6 Commonly Types of Chocolate
1. Plain Dark Chocolate (Luxury, bitter or continental chocolate)
This type has a high percentage of cocoa solids (about 75 percent) with little or less of sugar.
Plain chocolate is the most widely available chocolate for use in cooking. It contains between 30 and 70 percent of cocoa, so check the label before you buy. The higher percent of cocoa, the better the chocolate flavor will be.
3. Milk Chocolate
This comprises powdered or condensed milk and generally has around 20 percent cocoa solids. The flavor is mild and sweet. Although this is the most popular eating chocolate, it is not as suitable as plain chocolate for melting and cooking purpose.
This does not contain any cocoa solids, but gets its flavor from cocoa butter. It is sweet, and the better quality white chocolate is quite rich and smooth. White chocolate must be melted with care as it does not withstand heat as well as plain chocolate and is liable to stiffen if allowed to get too hot.
This is made from the pure cocoa mass after most of the cocoa butter has been extracted. The mass is roasted, and then ground to make a powder. It is probably the most economical way of giving puddings and baked goods a chocolate flavor.
These are small pieces of chocolate of uniform size, convenient for stirring directly into biscuit dough or cake mixture, or for melting. They contain fewer cocoa solids than ordinary chocolate, and are available in plain dark, plain, milk and white.