Editing Chocolate (section)

===Eating chocolate===
The traditional types of chocolate are [[dark chocolate|dark]], [[milk chocolate|milk]] and [[white chocolate|white]]. All of them contain [[cocoa butter]], which is the ingredient defining the physical properties of chocolate (consistency and melting temperature). Plain (or dark) chocolate, as it name suggests, is a form of chocolate that is similar to pure [[cocoa liquor]], although is usually made with a slightly higher proportion of cocoa butter.<ref>{{cite book | url=https://books.google.com/books?id=404r7yb-618C | title=Chocolate Science and Technology | publisher=[[John Wiley & Sons]] | author=Afoakwa, Emmanuel Ohene | year=2011 | chapter=7.3 Materials and Methods | isbn=978-1-4443-5733-2 | quote=Recipes used for the formulation of the dark chocolate | access-date=27 May 2023 | archive-date=18 May 2023 | archive-url=https://web.archive.org/web/20230518114316/https://books.google.com/books?id=404r7yb-618C | url-status=live }}</ref> It is simply defined by its cocoa percentage. In milk chocolate, the non-fat cocoa solids are partly or mostly replaced by [[milk solid]]s.<ref>{{cite book | url=https://books.google.com/books?id=cD-8DwAAQBAJ | title=Handbook of Food Structure Development | publisher=[[Royal Society of Chemistry]] | author=Spyropoulos, Fotis | year=2019 | pages=136 | isbn=978-1-78801-216-4 | access-date=16 April 2023 | archive-date=11 March 2023 | archive-url=https://web.archive.org/web/20230311110241/https://books.google.com/books?id=cD-8DwAAQBAJ | url-status=live }}</ref> In white chocolate, they are all replaced by milk solids, hence its ivory color.<ref>{{cite book | url=https://books.google.com/books?id=x_AaDgAAQBAJ | title=Beckett's Industrial Chocolate Manufacture and Use | publisher=[[John Wiley & Sons]] | author=Beckett, Steve T. | year=2017 | pages=498 | isbn=978-1-118-78014-5 | quote=Typical recipes for white bar chocolate | access-date=16 April 2023 | archive-date=6 May 2023 | archive-url=https://web.archive.org/web/20230506133305/https://books.google.com/books?id=x_AaDgAAQBAJ | url-status=live }}</ref>

Other forms of eating chocolate exist, these include [[raw chocolate]] (made with unroasted beans) and [[ruby chocolate]]. An additional popular form of eating chocolate, [[gianduja (chocolate)|gianduja]], is made by incorporating [[hazelnut butter|nut paste]] (typically hazelnut) to the chocolate paste.<ref>{{cite book | url=https://books.google.com/books?id=8vxxCQAAQBAJ | title=Pure Dessert: True Flavors, Inspiring Ingredients, and Simple Recipes | publisher=[[Artisan Books]] | author=Medrich, Alice | year=2015 | pages=157 | isbn=978-1-57965-685-0 | quote=gianduja resembles a bar of chocolate. It is softer on the tooth than a plain chocolate bar (because of the oil from the hazelnuts) | access-date=16 April 2023 | archive-date=6 March 2023 | archive-url=https://web.archive.org/web/20230306093502/https://books.google.com/books?id=8vxxCQAAQBAJ | url-status=live }}</ref>