milk and white varieties, with cocoa solids
contributing to the brown coloration. There
are several types of chocolate according to
the proportion of cocoa used in a particular
formulation3
. Dark chocolate, also called
black chocolate, is produced by adding fat
and sugar to cocoa. It is chocolate with no
milk or much less than milk chocolate. Dark
chocolate can be eaten as is, or used in
cooking, for which thicker, baking bars,
usually with high cocoa percentages ranging
from 70% to 99% are sold4
. Dark is