While I'm at it, I might as well make the most of it.
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At least 20% cocoa butter, 14% milk solids, and 3.5% milk fat. White chocolate is white because it contains no cocoa powder or chocolate liquor/unsweetened chocolate.
Milk Chocolate
At least 10% chocolate liquor, 12% milk solids and 3.39% milk fat
Sweet Chocolate
Contains a minimum of 15% chocolate liquor and less than 12% milk solids
Bittersweet Chocolate
Dark chocolate that contains a minimum of 35% chocolate liquor and less than 12% milk solids.
Unsweetened Chocolate
Chocolate liquor is cooled and molded into blocks that can be used for baking.
Chocolate Liquor
The ground up center (nib) of the cocoa bean (otherwise known as unsweetened chocolate and is often used in baking) in a smooth, liquid state. It contains no alcohol.
Talk chocolate. Get to know more about the jargon.
Just so you know:
Hazelnut spreads such as Nutella should not be and are not called chocolate spread because they lack the minimum contents of cocoa in their ingredients. It's definitely one great substitute.
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