Dark
When discussing dark chocolate, cacao percentage is often mentioned. A bar of unadulterated cocoa mass would have a 100% label, but it would taste extremely bitter. Sugar is added to make chocolate more palatable. The amount of pure cacao determines the cacao percentage. For example, if you have a bar labeled 70% and the bar is 100 grams, 70 grams are pure cacao (cocoa mass and cocoa butter) and 30 grams are sugar. Typically, quality dark chocolate ranges from 50 to 85% in cacao percentage.
Milk
Surprisingly, sweet and creamy milk chocolate isn’t usually made with cold, frothy milk. It’s usually made with dry milk solids, which look like powdered milk. Milk chocolate has at least 10 percent cocoa liquor by weight, and at least 12 percent milk solids. It’s the most common kind of eating chocolate. A quick rule of thumb: The higher the cacao percentage, the more pure chocolate you’re getting
Ingredients
Chocolate is a natural product made of these ingredients:
Chocolate Liquor: Cocoa beans with their shells removed that have been fermented, roasted and ground until they liquefy. This liquid is made up of cocoa butter and cocoa solids; both are naturally present in the bean. Cocoa Butter: Natural fat from the cocoa bean; extra cocoa butter enhances chocolate’s flavor and mouthfeel. Sugar: Lecithin: An emulsifier, often made from soy, that makes the ingredients blend together. Vanilla or vanillin and other flavors. It also may include Milk for milk chocolate..