Dark chocolate hides the depth of cocoa beans in its bitterness. With 70% cocoa content, it starts with a hint of bitterness on the tongue, then melts into a rich, roasted aroma, like a slowly spreading gustatory storm. Milk chocolate, on the other hand, is a symbol of tenderness. The perfect ratio of fresh milk to cocoa makes every bite as fluffy as a cloud, with a sweet yet not cloying taste that's ideal for an afternoon nap. White chocolate, based on rich milk fat and with a touch of vanilla freshness, is a versatile fairy in the eyes of pastry chefs. Whether drizzled over cakes or eaten directly, it brings pure pleasure.