Or the liquor can be poured into molds, cooled and hardened to become unsweetened, or baking, chocolate. The higher the cocoa butter content, the thinner the viscosity of the end chocolate product. The majority of chocolates made in Europe have a higher cocoa butter content than those made in the U.S. Chocolate liquor plus cocoa butter, sugar and vanilla flavoring are processed to produce dark, flavorful chocolate. Different chocolate liquor ratios produce sweet, semisweet and bittersweet chocolate. To make milk chocolate, fresh whole milk is added to this mixture.
White chocolate is a mixture of cocoa butter, sugar, milk and vanilla flavoring.
Some chocolate manufacturers use pure artificial vanillin rather than pure vanilla as a flavoring and use milk solids rather than whole milk. Some dark chocolates also may contain milk products. The mixture of cocoa butter, chocolate liquor and other ingredients is finely ground into a smooth paste. Following a tempering period, the mixture is poured into molds, cooled, wrapped, and packaged for shipment to the consumer or for use as an ingredient in other products. Many large chocolate manufacturers make a wide variety of chocolates with varying tastes and degrees of smoothness.