Did you know ...

White chocolate ... in the technical aspect could not be called "chocolate"?
In fact white chocolate contains no cocoa, is obtained by mixing only cocoa butter, milk or derivatives, and sucrose.
Under current rules instead, it defines a chocolate product consisting of grains of cocoa, cocoa powder and cocoa powder, cocoa butter and sucrose. The total dry matter derived from the cacao must be at least 35%, at least 14% cocoa butter and cocoa at least 18%.

The white chocolate, then mistakenly called "Chocolate", is also more fat than dark chocolate, and usually is used for frosting cakes and preparing mousses, sauces and sweets.

According to what defines the legislation therefore, how much higher are the percentages of cocoa, the better the quality of chocolate.

Dark chocolate contains only cocoa mass, cocoa butter, sugar. The percentage of cocoa must be at least 45% and the cocoa butter on 28%. For best results in cooking is better to use dark chocolate with a cocoa content of 50%.


The chocolate extrafondente is distinguished from the dark chocolate because it contains a percentage of cocoa that can exceed even 70% of the weight. Then a high quality chocolate, especially suitable to be consumed in tablets.

The milk chocolate is obtained with the addition of milk powder. The dry substance resulting from the milk must be at least of 14%, the added sucrose no more than 55%, cocoa is not less than 25% of the weight. The milk chocolate is characterized by a sweeter taste and creamy compared to chocolate fondant, but he can not replace in the preparation of recipes from oven, since its cocoa content is much lower.

The dark chocolate also known as the chocolate "pastry", is obtained from the mixture of cocoa paste, cocoa butter. It contains no sugar or other flavorings, and its taste is bitter and intense.

So depending on what you want to prepare before you read the ingredients of your chocolate and above the rates contained in it.