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History of Chocolate
Formula of Chocolate
Structure
Properties
Uses of Chocolate
Making of Chocolate

Milk Chocolate: Milk chocolate is made of ground cocoa beans, full cream milk, and sugar. Cocoa butter is added to provide a smooth texture.
The ratio of ingredients
Sugar 40-50%
Milk Solids 30-40%
Cocoa Solids 10-20%
Chocolate manufactures may start with liquid milk, dry full cream milk powders, skim milk powder plus dairy butter, depending on the individual processes and ingredient availability and/or cost. However, to be legally called chocolate, only cocoa butter and dairy butter may be used. No other fats are permitted.

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Dark Chocolate: Dark chocolate is sometimes called plain chocolate, and is the connoisseurs preference. Dark chocolate represents only 5-10% of the total chocolate consumption in most countries around the world. It is, or can be a confectioner's delight in creating secret recipies from exotic flavored beans.
The ratio of ingredients
Sugar 50-55%
Cocoa Solids 45-50%
Often a manufacturer will add small amounts of salt to sharpen the taste, and lecithin to create a smooth texture. Dairy butter is permitted and is usually added at 1-2% as a bloom inhibitor.

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