| Bittersweet: |
Contains chocolate liquor, cocoa butter, vanilla, and approximately 40% by weight sugar. Highest quality bittersweet chocolate contains greater than 35% chocolate liquor. Bittersweet chocolate is not as sweet as semisweet though it may be substituted. |
| Chocolate chips: |
Contain a fat content of 27% to 30% in order to retain their shape during baking. Highest quality chocolate chips contain cocoa butter rather than palm oil. |
| Coating chocolate: |
Contains a very high percentage of cocoa butter to give candy a hard, shiny finish. |
| Cocoa powder: |
Concentrated powder produced by hydraulically pressing unsweetened chocolate and removing at least 50% of the cocoa butter. |
| Compound: |
Also called imitation chocolate, confectioners' chocolate, and chocolate-flavored chocolate. Contains no cocoa butter and is less expensive than chocolate. |
| Dutch-process cocoa: |
Cocoa powder treated to reduce its acidity. Darker color, milder flavor, and more easily burned than untreated cocoa powder. |
| Milk chocolate: |
Contains chocolate liquor, cocoa butter, sugar, vanilla, and milk solids the equivalent of up to 1 cup whole milk. Used for eating, not baking. |
| Semisweet: |
Contains a minimum of 35% chocolate liquor, cocoa butter, sugar, and vanilla. Semisweet is sweeter than bittersweet chocolate though it may be substituted. |
| Sweet: |
Contains chocolate liquor, cocoa butter, sugar, and vanilla. Sweeter than semisweet and bittersweet. Used for cooking and eating. |
| Unsweetened: |
Pure chocolate liquor with approximately 50% cocoa butter and no other additives. Also called baking chocolate or bitter chocolate not to be confused with bittersweet. |
| White chocolate: |
Contains cocoa butter, sugar, vanilla, milk solids, and no chocolate liquor. Highest quality white chocolate uses cocoa butter and not coconut oil or vegetable oil. |