Common Chocolates

Dark Chocolate- 

Also called as "black chocolate" , is produced by adding fat and sugar to cocoa. It is a chocolate with no or less milk than milk chocolate. Dark chocolate can be eaten as it is or used in cooking, for which thicker, more expensive bars with higher cocoa percentage ranging from 70% to 99% are sold. Dark is synonymous with semisweet, and extra dark with bittersweet.

• Semisweet: frequently used for cooking purposes.

• Bittersweet: interchangeable with semisweet when baking. 

• Couverture: used by professional pastry chefs and contain a high percentage of cocoa.

Milk Chocolate- 

Made out of solid chocolate with with milk in the form of powder, liquid or condensed milk. Developed by Swiss confectioner Daniel Peter.

-White Chocolate

Confection based on sugar , milk and cocoa butter without the cocoa solids.

Seems like it's all the three chocolates. Wow...

Chocolate fondue cake- Eid Special.