What are the different types of chocolate?

Have you ever been browsing through the chocolate bar aisle and needed help deciphering which one to buy? Some are dark and some are bittersweet. Some of them have a big percentage on the label. What does that mean? Are you expected to do some algebra before you buy it?

We get the frustration. At the end of the day, you just want to tear through your favorite chocolate bar without all of the small print. But that information is actually a pretty helpful hint for what’s in store when you take a bite. Whether it’s a type you know and love or one you’ve never heard of before, we’re here to explicitly define every chocolate variety so that you can buy confidently.

Milk Chocolate

Let’s start with a type of chocolate you probably know well: milk chocolate. In this case, the name does a lot of explaining. One of milk chocolate’s main ingredients is - wait for it - milk. It’s often the standard chocolate for many people.

Despite its popularity, milk chocolate is not the original chocolate. Historically, dark chocolate was what people meant when they used the word “chocolate.” When milk was added in the late 1800s, it did for chocolate what it does for coffee. The result was a smoother and sweeter bite that was suitable for a broader audience.

Best uses: eating an entire bar on a stressful day, fondue, s’mores.

Dark Chocolate

Like we mentioned before, dark chocolate didn’t used to be called “dark chocolate.” It was just “chocolate” until milk chocolate came along. The big difference is in the taste. Dark chocolate tends to be less sweet with a stronger cocoa flavor.

That’s where the percentage comes in. The higher the percentage a chocolate bar has, the more cocoa it is composed of. For diehard chocoholics who like a strong cocoa taste and don’t care for overly sweet confections, dark chocolate is the only option. Because they have less sugar, they’re also a favorite for people who are trying to eat healthier.

Best uses: pretending to be chocolate sommeliers, getting all the antioxidants, pairing with coffee or wine.

White Chocolate

Here’s a variety that has stumped people for ages. How can chocolate be white? The big difference between white chocolate and dark or milk chocolate is that it doesn’t have any cocoa solids in it. It is only composed of cocoa butter and a few other ingredients like sugar and milk, hence the white color. Taste-wise, that means white chocolate is sweeter and creamier than other types of chocolate.

Best uses: making desserts, getting a sugar rush

Ruby Chocolate

Ruby chocolate is the new kid on the block, having just come on the scene in the late 2010s. The way it’s made is something of a trade secret, but it’s claimed to be derived from a different type of cocoa bean that is red in color. The result is a flavor that is sweet like white chocolate but has a slightly sour flavor, as well. It’s been described as white chocolate mixed with raspberry flavor. Is it really a new chocolate variety or just some crafty marketing? Only time will tell whether it takes off like the others, but it’s definitely delicious!

Best uses: adding a splash of color to your favorite treats, becoming a cutting-edge chocolate foodie.


Let’s be clear: there is no wrong way to eat chocolate. All of these varieties are special in their own ways and deserve all of the love. Now you have the knowledge to snag the right bar for your mood, and that’s the most important part!