Dark, milk and white chocolate are the most common types of chocolate.

They differ from each other in terms of their cocoa content, for example.  This refers to the total volume of all the cocoa ingredients they contain, i.e. cocoa mass, cocoa powder and cocoa butter.

Chocolate legislation is harmonised across Europe. Dark chocolate must contain at least 35% of cocoa; milk chocolate, on the other hand, at least 25%. Karl Fazer Milk Chocolate, the most popular chocolate in Finland, contains more than 30% cocoa. White chocolate does not contain any cocoa mass or powder at all – only cocoa butter. This is also the reason for its white colour.

We are continuously getting new information about the health effects of chocolate. The more cocoa a chocolate contains, the greater the amount of protective nutrients in it that are derived from the cocoa fruit. The cocoa fruit's protective nutrients include fibre, minerals and flavanols which are thus more abundant in dark chocolate. In terms of nutritional value, it can be compared to nuts and almonds. On the other hand, milk chocolate contains many of the good ingredients in milk, such as calcium and vitamin B2. Regardless of whether you're a friend of dark, milk or white chocolate, you can always enjoy a reasonable amount of chocolate with a clear conscience.