Made from dark chocolate that has a low cocoa level but is high in sugar, as well as a milk product. Milk chocolate has a sweeter flavor than dark chocolate
Since it lacks milk, it has a dry, bitter flavor. Dark chocolate is preferred by 35% of the world's population above other types of chocolate
A common baking ingredient that has 35% cacao powder in it and is a slightly sweeter flavor due to the higher percentage of sugar content.
It has a lower content of sugar than semi-sweet chocolate. It has more cacao, at least 50% cacao
Samuel German invented sweet German chocolate to save bakers the process of combining chocolate with sugar
Made without cocoa powder, which gives chocolates their brown color. This is due to the lack of color that distinguishes it from other types of chocolate
Made by grinding cocoa tree seeds. These seeds are fermented, then dried, roasted, and ground. The solids are processed further and sold as cocoa powder
Made up of cocoa, vegetable lipids, and sugars. It's a less expensive alternative to conventional chocolate
It is the finest quality of chocolate created from fundamental chocolate ingredients such as cocoa solids, cocoa butter, sugar, etc
It is a relatively newer variety of chocolate that is known for its attractive pink color. It was first publicly unveiled by the Belgian-Swiss cocoa firm in 2017