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Chocolate is a food made from roasted and ground
cacao seed The cocoa bean (technically cocoa seed) or simply cocoa (), also called the cacao bean (technically cacao seed) or cacao (), is the dried and fully fermented seed of ''Theobroma cacao'', from which cocoa solids (a mixture of nonfat substances ...
kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization (19th-11th century BCE), and the majority of Mesoamerican people ─ including the Maya and Aztecs ─ made chocolate beverages. The seeds of the
cacao tree ''Theobroma cacao'', also called the cacao tree and the cocoa tree, is a small ( tall) evergreen tree in the family Malvaceae. Its seeds, cocoa beans, are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. The largest p ...
have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the seeds are dried, cleaned, and roasted. The shell is removed to produce cocoa nibs, which are then ground to
cocoa mass Chocolate liquor (cocoa liquor) is pure cocoa mass (cocoa paste) in solid or semi-solid form. Like the cocoa beans (nibs) from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportion. It is produced f ...
, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor may also be cooled and processed into its two components:
cocoa solids Dry cocoa solids are the components of cocoa beans remaining after cocoa butter, the fatty component of the bean, is extracted from chocolate liquor, roasted cocoa beans that have been ground into a liquid state. Cocoa butter is 46% to 57% of t ...
and
cocoa butter Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma. Its melt ...
.
Baking chocolate Baking chocolate, or cooking chocolate, is chocolate intended to be used for baking and in sweet foods that may or may not be sweetened. Dark chocolate, milk chocolate, and white chocolate, are produced and marketed as baking chocolate. Howe ...
, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Powdered baking cocoa, which contains more fiber than cocoa butter, can be processed with alkali to produce dutch cocoa. Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. Chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies. Many candies are filled with or coated with sweetened chocolate. Chocolate bars, either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. Gifts of chocolate molded into different shapes (such as eggs, hearts, coins) are traditional on certain Western holidays, including Christmas, Easter, Valentine's Day, and Hanukkah. Chocolate is also used in cold and hot beverages, such as
chocolate milk Chocolate milk is a type of flavoured milk made by mixing cocoa solids with milk (either dairy or plant-based). It is a food pairing in which the milk's mouthfeel masks the dietary fibres of the cocoa solids. Types The liquid carbohy ...
and hot chocolate, and in some alcoholic drinks, such as
creme de cacao Chocolate liqueur is a chocolate flavored liqueur made from a base liquor of whisky or vodka. Unlike chocolate liquor, chocolate liqueur does contain alcohol and is often used as a sweetening ingredient in mixology, baking, and cooking. His ...
. Although cocoa originated in the Americas, West African countries, particularly Côte d'Ivoire and Ghana, are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply. With some two million children involved in the farming of cocoa in West Africa, child slavery and trafficking associated with the cocoa trade remain major concerns. A 2018 report argued that international attempts to improve conditions for children were doomed to failure because of persistent poverty, absence of schools, increasing world cocoa demand, more intensive farming of cocoa, and continued exploitation of child labor.


History


Mesoamerican usage

Chocolate has been prepared as a drink for nearly all of its history. For example, one vessel found at an Olmec archaeological site on the Gulf Coast of Veracruz, Mexico, dates chocolate's preparation by pre-Olmec peoples as early as 1750 BC. On the Pacific coast of Chiapas, Mexico, a Mokaya archaeological site provides evidence of cocoa beverages dating even earlier to 1900 BC. The residues and the kind of vessel in which they were found indicate the initial use of cocoa was not simply as a beverage, but the white pulp around the cocoa beans was likely used as a source of fermentable sugars for an alcoholic drink. An early Classic-period (460–480 AD) Maya tomb from the site in Rio Azul had vessels with the Maya glyph for cocoa on them with residue of a chocolate drink, suggests the Maya were drinking chocolate around 400 AD. Documents in Maya hieroglyphs stated chocolate was used for ceremonial purposes in addition to everyday life. The Maya grew cacao trees in their backyards and used the cocoa seeds the trees produced to make a frothy, bitter drink. By the 15th century, the Aztecs had gained control of a large part of Mesoamerica and had adopted cocoa into their culture. They associated chocolate with Quetzalcoatl, who, according to one legend, was cast away by the other gods for sharing chocolate with humans, and identified its extrication from the pod with the removal of the human heart in sacrifice. In contrast to the Maya, who liked their chocolate warm, the Aztecs drank it cold, seasoning it with a broad variety of additives, including the petals of the '' Cymbopetalum penduliflorum'' tree, chile pepper, allspice, vanilla, and honey. The Aztecs were unable to grow cocoa themselves, as their home in the Mexican highlands was unsuitable for it, so chocolate was a luxury imported into the empire. Those who lived in areas ruled by the Aztecs were required to offer cocoa seeds in payment of the tax they deemed "tribute". Cocoa beans were often used as currency. For example, the Aztecs used a system in which one turkey cost 100 cocoa beans and one fresh avocado was worth three beans. The Maya and Aztecs associated cocoa with
human sacrifice Human sacrifice is the act of killing one or more humans as part of a ritual, which is usually intended to please or appease gods, a human ruler, an authoritative/priestly figure or spirits of dead ancestors or as a retainer sacrifice, wherei ...
, and chocolate drinks specifically with sacrificial human
blood Blood is a body fluid in the circulatory system of humans and other vertebrates that delivers necessary substances such as nutrients and oxygen to the cells, and transports metabolic waste products away from those same cells. Blood in the cir ...
. The Spanish royal chronicler Gonzalo Fernández de Oviedo y Valdés described a chocolate drink he had seen in
Nicaragua Nicaragua (; ), officially the Republic of Nicaragua (), is the largest country in Central America, bordered by Honduras to the north, the Caribbean to the east, Costa Rica to the south, and the Pacific Ocean to the west. Managua is the coun ...
in 1528, mixed with achiote: "because those people are fond of drinking human blood, to make this beverage seem like blood, they add a little achiote, so that it then turns red. ... and part of that foam is left on the lips and around the mouth, and when it is red for having achiote, it seems a horrific thing, because it seems like blood itself."


European adaptation

Until the 16th century, no European had ever heard of the popular drink from the Central American peoples.
Christopher Columbus Christopher Columbus * lij, Cristoffa C(or)ombo * es, link=no, Cristóbal Colón * pt, Cristóvão Colombo * ca, Cristòfor (or ) * la, Christophorus Columbus. (; born between 25 August and 31 October 1451, died 20 May 1506) was a ...
and his son Ferdinand encountered the cocoa bean on Columbus's fourth mission to the Americas on 15 August 1502, when he and his crew stole a large native canoe that proved to contain cocoa beans among other goods for trade. Spanish conquistador Hernán Cortés may have been the first European to encounter it, as the frothy drink was part of the after-dinner routine of Montezuma.
José de Acosta José de Acosta (1539 or 1540 in Medina del Campo, Spain – February 15, 1600 in Salamanca, Spain) was a sixteenth-century Spanish Jesuit missionary and naturalist in Latin America. His deductions regarding the ill effects of crossing over t ...
, a Spanish Jesuit missionary who lived in Peru and then Mexico in the later 16th century, wrote of its growing influence on the Spaniards:
Although bananas are more profitable, cocoa is more highly esteemed in Mexico. . . Cocoa is a smaller fruit than almonds and thicker, which toasted do not taste bad. It is so prized among the Indians and even among Spaniards. . . because since it is a dried fruit it can be stored for a long time without deterioration, and they brings ships loaded with them from the province of Guatemala. . . It also serves as currency, because with five cocoas you can buy one thing, with thirty another, and with a hundred something else, without there being contradiction; and they give these cocoas as alms to the poor who beg for them. The principal product of this cocoa is a concoction which they make that they call “chocolate,” which is a crazy thing treasured in that land, and those who are not accustomed are disgusted by it, because it has a foam on top and a bubbling like that of feces, which certainly takes a lot to put up with. Anyway, it is the prized beverage which the Indians offer to nobles who come to or pass through their lands; and the Spaniards, especially Spanish women born in those lands die for black chocolate. This aforementioned chocolate is said to be made in various forms and temperaments, hot, cold, and lukewarm. They are wont to use spices and much chili; they also make it into a paste, and it is said that it is a medicine to treat coughs, the stomach, and colds. Whatever may be the case, in fact those who have not been reared on this opinion are not appetized by it.
While Columbus had taken cocoa beans with him back to Spain, chocolate made no impact until Spanish friars introduced it to the Spanish court. After the Spanish conquest of the Aztecs, chocolate was imported to Europe. There, it quickly became a court favorite. It was still served as a beverage, but the Spanish added sugar, as well as honey (the original sweetener used by the Aztecs for chocolate), to counteract the natural bitterness. Vanilla, another indigenous American introduction, was also a popular additive, with pepper and other spices sometimes used to give the illusion of a more potent vanilla flavor. Unfortunately, these spices tended to unsettle the European constitution; the '' Encyclopédie'' states, "The pleasant scent and sublime taste it imparts to chocolate have made it highly recommended; but a long experience having shown that it could potentially upset one's stomach", which is why chocolate without vanilla was sometimes referred to as "healthy chocolate". By 1602, chocolate had made its way from Spain to Austria. By 1662, Pope Alexander VII had declared that religious fasts were not broken by consuming chocolate drinks. Within about a hundred years, chocolate established a foothold throughout Europe. The new craze for chocolate brought with it a thriving slave market, as between the early 1600s and late 1800s, the laborious and slow processing of the cocoa bean was manual. Cocoa plantations spread, as the English, Dutch, and French colonized and planted. With the depletion of Mesoamerican workers, largely to disease, cocoa production was often the work of poor wage laborers and African slaves. Wind-powered and horse-drawn mills were used to speed production, augmenting human labor. Heating the working areas of the table-mill, an innovation that emerged in France in 1732, also assisted in extraction.


Solid chocolate

New processes that sped the production of chocolate emerged early in the Industrial Revolution. In 1815, Dutch chemist Coenraad van Houten introduced alkaline salts to chocolate, which reduced its bitterness. A few years thereafter, in 1828, he created a press to remove about half the natural fat (
cocoa butter Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma. Its melt ...
) from chocolate liquor, which made chocolate both cheaper to produce and more consistent in quality. This innovation introduced the modern era of chocolate. Known as " Dutch cocoa", this machine-pressed chocolate was instrumental in the transformation of chocolate to its solid form when, in 1847, English chocolatier Joseph Fry discovered a way to make chocolate moldable when he mixed the ingredients of cocoa powder and sugar with melted cocoa butter. Subsequently, his chocolate factory, Fry's of Bristol, England, began mass-producing chocolate bars, Fry's Chocolate Cream, launched in 1866, and they became very popular. Milk had sometimes been used as an addition to chocolate beverages since the mid-17th century, but in 1875 Swiss chocolatier Daniel Peter invented milk chocolate by mixing a powdered milk developed by Henri Nestlé with the liquor. In 1879, the texture and taste of chocolate was further improved when Rudolphe Lindt invented the
conching upright=1.35, Conche (in the Imhoff-Schokoladenmuseum) Conching is a process used in the manufacture of chocolate whereby a surface scraping mixer and agitator, known as a conche, evenly distributes cocoa butter within chocolate and may act as ...
machine. Besides Nestlé, several notable chocolate companies had their start in the late 19th and early 20th centuries. Rowntree's of York set up and began producing chocolate in 1862, after buying out the Tuke family business. Cadbury was manufacturing boxed chocolates in England by 1868. Manufacturing their first Easter egg in 1875, Cadbury created the modern chocolate Easter egg after developing a pure cocoa butter that could easily be molded into smooth shapes. In 1893,
Milton S. Hershey Milton Snavely Hershey (September 13, 1857 – October 13, 1945) was an American chocolatier, businessman, and philanthropist. Trained in the confectionery business, Hershey pioneered the manufacture of caramel, using fresh milk. He launched t ...
purchased chocolate processing equipment at the
World's Columbian Exposition The World's Columbian Exposition (also known as the Chicago World's Fair) was a world's fair held in Chicago in 1893 to celebrate the 400th anniversary of Christopher Columbus's arrival in the New World in 1492. The centerpiece of the Fair, hel ...
in Chicago, and soon began the career of Hershey's chocolates with chocolate-coated caramels.


Introduction to the United States

The Baker Chocolate Company, which makes
Baker's Chocolate Baker's Chocolate is a brand name for the line of baking chocolates owned by Kraft Heinz. Products include a variety of bulk chocolates, including white and unsweetened, and sweetened coconut flakes. It is one of the largest national brands of ch ...
, is the oldest producer of chocolate in the
United States The United States of America (U.S.A. or USA), commonly known as the United States (U.S. or US) or America, is a country Continental United States, primarily located in North America. It consists of 50 U.S. state, states, a Washington, D.C., ...
. In 1765 Dr. James Baker and John Hannon founded the company in
Boston Boston (), officially the City of Boston, is the state capital and most populous city of the Commonwealth of Massachusetts, as well as the cultural and financial center of the New England region of the United States. It is the 24th- mo ...
. Using cocoa beans from the West Indies, the pair built their chocolate business, which is still in operation. White chocolate was first introduced to the U.S. in 1946 by Frederick E. Hebert of Hebert Candies in Shrewsbury, Massachusetts, near
Boston Boston (), officially the City of Boston, is the state capital and most populous city of the Commonwealth of Massachusetts, as well as the cultural and financial center of the New England region of the United States. It is the 24th- mo ...
, after he had tasted "white coat" candies while traveling in
Europe Europe is a large peninsula conventionally considered a continent in its own right because of its great physical size and the weight of its history and traditions. Europe is also considered a Continent#Subcontinents, subcontinent of Eurasia ...
.


Etymology

Cocoa, pronounced by the Olmecs as ''kakawa'', dates to 1000 BC or earlier. The word "chocolate" entered the English language from Spanish in about 1600. The word entered Spanish from the word ''chocolātl'' in Nahuatl, the language of the Aztecs. The origin of the Nahuatl word is uncertain, as it does not appear in any early Nahuatl source, where the word for chocolate drink is ''cacahuatl'', "cocoa water". It is possible that the Spaniards coined the word (perhaps in order to avoid ''caca'', a vulgar Spanish word for "faeces") by combining the Yucatec Mayan word ''chocol'', "hot", with the Nahuatl word ''atl'', "water". A widely cited proposal is that the derives from unattested ''xocolatl'' meaning "bitter drink" is unsupported; the change from ''x-'' to ''ch-'' is unexplained, as is the ''-l-''. Another proposed etymology derives it from the word ''chicolatl'', meaning "beaten drink", which may derive from the word for the frothing stick, ''chicoli''. Other scholars reject all these proposals, considering the origin of first element of the name to be unknown. The term "
chocolatier A chocolatier is a person or company who makes confectionery from chocolate. Chocolatiers are distinct from chocolate makers, who create chocolate from cacao beans and other ingredients. Education and training Traditionally, chocolatiers, ...
", for a chocolate confection maker, is attested from 1888.


Types

Several types of chocolate can be distinguished. Pure, unsweetened chocolate, often called "baking chocolate", contains primarily
cocoa solids Dry cocoa solids are the components of cocoa beans remaining after cocoa butter, the fatty component of the bean, is extracted from chocolate liquor, roasted cocoa beans that have been ground into a liquid state. Cocoa butter is 46% to 57% of t ...
and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, which combines chocolate with
sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or do ...
.


By cocoa content


Raw chocolate

Raw chocolate is chocolate produced primarily from unroasted cocoa beans.


Dark

Dark chocolate is produced by adding fat and sugar to the cocoa mixture. The U.S. Food and Drug Administration calls this "sweet chocolate", and requires a 15% concentration of chocolate liquor. European rules specify a minimum of 35% cocoa solids. A higher amount of cocoa solids indicates more bitterness. Semisweet chocolate is dark chocolate with low sugar content. Bittersweet chocolate is chocolate liquor to which some sugar (typically a third), more cocoa butter and vanilla are added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking. It is also known to last for two years if stored properly. , there is no high-quality evidence that dark chocolate affects blood pressure significantly or provides other health benefits.


Milk

Milk chocolate is sweet chocolate that also contains milk powder 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

White chocolate, although similar in texture to that of milk and dark chocolate, does not contain any cocoa solids that impart a dark color. In 2002, the US Food and Drug Administration established a standard for white chocolate as the "common or usual name of products made from cocoa fat (i.e., cocoa butter), milk solids, nutritive carbohydrate sweeteners, and other safe and suitable ingredients, but containing no nonfat cocoa solids".


By application


Baking chocolate

Baking chocolate, or cooking chocolate, is chocolate intended to be used for baking and in sweet foods that may or may not be sweetened. Dark chocolate, milk chocolate, and white chocolate, are produced and marketed as baking chocolate. However, lower quality baking chocolate may not be as flavorful compared to higher-quality chocolate, and may have a different
mouthfeel Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste. It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item. Mouthfeel ...
. Poorly tempered or untempered chocolate may have whitish spots on the dark chocolate part, called
chocolate bloom Chocolate bloom is either of two types of whitish coating that can appear on the surface of chocolate: fat bloom, caused by changes in the fat crystals in the chocolate; and sugar bloom, due to crystals formed by the action of moisture on the s ...
; it is an indication that sugar or fat has separated due to poor storage. It is not toxic and can be safely consumed.


Modeling chocolate

Modeling chocolate is a chocolate paste made by melting chocolate and combining it with corn syrup,
glucose syrup Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. Glucose is a sugar. Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called "corn syrup", but ...
, or golden syrup.


Production

Roughly two-thirds of the entire world's cocoa is produced in West Africa, with 43% sourced from Côte d'Ivoire, where, , child labor is a common practice to obtain the product. According to the World Cocoa Foundation, in 2007 some 50 million people around the world depended on cocoa as a source of livelihood. in the UK, most chocolatiers purchase their chocolate from them, to melt, mold and package to their own design. According to the WCF's 2012 report, the Ivory Coast is the largest producer of cocoa in the world. The two main jobs associated with creating chocolate candy are chocolate makers and chocolatiers. Chocolate makers use harvested cocoa beans and other ingredients to produce couverture chocolate (covering). Chocolatiers use the finished couverture to make chocolate candies ( bars, truffles, etc.). Production costs can be decreased by reducing cocoa solids content or by substituting cocoa butter with another fat. Cocoa growers object to allowing the resulting food to be called "chocolate", due to the risk of lower demand for their crops.


Genome

The sequencing in 2010 of the genome of the cacao tree may allow yields to be improved. Due to concerns about global warming effects on lowland climate in the narrow band of latitudes where cocoa is grown (20 degrees north and south of the equator), the commercial company Mars, Incorporated and the University of California, Berkeley, are conducting genomic research in 2017–18 to improve the survivability of cacao plants in hot climates.


Cacao varieties

Chocolate is made from cocoa beans, the dried and fermented seeds of the cacao tree ('' Theobroma cacao''), a small, 4–8 m tall (15–26 ft tall)
evergreen In botany, an evergreen is a plant which has foliage that remains green and functional through more than one growing season. This also pertains to plants that retain their foliage only in warm climates, and contrasts with deciduous plants, whic ...
tree native to the deep tropical region of the Americas. Recent genetic studies suggest the most common genotype of the plant originated in the Amazon basin and was gradually transported by humans throughout South and Central America. Early forms of another genotype have also been found in what is now Venezuela. The scientific name, '' Theobroma'', means "food of the gods". The fruit, called a cocoa pod, is ovoid, long and wide, ripening yellow to orange, and weighing about when ripe.
Cacao tree ''Theobroma cacao'', also called the cacao tree and the cocoa tree, is a small ( tall) evergreen tree in the family Malvaceae. Its seeds, cocoa beans, are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. The largest p ...
s are small, understory trees that need rich, well-drained soils. They naturally grow within 20° of either side of the equator because they need about 2000 mm of rainfall a year, and temperatures in the range of . Cacao trees cannot tolerate a temperature lower than . The three main varieties of cocoa beans used in chocolate are criollo, forastero, and trinitario.


Processing

Cocoa pods are harvested by cutting them from the tree using a machete, or by knocking them off the tree using a stick. It is important to harvest the pods when they are fully ripe, because if the pod is unripe, the beans will have a low cocoa butter content, or low sugar content, reducing the ultimate flavor.


Microbial fermentation

The beans (which are
sterile Sterile or sterility may refer to: *Asepsis Asepsis is the state of being free from disease-causing micro-organisms (such as pathogenic bacteria, viruses, pathogenic fungi, and parasites). There are two categories of asepsis: medical and surgi ...
within their pods) and their surrounding pulp are removed from the pods and placed in piles or bins to ferment. Micro-organisms, present naturally in the environment, ferment the pectin-containing material.
Yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constit ...
s produce
ethanol Ethanol (abbr. EtOH; also called ethyl alcohol, grain alcohol, drinking alcohol, or simply alcohol) is an organic compound. It is an alcohol with the chemical formula . Its formula can be also written as or (an ethyl group linked to a ...
, lactic acid bacteria produce
lactic acid Lactic acid is an organic acid. It has a molecular formula . It is white in the solid state and it is miscible with water. When in the dissolved state, it forms a colorless solution. Production includes both artificial synthesis as well as nat ...
, and acetic acid bacteria produce acetic acid. In some cocoa-producing regions an association between
filamentous fungi A mold () or mould () is one of the structures certain fungi can form. The dust-like, colored appearance of molds is due to the formation of spores containing fungal secondary metabolites. The spores are the dispersal units of the fungi. Not ...
and bacteria (called "cocobiota") acts to produce metabolites beneficial to human health when consumed. The fermentation process, which takes up to seven days, also produces several flavor precursors, that eventually provide the chocolate taste. After fermentation, the beans must be dried to prevent mold growth. Climate and weather permitting, this is done by spreading the beans out in the sun from five to seven days. In some growing regions (for example,
Tobago Tobago () is an island and ward within the Republic of Trinidad and Tobago. It is located northeast of the larger island of Trinidad and about off the northeastern coast of Venezuela. It also lies to the southeast of Grenada. The offic ...
), the dried beans are then polished for sale by "dancing the cocoa": spreading the beans onto a floor, adding oil or water, and shuffling the beans against each other using bare feet. The dried beans are then transported to a chocolate manufacturing facility. The beans are cleaned (removing twigs, stones, and other debris), roasted, and graded. Next, the shell of each bean is removed to extract the nib. The nibs are ground and liquefied, resulting in pure chocolate liquor. The liquor can be further processed into cocoa solids and cocoa butter.


Moist incubation

The beans are dried without fermentation. The nibs are removed and hydrated in an acidic solution. Then they are heated for 72 hours and dried again. Gas chromatography/ mass spectrometry showed that the incubated chocolate had higher levels of Strecker aldehydes, and lower levels of pyrazines.


Blending

Chocolate liquor is blended with the cocoa butter in varying quantities to make different types of chocolate or couverture. The basic blends of ingredients for the various types of chocolate (in order of highest quantity of cocoa liquor first), are: * Dark chocolate: sugar, cocoa butter, cocoa liquor, and (sometimes) vanilla * Milk chocolate: sugar, cocoa butter, cocoa liquor, milk or milk powder, and vanilla * White chocolate: sugar, cocoa butter, milk or milk powder, and vanilla Usually, an
emulsifying agent An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Although ...
, such as
soy lecithin Lecithin (, from the Greek ''lekithos'' "yolk") is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues which are amphiphilic – they attract both water and fatty substances (and so ar ...
, is added, though a few manufacturers prefer to exclude this ingredient for purity reasons and to remain
GMO A genetically modified organism (GMO) is any organism whose genetic material has been altered using genetic engineering techniques. The exact definition of a genetically modified organism and what constitutes genetic engineering varies, with ...
-free, sometimes at the cost of a perfectly smooth texture. Some manufacturers are now using PGPR, an artificial emulsifier derived from castor oil that allows them to reduce the amount of cocoa butter while maintaining the same
mouthfeel Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste. It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item. Mouthfeel ...
. The texture is also heavily influenced by processing, specifically conching (see below). The more expensive chocolate tends to be processed longer and thus has a smoother texture and mouthfeel, regardless of whether emulsifying agents are added. Different manufacturers develop their own "signature" blends based on the above formulas, but varying proportions of the different constituents are used. The finest, plain dark chocolate couverture contains at least 70% cocoa (both solids and butter), whereas milk chocolate usually contains up to 50%. High-quality white chocolate couverture contains only about 35% cocoa butter. Producers of high-quality, small-batch chocolate argue that mass production produces bad-quality chocolate. Some mass-produced chocolate contains much less cocoa (as low as 7% in many cases), and fats other than cocoa butter. Vegetable oils and
artificial Artificiality (the state of being artificial or manmade) is the state of being the product of intentional human manufacture, rather than occurring naturally through processes not involving or requiring human activity. Connotations Artificiality ...
vanilla flavor are often used in cheaper chocolate to mask poorly fermented and/or roasted beans. In 2007, the Chocolate Manufacturers Association in the United States, whose members include Hershey, Nestlé, and Archer Daniels Midland, lobbied the Food and Drug Administration (FDA) to change the legal definition of chocolate to let them substitute
partially hydrogenated vegetable oils In nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food. The term often refers specifically to triglycerides (triple es ...
for cocoa butter, in addition to using artificial sweeteners and milk substitutes. Currently, the FDA does not allow a product to be referred to as "chocolate" if the product contains any of these ingredients. In the EU a product can be sold as chocolate if it contains up to 5% vegetable oil, and must be labeled as "family milk chocolate" rather than "milk chocolate" if it contains 20% milk. According to Canadian Food and Drug Regulations, a "chocolate product" is a food product that is sourced from at least one "cocoa product" and contains at least one of the following: "chocolate, bittersweet chocolate, semi-sweet chocolate, dark chocolate, sweet chocolate, milk chocolate, or white chocolate". A "cocoa product" is defined as a food product that is sourced from cocoa beans and contains "cocoa nibs, cocoa liquor, cocoa mass, unsweetened chocolate, bitter chocolate, chocolate liquor, cocoa, low-fat cocoa, cocoa powder, or low-fat cocoa powder".


Conching

The penultimate process is called conching. A conche is a container filled with metal beads, which act as grinders. The refined and blended chocolate mass is kept in a liquid state by frictional heat. Chocolate before conching has an uneven and gritty texture. The conching process produces cocoa and sugar particles smaller than the tongue can detect (typically around 20
μm The micrometre ( international spelling as used by the International Bureau of Weights and Measures; SI symbol: μm) or micrometer ( American spelling), also commonly known as a micron, is a unit of length in the International System of Uni ...
) and reduces rough edges, hence the smooth feel in the mouth. The length of the conching process determines the final smoothness and quality of the chocolate. High-quality chocolate is conched for about 72 hours, and lesser grades about four to six hours. After the process is complete, the chocolate mass is stored in tanks heated to about until final processing.


Tempering

The final process is called tempering. Uncontrolled crystallization of cocoa butter typically results in crystals of varying size, some or all large enough to be seen with the naked eye. This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken. The uniform sheen and crisp bite of properly processed chocolate are the results of consistently small cocoa butter crystals produced by the tempering process. The fats in cocoa butter can crystallize in six different forms ( polymorphous crystallization). The primary purpose of tempering is to assure that only the best form is present. The six different crystal forms have different properties. As a solid piece of chocolate, the cocoa butter fat particles are in a crystalline rigid structure that gives the chocolate its solid appearance. Once heated, the crystals of the polymorphic cocoa butter can break apart from the rigid structure and allow the chocolate to obtain a more fluid consistency as the temperature increases – the melting process. When the heat is removed, the cocoa butter crystals become rigid again and come closer together, allowing the chocolate to solidify. The temperature in which the crystals obtain enough energy to break apart from their rigid conformation would depend on the milk fat content in the chocolate and the shape of the fat molecules, as well as the form of the cocoa butterfat. Chocolate with a higher fat content will melt at a lower temperature. Making chocolate considered "good" is about forming as many type V crystals as possible. This provides the best appearance and texture and creates the most stable crystals, so the texture and appearance will not degrade over time. To accomplish this, the temperature is carefully manipulated during the crystallization. Generally, the chocolate is first heated to to melt all six forms of crystals. Next, the chocolate is cooled to about , which will allow crystal types IV and V to form. At this temperature, the chocolate is agitated to create many small crystal "seeds" which will serve as nuclei to create small crystals in the chocolate. The chocolate is then heated to about to eliminate any type IV crystals, leaving just type V. After this point, any excessive heating of the chocolate will destroy the temper and this process will have to be repeated. Other methods of chocolate tempering are used as well. The most common variant is introducing already tempered, solid "seed" chocolate. The temper of chocolate can be measured with a chocolate temper meter to ensure accuracy and consistency. A sample cup is filled with the chocolate and placed in the unit which then displays or prints the results. Two classic ways of manually tempering chocolate are: * Working the molten chocolate on a heat-absorbing surface, such as a stone slab, until thickening indicates the presence of sufficient crystal "seeds"; the chocolate is then gently warmed to working temperature. * Stirring solid chocolate into molten chocolate to "inoculate" the liquid chocolate with crystals (this method uses the already formed crystals of the solid chocolate to "seed" the molten chocolate). Chocolate tempering machines (or temperers) with computer controls can be used for producing consistently tempered chocolate. In particular,
continuous Continuity or continuous may refer to: Mathematics * Continuity (mathematics), the opposing concept to discreteness; common examples include ** Continuous probability distribution or random variable in probability and statistics ** Continuous g ...
tempering machines are used in large volume applications. Various methods and apparatuses for continuous flow tempering. In general, molten chocolate coming in at 40–50 °C is cooled in heat exchangers to crystallization temperates of about 26–30 °C, passed through a tempering column consisting of spinning plates to induce shear, then warmed slightly to re-melt undesirable crystal formations.


Shaping

Chocolate is molded in different shapes for different uses: * Chocolate bars (tablets) are rectangular blocks of chocolate meant to be broken down to cubes (or other predefined shapes), which can then be used for consumption, cooking and baking. The term is also used for combination bars, which are a type of candy bars * Chocolate chips are small pieces of chocolate, usually drop-like, which are meant for decoration and baking * ''Pistoles'', ''callets'' and ''fèves'' are small, coin-like or bean-like pieces of chocolate meant for baking and patisserie applications (also see Pistole (coin) and Fève (trinket)) * Chocolate blocks are large, cuboid chunks of chocolate meant for professional use and further processing * Other, more specialized shapes for chocolate include sticks, curls and hollow semi-spheres


Storage

Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between , with a relative humidity of less than 50%. If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish discoloration, the result of fat or sugar crystals rising to the surface. Various types of "blooming" effects can occur if chocolate is stored or served improperly.
Chocolate bloom Chocolate bloom is either of two types of whitish coating that can appear on the surface of chocolate: fat bloom, caused by changes in the fat crystals in the chocolate; and sugar bloom, due to crystals formed by the action of moisture on the s ...
is caused by storage temperature fluctuating or exceeding , while sugar bloom is caused by temperature below or excess humidity. To distinguish between different types of bloom, one can rub the surface of the chocolate lightly, and if the bloom disappears, it is fat bloom. Moving chocolate between temperature extremes, can result in an oily texture. Although visually unappealing, chocolate suffering from bloom is safe for consumption and taste unaffected. Bloom can be reversed by retempering the chocolate or using it for any use that requires melting the chocolate. Chocolate is generally stored away from other foods, as it can absorb different aromas. Ideally, chocolates are packed or wrapped, and placed in proper storage with the correct humidity and temperature. Additionally, chocolate is frequently stored in a dark place or protected from light by wrapping paper. The glossy shine, snap, aroma, texture, and taste of the chocolate can show the quality and if it was stored well.


Composition


Nutrition

One hundred grams of milk chocolate supplies 540
calories The calorie is a unit of energy. For historical reasons, two main definitions of "calorie" are in wide use. The large calorie, food calorie, or kilogram calorie was originally defined as the amount of heat needed to raise the temperature of ...
. It is 59% carbohydrates (52% as
sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or do ...
and 3% as dietary fiber), 30% fat and 8%
protein Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, res ...
(table). Approximately 65% of the fat in milk chocolate is saturated, mainly
palmitic acid Palmitic acid (hexadecanoic acid in IUPAC nomenclature) is a fatty acid with a 16-carbon chain. It is the most common saturated fatty acid found in animals, plants and microorganisms.Gunstone, F. D., John L. Harwood, and Albert J. Dijkstra. The ...
and stearic acid, while the predominant
unsaturated fat An unsaturated fat is a fat or fatty acid in which there is at least one double bond within the fatty acid chain. A fatty acid chain is monounsaturated if it contains one double bond, and polyunsaturated if it contains more than one double bond ...
is oleic acid (table). 100-grams of milk chocolate is an ''excellent source'' (over 19% of the Daily Value, DV) of riboflavin, vitamin B12 and the dietary minerals, manganese,
phosphorus Phosphorus is a chemical element with the symbol P and atomic number 15. Elemental phosphorus exists in two major forms, white phosphorus and red phosphorus, but because it is highly reactive, phosphorus is never found as a free element on Ea ...
and
zinc Zinc is a chemical element with the symbol Zn and atomic number 30. Zinc is a slightly brittle metal at room temperature and has a shiny-greyish appearance when oxidation is removed. It is the first element in group 12 (IIB) of the periodi ...
. Chocolate is a ''good source'' (10–19% DV) of
calcium Calcium is a chemical element with the symbol Ca and atomic number 20. As an alkaline earth metal, calcium is a reactive metal that forms a dark oxide-nitride layer when exposed to air. Its physical and chemical properties are most similar ...
,
magnesium Magnesium is a chemical element with the symbol Mg and atomic number 12. It is a shiny gray metal having a low density, low melting point and high chemical reactivity. Like the other alkaline earth metals (group 2 of the periodic ...
and
iron Iron () is a chemical element with symbol Fe (from la, ferrum) and atomic number 26. It is a metal that belongs to the first transition series and group 8 of the periodic table. It is, by mass, the most common element on Earth, right in ...
.


Effects on health

Chocolate may be a factor for heartburn in some people because one of its constituents,
theobromine Theobromine, also known as xantheose, is the principal alkaloid of '' Theobroma cacao'' (cacao plant). Theobromine is slightly water- soluble (330 mg/L) with a bitter taste. In industry, theobromine is used as an additive and precursor to ...
, may affect the
esophageal sphincter The esophagus (American English) or oesophagus (British English; both ), non-technically known also as the food pipe or gullet, is an organ in vertebrates through which food passes, aided by peristaltic contractions, from the pharynx to the ...
muscle in a way that permits stomach acids to enter the esophagus. Theobromine poisoning is an overdosage reaction to the bitter
alkaloid Alkaloids are a class of basic, naturally occurring organic compounds that contain at least one nitrogen atom. This group also includes some related compounds with neutral and even weakly acidic properties. Some synthetic compounds of simila ...
, which happens more frequently in domestic animals than humans. However, daily intake of 50–100 g cocoa (0.8–1.5 g theobromine) by humans has been associated with sweating, trembling and severe headache. Chocolate contains alkaloids such as theobromine and phenethylamine, which have physiological effects in humans, but the presence of theobromine renders it toxic to some animals, including dogs and cats. According to a 2005 study, the average lead concentration of cocoa beans is ≤ 0.5 ng/g, which is one of the lowest reported values for a natural food. However, during cultivation and production, chocolate may absorb lead from the environment (such as in atmospheric emissions of leaded gasoline, which is still being used in Nigeria). Reports from 2014 indicate that "chocolate might be a significant source" of lead ingestion for children if consumption is high (with dark chocolate containing higher amounts), and "one 10 g cube of dark chocolate may contain as much as 20% of the daily lead oral limit." Chocolate and cocoa contain moderate to high amounts of oxalate, which may increase the risk of kidney stones. A few studies have documented allergic reactions from chocolate in children. Other research has shown that dark chocolate can aggravate
acne Acne, also known as ''acne vulgaris'', is a long-term skin condition that occurs when dead skin cells and oil from the skin clog hair follicles. Typical features of the condition include blackheads or whiteheads, pimples, oily skin, and ...
in men who are prone to it. Research has also shown that consuming dark chocolate does not substantially affect blood pressure. Chocolate and cocoa are under preliminary research to determine if consumption affects the risk of certain cardiovascular diseases or cognitive abilities. One tablespoonful (5 grams) of dry unsweetened cocoa powder has 12.1 mg of
caffeine Caffeine is a central nervous system (CNS) stimulant of the methylxanthine chemical classification, class. It is mainly recreational drug use, used recreationally as a Nootropic, cognitive enhancer, increasing alertness and attentional perfor ...
and a 25-g single serving of dark chocolate has 22.4 mg of caffeine. Although a single 7 oz. serving of coffee may contain 80–175 mg, studies have shown psychoactive effects in caffeine doses as low as 9 mg, and a dose as low as 12.5 mg was shown to have effects on cognitive performance.


Phytochemicals

No particular compound within chocolate has been associated with any specific health outcome; it is more likely that its observed, overall beneficial effect in humans "may owe something more to the whole than to any given part.". However, the polyphenol epicatechin is regarded as potentially significant. Cocoa solids are a source of
flavonoids Flavonoids (or bioflavonoids; from the Latin word ''flavus'', meaning yellow, their color in nature) are a class of polyphenolic secondary metabolites found in plants, and thus commonly consumed in the diets of humans. Chemically, flavonoids ...
and
alkaloid Alkaloids are a class of basic, naturally occurring organic compounds that contain at least one nitrogen atom. This group also includes some related compounds with neutral and even weakly acidic properties. Some synthetic compounds of simila ...
s, such as
theobromine Theobromine, also known as xantheose, is the principal alkaloid of '' Theobroma cacao'' (cacao plant). Theobromine is slightly water- soluble (330 mg/L) with a bitter taste. In industry, theobromine is used as an additive and precursor to ...
, phenethylamine, and
caffeine Caffeine is a central nervous system (CNS) stimulant of the methylxanthine chemical classification, class. It is mainly recreational drug use, used recreationally as a Nootropic, cognitive enhancer, increasing alertness and attentional perfor ...
.


Labeling

Some manufacturers provide the percentage of chocolate in a finished chocolate confection as a label quoting percentage of "cocoa" or "cacao". This refers to the combined percentage of both cocoa solids and cocoa butter in the bar, not just the percentage of cocoa solids. The Belgian AMBAO certification mark indicates that no non-cocoa vegetable fats have been used in making the chocolate. A long-standing dispute between Britain on the one hand and Belgium and France over British use of vegetable fats in chocolate ended in 2000 with the adoption of new standards which permitted the use of up to five percent vegetable fats in clearly labelled products. This British style of chocolate has sometimes been pejoratively referred to as "vegelate". Chocolates that are
organic Organic may refer to: * Organic, of or relating to an organism, a living entity * Organic, of or relating to an anatomical organ Chemistry * Organic matter, matter that has come from a once-living organism, is capable of decay or is the product ...
or fair trade certified carry labels accordingly. In the United States, some large chocolate manufacturers lobbied the federal government to permit confections containing cheaper hydrogenated vegetable oil in place of cocoa butter to be sold as "chocolate". In June 2007, in response to consumer concern about the proposal, the FDA reiterated "Cacao fat, as one of the signature characteristics of the product, will remain a principal component of standardized chocolate."


Industry

Chocolate, prevalent throughout the world, is a steadily growing, US$50 billion-a-year worldwide business. Europe accounts for 45% of the world's chocolate revenue, and the US spent $20 billion in 2013.
Big Chocolate "Big Chocolate" is a business term assigned to multi-national chocolate food producers, akin to the terms "Big Oil," " Big Pharma," and "Big Tobacco". Definition According to self-described fair trade proponents including Ghanaian cooperative ...
is the grouping of major international chocolate companies in Europe and the U.S. U.S. companies Mars and Hershey's alone generated $13 billion a year in chocolate sales and account for two-thirds of U.S. production in 2004. Despite the expanding reach of the chocolate industry internationally, cocoa farmers and labourers in the Ivory Coast are unaware of the uses of the beans; the high cost of chocolate products in the Ivory Coast make it inaccessible to the majority of the population, who do not know what it tastes like.


Manufacturers

Chocolate manufacturers produce a range of products from chocolate bars to fudge. Large manufacturers of chocolate products include Cadbury (the world's largest confectionery manufacturer), Ferrero, Guylian, The Hershey Company, Lindt & Sprüngli, Mars, Incorporated, Milka, Neuhaus and Suchard. Guylian is best known for its chocolate sea shells; Cadbury for its
Dairy Milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulatin ...
and Creme Egg. The Hershey Company, the largest chocolate manufacturer in North America, produces the
Hershey Bar The Hershey's Milk Chocolate Bar (commonly called the Hershey's Bar, or more simply the Hershey Bar) is a flagship chocolate bar manufactured by The Hershey Company. Hershey refers to it as "The Great American Chocolate Bar". The Hershey Milk Cho ...
and Hershey's Kisses. Mars Incorporated, a large privately owned U.S. corporation, produces
Mars Bar Mars, commonly known as Mars bar, is the name of two varieties of chocolate bar produced by Mars, Incorporated. It was first manufactured in 1932 in Slough, England by Forrest Mars, Sr. The bar consists of caramel and nougat coated with milk c ...
, Milky Way, M&M's, Twix, and Snickers.
Lindt Chocoladefabriken Lindt & Sprüngli AG, doing business as Lindt, is a Swiss chocolatier and confectionery company founded in 1845 and known for its chocolate truffles and chocolate bars, among other sweets. It is based in Kilchberg, where its ...
is known for its truffle balls and gold foil-wrapped Easter bunnies. Food conglomerates Nestlé SA and Kraft Foods both have chocolate brands. Nestlé acquired Rowntree's in 1988 and now markets chocolates under their brand, including
Smarties Smarties are colour-varied sugar-coated chocolate confectionery. They have been manufactured since 1937, originally by H.I. Rowntree & Company in the United Kingdom, and now by Nestlé. Smarties are oblate spheroids with a minor axis of abou ...
(a chocolate candy) and Kit Kat (a chocolate bar); Kraft Foods through its 1990 acquisition of Jacobs Suchard, now owns Milka and Suchard. In February 2010, Kraft also acquired British-based Cadbury; Fry's, Trebor Basset and the fair trade brand
Green & Black's Green & Black's is a British chocolate company founded in 1991. The company produces a range of organic food products, including: chocolate bars, ice cream, biscuits and hot chocolate. Green & Black's was bought by Cadbury in 2005, and later b ...
also belongs to the group.


Child labor in cocoa harvesting

The widespread use of children in cocoa production is controversial, not only for the concerns about child labor and exploitation, but also because up to 12,000 of the 200,000 children working in the Ivory Coast, the world's biggest producer of
cocoa Cocoa may refer to: Chocolate * Chocolate * ''Theobroma cacao'', the cocoa tree * Cocoa bean, seed of ''Theobroma cacao'' * Chocolate liquor, or cocoa liquor, pure, liquid chocolate extracted from the cocoa bean, including both cocoa butter an ...
, may be victims of trafficking or
slavery Slavery and enslavement are both the state and the condition of being a slave—someone forbidden to quit one's service for an enslaver, and who is treated by the enslaver as property. Slavery typically involves slaves being made to perf ...
. Most attention on this subject has focused on West Africa, which collectively supplies 69 percent of the world's cocoa, and the Ivory Coast in particular, which supplies 35 percent of the world's cocoa. Thirty percent of children under age 15 in sub-Saharan Africa are child laborers, mostly in agricultural activities including cocoa farming. Major chocolate producers, such as Nestlé, buy cocoa at commodities exchanges where Ivorian cocoa is mixed with other cocoa. In 2009, Salvation Army International Development (SAID) UK stated that 12,000 children have been trafficked on cocoa farms in the Ivory Coast of Africa, where half of the world's chocolate is made. SAID UK states that it is these child slaves who are likely to be working in "harsh and abusive" Salvation Army International Development (SAID) UK (2009).
Human Trafficking – Promises
."
conditions for the production of chocolate, and an increasing number of health-food and anti-slavery organisations are highlighting and campaigning against the use of trafficking in the chocolate industry. As of 2017, approximately 2.1 million children in Ghana and Côte d'Ivoire were involved in farming cocoa, carrying heavy loads, clearing forests, and being exposed to pesticides. According to Sona Ebai, the former secretary-general of the Alliance of Cocoa Producing Countries: "I think child labor cannot be just the responsibility of industry to solve. I think it's the proverbial all-hands-on-deck: government, civil society, the private sector. And there, you need leadership." Reported in 2018, a 3-year
pilot program A pilot study, pilot project, pilot test, or pilot experiment is a small-scale preliminary study conducted to evaluate feasibility, duration, cost, adverse events, and improve upon the study design prior to performance of a full-scale research pr ...
– conducted by Nestlé with 26,000 farmers mostly located in Côte d'Ivoire – observed a 51% decrease in the number of children doing hazardous jobs in cocoa farming. The
US Department of Labor The United States Department of Labor (DOL) is one of the executive departments of the U.S. federal government. It is responsible for the administration of federal laws governing occupational safety and health, wage and hour standards, unemploy ...
formed the Child Labor Cocoa Coordinating Group as a public-private partnership with the governments of Ghana and Côte d'Ivoire to address child labor practices in the cocoa industry. The International Cocoa Initiative involving major cocoa manufacturers established the Child Labor Monitoring and Remediation System intended to monitor thousands of farms in Ghana and Côte d'Ivoire for child labor conditions, but the program reached less than 20% of the child laborers. Despite these efforts, goals to reduce child labor in West Africa by 70% before 2020 are frustrated by persistent poverty, absence of schools, expansion of cocoa farmland, and increased demand for cocoa. In April 2018, the Cocoa Barometer report stated: "Not a single company or government is anywhere near reaching the sector-wide objective of the elimination of child labor, and not even near their commitments of a 70% reduction of child labor by 2020".


Fair trade

In the 2000s, some chocolate producers began to engage in fair trade initiatives, to address concerns about the marginalization of cocoa laborers in developing countries. Traditionally, Africa and other developing countries received low prices for their exported commodities such as cocoa, which caused poverty to abound. Fairtrade seeks to establish a system of direct trade from developing countries to counteract this unfair system. One solution for fair labor practices is for farmers to become part of an Agricultural cooperative. Cooperatives pay farmers a fair price for their cocoa so farmers have enough money for food, clothes, and school fees. One of the main tenets of fair trade is that farmers receive a fair price, but this does not mean that the larger amount of money paid for fair trade cocoa goes directly to the farmers. The effectiveness of fair trade has been questioned. In a 2014 article, ''
The Economist ''The Economist'' is a British weekly newspaper printed in demitab format and published digitally. It focuses on current affairs, international business, politics, technology, and culture. Based in London, the newspaper is owned by The Eco ...
'' stated that workers on fair trade farms have a lower standard of living than on similar farms outside the fair trade system.


Usage and consumption


Bars

Chocolate is sold in chocolate bars, which come in dark chocolate, milk chocolate and white chocolate varieties. Some bars that are mostly chocolate have other ingredients blended into the chocolate, such as nuts, raisins, or crisped rice. Chocolate is used as an ingredient in a huge variety of bars, which typically contain various confectionary ingredients (e.g., nougat, wafers, caramel, nuts, etc.) which are coated in chocolate.


Coating and filling

Chocolate is used as a flavouring product in many desserts, such as chocolate cakes, chocolate brownies, chocolate mousse and chocolate chip cookies. Numerous types of candy and snacks contain chocolate, either as a filling (e.g., M&M's) or as a coating (e.g., chocolate-coated raisins or chocolate-coated peanuts).


Beverages

Some non-alcoholic beverages contain chocolate, such as
chocolate milk Chocolate milk is a type of flavoured milk made by mixing cocoa solids with milk (either dairy or plant-based). It is a food pairing in which the milk's mouthfeel masks the dietary fibres of the cocoa solids. Types The liquid carbohy ...
, hot chocolate, chocolate milkshakes and tejate. Some alcoholic liqueurs are flavoured with chocolate, such as
chocolate liqueur Chocolate liqueur is a chocolate flavored liqueur made from a base liquor of whisky or vodka. Unlike chocolate liquor, chocolate liqueur does contain alcohol and is often used as a sweetening ingredient in mixology, baking, and cooking. Hi ...
and
creme de cacao Chocolate liqueur is a chocolate flavored liqueur made from a base liquor of whisky or vodka. Unlike chocolate liquor, chocolate liqueur does contain alcohol and is often used as a sweetening ingredient in mixology, baking, and cooking. His ...
. Chocolate is a popular flavour of
ice cream Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as ...
and pudding, and chocolate sauce is a commonly added as a topping on ice cream sundaes. The caffè mocha is an espresso beverage containing chocolate.


Popular culture


Religious and cultural links

Chocolate is associated with festivals such as Easter, when moulded chocolate rabbits and eggs are traditionally given in Christian communities, and Hanukkah, when chocolate coins are given in Jewish communities. Chocolate hearts and chocolate in heart-shaped boxes are popular on Valentine's Day and are often presented along with flowers and a greeting card. In 1868, Cadbury created a decorated box of chocolates in the shape of a heart for Valentine's Day. Boxes of filled chocolates quickly became associated with the holiday. Chocolate is an acceptable gift on other holidays and on occasions such as birthdays. Many confectioners make holiday-specific chocolate candies. Chocolate Easter eggs or rabbits and Santa Claus figures are two examples. Such confections can be solid, hollow, or filled with sweets or fondant.


Books and film

Chocolate has been the center of several successful book and film adaptations. In 1964, Roald Dahl published a children's novel titled '' Charlie and the Chocolate Factory''. The novel centers on a poor boy named Charlie Bucket who takes a tour through the greatest chocolate factory in the world, owned by the eccentric
Willy Wonka Willy Wonka is a fictional character appearing in British author Roald Dahl's 1964 children's novel ''Charlie and the Chocolate Factory'' and its 1972 sequel '' Charlie and the Great Glass Elevator''. He is the eccentric founder and proprieto ...
. Two film adaptations of the novel were produced: '' Willy Wonka & the Chocolate Factory'' (1971) and '' Charlie and the Chocolate Factory'' (2005). A third adaptation, an origin prequel film titled '' Wonka'', is scheduled for release in 2023. '' Like Water for Chocolate'' a 1989 love story by novelist Laura Esquivel, was adapted to film in 1992. '' Chocolat'', a 1999 novel by
Joanne Harris Joanne Michèle Sylvie Harris (born 3 July 1964) is an English-French author, best known for her novel '' Chocolat'' (1999), which was adapted the following year for the film '' Chocolat''. Early life Harris was born in Barnsley, Yorkshire, t ...
, was adapted for film in '' Chocolat'' which was released a year later.


See also

* ''
Candida krusei ''Candida krusei'' is a budding yeast (a species of fungus) involved in chocolate production. ''Candida krusei'' is an emerging fungal nosocomial pathogen primarily found in the immunocompromised and those with hematological malignancies. It h ...
'' * Candy making * Children in cocoa production * Chocolataire *
Chocolate almonds Chocolate-covered almonds are a confection created by covering almonds with chocolate. History In 1742, William Parks printed a copy of Eliza Smith's cookbook, ''The Compleat Housewife''. "Chocolate almonds" was the only chocolate recipe it contai ...
* Chocolate chip * Chocoholic * '' Cuestión moral: si el chocolate quebranta el ayuno eclesiástico'' * List of chocolate-covered foods * List of chocolate beverages * List of chocolate companies * '' Theobroma cacao'', the cocoa/chocolate plant *
United States military chocolate Military chocolate has been a part of the standard United States military ration since the original Ration D or D ration bar of 1937. Today, military chocolate is issued to troops as part of basic field rations and sundry packs. Chocolate rati ...
* Types of chocolate


References


Further reading

* * * Norton, Marcy. ''Sacred Gifts, Profane Pleasures: A History of Tobacco and Chocolate in the Atlantic World'' (Cornell UP, 2008) * * Rosenblum, Mort (2006). ''Chocolate: A Bittersweet Saga of Dark and Light''. North Point Press. * Ryan, Órla (2011). ''Chocolate Nations: Living and Dying for Cocoa in West Africa''. Zed Books. * * Young, Allen M. (2007). ''The Chocolate Tree: A Natural History of Cacao'' (Rev. and expanded ed.). University Press of Florida. * *


External links

* * * * * *
Chocolate Tempering

"Chocolate and Tea"
American Enterprise Exhibition, National Museum of American History (exhibit on 18th century American trade) {{Authority control Aphrodisiac foods Articles containing video clips Baking Candy Cooking Desserts Mesoamerican cuisine Snack foods