What is in dark chocolate?

To be labeled “dark chocolate,” a chocolate must contain at least 43% cocoa. This type of chocolate is generally made from cocoa paste or cocoa mass. At Chocolaterie Berton, we go a step further. We make our dark chocolates, such as the Special Selection 70%, and our 75% pure cocoa bean line, including Omegachoco®  , directly from the cacao bean. We do not use processed cocoa paste. This process results in a more natural, less processed, and much higher-quality chocolate.

Why is chocolate dark?

Dark chocolate is dark because it is made from cacao beans, which contain tannins that give dark chocolate its color—a color that varies depending on the origin of the cacao and the type of roasting. Unlike milk chocolate, dark chocolate should not contain milk; unfortunately, this is not always the case, as some dark chocolates contain milk fats (milk, butter, vegetable oil). This is known as a “filler” that helps the chocolate retain its dark color. 

A 100% dark chocolate that no longer contains sugar is no longer considered chocolate under the law: it is called cocoa paste or cocoa liquor.

What is in milk chocolate?

At Chocolaterie Berton, we don’t use artificial flavors or lecithin. We believe that good chocolate needs nothing more than good ingredients. We use whole cacao beans, not industrial cocoa paste.

Our Special Selection 40% Milk, available on our website, is the perfect example. This milk chocolate is more nutritious, more authentic, and preserves the natural flavors of cocoa. We craft it with care to preserve its taste and nutritional qualities. It combines smoothness, purity, and excellence.

It contains only cocoa beans, cane sugar, and milk powder.

What is in white chocolate?

White chocolate consists mainly of cocoa butter, the natural fat extracted from the cocoa bean. It is the only cocoa component present in this type of chocolate. We add cane sugar and milk powder to it. Unlike dark or milk chocolate, white chocolate contains no cocoa solids. It therefore contains no caffeine or theobromine, except in trace amounts. Under current regulations, white chocolate is not considered to be chocolate per se.

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