added. Raw
chocolate, or raw cocoa, is always dark and a minimum of 75% cocoa.
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