The Earth is a happier place because of chocolates! We bet you can’t deny that. Chocolates are a kind of sweet food made from roasting and grounding of cacao seeds. They may or may not be sweet, depending on the chocolate being made. It is eaten as confectionery. They are made as solid blocks, as a powder or even as a paste. Some of these forms are ingredients for making a cake or hot chocolate milk and typically as a flavouring agent in many other foods.

Moderate consumption of chocolate is known to improve your mood and also make you feel happier. It also has a lot of antioxidant properties and thus is beneficial for the body. It is also known to enhance your cognitive abilities and reduce cardiovascular problems. But wait! Consumption of too much of chocolates can welcome a range of risks such as diabetes, coronary heart disease and sometimes hypertension. It sure is okay to consume in mild quantities. Dark chocolate has been proven to be better than the other types. Take a look at the kinds of chocolates that are available.

Types of Chocolate and Their Facts:

Chocolates come in many types and shapes. Most of us have a particular liking to the dark and some to the milk chocolates, and there are sure reasons to why we like them. Here are the types of chocolate that most of us have tried at least at one point in our life.

1. Milk Chocolate:

Milk chocolate contains about 10% of pure chocolate with some extra doses of added cocoa butter and sugar. They are initially made for people who were allergic to cocoa and contains more of vanilla flavour. They usually melt in the mouth and are most often used for making toppings for baked treats or as fillings and icings. If you have a sweet tooth, then milk chocolate is the one for you.

2. White Chocolate:

White chocolate is more of cocoa butter, sugar and other milk solids. They have a yellow or ivory colour and contains no cocoa solids at all. It is made from vegetable oil and has a cocoa smell along with the flavour. White chocolate is mostly used for frosting and for other decorative purposes on cookies and buns. If you would be okay with chocolate looking like a substitute, white chocolate is for you. They are not really accepted as chocolates, except that it seems like one.