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A type of chocolate that is sweeter than unsweetened chocolate but not quite as sweet as semi-sweet chocolate.

An eating chocolate that is generally a little sweeter than bittersweet chocolate. It is also used for baking.

A hot beverage made with melted chocolate or chocolate syrup mixed with milk and occasionally topped with miniature marshmallows.

A chocolate made in Oaxaca, Mexico which is made from Cacao beans from the chocolate trees. The Cacao bean is ground and mixed with cinnamon, sugar and almonds and then pressed into tablets or bars.

A type of flavoring, coating, syrup, candy, dessert, or beverage made from the seeds of the cacao tree.

A type of chocolate product that is white in color and is made with cocoa butter, sugar, milk, and a bit of vanilla extract.

Refers to most types of chocolate that are not milk or white chocolate. Dark chocolate types include unsweetened, bittersweet, and semisweet varieties.

A type of chocolate produced as miniature bits that are used in baked goods that need a piece of chocolate to keep its shape such as for use in cookies.

An eating chocolate that is sweeter than semi-sweet or bittersweet chocolate. It is also used for baking.

A term used to refer to either a chocolate beverage, similar to cocoa or a semi-soft cinnamon-scented chocolate.

A rich white or dark chocolate candy containing a center of ingredients such as chocolate, cream, sugar, corn syrup, cocoa butter, flavorings, caramel, nuts, and fruit that are mixed together and formed into a ball shape.

A sweet topping as well as a cooking and baking ingredient made from chocolate based foods with sweeteners added.

Milk that has had sugar and chocolate added for flavoring. Chocolate milk is available in whole, low fat and nonfat (skim) milk.

An eating chocolate that is enriched with milk powder. An average size bar contains an equivalent of up to one cup of whole milk.

A richly flavored chocolate icing or filling made from chocolate and cream blended together over low heat until the chocolate has melted and can be mixed with the cream.

Pure, unsweetened cocoa liquor, which contains 50 percent cocoa butter and 50 percent chocolate solids.

A pure, unsweetened cocoa liquor, which contains 50 percent cocoa butter and 50 percent chocolate solids.

An organic compound that is found naturally in various foods and plants such as cocoa beans (coffee and chocolate or chocolate milk products), tea leaves (teas), and kola nuts.

As a culinary term, it refers to chocolate that becomes a stiff thick mass when being melted. It is a result of just a tiny amount of liquid or steam coming in contact with the chocolate when it is being melted, causing it to harden and become clumpy.

The name given to version of a rich dark chocolate cake that was originally developed as a red colored, mild flavored, chocolate cake.