Chocolate, as mentioned, is produced from the fruit of the cocoa tree. This fruit after its processing, fermentation, drying and roasting, is divided into 2 main components: cocoa mass and cocoa butter. The types of chocolate are based on these 2 basic ingredients and are differentiated by their percentage composition in the chocolate but also by the admixture of other materials, mainly sugar and milk. The main types of chocolate are the following:

• Cocoa : Cocoa is a powdered chocolate product with a cocoa butter content between 10% and 25%.

• Couverture : Consists of cocoa mass, cocoa butter and sugar. The percentage of cocoa mass determines the quality and taste of chocolate to a large extent. The percentage starts at 50% for the most common chocolates, reaches 70% for chocolates with a high cocoa mass content and excellent quality, and reaches 95% in the highest percentage of absolute bitter chocolate without added sugar.

• Bitter chocolate: It is essentially cocoa mass without the addition of sugar. Bitter chocolate is not consumed as it is, because it is very bitter (hence the designation bitter), but it is ideal for use in confectionery, especially in recipes that require the addition of a large amount of sugar (so the bitter taste of the bitters will balance the sweetness of sugar)

·         Milk chocolate: Consists of cocoa mass, sugar and milk (or milk powder). The percentage of cocoa mass is on average 35%. Milk chocolate has a relatively soft texture due to the additional dairy it contains. In addition, it is sweeter and less bitter than black. As it melts easily in the mouth, it is recommended to enjoy it as is (in a bar).• White chocolate: Consists of cocoa butter, sugar, milk (or milk powder) and does not contain any cocoa mass. Vanilla is also often added to the mix. White chocolate is very sweet and creamy, but does not have the bitter dimension of chocolate with cocoa mass.• Dark chocolate: Also known as “healthy”, it is divided into two categories: bittersweet and semisweet. In both cases it contains at least 35% cocoa mass, although semi-sweet may have more sugar than bittersweet. The cocoa mass content in some dark chocolates can be as high as 80%, but in this case the chocolate is very bitter and particularly brittle. Some dark chocolates are fruitier, while others have a more subtle flavor, which depends more on how the fruits are processed than on their cocoa mass content.• Pink chocolate : Swiss scientists used red cocoa beans and managed to create a new pink chocolate. Pink chocolate, named Ruby, is the first type of chocolate to be created in the last 80 years and the fourth chocolate in line after dark, milk and white chocolate, which were created in the 1930s. The color is entirely due to the cocoa beans Ruby and not in pigments. Its taste is natural and not created by fruit additions. It has a light, creamy texture and is a new aesthetic delight unlike other chocolates, as it is neither bitter nor sweet, but something completely different.