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My understanding is that the difference between dark chocolate and milk chocolate is that milk chocolate has milk solids and more sugar.

Why don't we often see chocolate with say 70% cocoa solids, 10% milk solids and 20% sugar?

Similarly why don't we see 30% cocoa solids, 70% sugar (no milk solids) for a light-dark chocolate?

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    Some cheap dark chocolate is close to your second suggestion but often has added fat. There's certainly 40% dark chocolate around but it seems very sweet. – Chris H Jul 2 '18 at 5:42
  • Do you have some references or examples to back up your classifications? – user3169 Jul 2 '18 at 5:53

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