Different in taste, dark chocolate and white chocolate are also different in their composition.
The black is the result of a mixture of sugar, cocoa butter (a kind of oil extracted from the bean) and cocoa powder (the dried and crushed bean), which gives its characteristic brown color. It must be composed of at least 35% of the latter substance to be qualified as “black”. A proportion that can go up to 90%, reinforcing its bitter taste.
The white does not contain this famous powder, but comes from a blend of cocoa butter, milk and sugar. Technically, it’s not chocolate per se.
Finally, milk chocolate is also concocted from cocoa powder, but in a lower proportion (25 to 40%) than dark, to which cocoa butter, powdered milk and sugar are added.