Unsweetened chocolate is is extremely bitter, mixed with some form of fat to produce a solid substance. It is pure ground cocoa beans, when mixed with sugar, however, it becomes the base for brownies and other chocolate products and all other forms of chocolate except white chocolate.
Dark chocolate contains chocolate liquor, sugar, cocoa butter, vanilla and leicithin (an emulsifier) and no added milk solids. The cocoa content of dark chocolate bars can range between 30% to 80%.
Bittersweet chocolate is chocolate that contains at least 35% cocoa solids. It has a more bitter flavour than 'sweet dark' chocolate (containing at least 30% cocoa)
Milk chocolate contains cocao butter, liquor and either condensed milk or dry milk solids. Milk chocolate has a much sweeter taste than dark, a lighter colour and much less deep flavour.
White chocolate contains cocoa butter, but no liquor or other cocoa products. It has no pronounced chocolate taste, but usually tastes like vanilla. By law, white chocolate must contain a minimum 20% cocoa butter, 14% milk solids, and a maximum of 55% sugar.
Candy Coating chocolate
Aka. Confectionary Coating is the name given to products that are flavoured like chocolate but use vegetable/palm oil instead of cocoa butter. They do not have a very chocolatey flavour and are generally cheaper than most chocolate. They are good for melting and molding and so are commonly used in candymaking. Candy coating should never be mixed with real chocolate as the fats are not compatible and they can result in the candy being unnatractive and discoloured.
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