Here's a look at definitions for different types of cacao products, or chocolate, according to the U.S. Food and Drug Administration:

CACAO NIBS: Made by removing the shell from cacao beans. May be processed by heating or adding other ingredients, such as sodium bicarbonate or citric acid.

CHOCOLATE LIQUOR: An ingredient in many types of chocolate. Prepared by finely grinding cacao nibs. Contains between 50 percent and 60 percent by weight of cacao fat. Can be adjusted using cacao fat and cocoas, such as breakfast cocoa, regular cocoa or lowfat cocoa.

COCOA: Made by pulverizing material left after part of the cacao fat has been removed from ground nibs. Cacao fat content is between 10 percent and 22 percent by weight.

LOWFAT COCOA: Same as cocoa but cacao fat is less than 10 percent.

MILK CHOCOLATE: Made by mixing and grinding chocolate liquor with at least one dairy ingredient, such as milk, and one type of sweetener. Contains not less than 10 percent by weight of chocolate liquor and not less than 3.39 percent by weight of milkfat.

Source: FDA

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