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Chocolate is a range of foods derived from cocoa (cacao), mixed with fat  and finely powdered sugar to produce a solid confectionery. There are several types of chocolate, classified according to the proportion of cocoa used in a particular formulation.

The use of particular name designations is sometimes subject to international governmental regulation. Some governments assign chocolate solids and ranges of chocolate differently.

Milk chocolate is solid chocolate made with milk, in the form of milk powder, liquid milk, or condensed milk, added. In 1875, Swiss confectioner Daniel Peter, in cooperation with his neighbour Henri Nestlé in Vevey, developed the first solid milk chocolate using condensed milk. The bar was named "Gala Peter", combining the Greek word for "milk" and his name. A German company Jordan & Timaeus in Dresden, Saxony had already invented milk chocolate in 1839 hitherto it had only been available as a drink.[4] The US Government requires a 10% concentration of chocolate liquor. EU regulations specify a minimum of 25% cocoa solids. However, an agreement was reached in 2000 that allowed what by exception from these regulations is called "milk chocolate" in the UK, Ireland, and Malta, containing only 20% cocoa solids, to be traded as "family milk chocolate" elsewhere in the European Union.[5] Cadbury chocolate is the brand leader in the United Kingdom. First produced by George Cadbury Junior in 1905, Cadbury Dairy Milk was made with a higher proportion of milk than previous chocolate bars, and it became the company's best selling product by 1914. It is the best selling milk chocolate bar in the UK, followed by Galaxy. "Hershey process" milk chocolate is popular in the US. The process was invented by Milton S. Hershey, founder of The Hershey Company. The process uses fresh milk from local farms. The logistics of purchasing and delivering fresh milk is difficult as, according to state regulations fresh milk cannot be held for more than 72 hours after its reception. If not immediately processed into milk chocolate, the milk must be disposed of. The actual Hershey process is a trade secret, but experts speculate that the milk is partially lipolyzed, producing butyric acid, and then the milk is pasteurized and stabilized. This process gives the product a particular taste, to which the US public has shown to have an affinity, to the extent that some rival manufacturers now add butyric acid to their milk chocolates. Dark chocolate, also known as "plain chocolate" or "black chocolate", is produced using higher percentages of cocoa, traditionally with cocoa butter instead of milk, but there are also dark milk chocolates and many degrees of hybrids. 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 sold. Dark is synonymous with semisweet, and extra dark with bittersweet, although the ratio of cocoa butter to solids may vary. Swiss White chocolate White chocolate is made of sugar, milk, and cocoa butter, without the cocoa solids.