Cocoa powder

There are two types of cocoa powder:

The non-alkalized:
The powder that remains after most of the cocoa butter is removed from the chocolate liquor. Colors range from light tan to red to black. It is used in reduced and calorie recipes.

The alkalized or Dutch-process:
The chocolate liquor or cocoa powder undergoes a treatment with approved alkalizing agent. Although used mainly to modify color, flavor is affected as well. Extreme treatments produce black cocoa powder. It is used in baked goods where deep color is desired.

Baking chocolate

Finely ground and roasted beans made with chocolate liquor(paste that is produced when shelled cocoa beans are roasted and ground). It does not include any sugar but may be flavored with vanilla.It is used in recipes in which sugar is also added. It is mainly used by professionals as it isquite difficult to work with.

Also called Bitter chocolate or Chocolate liquor

Dark chocolate:

Sweet chocolate
A general term for chocolates containing at least 15% chocolate liquor and less than 12% milk solids. A good chocolate should contain a minimum of 45-50% cocoa solids. Some of them contain as much as 70%.

Semi-sweet or bittersweet chocolate
Contains at least 35% chocolate liquor. The darkest of eating chocolate with the highest percentage of chocolate liquor that contains extra cocoa butter to make it melt easily. The flavor depends on cocoa bean blend rather than dairy ingredients. It is sold as chocolate chips and bakery coatings.

Milk chocolate

Contains at least 12% milk solids and not less than 10% liquor. It results in a mellow chocolate flavor. It is not suitable for cookingbut it can be used for decoration.

White chocolate

A blend of cocoa butter, milk, sugar and flavor. There is no chocolate solids other than cocoa butter are present. Color ranges from pure white to yellow-white. It is best to avoid those made with vegetable oil or fat.

Chocolate flavored coating

A blend of cocoa powder and vegetable fats other than cocoa butter. The substitution of the cocoa butter with the vegetable fats makes these products less expensive and easier to use than real chocolate. It is usually used in the confection of chocolate bars.