The use of particular name designations is sometimes subject to international governmental regulation. Some governments assign chocolate solids and ranges of chocolate differently. The cocoa bean products from which chocolate is made are known under different names in different parts of the world. Dry cocoa solids are the remaining nonfat part of cocoa powder replacement cocoa bean, which are ground into a powder.
Different forms and flavours of chocolate are produced by varying the quantities of the different ingredients. Other flavours can be obtained by varying the time and temperature when roasting the beans. Milk chocolate is solid chocolate made with milk added in the form of powdered milk, liquid milk, or condensed milk. Dark chocolate, also known as “plain chocolate”, is produced using a higher percentage of cocoa with all fat content coming from cocoa butter instead of milk, but there are also “dark milk” chocolates and many degrees of hybrids.
Semisweet and bittersweet are terms traditionally used in the United States to indicate the amount of added sugar in dark chocolate. Typically, bittersweet chocolate has less sugar than semisweet chocolate, but the two are interchangeable when baking. Couverture chocolate is a class of high-quality chocolate containing a higher percentage of cocoa butter than other chocolate which is precisely tempered. White chocolate is made of sugar, milk, and cocoa butter, without the cocoa solids.
