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tion of at least 10 percent chocolate liquor, cocoa butter, sugar, and milk or cream.
• White Chocolate - not really chocolate. Commonly known as compound chocolate. Most or all of the cocoa butter has been removed and replaced by another vegetable fat.
• Chocolate Flavored - food products that derive their flavor from cocoa or chocolate liquor but do not contain a sufficient quantity of chocolate to be called a true chocolate.
• Artificial Chocolate - contain nothing derived from the cocoa bean and, in many cases, contain no sugar or milk.
92.5%