When it comes to giving gifts to our loved ones we often choose chocolates. The occasion could be birthdays, anniversaries, promotions, festivals, baby showers or whatsoever; chocolates always seem to be an easy option. And the receiver on the other end never complains too. So, it wouldn’t be wrong to say that chocolates make a very ideal gift option.

Now let me ask you a question. How many of us have sent chocolate gifts by post? Or how many of you have gorged on unlimited chocolates? I am sure he answer would be all of us. But, if I may ask how many of us have given a thought about the simplest details about chocolates, the answer would be none!

We all have our favourite kind of chocolates, but may not be aware of it and in today’s article we are going to be discussing that.

1. Milk chocolates- this is a kind of solid chocolate that has milk as its major ingredient. Milk could be either in the form powder, liquid milk or condensed milk. These kinds of chocolates are widely consumed all over the world.
2. Dark chocolates- also commonly known s plain chocolate or black chocolate is made with a higher percentage of cocoa and traditionally has cocoa butter instead of milk in it. But, dark chocolates are also produced with milk as it has many degrees of hybrid.
3. White chocolates- these are made with ingredients such as milk, sugar and cocoa butter. It has no cocoa solids. They look pale white in appearance and it is popularly consumed all over.
4. Organic chocolates- these are certified organic chocolates.
5. Raw chocolates- this is the unprocessed form of chocolate i.e., it has not been heated or mixed with any other ingredients.
6. Unsweetened chocolates- this is also known as bitter, baking chocolate or cooking chocolate is a pure form of chocolate liquor mixed with certain fats to form a solid substance.
7. Couverture- this is the kind of chocolate that has a high content of cocoa butter in it.
8. Modelling chocolate- it is a kind of chocolate paste that is made after melting chocolate and then combining it with corn syrup, glucose syrup or golden syrup.
9. Compound chocolate- it is technical term that is sued for a confection that combines cocoa with vegetable fat, tropical fats and/or hydrogenated fats usually.
10. Cocoa powder- this is chocolate in the form of powder. It is mostly use for baking purposes and for drinking with milk. This is categorised into two types:

• Natural cocoa: it is light in colour and acidic with a strong chocolate flavour.
• Dutch-process cocoa: it is processed with alkali to neutralise it natural acidity.

So, these were a few types of chocolates that are available for us and we can have them according to our need, choice and preference. I am very sure the next time you would be sending chocolates by post, you are definitely going to be noticing so much more about its specifications.