Compare

Types of Chocolate Compared

The words on a chocolate wrapper have legal meanings. In the US, the FDA sets standards of identity; in the EU, a 2000 directive does. This table summarises the main types and how to use them.

Bars of dark, milk and white chocolate stacked side by side

Dark, milk and white: Simon A. Eugster, CC BY-SA 3.0

The main types

Percentages are legal minimums; good chocolate usually exceeds them. Sources: US 21 CFR Part 163; EU Directive 2000/36/EC.
TypeWhat it isLegal minimum (US)Legal minimum (EU)Best for
Dark (semisweet / bittersweet)Cocoa solids, cocoa butter, sugar35% chocolate liquor35% total cocoa solidsEating, baking, ganache
Milk chocolateCocoa plus milk solids and sugar10% chocolate liquor, 12% milk solids25% cocoa solids (standard milk chocolate)Eating, coating, mild bakes
White chocolateCocoa butter, milk and sugar, no cocoa solids20% cocoa butter, 14% milk solids20% cocoa butterGanache, decoration, pairing with fruit
RubySpecially processed ruby cacaoSold under a temporary permitMeets EU chocolate rulesDecoration, eating
CouvertureHigh cocoa butter chocolate for professionalsNo separate US standardDefined higher cocoa butter contentTempering, coating, moulding
Compound coatingCocoa with vegetable fats instead of cocoa butterCannot be called chocolateCannot be called chocolateEasy dipping without tempering
GiandujaChocolate blended with hazelnut pasteNot a separate standardRecognised typeFillings, spreads, pralines
Unsweetened (baking)Pure cocoa liquor, no sugarDefined as chocolate liquorNot common in retailBaking with added sugar

What the percentage means

A 70 percent bar contains 70 percent cocoa-derived ingredients (cocoa solids plus cocoa butter) and, typically, about 30 percent sugar. Two 70 percent bars can taste very different, because bean origin, fermentation, roasting and conching all change flavour.

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Sources

Facts on this page were checked against these sources (updated Oct 12, 2026). Spot an error? Email hello@fireempireshop.com.

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