We often tend to think that the darker a chocolate is, the richer it is in cocoa. Thus, a 100% cocoa chocolate should logically be the darkest and most powerful. But in reality, the color of chocolate is influenced by many factors—genetic, biological, and processing-related, not just the percentage of cocoa in the chocolate.
But before we begin, can you define the type of chocolate for each color? The answer is at the end of the article.
A. B. C. D. E. F.
Possible answer:
- Blonde chocolate
- Milk chocolate
- Dark chocolate made from unfermented cocoa
- White chocolate
- Dark chocolate made from Criollo beans
- Dark milk chocolate
1) Cocoa genetics
Cocoa varieties play a fundamental role in the color of the beans and, consequently, in that of the final chocolate. Some varieties, like Forastero, produce beans with darker, purplish hues due to the natural pigments (anthocyanins) they contain. Conversely, rarer varieties like Criollo (Porcelana, Betulia, etc.) have lighter or almost white beans, which can result in visually lighter chocolates, even with a high cocoa content. There are also genetic deformities or specific selections that yield so-called albino cocoa varieties (like Catongo, Jaguar, etc.), with particularly light beans.
Fresh purple Forastero and white Criollo cocoa beans
Well-fermented cocoa beans (brown color)
2) Fermentation and drying
Fermentation is the most influential step in changing the color of the beans.
- Well-fermented beans turn rather brown, a sign of good biochemical transformation and optimal aromatic development.
- Poorly or insufficiently fermented beans (purple and slaty) remain purple or gray-blue, which can result in chocolate that is less brown or less uniform.
Fermentation activates microbes that metabolize sugars, modify pigments, and reduce bitterness, which also influences the final color after roasting.
Cocoa fermentation
Cocoa drying
3) Roasting
After fermentation and drying, the beans are roasted. This is where Maillard reactions occur between sugars and proteins, which not only produce aromas but also brown or caramelized shades in the cocoa mass.
These reactions explain why well-roasted chocolate will tend to be browner or richer in color than simply dried or lightly fermented beans. Two main practices exist:
- Light roast: The beans are heated at a lower temperature and for a shorter duration than in a dark roast. This preserves more of the original aromas of the bean, with more delicate, fruity, or floral notes in the chocolate. Visually, lightly roasted beans will have a light to medium brown color, less dark than in a heavy roast. 
- Heavy/Dark roast: The beans are subjected to higher and longer heat, which intensifies caramelization and browning reactions. This produces rounder, deeper, and roasted aromas that can evoke dark chocolate, smoky notes, or grilled flavors. Visually, the beans have a darker color, sometimes with deeper reflections in the cocoa mass.
- Over-roasting — burnt taste: If roasting goes too far, the cocoa continues to brown without controlling the chemical reactions. The color is very dark, almost black. The taste is burnt, bitter, or even charred, to the detriment of the fine aromas.
- Cocoa roasting
4) Added ingredients
Chocolate is not made only from cocoa. Depending on the recipe, other components lighten or modify its color:
- White chocolate: without cocoa powder, it is generally white or ivory, because it contains only cocoa butter, milk, and sugar.
- Blonde chocolate: it is caramelized white chocolate, where chemical reactions during heating produce a golden hue.
- Milk chocolate: the presence of milk powder gives a lighter, milky brown hue. Thus, a 40% cocoa milk chocolate will be visually lighter than a 70% cocoa dark chocolate, even if the latter contains more cocoa.
Raw chocolate or unroasted: Cocoa undergoes the same processing as classic chocolate: fermentation, drying, etc., with the exception of roasting or alkalization. This production method has been popularized by the Bean-to-Bar movement. It allows the chocolatier to reveal softer and more delicate notes, often supplanted by the aromas produced by roasting.
Milk chocolate: In addition to cocoa mass, cocoa butter, and sugar, milk chocolate contains milk powder. The milk fats give the chocolate its melt-in-your-mouth texture. Depending on its more or less pronounced taste, milk also impacts the final flavor of the bar. Combined with sugar and depending on the working temperature of the chocolate, milk will give a more or less caramelized taste. Invented in Switzerland, in Vevey, it greatly contributed to the reputation of Swiss chocolate.
Le chocolate “Dark Milk”: It remains a "dark chocolate" but represents an evolution of classic milk chocolate. It contains a cocoa content between 35% and 99% to which milk powder has been added. It is less sweet than its counterpart, milk chocolate, which allows it to offer deep aromas with very little bitterness.
Unfermented chocolate: This type of chocolate is very rare. The bars are made with unfermented beans to create a more rustic chocolate. This technique promotes the search for the natural aromas of the unprocessed bean and the preservation of antioxidants.
White chocolate: Without cocoa mass – hence its color – and composed only of cocoa butter, milk powder, and sugar, white chocolate is particularly sweet. Quality white chocolates reveal a much richer texture and notes than one might imagine. It is also an extraordinary chocolate for creating unexpected pairings.
Blonde chocolate: Discovered by chance after a vat was left on the heat for too long, it is caramelized white chocolate. The taste qualities and texture of blonde chocolate are also intimately linked to the quality of the ingredients, including the amount of cocoa butter. Very sweet and with a pronounced caramelized flavor, it represents indulgence par excellence.
Ruby chocolate: The latest invention in the world of chocolate, it seems to be white chocolate to which a particular cocoa powder has been added. Without artificial flavors or colorings, its color and tangy notes come solely from the cocoa. A sweet and accessible chocolate to discover the richness of the cocoa world.
Chocolate color scale
Answer :
- A. White / Ivory → White chocolate
- B. Blonde → Blonde chocolate
- C. Light brown, milky sheen → Milk chocolate
- D. Light brown → Dark chocolate with light cocoa (e.g., Criollo or light beans)
- E. Dark brown with milky sheen → Dark milk chocolate
- F. Brown/Deep dark purple sheen → Dark chocolate made from unfermented cocoa
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