• Sweet eating chocolate

Milk chocolate and white chocolate which are rarely used in cooking. White chocolate has a creamy opaque colour because it contains cocoa butter but no cocoa solids. Despite its paler appearance white chocolate is similar in texture to regular chocolate. However, when substituting white for regular in recipes, remember it sets less firmly. Some inferior brands of white chocolate contain vegetable oil rather than cocoa butter and lacks the taste of true chocolate. Milk chocolate has milk added to the cocoa butter which makes it milder and creamy than plain chocolate.