Many forms and flavors of chocolate are made by varying the quantities of the different ingredients. Flavors can be obtained by varying the time and temperature when roasting the beans.
“Raw chocolate” is chocolate that has not been processed, heated, or mixed with other ingredients. It is sold in chocolate-growing countries, and to a much lesser extent in other countries, often promoted as healthy.
Unsweetened chocolate, also known as bitter, baking chocolate, or cooking chocolate, is pure chocolate liquor mixed with some form of fat to produce a solid substance. The pure, ground, roasted cocoa beans impart a strong, deep chocolate flavor. With the addition of sugar, however, it is used as the base for cakes, brownies, confections, and cookies.
“Dark chocolate”, also called “plain chocolate” or “black chocolate”, is produced by adding fat and sugar to cocoa. It is chocolate with no milk or much less than milk chocolate. The U.S. has no official definition for dark chocolate. Dark chocolate can be eaten as is, or used in cooking, for which thicker, baking bars, usually with high cocoa percentages ranging from 70% to 99% are sold. Dark is synonymous with semisweet, and extra dark with bittersweet, although the ratio of cocoa butter to solids may vary.
– Reference Wikipedia