Main Differences Between Types of Chocolate and Their Impact on Flavor

Balances sweetness and bitterness, commonly used in baking.

High cocoa content gives it a rich, intense flavor with less sugar.

High cocoa butter content, ideal for tempering and creating smooth textures.

Made from cocoa butter, lacks cocoa solids, and has a sweet, vanilla taste.

Pure cocoa solids with no added sugar, used for intense flavor in baking.

Higher cocoa percentage than semisweet, with a strong bitter taste.

Unique fruity flavor with a pink color, made from special cocoa beans.

Contains milk solids, making it sweeter and creamier than dark chocolate.