__ How are the three kinds of chocolate different?

The three main kinds of chocolate – dark, milk, and white – differ primarily in their ingredients and proportions, leading to variations in flavor, texture, and color.* **Dark Chocolate:** This type is made from cocoa solids, cocoa butter, and sugar. It *does not* contain milk solids. The higher the percentage of cocoa solids, the darker and more bitter the chocolate will be, with a more intense chocolate flavor. Dark chocolate with a very high cocoa content (e.g., 70% or higher) can have a slightly bitter or astringent taste, while those with lower percentages (e.g., 50-60%) are often perceived as sweeter.* **Milk Chocolate:** This is essentially dark chocolate with the addition of milk solids, usually in the form of powdered milk or condensed milk. The milk solids add sweetness and creaminess, mellowing the intensity of the chocolate flavor and giving it a lighter brown color. Milk chocolate generally has a lower percentage of cocoa solids than dark chocolate.* **White Chocolate:** This is the outlier. White chocolate contains cocoa butter, sugar, and milk solids, but *no cocoa solids*. This is why it lacks the characteristic brown color and intense chocolate flavor of the other two types. Instead, it has a creamy, sweet, and sometimes vanilla-like flavor. Because it lacks cocoa solids, some argue that it shouldn't even be considered "chocolate" at all.