On this Wikipedia the language links are at the top chocolate buttercream icing the page across from the article title. The use of particular name designations is subject to governmental regulation in some countries.

Raw chocolate is chocolate that has not been processed, heated, or mixed with other ingredients. It is sold in chocolate-growing countries and to a lesser extent in other countries. It is often promoted as being healthy. Raw chocolate includes many essential antioxidants, minerals, and vitamins.

This includes protein, iron, and fiber. 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. Milk chocolate is solid chocolate made with milk added in the form of powdered milk, liquid milk, or condensed milk. Timaeus in 1839 with donkey milk. Cadbury is the leading brand of milk chocolate in the United Kingdom.

The Hershey Company is the largest producer in the US. White chocolate is made of sugar, milk, and cocoa butter, without the cocoa solids. It is pale ivory coloured, and lacks many of the compounds found in milk and dark chocolates. Baking chocolate, or cooking chocolate, is chocolate intended to be used for baking and in sweet foods.

Dark chocolate, milk chocolate, and white chocolate, are produced and marketed as baking chocolate. In the USA, baking chocolate containing no added sugar may be labeled “unsweetened chocolate”. Modeling chocolate is a chocolate paste made by melting chocolate and combining it with corn syrup, glucose syrup, or golden syrup. Organic chocolate is chocolate which has been certified organic, generally meaning that there are no chemical fertilizers or pesticides used in growing the cocoa beans producing the chocolate. As of 2016, it was a growing sector in the global chocolate industry. Compound chocolate is the name for a confection combining cocoa with other vegetable fats, usually tropical fats or hydrogenated fats, as a replacement for cocoa butter. It is often used for candy bar coatings.

In many countries it can not legally be called “chocolate”. Couverture chocolate is a class of high-quality chocolate containing a higher percentage of cocoa butter than other chocolate which is precisely tempered. The variety was in development from 2004, and was released to the public in 2017. The chocolate type is made from the Ruby cocoa bean, resulting in a distinct red colour and a different flavor, described as “sweet yet sour”. The use of cocoa butter substitutes in Canada is not permitted. Chocolate sold in Canada cannot contain vegetable fats or oils.

The only sweetening agents permitted in chocolate in Canada are listed in Division 18 of the Food and Drug Regulations. A non-standardized name such as “candy” must be used. Products labelled as “family milk chocolate” elsewhere in the European Union are permitted to be labelled as simply “milk chocolate” in Malta, the UK and the Republic of Ireland. In Japan, ‘chocolate products’ are classified on a complex scale.