The Complete Guide to Chocolate Types

Walking into a chocolate shop can be overwhelming. Dark, milk, white, ruby – with so many options, how do you choose? This comprehensive guide will help you understand each type and find your perfect chocolate.

Understanding Chocolate Basics

All chocolate starts from the **cocoa bean**, harvested from the cacao tree. The beans are fermented, roasted, and processed into cocoa solids and cocoa butter – the two main ingredients in chocolate.

The difference between chocolate types comes down to the ratio of these ingredients and what else is added.

Dark Chocolate

**Cocoa content: 70-90%**

Dark chocolate contains cocoa solids, cocoa butter, and typically a small amount of sugar. It has a **bitter, intense flavour** that appeals to sophisticated palates.

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Our Selection

Try our [Signature Dark 70%](/product/signature-dark-70) – a beautifully balanced dark chocolate with notes of dried fruit and caramel.

Milk Chocolate

**Cocoa content: 30-50%**

Milk chocolate combines cocoa solids with milk powder or condensed milk, creating a **creamier, sweeter** taste.

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Fun Fact

Milk chocolate was invented in Switzerland in the 1870s when Daniel Peter added milk powder to dark chocolate.

White Chocolate

**Cocoa content: 0% (technically)**

White chocolate contains cocoa butter but no cocoa solids – giving it a creamy, buttery flavor without the chocolatey taste.

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Ruby Chocolate

**Cocoa content: ~50%**

The newest type of chocolate, ruby is made from specially processed ruby cocoa beans, giving it a natural pink hue and berry-like notes.

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Artisan vs. Mass-Produced

Not all chocolate is created equal. Here's what sets **artisan chocolate** apart:

Craftsmanship

Ingredients

Flavour

How to Taste Chocolate Like a Pro

1. **Look** – Quality chocolate should have a smooth, shiny surface

2. **Snap** – A clean break indicates proper tempering

3. **Smell** – Good chocolate has a rich, complex aroma

4. **Taste** – Let it melt on your tongue, don't chew

5. **Notice** – Pay attention to the different flavor notes

Temperature Matters

Chocolate should be stored at **18-20°C**. Too cold, and the flavors dull. Too warm, and it melts and blooms (develops white spots).

At Billees Chocolate, we craft our chocolates fresh and recommend enjoying them within two weeks for the best flavour experience.

Find Your Perfect Match

Still unsure? Here's our quick guide:

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*Ready to explore? Browse our full [chocolate collection](/range) and discover your new favourite.*