Chocolate 101 I Ep. 21 I Community Kitchen Teachables

All Things Chocolate: What Makes Each Type Different?

Today, we’re diving into the delicious world of chocolate—where it comes from, what makes each type unique, and why prices vary so much on store shelves.

From Cacao Pod to Chocolate Bar

All chocolate begins its journey on the cacao tree. Each cacao pod contains 40–50 seeds, and it takes roughly 400 seeds to make just one pound of chocolate. After harvesting, the seeds are fermented, dried, roasted, and processed into the ingredients that become white, milk, semi-sweet, or dark chocolate. It’s quite a process for something we eat in minutes!

Why Chocolate Prices Differ

Ever wonder why some chocolate bars cost twice as much as others?
It usually comes down to the percentage of cacao butter.

  • Higher-end chocolate contains more cacao butter, giving it a rich, smooth texture.

  • Cheaper chocolate uses less cacao butter and often more fillers or sugar, which lowers the price.

What’s That White Stuff on Chocolate?

If you’ve ever opened a chocolate bar and found a chalky white coating, don’t worry—it’s not mold. That’s called fat bloom or sugar bloom. It simply means the chocolate is older or has experienced temperature changes.

Cocoa Solids: The ColoUr Maker

The distinctive brown tone of chocolate comes from cocoa solids. The more cocoa solids a chocolate contains, the darker and richer it will be.

Types of Chocolate

White Chocolate

White chocolate contains no cocoa solids, which is why it stays creamy in colour. It’s made from cacao butter, sugar, and milk solids—sweet, rich, and smooth.

Milk Chocolate

The crowd favourite!
Milk chocolate has:

  • More sugar than white chocolate.

  • Added milk solids.

  • A creamier, mellower flavour compared to dark chocolate.

Semi-Sweet Chocolate

Semi-sweet lines up closer to dark chocolate on the flavour spectrum, but with a bit more sweetness. It’s a popular choice in baking because it balances rich cocoa flavour with sugar.

Dark Chocolate

The most “pure” form of chocolate. Dark chocolate contains:

  • A higher percentage of cocoa solids.

  • Less sugar.

  • A more intense, sometimes bitter profile.

You’ll often see dark chocolate labeled as 70%, 85%, or even 100%.
Higher percentages mean:

  • More cocoa bean content.

  • Stronger flavour.

  • Less sweetness.

Is Dark Chocolate Healthier?

Dark chocolate is often praised for its heart-healthy, anti-inflammatory properties—but that’s only true when it contains 70% cocoa or more. At that level, the antioxidants and cocoa compounds may offer benefits.

Emily Banyard