There are many different types of chocolate, with the only common element being cocoa butter (from cacao beans, ordinary or specialty). Typically sugar might be used to sweeten the chocolate, but nowadays, even this isn't always the case. In cooking, cocoa powder and baking chocolate are widely used, with as many variations as there types of chocolate. Milk is not used in dark chocolate which starts at a cocoa content of around 30% and in recent years a high content of cocoa (70-80%) has become popular, with the lovely bitter aftertaste. Chocolate has never sold so well, even with the move to healthier diets. Each country now has its own version of chocolate and consumers are happy to jump between each of these. The world of chocolate is a wonderfully inclusive one.