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Unsweetened Chocolate (Bitter/Baking Chocolate)- This is pure, unaltered chocolate liquor, made of 45% cocoa solids and 55% cocoa butter.
Bittersweet Chocolate (Semi-Sweet)- Sugar, cocoa butter, lecithin, and vanilla are added to chocolate liquor to make this kind of chocolate, which contains at least 35% chocolate liquor. Bittersweet chocolate and sweeter semi-sweet chocolate are used interchangeably in baking.
Couverture- This term is given to bittersweet and semi-sweet chocolate varieties of the highest quality. Couverture chocolates contain a higher percentage of chocolate liquor (even 70%).
Dark Chocolate (Also Called Sweet Chocolate by U.S. Government)- No milk is added in this form of chocolate, which contains between 15% and 35% chocolate liquor. Dark chocolate is actually lighter in chocolate flavor than bittersweet and semi-sweet even though it is dark in color.
Milk Chocolate- This popular form of chocolate contains milk or milk solids and 10% to 25% chocolate liquor. Milk chocolate is smoother, sweeter, and less bitter than darker varieties.
White Chocolate- Since white chocolate contains no cocoa solids, it's not really chocolate at all. White "chocolate" is made from cocoa butter, vanilla, milk, and sugar. It may not be chocolate, but it's still delicious.
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