Types of chocolate

{{main|Dark chocolate}}

File:Green and Black's dark chocolate bar 2.jpgDark chocolate, also called plain chocolate, is produced using only cocoa butter, with no milk fat included. It is made from chocolate liquor to which some sugar, more cocoa butter and vanilla are added. Dark chocolate can be eaten as is, or used in cooking, for which thicker baking bars, usually with high cocoa percentages ranging from 70% to 100%, are sold. A higher amount of cocoa solids indicates more bitterness. Many brands display the cocoa percentage on their packaging.

European Union rules specify a minimum of 35% cocoa solids.{{CELEX|32000L0036|text=Directive 2000/36/EC of the European Parliament and of the Council of 23 June 2000 relating to cocoa and chocolate products intended for human consumption}} The U.S. Food and Drug Administration does not have a standard of identity for dark chocolate, but requires a minimum concentration of chocolate liquor of 15% for sweet chocolate and 35% for semisweet or bittersweet chocolate.

"Bittersweet chocolate" is a version of dark chocolate intended for baking with a low amount of sugar, with the sugar typically consisting of about 33% of the final mass.{{Cite book |last=Matsko Hood |first=Karen Jean |title=Chocolate Delights Cookbook: A Collection of Chocolate Recipes |publisher=Whispering Pine Press International, Inc |year=2015}} "Semi-sweet chocolate" includes more sugar, resulting in a somewhat sweeter confection, but the two are largely interchangeable in baking.

{{as of|2017}}, there is no high-quality evidence that dark chocolate affects blood pressure significantly or provides other health benefits.{{cite journal |last1=Ried |first1=K |last2=Fakler |first2=P |last3=Stocks |first3=N. P |year=2017 |title=Effect of cocoa on blood pressure |journal=Cochrane Database of Systematic Reviews |volume=4 |issue=5 |pages=CD008893 |doi=10.1002/14651858.CD008893.pub3 |pmc=6478304 |pmid=28439881}}

{{main|Milk chocolate}}

File:Milka Alpine Milk Chocolate bar 100g with chunks broken off.jpg

Milk chocolate is solid chocolate made with milk. Differences in flavor between different brands and regions are largely due to differences in how the manufacturers handle the milk during production, such as by choosing powdered milk, condensed milk, chocolate crumb, or partially lipolyzed milk.{{Cite journal |last=Beckett |first=Stephen T |date=August 2003 |title=Is the taste of British milk chocolate different? |url=https://onlinelibrary.wiley.com/doi/10.1046/j.1471-0307.2003.00099.x |journal=International Journal of Dairy Technology |language=en |volume=56 |issue=3 |pages=139–142 |doi=10.1046/j.1471-0307.2003.00099.x |issn=1364-727X |access-date=7 January 2024 |archive-date=7 January 2024 |archive-url=https://web.archive.org/web/20240107204428/https://onlinelibrary.wiley.com/doi/10.1046/j.1471-0307.2003.00099.x |url-status=live }}

In 1875 a Swiss confectioner, Daniel Peter, developed a solid milk chocolate using condensed milk, which had been invented by Henri Nestlé, Peter's neighbor in Vevey.{{cite book |last=Mintz |first=Sidney |url=https://books.google.com/books?id=jbi6BwAAQBAJ |title=The Oxford Companion to Sugar and Sweets |date=2015 |publisher=Oxford University Press |isbn=978-0-19-931339-6 |page=524 |via=Google Books}}{{cite news |last=Moskin |first=Julia |date=13 February 2008 |title=Dark may be king, but milk chocolate makes a move |url=https://www.nytimes.com/2008/02/13/dining/13chocolate.html |url-status=live |archive-url=https://web.archive.org/web/20160514172804/http://www.nytimes.com/2008/02/13/dining/13chocolate.html |archive-date=14 May 2016 |access-date=1 January 2016 |newspaper=The New York Times |df=dmy-all}}

{{main|White chocolate}}

White chocolate is made from cocoa butter, sugar and milk solids. It is ivory in color and lacks the dark appearance of other types of chocolate as it does not contain the non-fat components of cocoa (cocoa solids). Due to this omission, as well as its sweetness and the occasional use of additives, some consumers challenge whether white chocolate should be considered chocolate.{{Sfnp|Sethi|2017}}

Of the three traditional types of chocolate, white chocolate is the least popular.{{Sfnp|Ferdman|2014}} It is sold in a variety of forms, including bars, chips and coating nuts.{{Sfnp|Vercet|2003|p=371}}{{Sfnp|Falkowitz|2019}} It is common for manufacturers to pair white chocolate with other flavors, such as matcha or berries.{{Sfnp|Dizik|2013}}{{Sfnp|Pardek|Bohne|2024|pp=99, 103–105}} The taste and texture of white chocolate are divisive: admirers praise its texture as creamy, while detractors criticize its flavor as cloying and bland.{{Sfnp|Sethi|2017}}{{Sfnp|Dowling|2002}} White chocolate has a shorter shelf life than milk and dark chocolate,{{Sfnp|Beckett|2019|p=19}} and easily picks up odors from the environment.{{Sfnp|Bau|2006|p=38}}

White chocolate is made in a five-step process. First, the ingredients are mixed to form a paste. Next, the paste is refined, reducing the particle size to a powder. It is then agitated for several hours (a process known as conching), after which further processing standardizes its viscosity and taste. Finally, the chocolate is tempered by heating, cooling and then reheating, which improves the product's appearance, stability and snap.{{Sfnp|Hofberger|Tanabe|2007|pp=682–683}}

White chocolate was first sold commercially in tablet form in 1936 by the Swiss company Nestlé,{{Sfnp|Sethi|2017}} and was long considered a children's food in Europe.{{Sfnp|Dizik|2013}} It was not until the 1980s that white chocolate became popular in the United States.{{Sfnp|Lovegren|2013|loc=Historical Overview: From the 1960s to the Present: The 1980s.}} During the 21st century, attitudes towards white chocolate changed: markets for "premium" white chocolate grew, it became acceptable for adults in the UK to eat it,{{Sfnp|Dowling|2002}} and in the US it was legally defined for the first time.{{Sfnp|Sethi|2017}} A variant, blond chocolate, was created by slowly cooking white chocolate over several days.{{Sfnp|Rousseau|2024}}

File:Aero-Bar-Split.jpg

{{Main|Aerated chocolate}}

Chocolate that has been turned into foam through adding bubbles.

{{main|Gianduja (chocolate)}}

File:Nougat stange aus jeibmann 150dpi.jpg

Gianduja chocolate is made by blending hazelnut butter with chocolate paste. Similarly to standard chocolate, it is made in both plain and milk versions. It may also contain other nuts, such as almond.{{cite book | url=https://books.google.com/books?id=xYe5oTopUTAC | title=Industrial Chocolate Manufacture and Use | chapter=Gianduja chocolate| publisher=John Wiley & Sons | author=Beckett, Steve T. | year=2011| isbn=9781444357554 }} As a bar, gianduja resembles regular chocolate, excepting the fact that it is significantly softer due to the presence of hazelnut oil.{{cite book | url=https://books.google.com/books?id=8vxxCQAAQBAJ | title=Pure Dessert: True Flavors, Inspiring Ingredients, and Simple Recipes | publisher=Artisan Books | author=Medrich, Alice | year=2015 | pages=157 | isbn=9781579656850 |quote=gianduja resembles a bar of chocolate. It is softer on the tooth than a plain chocolate bar (because of the oil from the hazelnuts)}}

{{main|Organic chocolate}}

Organic chocolate is chocolate which has been certified organic, generally meaning that there are no synthetic fertilizers or pesticides used in growing the cocoa beans producing the chocolate. As of 2016, it was a growing sector in the global chocolate industry. Organic chocolate is a socially desirable product for some consumers.{{cite web|url=https://www.reuters.com/article/us-money-organic-chocolate-idUSKBN0LF2F820150211|title=Is organic chocolate worth the price?|author=Mitch Lipka|date=11 February 2015|work=Reuters|accessdate=15 March 2016|archive-date=5 July 2018|archive-url=https://web.archive.org/web/20180705032920/https://www.reuters.com/article/us-money-organic-chocolate-idUSKBN0LF2F820150211|url-status=live}}

{{main|Raw chocolate}}

Raw chocolate is chocolate that has not been processed, heated, or mixed with other ingredients. It is sold in chocolate-growing countries and to a lesser extent in other countries. It is often promoted as being healthy.{{cite news |last=Cahalane |first=Claudia |date=30 March 2007 |title=A raw deal |newspaper=The Guardian |location=London |url=https://www.theguardian.com/news/2007/mar/30/food.foodanddrink |url-status=live |access-date=5 December 2011 |archive-url=https://web.archive.org/web/20131111042106/http://www.theguardian.com/news/2007/mar/30/food.foodanddrink |archive-date=11 November 2013 |df=dmy-all}} Raw chocolate includes many essential antioxidants, minerals, and vitamins. This includes protein, iron, and fiber.{{Cite web |title=FoodData Central |url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/454542/nutrients |access-date=2022-08-17 |website=fdc.nal.usda.gov |archive-date=12 March 2024 |archive-url=https://web.archive.org/web/20240312125449/https://fdc.nal.usda.gov/fdc-app.html#/food-details/454542/nutrients |url-status=live }}

{{main|Ruby chocolate}}

File:Ruby Chocolate.jpg

Ruby chocolate is made from the Ruby cocoa bean, resulting in a distinct red color and a different flavor, described as "sweet yet sour".{{cite web |last=McGee |first=Oona |date=20 January 2018 |title=We try the world's first ruby chocolate… inside a Japanese Kit Kat【Taste Test】 |url=https://en.rocketnews24.com/2018/01/20/we-try-the-worlds-first-ruby-chocolate-inside-a-japanese-kit-kat%E3%80%90taste-test%E3%80%91/ |website=SoraNews24 |access-date=20 May 2019 |archive-date=9 February 2018 |archive-url=https://web.archive.org/web/20180209194013/https://en.rocketnews24.com/2018/01/20/we-try-the-worlds-first-ruby-chocolate-inside-a-japanese-kit-kat%E3%80%90taste-test%E3%80%91/ |url-status=live }} It was created by Barry Callebaut, a Belgian–Swiss cocoa company.{{cite news|author=Sarah Young|url=https://www.independent.co.uk/life-style/food-and-drink/swiss-scientists-ruby-chocolate-new-flavour-barry-callebaut-a7930046.html|title=Scientists just invented a brand new flavour of chocolate|date=5 September 2017|newspaper=The Independent|access-date=13 September 2017|archive-date=11 November 2020|archive-url=https://web.archive.org/web/20201111213641/http://www.independent.co.uk/life-style/food-and-drink/swiss-scientists-ruby-chocolate-new-flavour-barry-callebaut-a7930046.html|url-status=live}} The variety was in development from 2004, and was released to the public in 2017. It has been debated by chocolate experts whether ruby chocolate constitutes a new variety of chocolate or if it is a marketing strategy.{{Cite journal |last=Corstjens |first=Marcel |date=2019 |title=The promise of targeted innovation |journal=MIT Sloan Management Review |volume=60 |pages=39}}

{{main|Baking chocolate}}

File:Cooking chocolate, broken bar.jpg]]

Baking chocolate, or cooking chocolate,{{cite book | last=Risley | first=M. S. | title=The Tante Marie's Cooking School Cookbook: More Than 250 Recipes for the Passionate Home Cook | publisher=Simon & Schuster | year=2009 | isbn=978-1-4391-4221-9 | url=https://books.google.com/books?id=dy35FUDcl2oC&pg=PA370 | page=370}} is chocolate intended to be used for baking and in sweet foods that may or may not be sweetened. Dark chocolate, milk chocolate, and white chocolate, are produced and marketed as baking chocolate. However, lower quality baking chocolate may not be as flavorful compared to higher-quality chocolate, and may have a different mouthfeel.{{cite book | last=Gisslen | first=W. | title=Professional Baking | publisher=Wiley | isbn=978-1-118-08374-1 | url=https://books.google.com/books?id=5qUPmsiTV6cC&pg=PA88 | year=2012 |page=88}}

Poorly tempered or untempered chocolate may have whitish spots on the dark chocolate part, called chocolate bloom; it is an indication that sugar or fat has separated due to poor storage. It is not toxic and can be safely consumed.{{Cite journal |last1=Kinta |first1=Yasuyoshi |last2=Hartel |first2=Richard W. |date=20 August 2009 |title=Bloom Formation on Poorly-Tempered Chocolate and Effects of Seed Addition |url=http://www.worldcocoafoundation.org/wp-content/uploads/files_mf/kinta2009.pdf |journal=Journal of the American Oil Chemists' Society |volume=87 |issue=1 |doi=10.1007/s11746-009-1473-5 |access-date=12 September 2016 |pages=19–27 |s2cid=29161529 |url-status=dead |archive-url=https://web.archive.org/web/20160919114750/http://www.worldcocoafoundation.org/wp-content/uploads/files_mf/kinta2009.pdf |archive-date=19 September 2016 }}

In the US, baking chocolate containing no added sugar may be labeled "unsweetened chocolate".

File:Blocks of Couverture chocolate.jpg

Couverture chocolate is a class of high-quality chocolate containing a higher percentage of cocoa butter than other chocolate which is precisely tempered. Couverture chocolate is used by professionals for dipping, coating, molding and garnishing ('couverture' means 'covering' in French). Popular brands of couverture chocolate used by pastry chefs include: Valrhona, Lindt & Sprüngli, Scharffen Berger, Callebaut, and Guittard.

File:Compound chocolate.jpg cake coating]]

Compound chocolate is the name for a confection combining cocoa with other vegetable fats, usually tropical fats or hydrogenated fats, as a replacement for cocoa butter. It is often used for candy bar coatings. In many countries it can not legally be called "chocolate".

Modeling chocolate is a chocolate paste made by melting chocolate and combining it with corn syrup, glucose syrup, or golden syrup. It is primarily used by cakemakers and pâtisseries to add decoration to cakes and pastries.

During the 20th century, chocolate was categorized based on where it was manufactured. During the 21st century, there was a shift away from this, in favor of describing the origins of the cocoa beans.{{Sfnp|Leissle|2018|p=169}}

File:Godiva belgian chocolate golden box 24.JPG

{{main|Belgian chocolate}}Belgian chocolate, according to academic Kristy Leissle, does not denote flavor or texture, but refers to bonbons.{{Sfnp|Leissle|2018|p=169}}

{{main|French chocolate}}

French chocolate's flavor is that of a dark roast and smooth texture.{{Sfnp|Leissle|2018|p=169}}

{{main|Swiss chocolate}}

Swiss chocolate has a milky flavor and smooth texture.{{Sfnp|Leissle|2018|p=169}}

The legislation for cocoa and chocolate products in Canada is found in Division 4 of the Food and Drug Regulations (FDR), under the Food and Drugs Act (FDA). The Canadian Food Inspection Agency (CFIA) is responsible for the administration and enforcement of the FDR and FDA (as it relates to food).{{cite web |title=Responsibilities of the Agency: 11. (3) (a) |url=http://laws-lois.justice.gc.ca/eng/acts/C-16.5/FullText.html#h-6 |url-status=live |archive-url=https://web.archive.org/web/20120406224334/http://laws-lois.justice.gc.ca/eng/acts/C%2D16.5/FullText.html#h-6 |archive-date=6 April 2012 |access-date=16 February 2012 |work=Canadian Food Inspection Agency Act |publisher=Department of Justice Canada |quote=The [Canadian Food Inspection] Agency is responsible for the enforcement of the Food and Drugs Act as it relates to food, as defined in section 2 of that Act |df=dmy-all}}

The use of cocoa butter substitutes in Canada is not permitted. Chocolate sold in Canada cannot contain vegetable fats or oils.{{cite web |title=Division 4: Cocoa and Chocolate Products |url=http://laws-lois.justice.gc.ca/eng/regulations/C.R.C.%2C_c._870/page-64.html#h-65 |url-status=live |archive-url=https://web.archive.org/web/20120226102817/http://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-64.html#h-65 |archive-date=26 February 2012 |access-date=16 February 2012 |work=Food and Drug Regulations |publisher=Department of Justice Canada |df=dmy-all}}

The only sweetening agents permitted in chocolate in Canada are listed in Division 18 of the Food and Drug Regulations.{{cite web |title=Division 18: Sweetening Agents |url=http://laws-lois.justice.gc.ca/eng/regulations/C.R.C.%2C_c._870/page-158.html#h-113 |url-status=live |archive-url=https://web.archive.org/web/20120306214752/http://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-158.html#h-113 |archive-date=6 March 2012 |access-date=16 February 2012 |work=Food and Drug Regulations |publisher=Department of Justice Canada |df=dmy-all}} Artificial sweeteners such as aspartame, sucralose, acesulfame potassium, and sugar alcohols (sorbitol, maltitol, etc.) are not permitted.

Products manufactured or imported into Canada that contain non-permitted ingredients (vegetable fats or oils, artificial sweeteners) cannot legally be called "chocolate" when sold in Canada. A non-standardized name such as "candy" must be used.

There has been disagreement in the EU about the definition of chocolate; this dispute covers several issues, including the types of fat and the quantity of cocoa used. In 1999, however, the EU resolved the fat issue by allowing up to 5% of chocolate's content to be one of six alternatives to cocoa butter: illipe oil, palm oil, sal, shea butter, kokum gurgi, or mango kernel oil.{{Cite web |title=EU Agrees on Chocolate Definition Upsetting Major Cocoa Producers |url=http://www.thefreelibrary.com/EU+Agrees+on+Chocolate+Definition+Upsetting+Major+Cocoa+Producers.-a055116511 |access-date=18 September 2015 |website=www.thefreelibrary.com |archive-date=5 March 2016 |archive-url=https://web.archive.org/web/20160305123018/http://www.thefreelibrary.com/EU+Agrees+on+Chocolate+Definition+Upsetting+Major+Cocoa+Producers.-a055116511 |url-status=live }}

Products labelled as "family milk chocolate" elsewhere in the European Union are permitted to be labelled as simply "milk chocolate" in Malta, the UK and the Republic of Ireland.{{cite web |title=Guidance on the Cocoa and Chocolate Products Regulations 2003 |url=http://www.food.gov.uk/multimedia/pdfs/chocguidancejun2009.pdf |url-status=live |archive-url=https://web.archive.org/web/20101019104953/http://www.food.gov.uk/multimedia/pdfs/chocguidancejun2009.pdf |archive-date=19 October 2010 |access-date=13 November 2010 |df=dmy-all}}

In Japan, "chocolate products" are classified on a complex scale.

{{nihongo|Chocolate materials|チョコレート生地|chokorēto kiji}}:

• {{nihongo|Pure chocolate material|純チョコレート生地|jun-chokorēto kiji}}
• : Cocoa content ≥35%, cocoa butter ≥18%, sucrose ≤55%, lecithin ≤0.5%, no additives other than lecithin and vanilla flavoring, C, water ≤3%
• {{nihongo|Pure milk chocolate material|純ミルクチョコレート生地|jun-miruku chokorēto kiji}}
• : Cocoa content ≥21%, cocoa butter ≥18%, milk solids ≥14%, milk fats ≥3.5%, sucrose ≤55%, lecithin ≤0.5%, no additives other than lecithin and vanilla flavoring, no fats other than cocoa butter and milk fats, water ≤3%
• {{nihongo|Chocolate material|チョコレート生地|chokorēto kiji}}
• : Cocoa content ≥35%, cocoa butter ≥18%, water ≤3%. It is also permitted to substitute milk solids for cocoa content as follows: cocoa content ≥21%, cocoa butter ≥18%, combined milk solids & cocoa content ≥35%, milk fats ≥3%, water ≤3%.
• {{nihongo|Milk chocolate material|ミルクチョコレート生地|miruku chokorēto kiji}}
• : Cocoa content ≥21%, cocoa butter ≥18%, milk solids ≥14%, milk fats ≥3%, water ≤3%
• {{nihongo|Quasi chocolate material|準チョコレート生地|jun-chokorēto kiji}} {{ref|quasi|a}}
• : Cocoa content ≥15%, cocoa butter ≥3%, fats ≥18%, water ≤3%
• {{nihongo|Quasi milk chocolate material|準ミルクチョコレート生地|jun-miruku chokorēto kiji}}
• : Cocoa content ≥7%, cocoa butter ≥3%, fats ≥18%, milk solids ≥12.5%, milk fats ≥2%, water ≤3%

{{nihongo|Chocolate products|チョコレート製品|chokorēto seihin}}:

Products using milk chocolate or quasi milk chocolate as described above are handled in the same way as chocolate / quasi chocolate.

• {{nihongo|Chocolate|チョコレート|chokorēto}}
• : Processed chocolate products made from chocolate material itself or containing at least 60% chocolate material. Processed chocolate products must contain at least 40% chocolate material by weight. Amongst processed chocolate products, those containing at least 10% by weight of cream and no more than 10% of water can be called {{nihongo|raw chocolate|生チョコレート|nama chokorēto}}
• {{nihongo|Chocolate sweet|チョコレート菓子|chokorēto kashi}}
• : Processed chocolate products containing less than 60% chocolate material
• {{nihongo|Quasi chocolate|準チョコレート|jun-chokorēto}}
• : The quasi symbol should officially be circled. Processed quasi chocolate products made from quasi chocolate material itself or containing at least 60% quasi chocolate material.
• {{nihongo|Quasi chocolate sweet|準チョコレート菓子|jun-chokorēto kashi}}
• : Processed quasi chocolate products containing less than 60% quasi chocolate material

The U.S. Food and Drug Administration (FDA) regulates the naming and ingredients of cocoa products:{{cite web |title=Title 21 – Food and Drugs, Chapter I, Sub chapter B – Food for Human Consumption, Part 163 – Cocoa Products |url=https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=163 |url-status=live |archive-url=http://archive.wikiwix.com/cache/20110310163159/http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=163 |archive-date=10 March 2011 |access-date=1 May 2007 |work=Title 21 – Food and Drugs |publisher=Food and Drug Administration Department of Health and Human Services |df=dmy-all}}{{cite letter|url=http://www.hersheys.com/nutrition/chocolate.asp|archive-url=https://web.archive.org/web/20090126124820/http://hersheys.com/nutrition/chocolate.asp|archive-date=26 January 2009|title=Types of Chocolate Products|website=Hershey.com|access-date=1 May 2007}}

Semisweet and bittersweet are terms traditionally used in the United States to indicate the amount of added sugar in dark chocolate. Typically, bittersweet chocolate has less sugar than semisweet chocolate,{{cite book |last=Mushet |first=C. |url=https://books.google.com/books?id=7O5YpNRnpNoC&pg=PA39 |title=The Art and Soul of Baking |author2=Sur La Table |last3=Caruso |first3=M. |publisher=Andrews McMeel Publishing |year=2008 |isbn=978-0-7407-7334-1 |pages=39–40}} but the two are interchangeable when baking. Both must contain a minimum of 35% cocoa solids.

In the American chocolate industry chocolate liquor is the ground or melted state of the nib of the cacao bean, containing roughly equal parts cocoa butter and solids.{{cite web |date=2 January 2008 |title=Making Sense of % Cacao |url=http://www.chocolateusa.org/Story-of-Chocolate/Making-Sense-of-Cacao.asp |archive-url=https://web.archive.org/web/20080102020816/http://www.chocolateusa.org/Story-of-Chocolate/Making-Sense-of-Cacao.asp |archive-date=2 January 2008 |access-date=5 December 2011 |publisher=CMA – Chocolate Manufacturers Association}}

In March 2007, the Chocolate Manufacturers Association, whose members include Hershey's, Nestlé, and Archer Daniels Midland, began lobbying the U.S. Food and Drug Administration (FDA) to change the legal definition of chocolate to allow the substitution of "safe and suitable vegetable fats and oils" (including partially hydrogenated vegetable oils) for cocoa butter in addition to using "any sweetening agent" (including artificial sweeteners) and milk substitutes.{{cite web |last=Bragg |first=Lynn M. |date=April 2007 |title=To Our Stakeholders |url=http://www.chocolateusa.org/pdfs/CMA-stakeholder.pdf |archive-url=https://web.archive.org/web/20071202030257/http://www.chocolateusa.org/pdfs/CMA-stakeholder.pdf |archive-date=2 December 2007 |access-date=27 January 2008 |publisher=Chocolate Manufacturers Association}} Currently, the FDA does not allow a product to be referred to as "chocolate" if the product contains any of these ingredients.([https://www.fda.gov/ohrms/dockets/dockets/07p0085/07p-0085.htm 2007P-0085] {{webarchive|url=https://web.archive.org/web/20070522143217/https://www.fda.gov/ohrms/dockets/dockets/07p0085/07p-0085.htm |date=22 May 2007 }}, [http://www.typetive.com/blogimages/07p-0085AppendixC.pdf Copy of 2007P-0085 Appendix C] {{Webarchive|url=https://web.archive.org/web/20190326235548/http://www.typetive.com/blogimages/07p-0085AppendixC.pdf |date=26 March 2019 }} – search for cacao) To work around this restriction, products with cocoa substitutes are often branded or labeled as "chocolatey" or "made with chocolate".

{{Portal|Food}}

• Chocolate bar
• Bean-to-bar

{{notelist}}

{{reflist|2}}

{{refbegin}}

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• {{cite web |last=Falkowitz |first=Max |date=4 April 2019 |title=The best white chocolate, dessert's delicious underdog |url=https://www.seriouseats.com/what-is-white-chocolate-best-brands |url-status=live |archive-url=https://web.archive.org/web/20250213222809/https://www.seriouseats.com/what-is-white-chocolate-best-brands |archive-date=13 February 2025 |access-date=16 February 2025 |website=Serious Eats}}
• {{cite news |last=Ferdman |first=Roberto A |date=February 11, 2014 |title=Charts: Where in the world people actually like white chocolate |url=https://qz.com/175432/charts-where-in-the-world-people-actually-like-white-chocolate |url-status=live |archive-url=https://web.archive.org/web/20250207203511/https://qz.com/175432/charts-where-in-the-world-people-actually-like-white-chocolate |archive-date=February 7, 2025 |access-date=May 14, 2025 |work=Quartz}}
• {{cite book |last1=Hofberger |first1=Randall |title=Handbook of Food Products Manufacturing |last2=Tanabe |first2=Nina Ann |publisher=Wiley |year=2007 |isbn=978-0-470-04964-8 |editor-last=Hui |editor-first=Y H |location=New Jersey |chapter=Chocolate and cocoa}}
• {{cite book |last=Leissle |first=Kristy |title=Cocoa |publisher=Polity |year=2018 |isbn=9781509513208 |oclc=988580966}}
• {{cite book |last=Lovegren |first=Sylvia |title=The Oxford Encyclopedia of Food and Drink in America |publisher=Oxford University Press |year=2013 |isbn=978-0-19973-922-6 |editor-last=Smith |editor-first=Andrew F |edition=2nd |chapter=Historical Overview}}
• {{cite book |last=Pardek |first=Carina |title=Tea Cultures of Europe: Heritage and Hospitality |last2=Bohne |first2=Hartwig |author-link2=:de:Hartwig Bohne |publisher=De Gruyter |year=2024 |isbn=978-3-11075-857-3 |editor-last=Bohne |editor-first=Hartwig |location=Berlin |chapter=Hospitality in harmony: Mergers of tea and chocolate |doi=10.1515/9783110758573-009}}
• {{cite news |last=Rousseau |first=Daphné |date=28 March 2024 |title=Blond vs pink: French-Swiss battle for 'fourth' chocolate |url=https://www.france24.com/en/live-news/20240328-blond-vs-pink-french-swiss-battle-for-fourth-chocolate |url-status=live |archive-url=https://web.archive.org/web/20240403221250/https://www.france24.com/en/live-news/20240328-blond-vs-pink-french-swiss-battle-for-fourth-chocolate |archive-date=3 April 2024 |access-date=28 September 2024 |work=Agence France-Presse}}
• {{cite news |author=Sethi |first=Simran |author-link=:pa:ਸਿਮਰਨ ਸੇਠੀ |date=27 November 2017 |title=For those who think white chocolate isn't 'real' chocolate, have we got bars for you |url=https://www.washingtonpost.com/lifestyle/food/for-those-who-think-white-chocolate-isnt-real-chocolate-have-we-got-bars-for-you/2017/11/24/24fb1ee8-cbc9-11e7-b0cf-7689a9f2d84e_story.html |url-status=live |archive-url=https://archive.today/20200610111232/https://www.washingtonpost.com/lifestyle/food/for-those-who-think-white-chocolate-isnt-real-chocolate-have-we-got-bars-for-you/2017/11/24/24fb1ee8-cbc9-11e7-b0cf-7689a9f2d84e_story.html |archive-date=June 10, 2020 |access-date=26 March 2023 |newspaper=The Washington Post}}
• {{Cite journal |last=Vercet |first=Antonio |date=June 2003 |title=Browning of white chocolate during storage |journal=Food Chemistry |volume=81 |issue=3 |doi=10.1016/S0308-8146(02)00452-1}}

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{{Chocolate}}

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{{DEFAULTSORT:Types of Chocolate}}