Chocolate or condensed milk. In the UK and Ireland, milk chocolate must contain a minimum of 20% total dry cocoa solids; in the rest of the European Union, the minimum is 25%. White chocolate, although similar in texture to that of milk and dark chocolate, does not contain any cocoa solids. Because of this, many countries do not consider white chocolate as chocolate at all. "White chocolate" contains cocoa butter, sugar, and milk, but no cocoa solids. Dark chocolate is produced by adding fat and sugar to the cacao mixture. The U.S. Food and Drug Administration calls this "sweet chocolate", and
Hot chocolate chocolate is often served at breakfast time; sometimes sliced bread spread with butter, jam, honey, or Nutella is dunked into the hot chocolate. In Germany, hot chocolate made by melted chocolate ("Heiße Schokolade Wiener Art") is distinguished from those made from powders ("Trinkschokolade"). It is often served with whipped cream on top. Even further variations of hot chocolate exist. In some cafes in Belgium and other areas in Europe, one who orders a ""warme chocolade"" or ""chocolat chaud"" receives a cup of steaming white milk and a small bowl of bittersweet chocolate chips to dissolve in the milk. One Viennese