Chocolate
Varieties
More is not always better. When it comes to cacao percentage, finding the perfect
percentage for you is more important than finding the highest cacao percentage
available.
In the United States, a set of federal regulations, called the Standards of Identity,
govern the composition and nomenclature of chocolate. Chocolate can be legally defined
to fit into one of the different chocolate categories defined below. However, the
Bittersweet and Semi-Sweet category encompasses a broad range of chocolate with different
levels of cacao content.
The following standards apply to all chocolates:
Unsweetened Chocolate (100% Cacao Content)
- Unsweetened Chocolate is also called chocolate liquor. It is made from finely ground
roasted cocoa nibs.
- Can be natural or dutch (alkalized).
Bittersweet Chocolate (35-99% Cacao Content)
- Many types and brands of chocolate will fit into this category
ranging from 35% cacao content to 99% cacao content. It must also contain at least
35% unsweetened chocolate and less than 12% milk solids.
- This category has many names including Bittersweet, Semi-Sweet,
Dark, Extra Dark or Extra Bittersweet Chocolate.
- Generally, Bittersweet chocolate has an unsweetened chocolate content
of 50% or more and Semi-sweet chocolate contains 35-45% unsweetened chocolate.
Sweet Chocolate (15-34% Cacao Content)
- Sweet Chocolate contains at least 15% unsweetened chocolate and less than
12% milk solids. Sweet Chocolate is more commonly called Dark Chocolate, although it has a
lower cacao content than Bittersweet Chocolate.
Milk Chocolate
- Milk Chocolate contains at least 10% unsweetened chocolate, 12% milk solids, and 3.39% milk fat.
White Chocolate
- Previously there were no legal standards to define White Chocolate.
The Standards of Identity recently created a legal definition to provide consumers with more
information. White Chocolate must contain at least 20% cocoa butter, 14% milk solids, and 3.5% milk fat.