What is Chocolate? Exploring Different Chocolate Flavors & Colors
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Chocolate is chemistry. It’s craft. It’s culture. But most of all, it’s comfort. At least, that’s how we see it.
At Ice Dream Cakes, chocolate is more than just an ingredient—it’s our love language. It’s the swirl in our ganache, the richness in our sponge, and the star of so many of our most-loved cakes. From classic milk to dairy-free dark, we believe the best way to express love is with chocolate... preferably in cake form.
But what is chocolate, really? How is it made, and why does it taste different depending on the type? Let’s take a bite out of that mystery and explore the many chocolate flavors, colors, and delicious facts you probably never learned in school.
From Bean to Bar: What Is Chocolate Made Of?
It all starts with the Theobroma cacao tree. Its seeds—cacao beans—are harvested from pods, fermented to develop flavor, then dried, roasted, and cracked open to reveal cacao nibs. These nibs are ground into a thick, magical paste called chocolate liquor (which, for the record, contains zero alcohol—sorry).
And here’s a fun fact: chocolate liquor is the base for all chocolate. Add milk solids, sugar, vanilla, and cocoa butter, and you’ve got yourself a recipe for countless chocolate varieties.
The process matters. How long the chocolate is conched (refined), what fats are used, and how much cocoa content is retained all help determine the final flavor, color, and texture. That’s how you get everything from a snappy dark bar to a silky white drizzle—or a dreamy cake, if we have anything to say about it.
How Many Types of Chocolate Are There?
Technically? A lot. But here are the seven main types of chocolate you’re most likely to find in baking and confections—plus a little scoop on how we use them at Ice Dream Cakes.
1. Dark Chocolate
Bold, bitter, and the dramatic star of the chocolate world. Made from chocolate liquor, sugar, and cocoa butter (no milk solids), dark chocolate contains at least 35% cocoa solids—though we use a rich 55% blend for most of our ganache.
At IDC: It’s our go-to for classics like the Mint Chocolate Chip Cake, the Peanut Butter Cup, and the Hot Fudge Sundae. Once combined with cream and sugar, it becomes a beautifully balanced base that brings depth to every bite.
2. Semi-Sweet Chocolate
This sweeter cousin of dark chocolate is often used in baking—think chocolate chips in cookies. It’s rich without being overpowering, and it plays nicely with others.
At IDC: You’ll find it in our Vegan Cookies & Cream Cake, where it brings a cozy, nostalgic flavor that non-dairy eaters adore.
3. Milk Chocolate
Soft, creamy, and beloved by kids and adults alike. With added milk solids and sugar, milk chocolate is smooth, melts in your mouth, and feels like a warm hug.
Fun fact: A Swiss chocolatier, Daniel Peter, is credited with inventing milk chocolate in 1875. His recipe? Adding powdered milk to dark chocolate.
4. White Chocolate
Technically not chocolate (no cocoa solids), but it still deserves its moment. Made with cocoa butter, sugar, and milk, white chocolate is buttery and mellow—perfect for creamy pairings.
Fun fact: The first white chocolate bar was introduced in the 1930s (and some of us are still mad it took that long!).
5. Compound Chocolate
This one’s the practical cousin. Instead of cocoa butter, compound chocolate uses vegetable oils, which makes it cheaper and easier to work with—especially for melting and decorating.
At IDC: Merckens compound chocolate is our decorating go-to. It gives our drip cakes that smooth, colorful finish that makes people stop and stare (before devouring).
6. Ruby Chocolate
Discovered in 2017 and instantly Instagrammable, ruby chocolate is made from specially fermented ruby cocoa beans. It’s naturally pink, no food coloring required, and has a bright, berry-like taste that’s as unexpected as it is addictive.
Fun fact: It took Callebaut over a decade to develop their RB1 ruby chocolate. Worth it? We think so.
7. Plant-Based (Dairy Free) Chocolate
Vegan chocolate has come a long way, and Callebaut’s NXT dairy free chocolate is proof. It’s smooth, indulgent, and perfect for ganache and sponge—no dairy required.
At IDC: NXT is the foundation of our vegan ice cream cakes, which are so good, non-vegans can’t tell the difference.
The Role of Flavor: Why Chocolate Isn’t One-Note
When people ask about chocolate flavors, they’re really asking why two bars with the same cocoa percentage can taste totally different. And the answer? It’s complicated—in the most delicious way.
Cocoa content, milk solids, sugar levels, fat type, bean origin, and how long the chocolate was conched (basically polished into silky perfection) all shape its personality. A 70% dark chocolate from Ghana might be rich and earthy, while one from Madagascar could taste bright and fruity—same percentage, wildly different vibes.
At Ice Dream Cakes, we lean into those differences. We pair dark ganache with tart cherry filling in our Chocolate Cherry Kiss Cake (a dramatic duo, if there ever was one). And creamy milk chocolate gets cozy with cookie crumbles and vanilla Chantilly cream in our Cookies & Cream Cake. Every flavor is intentional, and every chocolate gets its moment to shine.
Chocolate Through the Ages (and the Fun Facts We Love)
You didn’t think we’d talk about chocolate and skip the juicy history, did you? Here are a few delicious nuggets to melt your mind:
The Aztecs drank chocolate like espresso. Emperor Montezuma II reportedly drank up to 50 cups of a spicy chocolate elixir daily, believing it gave him strength. Imagine replacing your morning cold brew with that much caffeine. Productivity unlocked—or chaos unleashed?
Chocolate was once used as currency. The Aztec and Maya civilizations used cacao beans to buy goods, pay taxes, and basically run the economy. Can you imagine paying your electric bill in chocolate bars? Honestly… tempting.
The first solid chocolate bar was created in 1847. Thank you, J.S. Fry & Sons. These pioneers mixed cocoa powder, cocoa butter, and sugar—and changed dessert history. We propose a national holiday. With cake.
The most expensive chocolate in the world? To’ak chocolate, from Ecuador. One bar can cost over $400. It’s aged like whiskey and comes in a wooden box. Way too rich for our ganache, but hey—a girl can dream.
Our Chocolate Standards at Ice Dream Cakes
We don’t mess around with chocolate. If it’s going in our cakes, it has to be the best. Here’s what we use:
- Callebaut: The gold standard of Belgian chocolate. Smooth, velvety, and reliable—especially in our ganache.
- Callebaut NXT: Our dairy-free MVP for our vegan cakes. It makes plant-based sponge and ganache rich, dreamy, and totally craveable.
- Merckens: For when we want our cakes to look as good as they taste. Perfect for those iconic chocolate drips.
From white to dark to semi-sweet, we choose every chocolate based on how it tastes, melts, and makes people smile.
A World Without Chocolate? No Thanks.
Chocolate has inspired civilizations, boosted economies, and made bad days better since 1900 BCE (we Googled). It’s powered empires, comforted heartbreaks, and—most importantly—made ice cream cakes absolutely irresistible.
We can’t imagine a world without it. And thankfully, we don’t have to.
At Ice Dream Cakes, we’re proud to use premium chocolate in every layer, swirl, and spoonful. Whether you’re celebrating a birthday, craving comfort, or just really into cake (same), we’ve got a chocolate creation that speaks your love language.
Want to taste the difference? Order your Ice Dream Cake today.
Available for nationwide shipping & local pickup in Chattanooga, TN.