The Different Types of Chocolate
The percentage of cocoa written on chocolate bar labels usually indicates the amount of cocoa powder, press cake and added cocoa butter.
The amount of cocoa is an important factor in determining the quality of the chocolate, however, we cannot say that the higher the quantity of cocoa, the higher the quality of the chocolate. A quantity of cocoa between 60% and 85% makes the chocolate well-balanced; below that the chocolate may be too sweet, and above that it may be too bitter or astringent. This also depends on the quality of the cocoa: A very fine cocoa can result in a balanced chocolate also with a 85% cocoa quantity, but in most cases a 70% cocoa quantity is considered ideal.