{"id":22388,"date":"2026-10-15T09:00:00","date_gmt":"2026-10-15T08:00:00","guid":{"rendered":"https:\/\/www.chocotopia.cz\/?p=22388"},"modified":"2026-10-12T11:29:59","modified_gmt":"2026-10-12T10:29:59","slug":"types-of-chocolate","status":"publish","type":"post","link":"https:\/\/www.chocotopia.cz\/en\/types-of-chocolate\/","title":{"rendered":"\ud83c\udf6b Types of chocolate: dark, milk, white and ruby"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"22388\" class=\"elementor elementor-22388 elementor-22368 elementor-bc-flex-widget\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-cxh0001 elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"cxh0001\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div 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img{position:absolute!important;top:0!important;left:0!important;\n  width:100%!important;height:100%!important;max-width:none!important;object-fit:cover;transform:none!important}\n.cxh-more .elementor-inner-section .elementor-widget-wrap{padding:0!important}\n.cxh-more .cxh-g1>.elementor-widget-wrap{padding-left:26px!important}\n.cxh-more .elementor-post__text{padding:16px 18px 20px!important;margin:0!important}\n.cxh-more .elementor-post__title{margin:0!important;font-family:Raleway,sans-serif!important;\n  font-size:18px!important;font-weight:800!important;line-height:1.3!important}\n.cxh-more .elementor-post__title a{color:#171A15!important;text-decoration:none}\n.cxh-more .elementor-post__title a:hover{color:#5A3820!important}\n.cxh-more .cxh-col-l{font-family:Raleway,sans-serif;font-size:11px;font-weight:700;letter-spacing:.16em;\n  text-transform:uppercase;color:#6b6f66;margin:0 0 12px}\n@media(max-width:760px){\n  .cxh-more .cxh-g2 .elementor-posts-container{grid-template-columns:1fr}\n  .cxh-more .cxh-g1>.elementor-widget-wrap{padding-left:0!important;margin-top:26px}\n}\n@media(max-width:760px){\n  .cxh-spec dl{grid-template-columns:repeat(2,1fr)}\n  .cxh-spec dl>div{border-bottom:1px solid rgba(246,242,231,.18)}\n  .cxh-hero .w{padding-top:80px}\n  .cxh-cta.has-ph .w{grid-template-columns:1fr;gap:26px}\n  .cxh-cta .ph{order:-1}\n}\n<\/style>\n\n<div class=\"cxh\">\n<header class=\"cxh-hero\"><img decoding=\"async\" src=\"https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/10\/druhy-cokolady-hero.webp\" alt=\"Bars of white, milk and dark chocolate side by side\">\n<div class=\"w\"><p class=\"lbl\">Guide \u00b7 types of chocolate<\/p><h1>Types of chocolate: dark, milk, white and ruby<\/h1>\n<p class=\"lead\">Chocolates don\u2019t just differ in flavour. The real difference lies in how much cocoa mass they contain and what kind of fat goes into them. That is how the types of chocolate are divided: dark, milk and white \u2014 and since 2017 there is also a newcomer, ruby chocolate. We\u2019ll go through all four, tell you what percentage of cocoa a good bar should have, and show you how to spot quality right on the label.<\/p><\/div><\/header>\n<section class=\"cxh-spec\"><div class=\"w\"><div class=\"head\">\n<p class=\"lbl\">At a glance<\/p><\/div>\n<dl><div><dt>Dark<\/dt><dd class=s>min. 35% cocoa solids<\/dd><\/div><div><dt>Milk<\/dt><dd class=s>min. 25% cocoa solids<\/dd><\/div><div><dt>White<\/dt><dd class=s>0% cocoa solids, min. 20% cocoa butter<\/dd><\/div><div><dt>Ruby<\/dt><dd>since 2017<\/dd><\/div><\/dl><\/div><\/section>\n<section class=\"cxh-body\"><div class=\"w\">\n<h2>What makes chocolate chocolate<\/h2>\n<p>Real chocolate rests on three ingredients: <b>cocoa mass<\/b>, <b>cocoa butter<\/b> and sugar. Cocoa mass is made by grinding roasted <a href=\"https:\/\/www.chocotopia.cz\/en\/cocoa-beans\/\">cocoa beans<\/a> and gives chocolate its colour and bitterness. Cocoa butter is the fat from the same bean, and it gives chocolate its gloss and that typical way of melting on the tongue.<\/p>\n<p>And this is where European law steps in with clear rules: if a manufacturer replaces cocoa butter with cheaper vegetable fat beyond the permitted limit, <b>the product may no longer be called chocolate<\/b>. That is why the first thing we look for on a label is cocoa butter. We\u2019ll come back to it further down.<\/p>\n<p>Another figure on labels that can be confusing: <b>cocoa solids<\/b> are not the same as cocoa mass. They are the sum of everything that comes from the cocoa bean \u2014 cocoa mass and cocoa butter together. So when a wrapper says \u201870% cocoa\u2019, it means that 70% of the bar is made up of these two components and the remaining 30% is mostly sugar.<\/p>\n<p>How many cocoa solids each type must contain is set by a standard \u2014 and that is what sets the different chocolates apart.<\/p>\n<h2>Dark chocolate<\/h2>\n<p>The most sought-after type and also the simplest: cocoa mass, <a href=\"https:\/\/www.chocotopia.cz\/en\/cocoa-butter-guide\/\">cocoa butter<\/a>, sugar. No milk. The European standard requires <b>at least 35% total cocoa solids<\/b>, but typical bars range between <b>55 and 85%<\/b>.<\/p>\n<p>The higher the share of cocoa, the less sugar and the more pronounced the bitterness. That is exactly why dark chocolate works so well in baking: in a dough or batter, the sugar in the recipe balances it out and the flavour stays full. For coatings and ganache it is the obvious choice.<\/p>\n<p>The flavour also varies depending on where the beans come from. African cocoas tend to be earthy and distinctly bitter, South American ones more fruity and acidic. It\u2019s the same principle as with coffee or wine \u2014 the origin of the raw material shows in the result. That\u2019s why on our plantations in Mexico\u2019s Yucat\u00e1n we grow the Criollo variety, known precisely for its delicate, aromatic flavour.<\/p>\n<p>A practical guide to which chocolate to buy: <b>around 55% for coatings and desserts for children, 60\u201370% for doughs and ganache, 75% and above for snacking<\/b>, when you want a pronounced bitterness.<\/p>\n<h2>Milk chocolate<\/h2>\n<p>Add milk powder to the same base \u2014 and everything changes. The standard requires <b>at least 25% cocoa solids<\/b> and at least 14% milk solids.<\/p>\n<p>Milk softens the bitterness, adds a creamy note and sweetens the chocolate. But it melts at a lower temperature and burns more easily as you work with it, so it needs gentler heat than dark chocolate when melting.<\/p>\n<p>Incidentally, milk chocolate is the second youngest of the four: it was first made in 1875 by the Swiss Daniel Peter, who managed what nobody had before \u2014 combining chocolate with milk so that the mixture didn\u2019t turn damp. He was helped by milk powder from his neighbour, a certain Henri Nestl\u00e9.<\/p>\n<h2>White chocolate \u2014 is it even chocolate?<\/h2>\n<p>A question that comes up all the time. The answer is <b>yes, but let us explain<\/b>.<\/p>\n<p>White chocolate contains no cocoa mass \u2014 which is why it isn\u2019t brown. It does, however, contain <b>cocoa butter<\/b>, the fat from the cocoa bean, and the standard requires at least 20% of this butter and at least 14% milk solids. So there is cocoa in it, just in a form that doesn\u2019t add colour.<\/p>\n<p>It is the sweetest of all chocolates and also the most sensitive to heat. Once it burns and turns lumpy, there is no way to rescue it \u2014 which is why it is melted very carefully and never directly on the hob.<\/p>\n<p>Nestl\u00e9 brought it to market in 1936, originally as a way to use up surplus cocoa butter left over from making cocoa powder. In patisserie today it is mainly used where contrast should shine: with fruit, with tangy fillings, or as white decoration on a dark dessert.<\/p>\n<h2>Ruby chocolate: a fourth type?<\/h2>\n<p>Ruby was launched in 2017 by the Swiss company Barry Callebaut, which presented it as the <b>fourth type of chocolate<\/b>. It is pink in colour, with a tangy, fruity flavour.<\/p>\n<p>Let\u2019s be straight about it: <b>from the point of view of European law, it is not a new type at all.<\/b> Ruby is chocolate like any other \u2014 what\u2019s new is the processing. Its colour and acidity come from a special process using selected cocoa beans, not from added colouring or fruit flavouring. So the pink is genuine; the \u2018fourth type\u2019 is marketing.<\/p>\n<p>How is it done? The manufacturer selects beans with a particular profile and processes them in a way that preserves the natural colour and acidic compounds that are lost during ordinary fermentation and roasting. Its cocoa solids content is around 47%, so in sweetness ruby is closer to milk chocolate than to dark.<\/p>\n<p>Ruby is becoming a very sought-after chocolate, yet clear, accurate information about it is hard to find \u2014 which is why we\u2019ve included it here.<\/p>\n<h2>Comparison: which type for what<\/h2>\n<p>(comparison block with bars \u2014 % cocoa)<\/p>\n<ul class=\"cxh-ul\"><li><b>Dark, 55\u201385% cocoa<\/b> \u2014 baking, ganache, coatings, eating on its own<\/li><li><b>Milk, 25\u201345%<\/b> \u2014 snacking, desserts for children, decorating<\/li><li><b>White, 0% cocoa solids<\/b> \u2014 decorating, contrast with fruit, fillings<\/li><li><b>Ruby, around 47%<\/b> \u2014 desserts where colour and acidity should stand out<\/li><\/ul>\n<h2>Cooking chocolate and bar chocolate: what\u2019s the difference<\/h2>\n<p>In the shop you\u2019ll find bars \u2018for snacking\u2019 next to packs labelled <b>cooking chocolate<\/b>. The difference isn\u2019t in quality but in what the product is intended for.<\/p>\n<p>Cooking chocolate tends to have a higher share of cocoa butter, so it melts more easily and is more fluid once melted \u2014 which makes it easy to work with for coatings and doughs. It is also usually cheaper, because you are not paying for a thin bar and luxury packaging.<\/p>\n<p>But watch out for one thing: some products sold as a \u2018coating\u2019 <b>are not chocolate<\/b>. Their cocoa butter has been replaced with vegetable fat, they set on their own without tempering, and they go by names such as \u2018confectioner\u2019s coating\u2019. They hold beautifully on a cake, but in flavour they can\u2019t compete with chocolate. Just check the ingredients.<\/p>\n<p><b>For baking, ordinary bar chocolate is perfectly fine too<\/b> \u2014 just chop it finely so that it melts evenly.<\/p>\n<h2>What percentage of cocoa should good chocolate have<\/h2>\n<p>Here is probably the most widespread misconception: <b>a higher percentage on its own does not mean better chocolate.<\/b><\/p>\n<p>The percentage only tells you how many cocoa solids are in the bar \u2014 not how good the beans were, how they were roasted or how long the chocolate was conched. An eighty-per-cent bar made from poor beans will simply be bitter; a seventy-per-cent bar made from good ones will be fragrant and full of flavour.<\/p>\n<p>In practice, the best-rated bars sit somewhere between <b>60 and 75%<\/b>. Above 85%, bitterness and astringency overpower the aroma that developed in the bean during fermentation \u2014 and that aroma is the most precious thing about good chocolate.<\/p>\n<p>To give you an idea: in a bar with 70% cocoa, the remaining 30% is practically all sugar. In a 50% bar, half is sugar. So the difference between 70 and 85% isn\u2019t about the \u2018amount of chocolate\u2019, but mainly about how much sugar balances out the bitterness.<\/p>\n<p>So when you\u2019re choosing, look at the origin of the beans and the ingredients rather than the big number on the front of the wrapper.<\/p>\n<figure><img decoding=\"async\" src=\"https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/10\/druhy-cokolady-zlom.webp\" alt=\"A bar of dark chocolate with a clean, glossy snap\" loading=\"lazy\"><\/figure>\n<h2>How to recognise quality chocolate<\/h2>\n<p>By the label and by your senses.<\/p>\n<p><b>On the label:<\/b><\/p>\n<ul class=\"cxh-ul\"><li>The ingredients list should be short. For dark chocolate, ideally: cocoa mass, sugar, cocoa butter \u2014 and nothing else.<\/li><li><b>Cocoa butter, not vegetable fat.<\/b> Palm oil or other hardened fat is a sign of cheap production.<\/li><li>The order of ingredients matters: if sugar comes first, there is less chocolate in the bar than sugar.<\/li><li>A stated origin of the beans (country, region, farm) is a good sign \u2014 a maker who isn\u2019t ashamed of their ingredients names them.<\/li><li><b>Soy lecithin<\/b> is not a bad thing in itself: it is an emulsifier that makes processing easier in small amounts. Craft chocolates, however, often do without it.<\/li><li><b>Vanillin vs. real vanilla.<\/b> Vanillin is a cheap substitute; a quality bar will list vanilla, or no flavouring at all.<\/li><\/ul>\n<p><b>By your senses:<\/b> a quality bar is smooth and glossy, <b>snaps cleanly<\/b> when broken and melts on the tongue without feeling greasy. A dull surface and a soft break are usually signs of poor tempering or storage.<\/p>\n<h2>Is dark chocolate healthy?<\/h2>\n<p>Dark chocolate contains <b>magnesium, iron and flavanols<\/b> \u2014 antioxidants from the cocoa bean. At the same time it contains a lot of fat and sugar, so we can\u2019t quite call it a \u2018health food\u2019.<\/p>\n<p>Let\u2019s stick to what is actually backed up: <b>the European Food Safety Authority (EFSA) has approved just one health claim for cocoa<\/b> \u2014 that cocoa flavanols help maintain the elasticity of blood vessels, which contributes to normal blood flow, with an intake of <b>200 mg of flavanols per day<\/b>. Nothing else has been approved so far.<\/p>\n<p><b>So how much can we eat a day?<\/b> A sensible portion is <b>20\u201330 grams<\/b>, which is two to three squares. More than that mainly means more sugar and energy.<\/p>\n<p>Also be careful with <b>theobromine<\/b>, a substance that occurs naturally in cocoa and acts as a stimulant. It doesn\u2019t bother people, but <b>it is toxic to dogs<\/b> \u2014 the higher the share of cocoa, the more dangerous. So keep chocolate out of dogs\u2019 reach.<\/p>\n<h2>How to store chocolate<\/h2>\n<p>Chocolate likes <b>dry, dark conditions and a steady temperature of around 15\u201318 \u00b0C<\/b>. It doesn\u2019t like the fridge: in damp and cold it develops a white bloom, and it also easily picks up smells from the food around it.<\/p>\n<p>That <b>white bloom<\/b> isn\u2019t mould, and the chocolate hasn\u2019t gone off because of it \u2014 cocoa butter or sugar rises to the surface because of temperature fluctuations. The flavour practically doesn\u2019t change, only the appearance.<\/p>\n<p>How long does it keep? Dark chocolate in unopened packaging easily lasts <b>one to two years<\/b> \u2014 with so little water in it, nothing happens to it. Milk and white chocolate have a shorter shelf life because of the milk solids, roughly <b>a year<\/b>. Wrap an opened bar and eat it within a few weeks, before it picks up smells from its surroundings.<\/p>\n<h2>Frequently asked questions about types of chocolate<\/h2>\n<details><summary>What is dark chocolate good for?<\/summary><p>It contains magnesium, iron and cocoa flavanols. The only health claim EFSA has approved for cocoa concerns flavanols and the elasticity of blood vessels with an intake of 200 mg a day. The other effects attributed to chocolate have not been backed up so far.<\/p><\/details>\n<details><summary>How much dark chocolate can you eat a day?<\/summary><p>A sensible portion is 20\u201330 grams a day, which is two to three squares.<\/p><\/details>\n<details><summary>Is white chocolate really chocolate?<\/summary><p>Yes. It contains no cocoa mass, which is why it isn\u2019t brown, but it does contain cocoa butter \u2014 the standard requires at least 20%.<\/p><\/details>\n<details><summary>What is ruby chocolate?<\/summary><p>A pink chocolate with a tangy, fruity flavour, launched in 2017 by Barry Callebaut. The colour comes from special processing of selected beans, not from colouring. Legally, it is not a new type of chocolate.<\/p><\/details>\n<details><summary>Does a higher percentage mean better chocolate?<\/summary><p>No. The percentage only tells you the share of cocoa solids. Quality depends on the origin of the beans, the roasting and the conching \u2014 the best-rated bars are usually between 60 and 75%.<\/p><\/details>\n<\/div><\/section>\n<section class=\"cxh-cta has-ph\"><div class=\"w\"><div class=\"tx\"><h2>Taste the difference for yourself<\/h2>\n<p>You can compare all the types of chocolate on a tour of our chocolate factory in Pr\u016fhonice near Prague, where it is made straight from the beans grown on our own plantation.<\/p><a class=\"btn\" href=\"https:\/\/www.chocotopia.cz\/en\/factory-tour-and-chocolate-tasting\/\">Factory tour<\/a><\/div><a class=\"ph\" href=\"https:\/\/www.chocotopia.cz\/en\/factory-tour-and-chocolate-tasting\/\" tabindex=\"-1\"><img decoding=\"async\" src=\"https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2024\/03\/Chocotopia-Chocolate-Production-1-1-1.jpg\" alt=\"Chocolate production at the Chocotopia factory\" loading=\"lazy\"><\/a><\/div><\/section>\n\n<\/div>\n<script type=\"application\/ld+json\">{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"What is dark chocolate good for?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It contains magnesium, iron and cocoa flavanols. The only health claim EFSA has approved for cocoa concerns flavanols and the elasticity of blood vessels with an intake of 200 mg a day. The other effects attributed to chocolate have not been backed up so far.\"}}, {\"@type\": \"Question\", \"name\": \"How much dark chocolate can you eat a day?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"A sensible portion is 20\u201330 grams a day, which is two to three squares.\"}}, {\"@type\": \"Question\", \"name\": \"Is white chocolate really chocolate?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It contains no cocoa mass, which is why it isn\u2019t brown, but it does contain cocoa butter \u2014 the standard requires at least 20%.\"}}, {\"@type\": \"Question\", \"name\": \"What is ruby chocolate?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"A pink chocolate with a tangy, fruity flavour, launched in 2017 by Barry Callebaut. The colour comes from special processing of selected beans, not from colouring. Legally, it is not a new type of chocolate.\"}}, {\"@type\": \"Question\", \"name\": \"Does a higher percentage mean better chocolate?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. The percentage only tells you the share of cocoa solids. Quality depends on the origin of the beans, the roasting and the conching \u2014 the best-rated bars are usually between 60 and 75%.\"}}]}<\/script>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-cxh0020 elementor-section-full_width cxh-more elementor-section-height-default elementor-section-height-default\" data-id=\"cxh0020\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-cxh0029\" data-id=\"cxh0029\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-cxh0021 elementor-widget elementor-widget-html\" data-id=\"cxh0021\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"lbl\">Keep reading<\/p><h2 class=\"cxh-more-h\">More guides and recipes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-cxh0022 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"cxh0022\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-inner-column elementor-element elementor-element-cxh0023 cxh-g2\" data-id=\"cxh0023\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-cxh0025 elementor-widget elementor-widget-html\" data-id=\"cxh0025\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"cxh-col-l\">Guides<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-cxh0026 elementor-grid-2 elementor-grid-mobile-1 elementor-posts--thumbnail-top elementor-grid-tablet-2 elementor-widget elementor-widget-posts\" data-id=\"cxh0026\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;classic_columns&quot;:&quot;2&quot;,&quot;classic_columns_mobile&quot;:&quot;1&quot;,&quot;classic_columns_tablet&quot;:&quot;2&quot;,&quot;classic_row_gap&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:35,&quot;sizes&quot;:[]},&quot;classic_row_gap_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;classic_row_gap_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]}}\" data-widget_type=\"posts.classic\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-posts-container elementor-posts elementor-posts--skin-classic elementor-grid\" role=\"list\">\n\t\t\t\t<article class=\"elementor-post elementor-grid-item post-22388 post type-post status-publish format-standard has-post-thumbnail hentry category-guides entry\" role=\"listitem\">\n\t\t\t\t<a class=\"elementor-post__thumbnail__link\" href=\"https:\/\/www.chocotopia.cz\/en\/types-of-chocolate\/\" tabindex=\"-1\" >\n\t\t\t<div class=\"elementor-post__thumbnail\"><img fetchpriority=\"high\" decoding=\"async\" width=\"640\" height=\"426\" src=\"https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/10\/druhy-cokolady-hero-768x511.webp\" class=\"attachment-medium_large size-medium_large wp-image-22348\" alt=\"Tabulky b\u00edl\u00e9, ml\u00e9\u010dn\u00e9 a ho\u0159k\u00e9 \u010dokol\u00e1dy vedle sebe\" srcset=\"https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/10\/druhy-cokolady-hero-768x511.webp 768w, https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/10\/druhy-cokolady-hero-300x200.webp 300w, https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/10\/druhy-cokolady-hero-1024x682.webp 1024w, https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/10\/druhy-cokolady-hero.webp 1200w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/div>\n\t\t<\/a>\n\t\t\t\t<div class=\"elementor-post__text\">\n\t\t\t\t<h3 class=\"elementor-post__title\">\n\t\t\t<a href=\"https:\/\/www.chocotopia.cz\/en\/types-of-chocolate\/\" >\n\t\t\t\t\ud83c\udf6b Types of chocolate: dark, milk, white and ruby\t\t\t<\/a>\n\t\t<\/h3>\n\t\t\t\t<\/div>\n\t\t\t\t<\/article>\n\t\t\t\t<article class=\"elementor-post elementor-grid-item post-22047 post type-post status-publish format-standard has-post-thumbnail hentry category-guides entry\" role=\"listitem\">\n\t\t\t\t<a class=\"elementor-post__thumbnail__link\" href=\"https:\/\/www.chocotopia.cz\/en\/cocoa-butter-guide\/\" tabindex=\"-1\" >\n\t\t\t<div class=\"elementor-post__thumbnail\"><img decoding=\"async\" width=\"640\" height=\"426\" src=\"https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/08\/kakaove-maslo-hero-768x511.webp\" class=\"attachment-medium_large size-medium_large wp-image-22043\" alt=\"Kusy kakaov\u00e9ho m\u00e1sla, kakao a \u010dokol\u00e1da naaran\u017eovan\u00e9 na sv\u011btl\u00e9m podkladu\" srcset=\"https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/08\/kakaove-maslo-hero-768x511.webp 768w, https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/08\/kakaove-maslo-hero-300x200.webp 300w, https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/08\/kakaove-maslo-hero-1024x682.webp 1024w, https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/08\/kakaove-maslo-hero.webp 1200w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/div>\n\t\t<\/a>\n\t\t\t\t<div class=\"elementor-post__text\">\n\t\t\t\t<h3 class=\"elementor-post__title\">\n\t\t\t<a href=\"https:\/\/www.chocotopia.cz\/en\/cocoa-butter-guide\/\" >\n\t\t\t\t\ud83c\udf6b Cocoa Butter \u2013 What It Is and How to Use It\t\t\t<\/a>\n\t\t<\/h3>\n\t\t\t\t<\/div>\n\t\t\t\t<\/article>\n\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-cxh0024 cxh-g1\" data-id=\"cxh0024\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-cxh0027 elementor-widget elementor-widget-html\" data-id=\"cxh0027\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"cxh-col-l\">Recipe<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-cxh0028 elementor-grid-1 elementor-grid-mobile-1 elementor-posts--thumbnail-top elementor-grid-tablet-2 elementor-widget elementor-widget-posts\" data-id=\"cxh0028\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;classic_columns&quot;:&quot;1&quot;,&quot;classic_columns_mobile&quot;:&quot;1&quot;,&quot;classic_columns_tablet&quot;:&quot;2&quot;,&quot;classic_row_gap&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:35,&quot;sizes&quot;:[]},&quot;classic_row_gap_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;classic_row_gap_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]}}\" data-widget_type=\"posts.classic\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-posts-container elementor-posts elementor-posts--skin-classic elementor-grid\" role=\"list\">\n\t\t\t\t<article class=\"elementor-post elementor-grid-item post-21920 post type-post status-publish format-standard has-post-thumbnail hentry category-cakes-and-baking category-chocolate-recipes entry\" role=\"listitem\">\n\t\t\t\t<a class=\"elementor-post__thumbnail__link\" href=\"https:\/\/www.chocotopia.cz\/en\/chocolate-brownies-recipe\/\" tabindex=\"-1\" >\n\t\t\t<div class=\"elementor-post__thumbnail\"><img decoding=\"async\" width=\"640\" height=\"426\" src=\"https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/07\/cokoladove-brownies-hero-768x511.webp\" class=\"attachment-medium_large size-medium_large wp-image-21908\" alt=\"\u010cokol\u00e1dov\u00e9 brownies naskl\u00e1dan\u00e9 na tal\u00ed\u0159i\" srcset=\"https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/07\/cokoladove-brownies-hero-768x511.webp 768w, https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/07\/cokoladove-brownies-hero-300x200.webp 300w, https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/07\/cokoladove-brownies-hero-1024x682.webp 1024w, https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/07\/cokoladove-brownies-hero.webp 1200w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/div>\n\t\t<\/a>\n\t\t\t\t<div class=\"elementor-post__text\">\n\t\t\t\t<h3 class=\"elementor-post__title\">\n\t\t\t<a href=\"https:\/\/www.chocotopia.cz\/en\/chocolate-brownies-recipe\/\" >\n\t\t\t\t\ud83c\udf6b Chocolate Brownies \u2013 Fudgy &#038; Perfect\t\t\t<\/a>\n\t\t<\/h3>\n\t\t\t\t<\/div>\n\t\t\t\t<\/article>\n\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-cxh0030 elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"cxh0030\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-cxh0031\" data-id=\"cxh0031\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-cxh0032 elementor-widget elementor-widget-html\" data-id=\"cxh0032\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"cxh\"><section class=\"cxh-talk\"><div class=\"w\"><p class=\"lbl\">Comments<\/p>\n<h2>Which chocolate is your favourite?<\/h2><p class=\"t\">Dark, milk, white or ruby \u2014 which one do you love most, and why? \ud83c\udf6b Let me know in the comments below!<\/p>\n<div class=\"cxh-share\"><span>Share<\/span><a href=\"https:\/\/wa.me\/?text=https%3A%2F%2Fwww.chocotopia.cz%2Fen%2Ftypes-of-chocolate%2F\" target=\"_blank\" rel=\"noopener nofollow\">WhatsApp<\/a><a href=\"https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fwww.chocotopia.cz%2Fen%2Ftypes-of-chocolate%2F\" target=\"_blank\" rel=\"noopener nofollow\">Facebook<\/a><a href=\"https:\/\/pinterest.com\/pin\/create\/button\/?url=https%3A%2F%2Fwww.chocotopia.cz%2Fen%2Ftypes-of-chocolate%2F&media=https%3A%2F%2Fwww.chocotopia.cz%2Fwp-content%2Fuploads%2F2026%2F10%2Fdruhy-cokolady-hero.webp&description=Types%20of%20chocolate%3A%20dark%2C%20milk%2C%20white%20and%20ruby\" target=\"_blank\" rel=\"noopener nofollow\">Pinterest<\/a><a href=\"https:\/\/twitter.com\/intent\/tweet?url=https%3A%2F%2Fwww.chocotopia.cz%2Fen%2Ftypes-of-chocolate%2F&text=Types%20of%20chocolate%3A%20dark%2C%20milk%2C%20white%20and%20ruby\" target=\"_blank\" rel=\"noopener nofollow\">X<\/a><a href=\"https:\/\/www.linkedin.com\/sharing\/share-offsite\/?url=https%3A%2F%2Fwww.chocotopia.cz%2Fen%2Ftypes-of-chocolate%2F\" target=\"_blank\" rel=\"noopener nofollow\">LinkedIn<\/a><\/div><\/div><\/section><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-cxh0010 elementor-section-full_width cxh-comments elementor-section-height-default elementor-section-height-default\" data-id=\"cxh0010\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-cxh0011\" data-id=\"cxh0011\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"","protected":false},"author":18,"featured_media":22348,"comment_status":"open","ping_status":"open","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"footnotes":""},"categories":[74],"tags":[],"class_list":["post-22388","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-guides","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Types of Chocolate: Dark, Milk, White and Ruby | Chocotopia<\/title>\n<meta name=\"description\" content=\"What is the difference between dark, milk, white and ruby chocolate? 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