Dark chocolate:

Dark chocolate (also called chocolate fondant or bitter chocolate) is a mix of cocoa and sugar. The chocolate must contain at least 34% of cocoa.

White chocolate:

White chocolate is a cocoa butter, milk, sugar and flavour-based preparation.

Milk chocolate:

Milk chocolate is chocolate to which powdered milk or concentrated milk is added. It contains less than 40% of cocoa.

Couverture chocolate:

Couverture chocolate is used as a raw material for professional chocolate makers and pastry chefs. This very good quality chocolate is intended mainly for coatings and decorations. Couverture chocolate can be dark or milk chocolate. It is presented in the form of a 2 to 5 kg slab and contains more than 31% of cocoa butter.

Sugar-free chocolate:

Sugar-free chocolate is chocolate with no added sugar. Maltitol, a sugar substitute, is used to prepare this type of chocolate.

Chocolates:

Chocolates are small chocolates filled with Ganache, cream or praline.