Because the ingredients added in the chocolate manufacturing process are different, it also creates its changeable appearance. At present, chocolate on the market can be divided into dark chocolate (dark chocolate or pure chocolate)-the milk content is less than12%; Milk chocolate-contains at least 10% cocoa pulp and at least 12% milk; Chocolate compound-chocolate without cocoa butter; White chocolate-chocolate without cocoa powder. Among them, milk chocolate is the most common. Recently, protein chocolate was invented, and plant protein was added to the formula, which combined the health care effects of cocoa and plant protein and had low calories.

Chocolate is characterized by its large quantity and high protein. China's current chocolate industry standards require that the proportion of cocoa butter in chocolate should not be less than 18%, and the fat content of non-cocoa butter should not exceed 5%. Codex Alimentarius Commission (CAC) standards stipulate that the proportion of cocoa butter is not less than 18%.

Heat. Chocolate is a high-calorie food, which can quickly replenish the energy needed by the human body.

Fat. The protein content of chocolate is relatively low, but the fat content is high. It is recommended to eat less chocolate no matter what kind.