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A type of chocolate that contains cocoa solids, sugar, and cocoa butter, but no milk. Often used in baking and for eating straight.

High-quality chocolate with a higher percentage of cocoa butter, allowing for a smoother melt. Essential for professional chocolate making and tempering.

Also known as unsweetened chocolate, it is pure chocolate liquor made from ground cocoa beans. Primarily used for baking and cooking.

A sweet chocolate spread containing about 30% hazelnut paste, originated in Italy. Used in confections, pastries, and as a spread.

A dark chocolate with a balanced sweetness, contains 35% to 50% cocoa solids. It's a versatile chocolate used in a variety of baking recipes.

A dark chocolate with a minimum of 35% cocoa solids and less sugar than semisweet chocolate, favored for its rich flavor in baking and desserts.

A type of chocolate with a distinct pink color and a fruity flavor profile, made from unfermented ruby cocoa beans. Used in confections and as a decorative touch.

Made from cocoa butter, sugar, and milk but contains no cocoa solids. It's known for its creamy texture and is used in desserts and as a decoration.

Chocolate that contains milk powder or condensed milk in addition to cocoa solids and sugar. Popular for candy bars and confections.