Просмотр кода страницы Английская Википедия:Chocolate

{{Английская Википедия/Панель перехода}}
{{Short description|Food produced from cacao seeds}}
{{Other uses}}
{{Pp-semi|small=yes}}
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{{Use dmy dates|date=February 2020}}
{{Use American English|date=August 2023}}
{{Infobox food
|name=Chocolate
|image=File:Cocoa Powder and Chocolate on Marble Background.jpg
|image_size=250px
|caption=Chocolate in its most common forms: [[cocoa solids|powder]] and [[chocolate bar|bars]]
|alternate_name=
|place_of_origin=
|region=[[Mesoamerica]]
|creator= 
|course=
|served= 
|main_ingredient=[[Cocoa bean]]
|variations=[[Chocolate liquor]], [[cocoa butter]], [[cocoa solids]], [[chocolate bar|solid chocolate]]
|calories=
|other=
}}

'''Chocolate''' or '''cocoa''' is a [[food]] made from roasted and ground [[Cocoa bean|cacao seed]] 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 for at least 5,300 years starting with the [[Mayo-Chinchipe]] culture in what is present-day [[Ecuador]]<ref name=":0">{{Cite journal |last1=Zarrillo |first1=Sonia |last2=Gaikwad |first2=Nilesh |last3=Lanaud |first3=Claire |last4=Powis |first4=Terry |last5=Viot |first5=Christopher |last6=Lesur |first6=Isabelle |last7=Fouet |first7=Olivier |last8=Argout |first8=Xavier |last9=Guichoux |first9=Erwan |last10=Salin |first10=Franck |last11=Solorzano |first11=Rey Loor |last12=Bouchez |first12=Olivier |last13=Vignes |first13=Hélène |last14=Severts |first14=Patrick |last15=Hurtado |first15=Julio |date=2018-10-29 |title=The use and domestication of Theobroma cacao during the mid-Holocene in the upper Amazon |url=https://www.nature.com/articles/s41559-018-0697-x |journal=[[Nature Ecology & Evolution]] |language=en |volume=2 |issue=12 |pages=1879–1888 |doi=10.1038/s41559-018-0697-x |pmid=30374172 |bibcode=2018NatEE...2.1879Z |s2cid=53099825 |issn=2397-334X |access-date=29 January 2024 |archive-date=9 March 2023 |archive-url=https://web.archive.org/web/20230309082751/https://www.nature.com/articles/s41559-018-0697-x |url-status=live }}</ref> and later [[Mesoamerica|Mesoamerican]] civilizations also consumed chocolate beverages before being introduced to Europe in the 16th century.<ref>{{cite web |url=http://archive.fieldmuseum.org/Chocolate/history_mesoamerican7.html |title=Chocolate: A Mesoamerican Luxury 1200–1521 – Obtaining Cacao |publisher=[[Field Museum]] |access-date=23 November 2011 |archive-date=7 July 2012 |archive-url=https://archive.today/20120707014453/http://archive.fieldmuseum.org/Chocolate/history_mesoamerican7.html |url-status=live }}</ref>

The seeds of the [[cacao tree]] have an intense [[bitter (taste)|bitter]] taste and must be [[fermentation (food)|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]], 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]] and [[cocoa butter]]. [[Baking chocolate]], also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions without any [[added sugar]]. Powdered baking cocoa, which contains more [[dietary fiber|fiber]] than cocoa butter, can be processed with [[alkali]] to produce [[dutch process chocolate|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 [[dessert]]s, including [[chocolate cake|cakes]], [[chocolate pudding|pudding]], [[mousse]], [[chocolate brownie]]s, and [[chocolate chip cookie]]s. Many [[candy|candies]] are filled with or coated with sweetened chocolate. [[Chocolate bar]]s, either made of solid chocolate or other ingredients coated in chocolate, are eaten as [[snack]]s. Gifts of chocolate molded into different shapes (such as eggs, hearts, and coins) are traditional on certain Western holidays, including [[Christmas]], [[Easter egg#Chocolate|Easter]], [[Valentine's Day]], and [[Hanukkah gelt|Hanukkah]]. Chocolate is also used in cold and hot beverages, such as [[chocolate milk]] and [[hot chocolate]], and in some alcoholic drinks, such as [[creme de cacao]].

Although cocoa originated in the Americas, [[West Africa|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 [[Child labour in cocoa production|children involved in the farming of cocoa]] in West Africa, [[Child labour in cocoa production#Child slavery and trafficking|child slavery and trafficking]] associated with the cocoa trade remain major concerns.<ref name="balch">{{cite web |author1=Oliver Balch |title=Child labour: the true cost of chocolate production |url=https://www.raconteur.net/business-innovation/child-labour-cocoa-production |publisher=Raconteur |access-date=7 January 2019 |date=20 June 2018 |archive-date=27 July 2020 |archive-url=https://web.archive.org/web/20200727060501/https://www.raconteur.net/business-innovation/child-labour-cocoa-production |url-status=dead }}</ref><ref name="reuters2017">{{cite news |author1=Kieran Guilbert |title=Falling cocoa prices threaten child labor spike in Ghana, Ivory Coast |url=https://www.reuters.com/article/us-westafrica-cocoa-children/falling-cocoa-prices-threaten-child-labor-spike-in-ghana-ivory-coast-idUSKBN1931ZQ |access-date=7 January 2019 |work=Reuters |date=12 June 2017 |archive-date=9 October 2021 |archive-url=https://web.archive.org/web/20211009172050/https://www.reuters.com/article/us-westafrica-cocoa-children/falling-cocoa-prices-threaten-child-labor-spike-in-ghana-ivory-coast-idUSKBN1931ZQ |url-status=live }}</ref>  A 2018 report argued that international attempts to improve conditions for children were doomed to failure because of persistent poverty, the absence of schools, increasing world cocoa demand, more [[intensive farming]] of cocoa, and continued exploitation of child labor.<ref name=balch/>
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==Etymology==
[[File:Kakaw (Mayan word).png|thumb|[[Maya script|Maya glyph]] for cocoa]]

Cocoa, pronounced by the Olmecs as ''kakawa'',<ref name="powis">{{Cite journal |last1=Powis |first1=Terry G. |last2=Cyphers |first2=Ann |last3=Gaikwad |first3=Nilesh W. |last4=Grivetti |first4=Louis |last5=Cheong |first5=Kong |date=24 May 2011 |title=Cacao use and the San Lorenzo Olmec |journal=Proceedings of the National Academy of Sciences |language=en |volume=108 |issue=21 |pages=8595–8600 |bibcode=2011PNAS..108.8595P |doi=10.1073/pnas.1100620108 |issn=0027-8424 |pmc=3102397 |pmid=21555564 |doi-access=free}}</ref> dates to 1000&nbsp;BC or earlier.<ref name=powis/> The word "chocolate" entered the English language from Spanish in about 1600.<ref name=heritagedictionary>{{cite book |chapter=Chocolate |title=The American Heritage Dictionary |chapter-url=http://www.bartleby.com/61/68/C0316800.html |archive-url=https://web.archive.org/web/20080517202741/http://www.bartleby.com/61/68/C0316800.html |archive-date=17 May 2008 |access-date=9 May 2009}}</ref> 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".{{sfnp|Coe|Coe|2013|pp=121–123}} 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''.<ref name =DakinandWichmann2000>{{Cite journal|doi=10.1017/S0956536100111058|title=Cacao and Chocolate: A Uto-Aztecan perspective |year=2000 |last1=Dakin |first1=Karen |last2=Wichmann |first2=Søren |journal=Ancient Mesoamerica |volume=11 |issue=1 |pages=55–75 |s2cid=162616811 |url=https://www.researchgate.net/publication/231965433 |access-date=10 January 2018}}</ref> Other scholars reject all these proposals, considering the origin of first element of the name to be unknown.<ref name = KaufmanandJusteson2007>{{Cite journal|title=The history of the word for Cacao in ancient Mesoamerica|year=2007|last1=Kaufman|first1=Terrence|last2=Justeson|first2=John|journal=Ancient Mesoamerica |volume=18 |issue=2 |pages=193–237 |doi=10.1017/S0956536107000211|s2cid=163097273|url=https://www.researchgate.net/publication/231946345 |access-date=18 June 2021|doi-access=free}}</ref>  The term "[[chocolatier]]", for a chocolate confection maker, is attested from 1888.<ref name="etymonline.com">{{OEtymD|Chocolate}}</ref>

==History==
{{See also|History of chocolate}}

=== South America ===
The [[cocoa bean]] was first domesticated at least 5,300 years ago, in equatorial South America from the [[Santa Ana (La Florida)|Santa Ana-La Florida]] (SALF) site in what is present-day southeast [[Ecuador]] ([[Zamora-Chinchipe Province]]) by the [[Mayo-Chinchipe]] culture, before being introduced in Mesoamerica.<ref name=":0" /><ref name="ScienceDaily">{{Cite news |title=Sweet discovery pushes back the origins of chocolate: Researchers find cacao originated 1,500 years earlier than previously thought |url=https://www.sciencedaily.com/releases/2018/10/181029130945.htm |access-date=13 November 2018 |work=[[ScienceDaily]] |language=en |archive-date=14 November 2018 |archive-url=https://web.archive.org/web/20181114060220/https://www.sciencedaily.com/releases/2018/10/181029130945.htm |url-status=live }}</ref>

===Mesoamerican usage===
[[File:Mayan people and chocolate.jpg|thumb|left|Image from a [[Maya ceramics|Maya ceramic]] depicting a container of frothed chocolate]]
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.<ref name="aj200712">{{cite journal |url=http://antiquity.ac.uk/projgall/powis/index.html |title=Oldest chocolate in the New World |author1=Terry G. Powis |author2=W. Jeffrey Hurst |author3=María del Carmen Rodríguez |author4=Ponciano Ortíz C. |author5=Michael Blake |author6=David Cheetham |author7=Michael D. Coe |author8=John G. Hodgson |journal=[[Antiquity (journal)|Antiquity]] |volume=81 |issue=314 |date=December 2007 |issn=0003-598X |access-date=15 February 2011 |url-status=dead |archive-url=https://web.archive.org/web/20110628175643/http://antiquity.ac.uk/projgall/powis/index.html |archive-date=28 June 2011 }}</ref> On the Pacific coast of [[Chiapas]], Mexico, a [[Mokaya]] archaeological site provides evidence of cocoa beverages dating even earlier to 1900 BCE.<ref name="sciencenow">{{cite news | url = https://www.science.org/content/article/earliest-evidence-chocolate-north-america | first = Traci | last = Watson | title = Earliest Evidence of Chocolate in North America | date = 22 January 2013 | work = Science | access-date = 3 March 2014 | url-status = live | archive-url = https://web.archive.org/web/20140306043647/http://news.sciencemag.org/2013/01/earliest-evidence-chocolate-north-america | archive-date = 6 March 2014 | df = dmy-all }}</ref><ref name="aj200712" /> The residues and the kind of vessel in which they were found indicate the initial use of cocoa was not simply as a beverage; the white pulp around the cocoa beans was likely used as a source of fermentable sugars for an alcoholic drink.<ref name="alc">{{cite web|url=http://www.museum.upenn.edu/new/news/fullrelease.php?which=306|archive-url=https://web.archive.org/web/20071202095415/http://www.museum.upenn.edu/new/news/fullrelease.php?which=306|archive-date=2 December 2007|title=New Chemical Analyses Take Confirmation Back 500 Years and Reveal that the Impetus for Cacao Cultivation was an Alcoholic Beverage|publisher=Penn Museum|year=2007|access-date=13 November 2007}}</ref>

[[File:Aztec. Man Carrying a Cacao Pod, 1440-1521.jpg|thumb|upright|Mexica. ''Man Carrying a Cacao Pod'', 1440–1521. Volcanic stone, traces of red pigment. [[Brooklyn Museum]].]]
An early Classic-period (460–480 CE) Maya tomb from the site in Rio Azul had vessels with the [[Maya script|Maya glyph]] for cocoa on them with residue of a chocolate drink, which suggests that the Maya were drinking chocolate around 400&nbsp;CE.<ref name="Riches">{{Cite book|last=Burleigh|first=Robert|title=Chocolate: Riches from the Rainforest|publisher=Harry N. Abrams, Ins., Publishers|year=2002|isbn=978-0-8109-5734-3}}</ref> Documents in [[Maya hieroglyphs]] stated that chocolate was used for ceremonial purposes in addition to everyday life.<ref>{{cite web |url=http://archive.fieldmuseum.org/Chocolate/history_mesoamerican5.html |title=Chocolate: A Mesoamerican Luxury 250–900 C.E. (A.D.) – Using Chocolate |publisher=[[Field Museum]] |access-date=23 November 2011 |archive-date=5 February 2016 |archive-url=https://web.archive.org/web/20160205093210/http://archive.fieldmuseum.org/Chocolate/history_mesoamerican5.html |url-status=live }}</ref> The Maya grew cacao trees in their backyards<ref name="mayarule">{{cite web |url=http://archive.fieldmuseum.org/Chocolate/history_mesoamerican3.html |title=Chocolate: A Mesoamerican Luxury 250–900 C.E. (A.D.) – Obtaining Cacao |publisher=[[Field Museum]] |access-date=2 June 2008 |archive-date=5 February 2016 |archive-url=https://web.archive.org/web/20160205093210/http://archive.fieldmuseum.org/Chocolate/history_mesoamerican3.html |url-status=live }}</ref> and used the cocoa seeds the trees produced to make a frothy, bitter drink.<ref>{{cite web |url=http://archive.fieldmuseum.org/Chocolate/history_mesoamerican4.html |title=Chocolate: A Mesoamerican Luxury 250–900 C.E. (A.D.) – Making Chocolate |publisher=[[Field Museum]] |access-date=2 June 2008 |archive-date=5 February 2016 |archive-url=https://web.archive.org/web/20160205093210/http://archive.fieldmuseum.org/Chocolate/history_mesoamerican4.html |url-status=live }}</ref>

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,<ref name="kerr"/> and identified its extrication from the pod with the removal of the human heart in sacrifice.<ref>{{cite news | url = https://www.telegraph.co.uk/foodanddrink/6194447/Aztecs-and-cacao-the-bittersweet-past-of-chocolate.html | title = Aztecs and Cacao: the bittersweet past of chocolate | work = The Daily Telegraph | date = 15 September 2009 | access-date = 8 March 2014 | url-status = live | archive-url = https://web.archive.org/web/20140418180336/http://www.telegraph.co.uk/foodanddrink/6194447/Aztecs-and-cacao-the-bittersweet-past-of-chocolate.html | archive-date = 18 April 2014 | df = dmy-all }}</ref> 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, [[chili 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.<ref name="kerr"/> Those who lived in areas ruled by the Aztecs were required to offer cocoa seeds in payment of the tax they deemed "tribute".<ref name="kerr">{{cite web |url=http://archive.fieldmuseum.org/chocolate/history.html |title=History of Chocolate |publisher=[[Field Museum]] |access-date=3 March 2014 |archive-date=5 February 2016 |archive-url=https://web.archive.org/web/20160205093210/http://archive.fieldmuseum.org/chocolate/history.html |url-status=live }}</ref> Cocoa beans were often used as currency.<ref>{{cite news |url=http://findarticles.com/p/articles/mi_m1310/is_1990_Jan/ai_8560999 |archive-url=https://archive.today/20120527012838/http://findarticles.com/p/articles/mi_m1310/is_1990_Jan/ai_8560999 |url-status=dead |archive-date=27 May 2012 |title=When cocoa was used as currency – pre-Columbian America – The Fortunes of Money |last=Peniche Rivero |first=Piedad |access-date=26 June 2008 |newspaper=[[UNESCO Courier]] |year=1990}}</ref> For example, the Aztecs used a system in which one turkey cost 100 cocoa beans<ref name=Smithsonian/> and one fresh [[avocado]] was worth three beans.<ref>{{cite magazine|first=Bill|last=Buford|url=http://www.newyorker.com/reporting/2007/10/29/071029fa_fact_buford|title=Notes of a Gastronome: Extreme Chocolate|magazine=The New Yorker|date=29 October 2007|access-date=17 May 2008|url-status=live|archive-url=https://web.archive.org/web/20080616173209/http://www.newyorker.com/reporting/2007/10/29/071029fa_fact_buford|archive-date=16 June 2008}}</ref>

The Maya and Aztecs associated cocoa with [[human sacrifice]], and chocolate drinks specifically with sacrificial human [[blood]].{{sfnp|Coe|Coe|2013|p=46}}{{sfnp|Chinchilla Mazariegos|2017|p=361}}
The Spanish royal chronicler [[Gonzalo Fernández de Oviedo y Valdés]] described a chocolate drink he had seen in [[Nicaragua]] 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."{{sfnp|Chinchilla Mazariegos|2017|p=361}}

===Adaptation outside Mesoamerica===
{{See also|History of chocolate in Spain}}
[[File:Philippe Sylvestre Dufour Chocolat 17th century.jpg|thumb|upright|''"Traités nouveaux & curieux du café du thé et du chocolate"'', by Philippe Sylvestre Dufour, 1685 (''"New and curious treatises of coffee, tea and chocolate"'')]]

Until the 16th century, no European had ever heard of the popular drink from the [[Central America]]n peoples.<ref name="kerr"/> [[Christopher Columbus]] and his son [[Ferdinand Columbus|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.<ref name=Exploratorium>{{cite journal| url=http://www.exploratorium.edu/exploring/exploring_chocolate/| title=The Sweet Lure of Chocolate| first=Jim| last=Spadaccini| access-date=3 March 2014| journal=[[Exploratorium]]| url-status=live| archive-url=https://web.archive.org/web/20140314112753/http://www.exploratorium.edu/exploring/exploring_chocolate/| archive-date=14 March 2014| df=dmy-all}}</ref> 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 II|Montezuma]].<ref name="Riches" /><ref>{{Cite book|last=Solís y Ribadeneyra|first=Antonio de|author-link=Antonio de Solís|translator=Thomas Townsend|title=The History of the Conquest of Mexico by the Spaniards, done into English by Thomas Townsend|date=1685 |location=London|chapter=Book III Chapter XV|pages=336–38}}</ref> [[José de Acosta]], a Spanish [[Society of Jesus|Jesuit]] missionary who lived in Peru and then Mexico in the later 16th century, wrote of its growing influence on the Spaniards:
<blockquote>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 [[Captaincy General of Guatemala|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.<ref name="Originarios">{{cite web |last1=de Acosta |first1=José |title=Historia Natural y Moral de las Indias |url=https://pueblosoriginarios.com/textos/acosta/4-22.html |website=Pueblos Originarios |access-date=24 May 2021 |archive-date=24 May 2021 |archive-url=https://web.archive.org/web/20210524051915/https://pueblosoriginarios.com/textos/acosta/4-22.html |url-status=live }}</ref></blockquote>

[[File:Ca' Rezzonico - La cioccolata del mattino - Pietro Longhi.jpg|left|thumb|upright|Chocolate soon became a fashionable drink of the European nobility after the discovery of the Americas. ''The morning chocolate'' by [[Pietro Longhi]]; Venice, 1775–1780]]
While Columbus had taken cocoa beans with him back to Spain,<ref name=Exploratorium/> chocolate made no impact until Spanish friars introduced it to the Spanish court.<ref name="kerr"/> [[Agustín Farfán]], a former court physician and Friar in New Spain, in ''Tratado Breve de Medicina'' first  introduced cocoa, derived from cacao (native to New Spain), to Europe with a medical use (digestion). Through the [[17th century|17th]] and [[18th century|18th centuries]], doctors affirmed the healthy effects of chocolate, consequently boosting the import of chocolate and introducing its consumption in the Europe.<ref>{{Cite journal |last=Lippi |first=Donatella |date=2013-05-14 |title=Chocolate in History: Food, Medicine, Medi-Food |journal=Nutrients |volume=5 |issue=5 |pages=1573–1584 |doi=10.3390/nu5051573 |doi-access=free |issn=2072-6643 |pmc=3708337 |pmid=23673608}}</ref>

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.<ref name=Smithsonian>{{cite journal | url = http://www.smithsonianmag.com/arts-culture/a-brief-history-of-chocolate-21860917/?no-ist | title = A Brief History of Chocolate | first = Amanda | last = Bensen | journal = Smithsonian Magazine | date = 1 March 2008 | access-date = 3 March 2014 | archive-date = 23 June 2019 | archive-url = https://web.archive.org/web/20190623153946/https://www.smithsonianmag.com/arts-culture/a-brief-history-of-chocolate-21860917/?no-ist | url-status = live }}</ref> [[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".<ref>Diderot, Denis. [http://hdl.handle.net/2027/spo.did2222.0000.474 "Chocolate".] {{Webarchive|url=https://web.archive.org/web/20221101152506/https://quod.lib.umich.edu/d/did/did2222.0000.474?view=text;rgn=main |date=1 November 2022 }} in The Encyclopedia of Diderot & d'Alembert Collaborative Translation Project. Translated by Colleen Oberc, Samantha Schaeffer, and Courtney Wilder. Ann Arbor: University of Michigan Library, 2015. Trans. of "Chocolat", Encyclopédie ou Dictionnaire raisonné des sciences, des arts et des métiers, vol. 3. Paris, 1753".</ref> By 1602, chocolate had made its way from Spain to Austria.<ref name="Szogyi1997">{{cite book|last=Szogyi|first=Alex|title=Chocolate: Food of the Gods|url=https://books.google.com/books?id=C2LX4Zekxl8C&pg=PA199|date=1997|publisher=Greenwood Publishing Group|isbn=978-0-313-30506-1|page=199|url-status=live|archive-url=https://web.archive.org/web/20160205093210/https://books.google.com/books?id=C2LX4Zekxl8C&pg=PA199|archive-date=5 February 2016}}</ref> 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.<ref name="kerr"/>
[[File:BLW Chocolate Pot.jpg|thumb|right|upright=.6|Silver chocolate pot with hinged finial to insert a ''moulinet'' or swizzle stick, London 1714–15 ([[Victoria and Albert Museum]])]]

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.<ref name="kerr"/> 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.<ref>{{cite book|page=219|editor1-last=Wilson|editor1-first=Philip K.|editor2-last=Hurst|editor2-first=W. Jeffrey |publisher=Royal Society of Chemistry|doi=10.1039/9781782622802|title=Chocolate and Health|year=2015|isbn=978-1-84973-912-2}}</ref>

In 1729, the first water-powered machinery to grind [[cocoa beans]] was developed by Charles Churchman and his son Walter in [[Bristol]], England.<ref name="Chocolate Industry"/> In 1761, [[Joseph Fry (type-founder)|Joseph Fry]] and his partner John Vaughan bought Churchman's premises, founding [[J. S. Fry & Sons|Fry's]].<ref name="Chocolate Industry"/> The same year, Fry and Vaughan also acquired their own patent for a water-powered machine that could grind the cocoa beans to a fine powder and thus produce a superior cocoa drink.<ref>{{cite book |last1=Latimer |first1=John |title=The Annals of Bristol in the Eighteenth Century |date=1893 |page=177}}</ref> In 1795, chocolate production entered the Industrial era when Fry's, under the founder's son [[Joseph Storrs Fry]], used a [[Watt steam engine]] to ground cocoa beans.<ref name="Chocolate Industry">{{cite book |last1=Swinnen |first1=Johan F. M. |last2=Squicciarini |first2=Mara P.|title=The Economics of Chocolate |date=2016 |publisher=Oxford University Press |page=17}}</ref> [[Walter Baker & Company|The Baker Chocolate Company]], which makes [[Baker's Chocolate]], is the oldest producer of chocolate in the United States. Founded by Dr. James Baker and John Hannon in [[Boston]] in 1765, the business is still in operation.<ref>{{cite web|title=Boston's chocolate history|date=27 July 2013|language=en|website=Boston Globe|url=https://www.bostonglobe.com/lifestyle/travel/2013/07/27/boston-chocolate-history/zbxgEc9iV2sGcDhyIAXb7I/story.html|access-date=3 December 2019|archive-date=3 December 2019|archive-url=https://web.archive.org/web/20191203160959/https://www.bostonglobe.com/lifestyle/travel/2013/07/27/boston-chocolate-history/zbxgEc9iV2sGcDhyIAXb7I/story.html|url-status=live}}</ref><ref name=trivia>{{cite web|title=Where did the first chocolate factory in the U.S. open?|language=en|date=25 November 2019|website=Travel Trivia|url=https://www.traveltrivia.com/answer-where-did-the-first-chocolate-factory-in-the-u-s-open/|access-date=3 December 2019|archive-date=3 December 2019|archive-url=https://web.archive.org/web/20191203161008/https://www.traveltrivia.com/answer-where-did-the-first-chocolate-factory-in-the-u-s-open/|url-status=live}}</ref>

====Solid chocolate====
Despite the drink remaining the traditional form of consumption for a long time, [[chocolate bar|solid chocolate]] was increasingly consumed since the 18th century.<ref>{{cite book | url=https://books.google.com/books?id=hKVbCgAAQBAJ | title=America's First Cuisines | publisher=[[University of Texas Press]] | author=Coe, Sophie D. | authorlink=Sophie Coe | year=2015 | orig-date=1994 | pages=56–57 | isbn=9781477309711 | quote=Most sixteenth-, seventeenth-, and eighteenth-century cacao was for drinking, but its consumption in solid form was not unheard of. To make a drink out of processed cacao beans they must be ground, and then, unless they are immediately made into a drink, the mass congeals. [...] A tablet of this nature could be dissolved in hot water to make the breakfast chocolate, but it could also be nibbled. [...] With the addition of sugar this began the production of what are called modern chocolates. Many people take it to mean that solid chocolate was not eaten before Van Houten's time, but as the preceding paragraph has shown, this is not so. | access-date=27 May 2023 | archive-date=6 February 2024 | archive-url=https://web.archive.org/web/20240206085903/https://books.google.com/books?id=hKVbCgAAQBAJ | url-status=live }}</ref><ref>{{cite book | url=https://books.google.com/books?id=bIIeBQAAQBAJ | title=The Oxford Companion to Food | publisher=OUP Oxford | author=Davidson, Alan | year=2014 | pages=183 | isbn=978-0-19-104072-6 |quote=Already by the end of the 18th century there had been a perceptible increase in the amount of chocolate being eaten, in slabs and pastilles...}}</ref> Tablets, facilitating the consumption of chocolate under its solid form, have been produced since the early 19th century. [[Cailler]] (1819)<ref>{{cite book | url=https://books.google.com/books?id=2k9DEAAAQBAJ | title=Du cacao au chocolat: L'épopée d'une gourmandise | publisher=Éditions Quæ | author=Barel, Michel | year=2021 | pages=102 | isbn=9782759233793 | quote=Le premier est François-Louis Cailler, l'inventeur de la tablette de chocolat telle que nous la connaissons aujourd'hui. | trans-quote=The first is François-Louis Cailler, the inventor of the chocolate tablet as we know it today. | access-date=12 April 2023 | archive-date=6 February 2024 | archive-url=https://web.archive.org/web/20240206090017/https://books.google.com/books?id=2k9DEAAAQBAJ | url-status=live }}</ref> and [[Menier Chocolate|Menier]] (1836)<ref>{{cite book | url=https://books.google.com/books?id=fDivDwAAQBAJ | title=Madame Piffaut: La vie mystérieuse de la reine des escrocs | publisher=Max Milo | author=Maraval, Pierre | year=2019 | pages=<!--No page number, see quote--> | isbn=9782315009336 | quote=Au xixe siècle, des fabriques de chocolat ouvrirent dans divers pays ; les premières se nommaient Cailler, Suchard, Cadbury, Van Houten. Mais c'est un Français, Antoine Brutus Menier, qui révolutionna le commerce du chocolat en inventant en 1836 la tablette, composée de barres semi-cylindriques enveloppées dans du papier. | trans-quote=In the nineteenth century, chocolate factories opened in various countries; the first were named Cailler, Suchard, Cadbury, Van Houten. But it was a Frenchman, Antoine Brutus Menier, who revolutionized the chocolate trade by inventing the tablet in 1836, made up of semi-cylindrical bars wrapped in paper. | access-date=27 May 2023 | archive-date=16 July 2023 | archive-url=https://web.archive.org/web/20230716120529/https://books.google.com/books?id=fDivDwAAQBAJ | url-status=live }}</ref> are early examples. In 1830, chocolate is paired with [[hazelnut]]s, an innovation due to [[Chocolat Kohler|Kohler]].<ref>{{cite book | url=https://books.google.com/books?id=di-3DwAAQBAJ | title=Le Larousse du chocolat | publisher=[[Editions Larousse]] | author=Hermé, Pierre | year=2019 | page=44 | isbn=9782035981820 | quote=Les noisettes furent les premiers fruits à être ajoutés dans le chocolat solide, une innovation suisse due à Kohler en 1830. | trans-quote=Hazelnuts were the first fruits to be added to solid chocolate, a Swiss innovation due to Kohler in 1830. | access-date=12 April 2023 | archive-date=6 February 2024 | archive-url=https://web.archive.org/web/20240206090018/https://books.google.com/books?id=di-3DwAAQBAJ | url-status=live }}</ref>

[[File:Coenraad Johannes van Houten.jpg|thumb|left|upright|Dutch chemist [[Coenraad Johannes van Houten]] invented "[[Dutch process chocolate|Dutch cocoa]]" by treating cocoa mass with alkaline salts to reduce the natural bitterness without adding sugar or milk to get usable cocoa powder.]]
Meanwhile, 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.<ref name="kerr"/> A few years thereafter, in 1828, he created a press to remove about half the natural fat ([[cocoa butter]]) from chocolate liquor, which made chocolate both cheaper to produce and more consistent in quality. This innovation introduced the modern era of chocolate, allowing the mass-production of both pure cocoa butter and cocoa powder.<ref name=Exploratorium/>

[[File:Fry's Chocolate Cream Chocolate Bar in current appearance.jpg|thumb|The first mass-produced chocolate bar, [[Fry's Chocolate Cream]], was produced by [[J. S. Fry & Sons|Fry's]] in 1866.<ref name="Chocolates"/>]]
Known as "[[Dutch process chocolate|Dutch cocoa]]", this machine-pressed chocolate was instrumental in the transformation of chocolate to its solid form when, in 1847, English chocolatier [[J. S. Fry & Sons|Joseph Fry]] discovered a way to make chocolate more easily moldable when he mixed the ingredients of cocoa powder and sugar with melted cocoa butter.<ref name=Smithsonian/><ref name="Chocolate Industry"/>  Subsequently, in 1866 his chocolate factory, [[J. S. Fry & Sons|Fry's]], launched the first mass-produced chocolate bar, [[Fry's Chocolate Cream]], and they became very popular.<ref name="Chocolates">{{cite book|last=Mintz|first=Sidney|title=The Oxford Companion to Sugar and Sweets|date=2015|publisher=Oxford University Press|page=157}}</ref> 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.<ref name="kerr"/><ref name=Exploratorium/> In 1879, the texture and taste of chocolate was further improved when Rudolphe Lindt invented the [[conching]] machine.<ref name=History>{{cite web | url = http://www.history.com/news/hungry-history/the-sweet-history-of-chocolate | date = 14 February 2014 | title = The Sweet History of Chocolate | first = Christopher | last = Klein | publisher = [[History (U.S. TV channel)|History]] | access-date = 3 March 2014 | url-status = live | archive-url = https://web.archive.org/web/20140308003218/http://www.history.com/news/hungry-history/the-sweet-history-of-chocolate | archive-date = 8 March 2014 | df = dmy-all }}</ref>

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]] of [[Birmingham]] was manufacturing boxed chocolates in England by 1868.<ref name="kerr"/> 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.<ref>{{cite news |title=Amazing archive images show how Cadbury cracked Easter egg market |url=https://www.birminghammail.co.uk/news/nostalgia/easter-2015-amazing-archive-images-8963621 |access-date=21 May 2019 |work=Birmingham Mail |archive-date=9 August 2020 |archive-url=https://web.archive.org/web/20200809002239/https://www.birminghammail.co.uk/news/nostalgia/easter-2015-amazing-archive-images-8963621 |url-status=live }}</ref> In 1893, [[Milton S. Hershey]] purchased chocolate processing equipment at the [[World's Columbian Exposition]] in Chicago, and soon began the career of [[Hershey Foods Corporation|Hershey's]] chocolates with chocolate-coated caramels.

==Types==
{{Main|Types of chocolate}}
[[File:Läderach.jpg|thumb|Barks made of different varieties of chocolate]]

Several types of chocolate can be distinguished. Pure, unsweetened chocolate, often called "baking chocolate", contains primarily [[cocoa solids]] and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, which combines chocolate with [[sugar]].

===Eating chocolate===
The traditional types of chocolate are [[dark chocolate|dark]], [[milk chocolate|milk]] and [[white chocolate|white]]. All of them contain [[cocoa butter]], which is the ingredient defining the physical properties of chocolate (consistency and melting temperature). Plain (or dark) chocolate, as it name suggests, is a form of chocolate that is similar to pure [[cocoa liquor]], although is usually made with a slightly higher proportion of cocoa butter.<ref>{{cite book | url=https://books.google.com/books?id=404r7yb-618C | title=Chocolate Science and Technology | publisher=[[John Wiley & Sons]] | author=Afoakwa, Emmanuel Ohene | year=2011 | chapter=7.3 Materials and Methods | isbn=9781444357332 | quote=Recipes used for the formulation of the dark chocolate | access-date=27 May 2023 | archive-date=18 May 2023 | archive-url=https://web.archive.org/web/20230518114316/https://books.google.com/books?id=404r7yb-618C | url-status=live }}</ref> It is simply defined by its cocoa percentage. In milk chocolate, the non-fat cocoa solids are partly or mostly replaced by [[milk solid]]s.<ref>{{cite book | url=https://books.google.com/books?id=cD-8DwAAQBAJ | title=Handbook of Food Structure Development | publisher=[[Royal Society of Chemistry]] | author=Spyropoulos, Fotis | year=2019 | pages=136 | isbn=9781788012164 | access-date=16 April 2023 | archive-date=11 March 2023 | archive-url=https://web.archive.org/web/20230311110241/https://books.google.com/books?id=cD-8DwAAQBAJ | url-status=live }}</ref> In white chocolate, they are all replaced by milk solids, hence its ivory color.<ref>{{cite book | url=https://books.google.com/books?id=x_AaDgAAQBAJ | title=Beckett's Industrial Chocolate Manufacture and Use | publisher=[[John Wiley & Sons]] | author=Beckett, Steve T. | year=2017 | pages=498 | isbn=9781118780145 | quote=Typical recipes for white bar chocolate | access-date=16 April 2023 | archive-date=6 May 2023 | archive-url=https://web.archive.org/web/20230506133305/https://books.google.com/books?id=x_AaDgAAQBAJ | url-status=live }}</ref>

Other forms of eating chocolate exist, these include [[raw chocolate]] (made with unroasted beans) and [[ruby chocolate]]. An additional popular form of eating chocolate, [[gianduja (chocolate)|gianduja]], is made by incorporating [[hazelnut butter|nut paste]] (typically hazelnut) to the chocolate paste.<ref>{{cite book | url=https://books.google.com/books?id=8vxxCQAAQBAJ | title=Pure Dessert: True Flavors, Inspiring Ingredients, and Simple Recipes | publisher=[[Artisan Books]] | author=Medrich, Alice | year=2015 | pages=157 | isbn=9781579656850 | quote=gianduja resembles a bar of chocolate. It is softer on the tooth than a plain chocolate bar (because of the oil from the hazelnuts) | access-date=16 April 2023 | archive-date=6 March 2023 | archive-url=https://web.archive.org/web/20230306093502/https://books.google.com/books?id=8vxxCQAAQBAJ | url-status=live }}</ref>

===Other types===
Other types of chocolate are used in baking and confectionery. These include [[baking chocolate]] (often unsweetened), [[couverture chocolate]] (used for coating), [[compound chocolate]] (a lower-cost alternative) and [[modeling chocolate]]. Modeling chocolate is a chocolate paste made by melting chocolate and combining it with [[corn syrup]], [[glucose syrup]], or [[golden syrup]].<ref>{{cite web | author=Peters, Colette | title=Modeling Chocolate | website=[[Food & Wine]] | date=December 6, 2013 | url=http://www.foodandwine.com/recipes/modeling-chocolate | access-date=May 28, 2015 | archive-date=3 February 2022 | archive-url=https://web.archive.org/web/20220203092239/https://www.foodandwine.com/recipes/modeling-chocolate | url-status=live }}</ref>

==Production==
{{See also|Children in cocoa production|Cocoa production in Ivory Coast}}
[[File:Cocoa Pods.JPG|thumb|upright|Chocolate is created from the cocoa bean. A cacao tree with fruit pods in various stages of ripening.]]
Roughly two-thirds of the entire world's cocoa is produced in West Africa, with 43% sourced from Côte d'Ivoire,<ref name="AriyoshiRarestAloha">{{cite web|first=Rita|last=Ariyoshi|url=http://www.spiritofaloha.com/features/0907/rarest.html|archive-url=https://web.archive.org/web/20071018033010/http://www.spiritofaloha.com/features/0907/rarest.html|archive-date=18 October 2007|title=The Rarest Chocolate in the World – Surprise: It's made in Hawai'i|publisher=Spirit of Aloha|year=2007|access-date=2 May 2007}}</ref> where, {{as of|2007|lc=y}}, child labor is a common practice to obtain the product.<ref name="BBC">{{Cite news|url=http://news.bbc.co.uk/2/hi/africa/2042474.stm|title=Meeting the 'chocolate slaves'|work=BBC News|date=13 June 2002|access-date=22 January 2010|first=Humphrey|last=Hawksley|url-status=live|archive-url=https://web.archive.org/web/20090930010523/http://news.bbc.co.uk/2/hi/africa/2042474.stm|archive-date=30 September 2009}}</ref><ref>McKenzie, David and Swails, Brent (19 January 2012) [http://thecnnfreedomproject.blogs.cnn.com/2012/01/19/slavery-in-cocoa-fields-a-horrible-normal/ Slavery in Cocoa fields: a horrible "normal"] {{webarchive|url=https://web.archive.org/web/20160316122726/http://thecnnfreedomproject.blogs.cnn.com/2012/01/19/slavery-in-cocoa-fields-a-horrible-normal/ |date=16 March 2016 }}. CNN.</ref> According to the [[World Cocoa Foundation]], in 2007 some 50&nbsp;million people around the world depended on cocoa as a source of livelihood.<ref name="pantograph">{{cite news|first=Andrew |last=Bridges |url=http://www.pantagraph.com/articles/2007/08/07/money/doc46b877b718f6e292646985.txt |title=Sides square off in chocolate fight |newspaper=[[Pantagraph]] |access-date=17 May 2008 |url-status=dead |archive-url=https://web.archive.org/web/20090412223007/http://www.pantagraph.com/articles/2007/08/07/money/doc46b877b718f6e292646985.txt |archive-date=12 April 2009 |date=7 August 2007 }}</ref> {{as of|2007}} in the UK, most chocolatiers purchase their chocolate from them, to melt, mold and package to their own design.<ref name="BBCR4">{{Cite news|last=Dillon|first=Sheila|title=The Food Programme|publisher=[[BBC Radio 4]]|date=23 December 2007|url=http://www.bbc.co.uk/radio4/factual/foodprogramme_20071223.shtml|format=[[RealAudio]]|url-status=live|archive-url=https://web.archive.org/web/20141109230941/http://www.bbc.co.uk/radio4/factual/foodprogramme_20071223.shtml|archive-date=9 November 2014}}</ref> According to the [[World Cocoa Foundation|WCF]]'s 2012 report, the [[Ivory Coast]] is the largest producer of cocoa in the world.<ref>{{cite web|url=http://worldcocoafoundation.org/wp-content/uploads/cocoa-market-update-as-of-3.20.2012.pdf |title=Cocoa Market Update (2012) |publisher=World Cocoa Foundation |access-date=17 August 2014 |url-status=dead |archive-url=https://web.archive.org/web/20140606042237/http://worldcocoafoundation.org/wp-content/uploads/Cocoa-Market-Update-as-of-3.20.2012.pdf |archive-date=6 June 2014 }}</ref> 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).<!--(Concerning "couverture", think "covering" or "coating", but see the reference, as well.)--> Chocolatiers use the finished couverture to make chocolate candies (bars, [[chocolate truffle|truffles]], etc.).<ref>{{cite web|url=http://www.dallasfood.org/modules.php?name=News&file=article&sid=78|title=What's Noka Worth? An investigation in high-priced chocolate|date=9 December 2006|publisher=Dallas Food|access-date=31 December 2006|archive-url=https://web.archive.org/web/20070613055736/http://www.dallasfood.org/modules.php?name=News&file=article&sid=78 |archive-date=13 June 2007}}</ref>

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.<ref name="pantograph" />

===Genome===
The sequencing in 2010 of the genome of the cacao tree may allow yields to be improved.<ref>{{Cite news|title=Chocolate industry avoids collapse as genome published|url=https://www.bbc.co.uk/news/science-environment-11747616|access-date=15 November 2010|publisher=BBC|date=14 November 2010|url-status=live|archive-url=https://web.archive.org/web/20101115043552/http://www.bbc.co.uk/news/science-environment-11747616|archive-date=15 November 2010}}</ref> 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.<ref name="mars">{{cite news|last1=Brodwin|first1=Erin|title=Chocolate is on track to go extinct in 40 years|newspaper=Business Insider|url=http://www.businessinsider.com/when-chocolate-extinct-2017-12|publisher=Business Insider, Inc.|access-date=31 January 2018|date=31 December 2017|archive-date=31 January 2018|archive-url=https://web.archive.org/web/20180131040813/http://www.businessinsider.com/when-chocolate-extinct-2017-12|url-status=live}}</ref>

===Cacao varieties===
{{main|Cocoa bean#Varieties}}
[[File:CacaoChonita14.JPG|thumb|left|Toasted cocoa beans at a chocolate workshop at the [[La Chonita Hacienda]] in [[Tabasco]]]]

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&nbsp;ft tall) [[evergreen]] 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 [[deity|gods]]".<ref>{{cite web|url=http://www.botanical.com/botanical/mgmh/c/cacao-02.html|title=Cacao|access-date=27 June 2008|publisher=Botanica.com|date=1995–2008|url-status=dead|archive-url=https://web.archive.org/web/20080514090427/http://botanical.com/botanical/mgmh/c/cacao-02.html|archive-date=14 May 2008}}</ref> The fruit, called a cocoa pod, is ovoid, {{convert|15|–|30|cm|in|round=0.5|abbr=on}} long and {{convert|8|–|10|cm|in|round=0.5|abbr=on}} wide, ripening yellow to orange, and weighing about {{convert|500|g|lb|abbr=on}} when ripe.

[[Cacao tree]]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&nbsp;mm of rainfall a year, and temperatures in the range of {{convert|21|to|32|C|F}}. Cacao trees cannot tolerate a temperature lower than {{convert|15|C|F}}.<ref>{{cite web|url=http://www.xocoatl.org/tree.htm|title=All About Chocolate: The Cacao Tree|publisher=Xocoatl|access-date=20 December 2007|url-status=dead|archive-url=https://web.archive.org/web/20071219204425/http://www.xocoatl.org/tree.htm|archive-date=19 December 2007}}</ref>

The three main varieties of cocoa beans used in chocolate are [[criollo (cocoa bean)|criollo]], forastero, and trinitario.

===Processing {{Anchor|Harvesting|Refining|Processing|Chocolate liquor}}===
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 ====
[[File:Dancing The Cocoa, McBride's estate, El Cidros, Trinidad c. 1957.jpg|thumb|upright|"Dancing the cocoa", [[Trinidad]], c. 1957]]
The beans (which are [[Asepsis|sterile]] 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]]s produce [[ethanol]], [[lactic acid bacteria]] produce [[lactic acid]], and [[acetic acid bacteria]] produce [[acetic acid]]. In some cocoa-producing regions an association between [[filamentous fungi]] and bacteria (called "cocobiota") acts to produce [[metabolite]]s beneficial to human health when consumed.<ref>{{cite book |last1=Guzmán-Alvarez |first1= Romel |last2=G. Márquez-Ramos |first2=José |editor1-last=Laranjo |editor1-first=Marta |title=Fermentation – Processes, Benefits and Risks |date=2021 |publisher=[[University of Évora]]|location=Évora, Portugal  |isbn=978-1-83968-816-4 |page=128}}</ref> The fermentation process, which takes up to seven days, also produces several flavor precursors, that eventually provide the chocolate taste.<ref>{{Cite journal
| last1 = Schwan | first1 = R.
| last2 = Wheals | first2 = A.
| doi = 10.1080/10408690490464104
| title = The Microbiology of Cocoa Fermentation and its Role in Chocolate Quality
| journal = Critical Reviews in Food Science and Nutrition
| volume = 44
| issue = 4
| pages = 205–221
| year = 2004
| pmid = 15462126
| s2cid = 34523445
}}</ref>

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.<ref name="beans">{{cite web |title=Harvesting the seeds |url=http://www.xocoatl.org/harvest.htm |url-status=dead |archive-url=https://web.archive.org/web/20080521035551/http://www.xocoatl.org/harvest.htm |archive-date=21 May 2008 |access-date=20 May 2008 |publisher=Xocoatl}}</ref> In some growing regions (for example, [[Tobago]]), 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.<ref>{{cite book |last1=O'Donnell |first1=Kathleen |title=Adventure guide to Trinidad & Tobago |date=2000 |publisher=Hunter |location=Edison, N.J. |isbn=1556508867 |page=29 |edition=2nd}}</ref>

The dried beans are then transported to a chocolate manufacturing facility. The beans are cleaned (removing twigs, stones, and other debris), [[dry roasting|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]].<ref>{{cite web |title=Making Chocolate from Scratch |url=http://api.ning.com/files/Gr6vd-Aqjs2vj5t4p5tX-cZBB1kpTzKVDk8I59vVV6*FgB5zFYsVooD0wRRlQHO8tNMURHMwKR5hmuPX2Pe3al3iWOhcsi5S/Makingchocolatefromscratch.pdf |access-date=2 August 2011 |url-status=dead |archive-url=https://web.archive.org/web/20100331152948/http://api.ning.com/files/Gr6vd-Aqjs2vj5t4p5tX-cZBB1kpTzKVDk8I59vVV6*FgB5zFYsVooD0wRRlQHO8tNMURHMwKR5hmuPX2Pe3al3iWOhcsi5S/Makingchocolatefromscratch.pdf |archive-date=31 March 2010 }}</ref> The liquor can be further processed into cocoa solids and cocoa butter.<ref name="tree">{{cite web |url=http://www.cocoatree.org/frombeantobar/atthechocolatefactory.asp |archive-url=https://web.archive.org/web/20070114080555/http://www.cocoatree.org/frombeantobar/atthechocolatefactory.asp |archive-date=14 January 2007 |title=At the chocolate factory |publisher=The Cocoa Tree |access-date=20 May 2008}}</ref>

==== Moist incubation ====
In this alternative process, the beans are dried without fermentation. The nibs are then removed and hydrated in an acidic solution. They are heated for 72 hours and dried again. [[Gas chromatography]]/[[Mass Spectrometry|mass spectrometry]] showed that the incubated chocolate had higher levels of Strecker [[aldehyde]]s, and lower levels of [[pyrazine]]s.<ref>{{Cite web |last=Coxworth |first=Ben |date=2022-04-27 |title=New bean treatment shown to produce fruitier, flowerier dark chocolate |url=https://newatlas.com/science/moist-incubation-better-dark-chocolate/ |access-date=2022-04-29 |website=New Atlas |language=en-US |archive-date=29 April 2022 |archive-url=https://web.archive.org/web/20220429001800/https://newatlas.com/science/moist-incubation-better-dark-chocolate/ |url-status=live }}</ref><ref>{{Cite web |date=April 28, 2022 |title='Moist incubation' process for fruitier dark chocolate |url=https://www.foodprocessing.com.au/content/processing/article/,%20http://foodprocessing.com.au/content/processing/article/-moist-incubation-process-for-fruitier-dark-chocolate-304823853 |access-date=2022-04-29 |website=www.foodprocessing.com.au |language=en }}{{Dead link|date=October 2022 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>

===Blending===
{{Main|Types of chocolate}}
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:
[[File:Chocolate fountain.jpg|thumb|upright|Fountain chocolate is made with high levels of cocoa butter, allowing it to flow gently over a [[chocolate fountain]] to serve as [[Chocolate fondue|dessert fondue]].]]
* 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]], such as [[soy lecithin]], is added, though a few manufacturers prefer to exclude this ingredient for purity reasons and to remain [[Genetically modified organism|GMO]]-free, sometimes at the cost of a perfectly smooth texture. Some manufacturers are now using [[Polyglycerol polyricinoleate|PGPR]], an artificial emulsifier derived from castor oil that allows them to reduce the amount of cocoa butter while maintaining the same [[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.<ref name="ww">{{cite web|first=Kristine|last=Kowalchuk|url=http://www.ama.ab.ca/cps/rde/xchg/ama/web/membership_WWarticle-Feb08-UpFront-10192.htm|archive-url=https://web.archive.org/web/20080228014251/http://www.ama.ab.ca/cps/rde/xchg/ama/web/membership_WWarticle-Feb08-UpFront-10192.htm|archive-date=28 February 2008|title=Cuckoo for Cocoa|publisher=[[Westworld Alberta]]|access-date=1 February 2008}}</ref> 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 flavor|artificial]] vanilla flavor are often used in cheaper chocolate to mask poorly fermented and/or roasted beans.<ref name="ww"/>

In 2007, the Chocolate Manufacturers Association in the United States, whose members include [[The Hershey Company|Hershey]], [[Nestlé]], and [[Archer Daniels Midland]], [[lobbying|lobbied]] the [[Food and Drug Administration]] (FDA) to change the legal definition of chocolate to let them substitute [[partially hydrogenated vegetable oils]] for cocoa butter, in addition to using artificial sweeteners and milk substitutes.<ref>{{cite web |last=Bragg |first=Lynn |title=Letter to CMA from President |year=2007 |url=http://www.chocolateusa.org/pdfs/CMA-stakeholder.pdf |archive-url=https://web.archive.org/web/20070604203647/http://www.chocolateusa.org/pdfs/CMA-stakeholder.pdf |archive-date=4 June 2007 |access-date=8 June 2007}}</ref> Currently, the FDA does not allow a product to be referred to as "chocolate" if the product contains any of these ingredients.<ref>{{cite web |url=https://www.fda.gov/ohrms/dockets/dockets/07p0085/07p-0085.htm |title=Adopt Regulations of General Applicability to all Food Standards that would Permit, within Stated Boundaries, Deviations from the Requirements of the Individual Food Standards of Identity |publisher=U.S. Food and Drug Administration |access-date=9 June 2007 |url-status=live |archive-url=https://web.archive.org/web/20070522143217/https://www.fda.gov/ohrms/dockets/dockets/07p0085/07p-0085.htm |archive-date=22 May 2007 }}</ref><ref>{{cite web |url=http://www.typetive.com/blogimages/07p-0085AppendixC.pdf |archive-url=https://web.archive.org/web/20070604203647/http://www.typetive.com/blogimages/07p-0085AppendixC.pdf |archive-date=2007-06-04 |url-status=live |title=2007P-0085 Appendix C Changes Allowed to Modernize Food Standards While Retaining The Basic Nature and Essential Characteristics of Standardized Food |publisher=U.S. Food and Drug Administration |access-date=9 June 2007}}</ref>

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.<ref>[http://news.bbc.co.uk/1/hi/uk/678141.stm Sweet victory for UK chocolate] {{webarchive|url=https://web.archive.org/web/20170803100828/http://news.bbc.co.uk/1/hi/uk/678141.stm |date=3 August 2017 }} BBC News (15 March 2000)</ref>

According to Canadian Food and Drug Regulations,<ref>{{cite web|url=http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-33.html#h-66|title=Division 4: Cocoa and Chocolate Products|publisher=Government of Canada: Food and Drug Regulations (C.R.C., c. 870)|date=13 June 2017|access-date=20 July 2017|url-status=live|archive-url=https://web.archive.org/web/20170713042147/http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-33.html#h-66|archive-date=13 July 2017}}</ref> 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===
{{Main|Conching}}
[[File:Chocolate melanger.jpg|thumb|Chocolate [[melanger]] mixing raw ingredients]]
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 [[micrometre|μm]]) 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&nbsp;hours, and lesser grades about four to six hours. After the process is complete, the chocolate mass is stored in tanks heated to about {{convert|45|to|50|C|F}} until final processing.<ref name="conch">{{cite web|first=Stephanie|last=Zonis|url=http://www.sallys-place.com/food/columns/zonis/conching.htm|title=Conching: Crucial Step in Chocolate's Flavor and Texture?|publisher=Sally's Place|access-date=20 May 2008|url-status=dead|archive-url=https://web.archive.org/web/20080617203722/http://www.sallys-place.com/food/columns/zonis/conching.htm|archive-date=17 June 2008}}</ref>

===Tempering===
{{more references|section|date=November 2022}}
[[File:Making Chocolate in Oaxaca.ogg|thumb|Video of cocoa beans being ground and mixed with other ingredients to make chocolate at a [[Mayordomo]] store in [[Oaxaca de Juarez|Oaxaca]]]]
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.<ref name="temp"/><ref>{{cite journal|last1=Afoakwa|first1=Emmanuel Ohene|last2=Paterson|first2=Alistair|last3=Fowler|first3=Mark|last4=Vieira|first4=Joselio|title=Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems|journal=Journal of Food Engineering|date=November 2008|volume=89|issue=2|pages=128–136|doi=10.1016/j.jfoodeng.2008.04.021}}</ref> 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 ([[polymorphism (materials science)|polymorphous crystallization]]).<ref name="temp"/><ref name="temp2"/> The primary purpose of tempering is to assure that only the best form, Type V, is present. The six different crystal forms have different properties.

{|class="wikitable"
|-
! Crystal
! Melting temp.
! Notes
|-
|I
|{{convert|17|C|F}}
|Soft, crumbly, melts too easily
|-
|II
|{{convert|21|C|F}}
|Soft, crumbly, melts too easily
|-
|III
|{{convert|26|C|F}}
|Firm, poor snap, melts too easily
|-
|IV
|{{convert|28|C|F}}
|Firm, good snap, melts too easily
|-
|V
|{{convert|34|C|F}}
|Glossy, firm, best snap, melts near body temperature (37&nbsp;°C)
|-
|VI
|{{convert|36|C|F}}
|Hard, takes weeks to form
|}

[[File:Chocolate02.jpg|thumb|Molten chocolate and a piece of a chocolate bar]]

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.<ref>{{cite web|last=National Confectioner's Association|title=The Sweet Truth about Cocoa Butter |url=http://nca.files.cms-plus.com/Sweet_Truth_Cocoa_Butter_WEB.pdf |access-date=23 April 2013 |url-status=dead |archive-url=https://web.archive.org/web/20130810033936/http://nca.files.cms-plus.com/Sweet_Truth_Cocoa_Butter_WEB.pdf |archive-date=10 August 2013}}</ref>

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.<ref>{{cite web |title=Why Chocolate Melts and Jet Planes Don't |url=http://www.rigb.org/assets/uploads/docs/Lecture%20two_designed.pdf |website=The Royal Institution of Great Britain |access-date=24 April 2013 }}{{dead link|date=May 2020|bot=medic}}{{cbignore|bot=medic}}</ref>

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.

[[File:Various chocolate types.jpg|thumb|Chocolate cubes, ''pistoles'' and ''callets'']]

Generally, the chocolate is first heated to {{convert|45|C|F}} to melt all six forms of crystals.<ref name="temp">{{cite web|first=Elizabeth|last=LaBau|url=http://candy.about.com/od/candybasics/ht/temperchoc.htm|title=How To Temper Chocolate|publisher=[[About.com]]|access-date=20 May 2008|url-status=dead|archive-url=https://web.archive.org/web/20081008005049/http://candy.about.com/od/candybasics/ht/temperchoc.htm|archive-date=8 October 2008}}</ref><ref name="temp2">{{Cite journal|title=Phase Transitions and Polymorphism of Cocoa Butter|journal=Journal of the American Oil Chemists' Society|author1-last=Loisel |author1-first=C.|author2= Keller |author2-first=G.|author3= Lecq |author3-first=G.|author4= Bourgaux |author4-first=C.|author5= Ollivon |author5-first=M. |doi=10.1007/s11746-998-0245-y|volume=75|issue=4|pages=<!-- 425–439 -->|at=pp.425–439, see Table&nbsp;2 p.&nbsp;426 for tempering temperatures|year=1998 |s2cid=207313083}}</ref> Next, the chocolate is cooled to about {{convert|27|C|F}}, 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 {{convert|31|C|F}} 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 production|continuous]] 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&nbsp;°C is cooled in heat exchangers to crystallization temperates of about 26–30&nbsp;°C, passed through a tempering column consisting of spinning plates to induce [[shear force|shear]], then warmed slightly to re-melt undesirable crystal formations.

===Shaping===
Chocolate is molded in different shapes for different uses:<ref>{{Cite web |last=Lawandi |first=Janice |date=2018-11-20 |title=Everything you need to know about the different types of chocolate |url=https://bakeschool.com/everything-you-need-to-know-about-the-types-of-chocolate-for-baking/ |access-date=2021-07-19 |website=The Bake School |language=en-US |archive-date=19 July 2021 |archive-url=https://web.archive.org/web/20210719130011/https://bakeschool.com/everything-you-need-to-know-about-the-types-of-chocolate-for-baking/ |url-status=live }}</ref>

* [[Chocolate bar]]s (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 [[Chocolate bar#Combination bars|combination bar]]s, which are a type of [[candy bar]]s
* [[Chocolate chip]]s 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|Pistole (coin)]] and [[Fève|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===
[[File:Ghirardelli Chocolate Shop Inside, SF, CA, jjron 25.03.2012.jpg|thumb|Packaged chocolate in the [[Ghirardelli Chocolate Company]] is stored in controlled conditions.]]
Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between {{convert|15|and|17|C|F}}, 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.<ref>{{Cite journal|title=X-rays reveal how chocolate turns white|journal=Science|url=https://www.science.org/content/article/x-rays-reveal-how-chocolate-turns-white|last=DeMarco|first=E.|date=7 May 2015|access-date=8 May 2015|doi=10.1126/science.aac4563|url-status=live|archive-url=https://web.archive.org/web/20150508180034/http://news.sciencemag.org/chemistry/2015/05/x-rays-reveal-how-chocolate-turns-white|archive-date=8 May 2015}}</ref>

[[Chocolate bloom]] is caused by storage temperature fluctuating or exceeding {{convert|24|C|F}}, while sugar bloom is caused by temperature below {{convert|15|C|F}} 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.<ref>{{cite web|publisher=[[Ghirardelli]] |title=Tips for Chocolate Care |url=http://www.ghirardelli.com/chocopedia/tips.aspx |access-date=16 April 2007 |url-status=dead |archive-url=https://web.archive.org/web/20070206082048/http://ghirardelli.com/chocopedia/tips.aspx |archive-date=6 February 2007 }}</ref><ref>{{cite web |first=Teresa |last=Miller |url=http://www.cals.wisc.edu/media/news/01_97/milkfat_chocolate.html |archive-url=https://web.archive.org/web/20070609144511/http://www.cals.wisc.edu/media/news/01_97/milkfat_chocolate.html |archive-date=9 June 2007 |title=Milkfat Fractions Help Beat Blooming Chocolate |publisher=College of Agricultural Life and Sciences, University of Wisconsin-Madison |access-date=16 April 2007}}</ref><ref>{{cite web |url=http://www.cocoabella.com/chocolates02.php |publisher=CocoaBella |title=How to Store Chocolate |access-date=16 April 2007 |archive-url=https://web.archive.org/web/20070208160345/http://www.cocoabella.com/chocolates02.php |archive-date=8 February 2007}}</ref> Bloom can be reversed by retempering the chocolate or using it for any use that requires melting the chocolate.<ref>{{cite book |editor-last=Bau |editor-first=Frederic |year=2011 |title=Cooking With Chocolate: Essential Recipes and Techniques |location=Paris |publisher=Flammarion, S.A. |page=147 |isbn=978-2-08-020081-5}}</ref>

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.<ref>{{Cite news|url=https://www.bhg.com/recipes/desserts/chocolate/chocolate-types-selection--storage/|title=Chocolate: Types (Unsweetened, Bittersweet, Semisweet, Milk), Selection, and Storage|date=9 June 2015|work=Better Homes & Gardens|access-date=10 May 2018|language=en|archive-date=4 October 2018|archive-url=https://web.archive.org/web/20181004030532/https://www.bhg.com/recipes/desserts/chocolate/chocolate-types-selection--storage/|url-status=live}}</ref>

{{nutritional value | name=Candies, milk chocolate
| water=1.5 g
| kJ=2240
| protein=7.6 g
| fat=29.7
| carbs=59.4
| fiber=3.4 g
|opt1n= [[Theobromine]]
|opt1v= 205 mg
| sugars=51.5 g
| calcium_mg=189
| iron_mg=2.4
| magnesium_mg=63
| phosphorus_mg=208
| potassium_mg=372
| sodium_mg=79
| zinc_mg=2.3
| manganese_mg=0.5
| selenium_ug=4.5
| vitC_mg=0
| thiamin_mg=0.1
| riboflavin_mg=0.3
| niacin_mg=0.4
| vitB6_mg=0.0
| folate_ug=11
| vitB12_ug=0.7
| pantothenic_mg=0.5
| choline_mg=46.1
| vitA_iu=195
| vitE_mg=0.5
| vitK_ug=5.7
| cholesterol = 23 mg
| caffeine=20 mg
| source_usda = 1
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/167587/nutrients Link to USDA Database entry]
}}

==Nutrition==
One hundred grams of milk chocolate supplies 540 [[calories]]. It is 59% [[carbohydrates]] (52% as [[sugar]] and 3% as [[dietary fiber]]), 30% fat and 8% [[protein]] (table). Approximately 65% of the fat in milk chocolate is [[saturated fat|saturated]], mainly [[palmitic acid]] and [[stearic acid]], while the predominant [[unsaturated fat]] 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]] and [[zinc]]. Chocolate is a ''good source'' (10–19% DV) of [[calcium]], [[magnesium]] and [[iron]].

[[File:Chocolate (blue background).jpg|thumb|Assorted chocolates]]

== Health effects ==

===Phytochemicals===
{{also|Polyphenol#Research}}

Chocolate contains [[polyphenol]]s, especially [[flavan-3-ol]]s (catechins) and smaller amounts of other [[flavonoid]]s.<ref name="pmid30620683">{{cite journal | vauthors=Zięba K, Makarewicz-Wujec M, Kozłowska-Wojciechowska | title=Cardioprotective mechanisms of cocoa | journal=Journal of the American College of Nutrition | volume=38 | issue=6 | pages=564–575 | year=2019 | doi = 10.1080/07315724.2018.1557087 | pmid=30620683| s2cid=58582304 }}</ref><ref>{{Cite journal|display-authors=3|last1=Miller|first1=K. B.|last2=Hurst|first2=W. J.|last3=Payne|first3=M. J.|last4=Stuart|first4=D. A.|last5=Apgar|first5=J.|last6=Sweigart|first6=D. S.|last7=Ou|first7=B.|year=2008|title=Impact of Alkalization on the Antioxidant and Flavanol Content of Commercial Cocoa Powders|journal=Journal of Agricultural and Food Chemistry|volume=56|issue=18|pages=8527–33; 8527|doi=10.1021/jf801670p|pmid=18710243}}</ref> It also contains [[alkaloid]]s, such as [[theobromine]], [[phenethylamine]], and [[caffeine]].<ref>{{cite web|url=http://www.health.nsw.gov.au/mhdao/Factsheets/Pages/caffeine.aspx|title=Caffeine|website=New South Wales Government|archive-url=https://web.archive.org/web/20150924011118/http://www.health.nsw.gov.au/mhdao/Factsheets/Pages/caffeine.aspx|archive-date=24 September 2015|url-status=live|access-date=8 September 2015}}</ref> which are under study for their potential effects in the body.<ref>{{cite journal|display-authors=3 |last1=Miller |first1=Kenneth B. |last2=Hurst |first2=W. Jeffrey |last3=Flannigan |first3=Nancy |last4=Ou |first4=Boxin |last5=Lee |first5=C. Y. |last6=Smith |first6=Nancy |last7=Stuart |first7=David A. |title=Survey of Commercially Available Chocolate- and Cocoa-Containing Products in the United States. 2. Comparison of Flavan-3-ol Content with Nonfat Cocoa Solids, Total Polyphenols, and Percent Cacao |journal=Journal of Agricultural and Food Chemistry |volume=57 |issue=19 |pages=9169–80 |year=2009 |pmid=19754118 |doi=10.1021/jf901821x }}</ref> 

===Lead===
It is unlikely that chocolate consumption in small amounts causes [[lead poisoning]]. Some studies have shown that lead may bind to cocoa shells, and contamination may occur during the manufacturing process.<ref name=Rankin>{{cite journal |last1=Rankin|first1=CW|last2=Nriagu |first2=JO |last3=Aggarwal |first3=JK |last4=Arowolo |first4=TA |last5=Adebayo |first5=K |last6=Flegal |first6=AR |title=Lead contamination in cocoa and cocoa products: isotopic evidence of global contamination |journal=Environmental Health Perspectives |volume=113 |issue=10 |pages=1344–1348 |date=October 2005 |pmid=16203244 |pmc=1281277 |doi=10.1289/ehp.8009}}</ref> One study showed the mean lead level in milk chocolate candy bars was 0.027&nbsp;µg lead per gram of candy;<ref name=Rankin/> another study found that some chocolate purchased at U.S. [[supermarket]]s contained up to 0.965&nbsp;µg per gram, close to the international (voluntary) standard limit for lead in cocoa powder or beans, which is 1&nbsp;µg of lead per gram.<ref>{{cite journal |last1=Heneman |first1=Karrie |last2=Zidenberg-Cherr |first2=Sheri |title=Is lead toxicity still a risk to U.S. children? |journal=California Agriculture |volume=60 |issue=4 |year=2006 |pages=180–4 |doi=10.3733/ca.v060n04p180 |doi-access=free }}</ref> In 2006, the U.S. FDA lowered by one-fifth the amount of lead permissible in candy, but compliance is only voluntary.<ref>{{cite web |first=Lorraine |last=Heller |title=FDA issues new guidance on lead in candy |publisher=FoodNavigator.com |date=29 November 2006 |url=http://www.foodnavigator-usa.com/news/ng.asp?id=72399-lead-candy |access-date=15 February 2007 |archive-date=31 March 2010 |archive-url=https://web.archive.org/web/20100331092648/http://www.foodnavigator-usa.com/news/ng.asp?id=72399-lead-candy |url-status=live }}</ref> Studies concluded that "children, who are big consumers of chocolates, may be at risk of exceeding the daily limit of lead; whereas one 10 g cube of dark chocolate may contain as much as 20% of the daily lead oral limit. "Moreover chocolate may not be the only source of lead in their nutrition"<ref>{{cite journal|display-authors=3 |last1=Yanus |first1=Rinat Levi |last2=Sela |first2=Hagit |last3=Borojovich |first3=Eitan J.C. |last4=Zakon |first4=Yevgeni |last5=Saphier |first5=Magal |last6=Nikolski |first6=Andrey |last7=Gutflais |first7=Efi |last8=Lorber |first8=Avraham |last9=Karpas |first9=Zeev |title=Trace elements in cocoa solids and chocolate: An ICPMS study |journal=Talanta |volume=119 |pages=1–4 |year=2014 |pmid=24401377 |doi=10.1016/j.talanta.2013.10.048 }}</ref> and "chocolate might be a significant source of [[cadmium]] and lead ingestion, particularly for children."<ref>{{cite journal |last1=Villa |first1=Javier E. L. |last2=Peixoto |first2=Rafaella R. A. |last3=Cadore |first3=Solange |title=Cadmium and Lead in Chocolates Commercialized in Brazil |journal=Journal of Agricultural and Food Chemistry |volume=62 |issue=34 |pages=8759–63 |year=2014 |pmid=25123980 |doi=10.1021/jf5026604 }}</ref> According to a 2005 study, the average [[lead]] concentration of cocoa beans is ≤ 0.5&nbsp;ng/g, which is one of the lowest reported values for a natural food.<ref name=Rankin/> However, during cultivation and production, chocolate may absorb lead from the environment (such as in atmospheric emissions of now unused leaded gasoline).<ref name=Rankin/><ref>{{Cite web |title=The World Has Finally Stopped Using Leaded Gasoline |url=https://www.npr.org/2021/08/30/1031429212/the-world-has-finally-stopped-using-leaded-gasoline-algeria-used-the-last-stockp |access-date= |website=[[NPR]] |archive-date=28 November 2023 |archive-url=https://web.archive.org/web/20231128043201/https://www.npr.org/2021/08/30/1031429212/the-world-has-finally-stopped-using-leaded-gasoline-algeria-used-the-last-stockp |url-status=live }}</ref>

===Cadmium===
The [[European Food Safety Authority]] recommended a tolerable weekly intake for cadmium of 2.5 [[microgram]]s per kg of body weight for Europeans, indicating that consuming chocolate products caused exposure of about 4% among all foods eaten.<ref name="foodsafetynews/2021/lowers-cadmium">{{cite news |last1=Whitworth |first1=Joe |title=EU lowers lead and cadmium limits for food products |url=https://www.foodsafetynews.com/2021/08/eu-lowers-lead-and-cadmium-limits-for-food-products/ |access-date=15 March 2023 |work=Food Safety News |date=13 August 2021 |archive-date=15 March 2023 |archive-url=https://web.archive.org/web/20230315135706/https://www.foodsafetynews.com/2021/08/eu-lowers-lead-and-cadmium-limits-for-food-products/ |url-status=live }}</ref><ref name="europa/reg/2021/1323/oj">{{cite web |title=32021R1323 |url=https://eur-lex.europa.eu/eli/reg/2021/1323/oj |website=EUR-Lex |date=10 August 2021 |access-date=15 March 2023 |language=en |quote=new maximum levels for baby foods and chocolate/cocoa products were established under Commission Regulation (EU) No 488/2014 |archive-date=15 March 2023 |archive-url=https://web.archive.org/web/20230315135728/https://eur-lex.europa.eu/eli/reg/2021/1323/oj |url-status=live }}</ref><ref name="europa.eu/reg/2014/488">{{cite web |title=32014R0488 |url=https://eur-lex.europa.eu/eli/reg/2014/488/oj |website=EUR-Lex |date=12 May 2014 |access-date=15 March 2023 |language=en |quote=maximum levels of cadmium in foodstuffs Text with EEA relevance |archive-date=15 March 2023 |archive-url=https://web.archive.org/web/20230315135717/https://eur-lex.europa.eu/eli/reg/2014/488/oj |url-status=live }}</ref> [[1986 California Proposition 65]] requires a warning label on chocolate products having more than 4.1 mg of cadmium per daily serving of a single product.<ref name="confectionerynews/cadmium-lead-chocolate">{{cite news |last1=Nieburg |first1=Oliver |title=Killing at source: How to avoid cadmium and lead in chocolate |url=https://www.confectionerynews.com/Article/2016/09/16/How-to-avoid-cadmium-and-lead-in-chocolate-Safety-recall-prevention |access-date=14 March 2023 |publisher=Confectionery News |date=September 15, 2016 |quote=Last updated on 13-Aug-2019 |archive-date=1 February 2023 |archive-url=https://web.archive.org/web/20230201162436/https://www.confectionerynews.com/Article/2016/09/16/How-to-avoid-cadmium-and-lead-in-chocolate-Safety-recall-prevention |url-status=live }}</ref><ref name="consumerreports/a8480295550">{{cite news |title=Lead and Cadmium Could Be in Your Dark Chocolate |url=https://www.consumerreports.org/health/food-safety/lead-and-cadmium-in-dark-chocolate-a8480295550/ |access-date=14 March 2023 |work=Consumer Reports |archive-date=12 January 2023 |archive-url=https://web.archive.org/web/20230112194257/https://www.consumerreports.org/health/food-safety/lead-and-cadmium-in-dark-chocolate-a8480295550/ |url-status=live }}</ref><ref name="19393210.2017.1420700">{{cite journal |last1=Abt |first1=Eileen |last2=Fong Sam |first2=Jennifer |last3=Gray |first3=Patrick |last4=Robin |first4=Lauren Posnick |title=Cadmium and lead in cocoa powder and chocolate products in the US Market |journal=Food Additives & Contaminants: Part B |date=3 April 2018 |volume=11 |issue=2 |pages=92–102 |doi=10.1080/19393210.2017.1420700|pmid=29310543|s2cid=13677509 }}</ref>

===Caffeine===
One tablespoonful (5 grams) of dry unsweetened [[cocoa powder]] has 12.1&nbsp;mg of caffeine<ref>{{Cite web|url=https://nutritiondata.self.com/facts/sweets/5471/2|title=Cocoa, dry powder, unsweetened Nutrition Facts & Calories|website=nutritiondata.self.com|language=en-US|access-date=2018-08-24|archive-date=24 August 2018|archive-url=https://web.archive.org/web/20180824034242/https://nutritiondata.self.com/facts/sweets/5471/2|url-status=live}}</ref> and a 25-g single serving of dark chocolate has 22.4&nbsp;mg of caffeine.<ref>{{Cite web|url=https://nutritiondata.self.com/facts/sweets/10638/2|title=Candies, chocolate, dark, 70–85% cocoa solids Nutrition Facts & Calories|website=nutritiondata.self.com|language=en-US|access-date=2018-08-24|archive-date=24 August 2018|archive-url=https://web.archive.org/web/20180824034245/https://nutritiondata.self.com/facts/sweets/10638/2|url-status=live}}</ref> Although a single 7&nbsp;oz. (200&nbsp;ml) serving of coffee may contain 80–175&nbsp;mg,<ref name="Bunker">{{cite journal|last1=Bunker|first1=M. L.|last2=McWilliams|first2=M.|year=1979|title=Caffeine content of common beverages|journal=Journal of the American Dietetic Association|volume=74|issue=1|pages=28–32|doi=10.1016/S0002-8223(21)39775-9|pmid=762339|s2cid=10192823}}</ref> studies have shown psychoactive effects in caffeine doses as low as 9&nbsp;mg, and a dose as low as 12.5&nbsp;mg was shown to have effects on cognitive performance.<ref>{{Cite journal|last1=Smit|first1=H. J.|last2=Rogers|first2=P. J.|date=October 2010|title=Effects of low doses of caffeine on cognitive performance, mood and thirst in low and higher caffeine consumers|journal=Psychopharmacology|volume=152|issue=2|pages=167–173|issn=0033-3158|pmid=11057520|doi=10.1007/s002130000506|s2cid=7176784}}</ref>

===Theobromine and oxalate===
Chocolate may be a factor for [[heartburn]] in some people because one of its constituents, theobromine, may affect the [[Lower esophageal sphincter|esophageal sphincter]] muscle in a way that permits stomach acids to enter the [[esophagus]].<ref name="Latif">{{cite journal |author=Latif, R |date=March 2013 |title=Chocolate/cocoa and human health: a review |journal=Neth J Med |volume=71 |issue=2 |pages=63–8 |pmid=23462053 |url=http://www.njmonline.nl/getpdf.php?id=1269 |access-date=7 January 2019 |archive-date=31 March 2018 |archive-url=https://web.archive.org/web/20180331041216/http://njmonline.nl/getpdf.php?id=1269 |url-status=live }}</ref> [[Theobromine poisoning]] is an overdosage reaction to the bitter alkaloid, 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.<ref>{{Cite web |title=Theobromine: Toxicity summary |url=https://pubchem.ncbi.nlm.nih.gov/compound/Theobromine#section=Toxicity-Summary |access-date=November 26, 2023 |publisher=PubChem, U.S. National Library of Medicine |date=November 25, 2023 |archive-date=26 November 2023 |archive-url=https://web.archive.org/web/20231126153219/https://pubchem.ncbi.nlm.nih.gov/compound/Theobromine#section=Toxicity-Summary |url-status=live }}</ref>

Chocolate and cocoa contain moderate to high amounts of [[oxalate]],<ref>{{Cite journal | doi = 10.1016/j.jfca.2011.03.008 | title = Oxalate content in commercially produced cocoa and dark chocolate | year = 2011 | last1 = Schroder | first1 = Theresa | last2 = Vanhanen | first2 = Leo | last3 = Savage | first3 = Geoffrey P. | journal = Journal of Food Composition and Analysis | volume = 24 | issue = 7 | pages = 916–922}}</ref><ref>{{Cite journal | pmid = 8833428 | year = 1995 | last1 = Aremu | first1 = CY | last2 = Agiang | first2 = MA | last3 = Ayatse | first3 = JO | title = Nutrient and antinutrient profiles of raw and fermented cocoa beans | volume = 48 | issue = 3 | pages = 217–23 | journal = Plant Foods for Human Nutrition (Dordrecht, Netherlands) | doi=10.1007/bf01088443| s2cid = 21376588 }}</ref> which may increase the risk of [[kidney stone]]s.<ref>{{cite web|url=http://my.clevelandclinic.org/disorders/kidney_stones/np_overview.aspx |title=Kidney Stones: Overview from the Nephrology Department |publisher=Cleveland Clinic |url-status=dead |archive-url=https://web.archive.org/web/20130705020952/https://my.clevelandclinic.org/disorders/kidney_stones/np_overview.aspx |archive-date=5 July 2013  }}</ref>

====Non-human animals====
{{Main|Theobromine poisoning}}

In sufficient amounts, the theobromine found in chocolate is [[toxic]] to animals such as cats, dogs, horses, parrots, and small rodents because they are unable to [[metabolize|metabolise]] the chemical effectively.<ref>{{cite book |author=Smit HJ |chapter=Theobromine and the Pharmacology of Cocoa |title=Methylxanthines |year=2011 |volume=200 |issue= <!-- -->|pages=201–34 |doi= 10.1007/978-3-642-13443-2_7|pmid=20859797 |series=Handbook of Experimental Pharmacology |isbn=978-3-642-13442-5 }}</ref> If animals are fed chocolate, the theobromine may remain in the circulation for up to 20&nbsp;hours, possibly causing [[epileptic seizure]]s, [[myocardial infarction|heart attacks]], [[internal bleeding]], and eventually death. Medical treatment performed by a [[veterinarian]] involves inducing [[vomiting]] within two hours of ingestion and administration of [[benzodiazepine]]s or [[barbiturate]]s for seizures, [[antiarrhythmic agents|antiarrhythmics]] for [[cardiac arrhythmia|heart arrhythmias]], and [[forced diuresis|fluid diuresis]].

A typical {{convert|20|kg|lb|adj=on}} dog will normally experience great intestinal distress after eating less than {{convert|240|g|oz}} of dark chocolate, but will not necessarily experience [[bradycardia]] or [[tachycardia]] unless it eats at least a half a kilogram (1.1&nbsp;lb) of milk chocolate. Dark chocolate has 2 to 5 times more theobromine and thus is more dangerous to dogs. According to the [[Merck Veterinary Manual]], approximately 1.3&nbsp;grams of baker's chocolate per kilogram of a dog's body weight (0.02&nbsp;oz/lb) is sufficient to cause symptoms of toxicity. For example, a typical {{convert|25|g|oz|adj=on}} baker's chocolate bar would be enough to bring about symptoms in a {{convert|20|kg|lb|adj=on}} dog.  In the 20th century, there were reports that [[mulch]] made from cacao bean shells is dangerous to dogs and livestock.<ref>{{cite journal |last1=Drolet |first1=R |last2=Arendt |first2=TD |last3=Stowe |first3=CM |title=Cacao bean shell poisoning in a dog |journal=Journal of the American Veterinary Medical Association |volume=185 |issue=8 |pages=902 |year=1984 |pmid=6501051 }}</ref><ref>{{cite journal |last1=Blakemore |first1=F |last2=Shearer |first2=GD |title=The poisoning of livestock by cacao products |journal=Veterinary Record |year=1943 |volume=55 |issue=15 |pages=165 }}</ref>

==Research==
===Obesity===
Commonly consumed chocolate is high in [[fat]] and [[sugar]], which are associated with an increased risk for [[obesity]] when chocolate is consumed in excess.<ref>{{Cite journal |last1=Powell-Wiley |first1=Tiffany M. |last2=Poirier |first2=Paul |last3=Burke |first3=Lora E. |last4=Després |first4=Jean-Pierre |last5=Gordon-Larsen |first5=Penny |last6=Lavie |first6=Carl J. |last7=Lear |first7=Scott A. |last8=Ndumele |first8=Chiadi E. |last9=Neeland |first9=Ian J. |last10=Sanders |first10=Prashanthan |last11=St-Onge |first11=Marie-Pierre |display-authors=3 |date=2021-05-25 |title=Obesity and Cardiovascular Disease: A Scientific Statement From the American Heart Association |journal=Circulation |volume=143 |issue=21 |pages=e984–e1010 |doi=10.1161/CIR.0000000000000973 |pmc=8493650 |pmid=33882682}}</ref> 

===Acne===
Overall evidence is insufficient to determine the relationship between chocolate consumption and [[acne]].<ref name="bhate2013">{{cite journal|pmid=23210645|year=2013|last1=Bhate|first1=K|title=Epidemiology of acne vulgaris|journal=British Journal of Dermatology|volume=168|issue=3|pages=474–85|last2=Williams|first2=H. C.|doi=10.1111/bjd.12149|s2cid=24002879 |doi-access=}}</ref><ref name=Diet2010>{{cite journal|vauthors=Ferdowsian HR, Levin S|title=Does diet really affect acne?|journal=Skin Therapy Letter|volume=15|issue=3|pages=1–2, 5|date=March 2010|pmid=20361171|url=http://www.skintherapyletter.com/2010/15.3/1.html|access-date=8 August 2023|archive-date=21 February 2015|archive-url=https://web.archive.org/web/20150221185238/http://www.skintherapyletter.com/2010/15.3/1.html|url-status=live}}</ref> Various studies point not to chocolate, but to the high [[glycemic]] nature of certain foods, like sugar, corn syrup, and other simple carbohydrates, as potential causes of acne,<ref name=bhate2013/><ref name=Diet2010/><ref name=Acta2013>{{cite journal|last1=Melnik|first1=BC|last2=John|first2=SM|last3=Plewig|first3=G|title=Acne: risk indicator for increased body mass index and insulin resistance|journal=Acta Dermato-Venereologica|volume=93|issue=6|pages=644–9|date=November 2013|pmid=23975508|doi=10.2340/00015555-1677|doi-access=free}}</ref><ref name=Mahmood2014>{{cite journal|vauthors=Mahmood SN, Bowe WP |title=Diet and acne update: carbohydrates emerge as the main culprit|journal=Journal of Drugs in Dermatology|volume=13|issue=4|pages=428–35|date=April 2014|pmid=24719062}}</ref> along with other possible dietary factors.<ref name=bhate2013/><ref>{{cite journal |vauthors=Magin P, Pond D, Smith W, Watson A |title=A systematic review of the evidence for 'myths and misconceptions' in acne management: diet, face-washing and sunlight |journal=Family Practice |volume=22 |issue=1 |pages=62–70 |date=February 2005 |pmid=15644386 |doi=10.1093/fampra/cmh715|doi-access=free }}</ref>

===Addiction===
{{main|Chocoholic}}
Food, including chocolate, is not typically viewed as [[addiction|addictive]].<ref name=Rogers2000>{{cite journal |last1=Rogers |first1=Peter J |last2=Smit |first2=Hendrik J |title=Food Craving and Food 'Addiction' |journal=Pharmacology Biochemistry and Behavior |volume=66 |issue=1 |pages=3–14 |year=2000 |pmid=10837838 |doi=10.1016/s0091-3057(00)00197-0 |s2cid=34391710 }}</ref> Some people, however, may want or crave chocolate,<ref name=Rogers2000/> leading to a self-described term, ''chocoholic''.<ref name=Rogers2000/><ref>{{cite news|url=https://www.webmd.com/diet/features/the-chocoholics-survival-guide|title=The Chocoholic's Survival Guide|last=Skarnulis|first=Leanna|work=webmd.com|access-date=14 April 2013|archive-date=3 March 2018|archive-url=https://web.archive.org/web/20180303153322/https://www.webmd.com/diet/features/the-chocoholics-survival-guide|url-status=live}}</ref>

===Mood===
By some [[Urban legend|popular myths]], chocolate is considered to be a [[mood (psychology)|mood enhancer]], such as by increasing [[aphrodisiac|sex drive]] or stimulating [[cognition]], but there is little scientific evidence that such effects are consistent among all chocolate consumers.<ref>{{cite journal|last1=Parker|first1=G|last2=Parker|first2=I|last3=Brotchie|first3=H|title=Mood state effects of chocolate|journal=Journal of Affective Disorders|date=June 2006|volume=92|issue=2–3|pages=149–59|pmid=16546266|doi=10.1016/j.jad.2006.02.007|s2cid=13297332}}</ref><ref name="Scholey">{{cite journal | last1=Scholey | first1=Andrew | last2=Owen | first2=Lauren | title=Effects of chocolate on cognitive function and mood: a systematic review | journal=Nutrition Reviews | volume=71 | issue=10 | year=2013 | issn=0029-6643 | doi=10.1111/nure.12065 | pages=665–681|pmid=24117885| doi-access=free }}</ref> If mood improvement from eating chocolate occurs, there is not enough research to indicate whether it results from the favorable flavor or from the [[stimulant]] effects of its constituents, such as caffeine, theobromine, or their parent molecule, [[xanthine|methylxanthine]].<ref name=Scholey/> A 2019 review reported that chocolate consumption does not improve [[depression (mood)|depressive mood]].<ref name="Veronese2019">{{cite journal|vauthors=Veronese N, Demurtas J, Celotto S, Caruso MG, Maggi S, Bolzetta F, Firth J, Smith L, Schofield P, Koyanagi A, Yang L, Solmi M, Stubbs B|display-authors=3|title=Is chocolate consumption associated with health outcomes? An umbrella review of systematic reviews and meta-analyses|journal=Clinical Nutrition|date=2019|volume=38|issue=3|pages=1101–08|pmid=29903472|doi=10.1016/j.clnu.2018.05.019|s2cid=49208983|url=https://arro.anglia.ac.uk/id/eprint/703068/3/Veronese_et_al_2018.docx|access-date=8 August 2023|archive-date=6 March 2023|archive-url=https://web.archive.org/web/20230306093708/https://arro.anglia.ac.uk/id/eprint/703068/3/Veronese_et_al_2018.docx|url-status=dead}}</ref>

===Heart and blood vessels===
Reviews support a short-term effect of lowering blood pressure by consuming cocoa products, but there is no evidence of long-term cardiovascular health benefit.<ref name="milliron">{{cite journal|last1=Milliron|first1=Tara|last2=Kelsberg|first2=Gary|last3=St Anna|first3=Leilani|year=2010|title=Clinical inquiries. Does chocolate have cardiovascular benefits?|url=http://www.mdedge.com/jfponline/article/63920/cardiology/does-chocolate-have-cardiovascular-benefits|journal=The Journal of Family Practice|volume=59|issue=6|pages=351–2|pmid=20544068|access-date=8 August 2023|archive-date=31 December 2018|archive-url=https://web.archive.org/web/20181231092314/https://www.mdedge.com/jfponline/article/63920/cardiology/does-chocolate-have-cardiovascular-benefits|url-status=live}}</ref><ref>{{cite journal|last1=Ried|first1=Karin|last2=Stocks|first2=Nigel P|last3=Fakler|first3=Peter|date=April 2017|title=Effect of cocoa on blood pressure|journal=The Cochrane Database of Systematic Reviews|volume=81|issue=9|pages=1121–6|doi=10.1002/14651858.CD008893.pub3|pmid=28439881|pmc=6478304}}</ref>  Chocolate and cocoa are under preliminary research to determine if consumption affects the risk of certain [[cardiovascular diseases]]<ref>{{Cite journal | last1 = Buitrago-Lopez | first1 = A. | last2 = Sanderson | first2 = J. | last3 = Johnson | first3 = L. | last4 = Warnakula | first4 = S. | last5 = Wood | first5 = A. | last6 = Di Angelantonio | first6 = E. | last7 = Franco | first7 = O. H. | title = Chocolate consumption and cardiometabolic disorders: Systematic review and meta-analysis | doi = 10.1136/bmj.d4488 | journal = BMJ | volume = 343 | pages = d4488 | year = 2011 | pmid =  21875885| pmc =3163382 }}</ref> or [[cognitive abilities]].<ref>{{Cite journal|title=Intake of Flavonoid-Rich Wine, Tea, and Chocolate by Elderly Men and Women Is Associated with Better Cognitive Test Performance| journal= Journal of Nutrition|volume=139|issue=1|pages= 120–127|author=Nurk, Eha|pmid=19056649|doi=10.3945/jn.108.095182|year=2009|display-authors=3|last2=Refsum|first2=H.|last3=Drevon|first3=C. A.|last4=Tell|first4=G. S.|last5=Nygaard|first5=H. A.|last6=Engedal|first6=K.|last7=Smith|first7=A. D.|last8=Vollset|first8=SE|last9=Refsum|first9=H|doi-access=free}}</ref>

While daily consumption of cocoa flavanols (minimum dose of 200&nbsp;mg) appears to benefit [[platelet]] and vascular function,<ref name="arranz"/> there is no good evidence to indicate an effect on [[heart attack]]s or [[stroke]]s.<ref name="arranz">{{cite journal|last1=Arranz|first1=S|last2=Valderas-Martinez|first2=P|last3=Chiva-Blanch|first3=G|last4=Casas|first4=R|last5=Urpi-Sarda|first5=M|last6=Lamuela-Raventos|first6=RM|last7=Estruch|first7=R|title=Cardioprotective effects of cocoa: clinical evidence from randomized clinical intervention trials in humans|journal=Molecular Nutrition & Food Research|date=June 2013|volume=57|issue=6|pages=936–47|pmid=23650217|doi=10.1002/mnfr.201200595|doi-access=free}}</ref><ref name=sudano>{{cite journal  |vauthors=Sudano I, Flammer AJ, Roas S, etal |title=Cocoa, blood pressure, and vascular function |journal=Curr. Hypertens. Rep. |volume=14 |issue=4 |pages=279–84 |date=August 2012  |pmid=22684995 |doi=10.1007/s11906-012-0281-8 |pmc=5539137 }}</ref> Research has also shown that consuming dark chocolate does not substantially affect [[blood pressure]].<ref name="reid">{{cite journal|pmid=28439881|year=2017|last1=Ried|first1=K|title=Effect of cocoa on blood pressure|journal=Cochrane Database of Systematic Reviews|volume=4|pages=CD008893|last2=Fakler|first2=P|last3=Stocks|first3=N. P|issue=5|doi=10.1002/14651858.CD008893.pub3|pmc=6478304}}</ref>

==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.<ref>{{cite web|first=Molly|last=Stevens|url=http://www.taunton.com/finecooking/articles/sorting-out-chocolate.aspx|title=Sorting Out Chocolate|publisher=[[Taunton Press|Taunton]]|access-date=17 May 2008|url-status=dead|archive-url=https://web.archive.org/web/20080421083045/http://www.taunton.com/finecooking/articles/sorting-out-chocolate.aspx|archive-date=21 April 2008}}</ref> The Belgian [[AMBAO]] certification mark indicates that no non-cocoa vegetable fats have been used in making the chocolate.<ref name="nyt">{{cite news|url=https://www.nytimes.com/fodors/top/features/travel/destinations/europe/belgium/brussels/fdrs_feat_35_10.html |first1=Olivia |last1=Mollet                             |title=Chocolate Country|work=The New York Times|year=2006|access-date=20 May 2014|url-status=live|archive-url=https://web.archive.org/web/20140519150536/http://www.nytimes.com/fodors/top/features/travel/destinations/europe/belgium/brussels/fdrs_feat_35_10.html|archive-date=19 May 2014}}</ref><ref name="just-food">{{cite web|url=http://www.just-food.com/news/government-encourages-chocolate-producers-to-support-international-quality-label_id87337.aspx|title=BELGIUM: Government encourages chocolate producers to support international quality label|date=21 December 2000|publisher=just-food.com |first1=Karel |last1=Beckman |access-date=20 May 2014|url-status=dead|archive-url=https://web.archive.org/web/20140519151241/http://www.just-food.com/news/government-encourages-chocolate-producers-to-support-international-quality-label_id87337.aspx|archive-date=19 May 2014}}</ref> 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.<ref name="BBC news">{{Cite web |title=EUROPE {{!}} Euro chocolate war ends |url=http://news.bbc.co.uk/2/hi/europe/764305.stm |first1=Colin |last1=Blane |date=25 May 2000 |website=BBC News |access-date=2020-05-16 |archive-date=28 July 2020 |archive-url=https://web.archive.org/web/20200728154108/http://news.bbc.co.uk/2/hi/europe/764305.stm |url-status=live }}</ref> This British style of chocolate has sometimes been pejoratively referred to as "vegelate".<ref name="BBC news" />

Chocolates that are [[organic food|organic]]<ref>{{cite web|url=http://www.ams.usda.gov/nop/|title=National Organic Program|access-date=7 June 2008|publisher=USDA Agricultural Marketing Service|url-status=live|archive-url=https://web.archive.org/web/20080401052900/http://www.ams.usda.gov/nop/|archive-date=1 April 2008}}</ref> or [[Fairtrade certification|fair trade certified]]<ref>{{cite web|url=http://www.fairtrade.net/334.html|archive-url=https://web.archive.org/web/20080602085029/http://www.fairtrade.net/334.html|archive-date=2 June 2008|title=Selling Labelled Products|access-date=7 June 2008|publisher=Fairtrade Labelling Organizations International}}</ref> 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."<ref>{{cite web|url=https://www.fda.gov/consumer/updates/foodstandards061807.html|title=FDA's Standards for High Quality Foods|publisher=[[Food and Drug Administration]]|access-date=17 May 2008|url-status=live|archive-url=https://web.archive.org/web/20080224022908/https://www.fda.gov/consumer/updates/foodstandards061807.html|archive-date=24 February 2008}}</ref>

==Industry==
Chocolate, prevalent throughout the world, is a steadily growing, [[US$]]50&nbsp;billion-a-year worldwide business.<ref>{{cite web|url=http://www.chocolatesource.com/history/index.asp |title=About Chocolate- History |publisher=Chocolatesource.com |access-date=22 January 2010 |url-status=dead |archive-url=https://web.archive.org/web/20090227161232/http://www.chocolatesource.com/history/index.asp |archive-date=27 February 2009 }}</ref> Europe accounts for 45% of the world's chocolate revenue,<ref>{{cite web|url=http://www.the-infoshop.com/report/dc12377_chocolate.html|archive-url=https://web.archive.org/web/20110716215637/http://www.the-infoshop.com/report/dc12377_chocolate.html|archive-date=16 July 2011|title=Report: The Global Market for Chocolate to 2006|publisher=The-infoshop.com|access-date=22 January 2010}}</ref> and the US spent $20&nbsp;billion in 2013.<ref>{{cite news|last1=Griswold|first1=Alison|title=Are We Actually Facing a Chocolate Shortfall?|url=http://www.slate.com/blogs/moneybox/2014/11/24/chocolate_crisis_fears_of_a_cocoa_shortage_may_be_overblown.html|access-date=24 November 2014|work=[[Slate (magazine)|Slate]]|publisher=[[The Slate Group]]|date=24 November 2014|url-status=live|archive-url=https://web.archive.org/web/20141124193759/http://www.slate.com/blogs/moneybox/2014/11/24/chocolate_crisis_fears_of_a_cocoa_shortage_may_be_overblown.html|archive-date=24 November 2014}}</ref> [[Big Chocolate]] is the grouping of major international chocolate companies in Europe and the U.S. U.S. companies Mars and Hershey's alone generated $13&nbsp;billion a year in chocolate sales and account for two-thirds of U.S. production in 2004.<ref>{{cite web|url=http://www.globalexchange.org/campaigns/fairtrade/cocoa/background.html|archive-url=https://web.archive.org/web/20050210075543/http://www.globalexchange.org/campaigns/fairtrade/cocoa/background.html|archive-date=10 February 2005|title=The Chocolate Industry: Abusive Child Labor and Poverty Behind the Sweetness|date=7 December 2004 |publisher=Globalexchange.org}}</ref> Despite the expanding reach of the chocolate industry internationally, cocoa farmers and labourers in the [[Ivory Coast]] are often unaware of the uses of the beans; the high cost of chocolate products in the Ivory Coast makes them inaccessible to the majority of the population, who do not know what chocolate tastes like.<ref>{{cite web|url=http://www.metropolistv.nl/en/search/first-taste-of-chocolate-in-ivory-coast|archive-url=https://web.archive.org/web/20160205093210/http://www.metropolistv.nl/en/search/first-taste-of-chocolate-in-ivory-coast|url-status=dead|archive-date=5 February 2016|title=First taste of chocolate in Ivory Coast|publisher=Metropolis TV [NL]|access-date=17 August 2014}}</ref>

===Manufacturers===
{{Main|List of bean-to-bar chocolate manufacturers}}
[[File:FD 3.jpg|thumb|Chocolate with various fillings]]
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 SpA|Ferrero]], [[Guylian]], [[The Hershey Company]], [[Lindt & Sprüngli]], [[Mars, Incorporated]], [[Milka]], [[Neuhaus (chocolatier)|Neuhaus]] and [[Philippe Suchard|Suchard]].

Guylian is best known for its chocolate sea shells; Cadbury for its [[Cadbury Dairy Milk|Dairy Milk]] and [[Cadbury Creme Egg|Creme Egg]]. The Hershey Company, the largest chocolate manufacturer in North America, produces the [[Hershey Bar]] and [[Hershey's Kisses]].<ref name="paul">{{cite web|first=Andrew|last=Duncan|url=http://www.booksense.com/readup/news/archive/0919hershey.jsp|archive-url=https://web.archive.org/web/20060420203530/http://www.booksense.com/readup/news/archive/0919hershey.jsp|archive-date=20 April 2006|title=Hershey Kisses Potential Buyers Goodbye|publisher=[[Book Sense]]|access-date=30 June 2006}}</ref> Mars Incorporated, a large privately owned U.S. corporation, produces [[Mars Bar]], [[Milky Way bar|Milky Way]], [[M&M's]], [[Twix]], and [[Snickers]]. [[Lindt & Sprüngli|Lindt]] is known for its [[Chocolate truffles|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]] (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;<ref>{{Cite news|url=https://www.bloomberg.com/apps/news?pid=20601102&sid=a5dPcReemm4w&refer=uk|archive-url=http://wayback.vefsafn.is/wayback/20100327033318/http://www.bloomberg.com/apps/news?pid=20601102&sid=a5dPcReemm4w&refer=uk|url-status=dead|archive-date=27 March 2010|title=U.K. Stocks Fluctuate as Mining Shares Rally; Cadbury Declines|last=Jones|first=Sarah|date=9 April 2009|work=[[Bloomberg L.P.|Bloomberg]]|access-date=14 April 2009}}</ref> Fry's, Trebor Basset and the [[fair trade]] brand [[Green & Black's]] also belongs to the group.

===Child labor in cocoa harvesting===
{{Main|Children in cocoa production}}
{{See also|Cocoa production in Ivory Coast}}
{{See also|Cocoa production in Ghana}}

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 bean|cocoa]],<ref name="accuses companies">{{cite news | last=  Hawksley | first=  Humphrey | url=  http://news.bbc.co.uk/2/hi/africa/1311982.stm | title=  Ivory Coast accuses chocolate companies | work=  BBC News | date=  4 May 2001 | access-date=  4 August 2010 | url-status=  live | archive-url=  https://web.archive.org/web/20090114115945/http://news.bbc.co.uk/2/hi/africa/1311982.stm | archive-date=  14 January 2009 | df=  dmy-all }}</ref> may be victims of [[Trafficking of children|trafficking]] or [[slavery]].<ref name="fortune2018">{{cite news |url=http://fortune.com/big-chocolate-child-labor/ |title=Inside Big Chocolate's Child Labor Problem |last=O'Keefe |first=Brian |date=1 March 2016 |newspaper=Fortune |access-date=7 January 2018 |quote=For a decade and a half, the big chocolate makers have promised to end child labor in their industry – and have spent tens of millions of dollars in the effort. But as of the latest estimate, 2.1&nbsp;million West African children still do the dangerous and physically taxing work of harvesting cocoa. What will it take to fix the problem? |archive-date=12 January 2019 |archive-url=https://web.archive.org/web/20190112042758/http://fortune.com/big-chocolate-child-labor/ |url-status=dead }}</ref> Most attention on this subject has focused on [[West Africa]], which collectively supplies 69 percent of the world's cocoa,<ref name="WCF 2010 update">{{cite web|url=http://www.worldcocoafoundation.org/learn-about-cocoa/documents/CocoaMarketUpdateasof5.18.10.pdf |title=Cocoa Market Update |publisher=World Cocoa Foundation |date=May 2010 |access-date=11 December 2011 |url-status=dead |archive-url=https://web.archive.org/web/20111013152355/http://www.worldcocoafoundation.org/learn-about-cocoa/documents/CocoaMarketUpdateasof5.18.10.pdf |archive-date=13 October 2011 }}</ref> and the Ivory Coast in particular, which supplies 35 percent of the world's cocoa.<ref name="WCF 2010 update" /> Thirty percent of children under age 15 in [[sub-Saharan Africa]] are child laborers, mostly in agricultural activities including cocoa farming.<ref name="rooting">{{cite web  | title = Rooting out child labour from cocoa farms: Paper No. 4 Child labour monitoring – A partnership of communities and government  | publisher = [[International Labour Organization]]  | year = 2007  | url = http://www.ilo.org/ipecinfo/product/download.do;jsessionid=0a038009cee0ccecc1079524dd2be22e7bc286da8c5.hkzFngTDp6WImQuUaNaLa3D3lN4K-xaIah8S-xyIn3uKmAiN-AnwbQbxaNvzaAmI-huKa30xgx95fjWTa3eIpkzFngTDp6WImQuxbN8Nbh4SahiK8OexhOaOgzX9i4j38QfznA5Pp7ftolbGmkTy?type=document&id=6447  | url-status = live  | archive-url = https://web.archive.org/web/20160402090558/http://www.ilo.org/ipecinfo/product/download.do;jsessionid=0a038009cee0ccecc1079524dd2be22e7bc286da8c5.hkzFngTDp6WImQuUaNaLa3D3lN4K-xaIah8S-xyIn3uKmAiN-AnwbQbxaNvzaAmI-huKa30xgx95fjWTa3eIpkzFngTDp6WImQuxbN8Nbh4SahiK8OexhOaOgzX9i4j38QfznA5Pp7ftolbGmkTy?type=document&id=6447  | archive-date = 2 April 2016  | df = dmy-all  }}</ref> Major chocolate producers, such as [[Nestlé]], buy cocoa at [[commodities exchange]]s where Ivorian cocoa is mixed with other cocoa.<ref name="oxfam">{{cite web|title=The cocoa market: A background study |publisher=[[Oxfam]] |year=2002 |url=http://www.maketradefair.com/en/assets/english/CocoaStudy.pdf  |url-status=dead |archive-url=https://web.archive.org/web/20080910131409/https://www.maketradefair.com/en/assets/english/CocoaStudy.pdf |archive-date=10 September 2008  }}</ref>

In 2009, [[The Salvation Army|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.<ref name="Modern Slavery section">{{cite web|url=http://www.salvationarmy.org.uk/uki/humantrafficking|title=International Development: Human Trafficking|publisher=Salvation Army|access-date=16 July 2014|url-status=dead|archive-url=https://web.archive.org/web/20140722011743/http://www.salvationarmy.org.uk/uki/humantrafficking|archive-date=22 July 2014}}</ref> SAID UK states that it is these child slaves who are likely to be working in "harsh and abusive"<ref name="Human Trafficking – Promises">[[The Salvation Army|Salvation Army International Development (SAID) UK]] (2009). "[https://www.youtube.com/watch?v=ZDVjy6dL5Kg#t=126 Human Trafficking – Promises]" {{webarchive|url=https://web.archive.org/web/20140710151039/http://www.youtube.com/watch?v=ZDVjy6dL5Kg |date=10 July 2014 }}.</ref> conditions for the production of chocolate,<ref name="Modern Slavery section"/> and an increasing number of health-food<ref>{{cite web|url=http://www.foodispower.org/slavery-chocolate/#|title=Slavery in the chocolate industry|publisher=Food Empowerment Project|access-date=16 July 2014|url-status=dead|archive-url=https://web.archive.org/web/20140712023920/http://www.foodispower.org/slavery-chocolate/|archive-date=12 July 2014}}</ref> and anti-slavery<ref>{{cite web|url=http://www.antislavery.org/english/campaigns/cocoa_traders/ |title=Act now to end child slavery in the chocolate industry |publisher=Anti-slavery: Today's fight for tomorrow's freedom |access-date=16 July 2014 |url-status=dead |archive-url=https://web.archive.org/web/20140720205824/http://www.antislavery.org/english/campaigns/cocoa_traders/ |archive-date=20 July 2014 }}</ref> organisations are highlighting and campaigning against the use of trafficking in the chocolate industry.

As of 2017, approximately 2.1&nbsp;million children in Ghana and Côte d'Ivoire were involved in farming cocoa, carrying heavy loads, clearing forests, and being exposed to pesticides.<ref name=reuters2017/> 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."<ref name=fortune2018/> Reported in 2018, a 3-year [[Pilot experiment|pilot program]] – 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.<ref name=balch/> The [[United States Department of Labor|US Department of Labor]] 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.<ref>{{cite web |title=Child Labor in the Production of Cocoa |url=https://www.dol.gov/agencies/ilab/child-labor-cocoa |publisher=Bureau of International Labor Affairs, United States Department of Labor, Washington, DC |access-date=7 January 2019 |date=2018 |archive-date=19 December 2018 |archive-url=https://web.archive.org/web/20181219050405/https://www.dol.gov/agencies/ilab/child-labor-cocoa |url-status=live }}</ref> 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,<ref name=balch/><ref name=reuters2017/> but the program reached less than 20% of the child laborers.<ref>{{cite web |url=https://newfoodeconomy.org/chocolate-farmers-ivory-coast-ghana/ |title=Cocoa has a poverty problem. You can help by eating more dark chocolate |date=7 July 2018 |publisher=New Food Economy |access-date=7 July 2018 |archive-date=23 October 2019 |archive-url=https://web.archive.org/web/20191023110138/https://newfoodeconomy.org/chocolate-farmers-ivory-coast-ghana/ |url-status=dead }}</ref> 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.<ref name=balch/><ref name="cb2018">{{cite web |title=2018 Cocoa Barometer Report |url=http://www.cocoabarometer.org/Cocoa_Barometer/News/Entries/2018/4/19_2018_Cocoa_Barometer_Released.html |publisher=The Cocoa Barometer |access-date=8 January 2019 |date=19 April 2018 |archive-date=7 January 2019 |archive-url=https://web.archive.org/web/20190107024021/http://cocoabarometer.org/Cocoa_Barometer/News/Entries/2018/4/19_2018_Cocoa_Barometer_Released.html |url-status=live }}</ref>

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".<ref name=cb2018/>

===Fair trade===
{{Main|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.<ref>{{cite journal | last1 = Brown | first1 = Michael Barratt | year = 2007 | title = 'Fair Trade' with Africa | journal = Review of African Political Economy | volume = 34 | issue = 112| pages = 267–77 | doi=10.1080/03056240701449653 |jstor=20406397 | s2cid = 219715395 }}</ref> 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.<ref>{{cite journal | last1 = Goodman | first1 = Michael K | year = 2004 | title = Reading fairtrade: political ecological imaginary and the moral economy of fairtrade foods | journal = Political Geography | volume = 23 | issue = 7| pages = 891–915 | doi=10.1016/j.polgeo.2004.05.013}}</ref> 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]]'' stated that workers on fair trade farms have a lower standard of living than on similar farms outside the fair trade system.<ref>{{cite news|url=https://www.economist.com/blogs/baobab/2014/05/agriculture-ethiopia-and-uganda?fsrc=scn/fb/wl/bl/notsofairtrade|access-date=3 July 2014|title=Agriculture in Ethiopia and Uganda: Not so fair trade|newspaper=[[The Economist]]|url-status=live|archive-url=https://web.archive.org/web/20140714192341/http://www.economist.com/blogs/baobab/2014/05/agriculture-ethiopia-and-uganda?fsrc=scn%2Ffb%2Fwl%2Fbl%2Fnotsofairtrade|archive-date=14 July 2014}}</ref>

==Usage and consumption==

===Bars===
{{Main|Chocolate bar}}

[[File:Cadbury-Dairy-Milk-Caramel-Bar.jpg|thumb|upright=1.1|A chocolate bar]]
Chocolate is sold in [[chocolate bar]]s, 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]], [[wafer]]s, [[caramel]], [[nut (fruit)|nuts]], etc.) which are coated in chocolate.

===Coating and filling===

[[File:Blackout cake.jpg|thumb|upright|Chocolate cake with chocolate frosting]]
Chocolate is used as a flavouring product in many [[dessert]]s, such as [[chocolate cake]]s, [[chocolate brownie]]s, [[chocolate mousse]] and [[chocolate chip cookie]]s. Numerous types of [[candy]] and [[snack]]s 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]], [[hot chocolate]], chocolate [[milkshakes]] and [[tejate]]. Some alcoholic liqueurs are flavoured with chocolate, such as [[chocolate liqueur]] and [[creme de cacao]]. Chocolate is a popular flavour of [[ice cream]] and [[chocolate pudding|pudding]], and [[chocolate sauce]] is a commonly added as a topping on ice cream [[sundae]]s. The [[caffè mocha]] is an [[espresso]] beverage containing chocolate.

==Popular culture==

===Religious and cultural links===

[[File:Elmer Valentine boxed chocolates.jpg|thumb|upright|A gift box of chocolates, which is a common gift for [[Valentine's Day]]]]
Chocolate is associated with festivals such as [[Easter customs|Easter]], when moulded chocolate rabbits and eggs are traditionally given in Christian communities, and [[Hanukkah]], when chocolate coins are given in Jewish communities. Chocolate [[heart (symbol)|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.<ref name="Chocolates"/><ref>{{cite book |title=Guinness World Records 2017 |date=8 September 2016 |url=https://books.google.com/books?id=hxAyDQAAQBAJ&dq=cadbury+chocolate+boxes+1868&pg=PA90 |publisher=Guinness World Records |page=90 |isbn=9781910561348 |quote=[[Richard Cadbury]], eldest son of John Cadbury who founded the now iconic brand, was the first chocolate-maker to commercialize the association between confectionery and romance, producing a heart-shaped box of chocolates for Valentine's Day in 1868 |access-date=18 July 2022 |archive-date=10 January 2023 |archive-url=https://web.archive.org/web/20230110231442/https://books.google.com/books?id=hxAyDQAAQBAJ&dq=cadbury+chocolate+boxes+1868&pg=PA90 |url-status=live }}</ref> Boxes of filled chocolates quickly became associated with the holiday.<ref name="Chocolates"/> 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]].<ref>{{cite news |title=Charlie and the Chocolate Factory |url=https://www.britannica.com/topic/Charlie-and-the-Chocolate-Factory-by-Dahl |access-date=30 September 2021 |work=[[Encyclopædia Britannica|Britannica]] |quote=The five children are greeted outside the factory by the eccentric visionary Willy Wonka. |archive-date=11 October 2021 |archive-url=https://web.archive.org/web/20211011082110/https://www.britannica.com/topic/Charlie-and-the-Chocolate-Factory-by-Dahl |url-status=live }}</ref> Two film adaptations of the novel were produced: ''[[Willy Wonka & the Chocolate Factory]]'' (1971) and ''[[Charlie and the Chocolate Factory (film)|Charlie and the Chocolate Factory]]'' (2005). A third adaptation, an origin prequel film titled ''[[Wonka (film)|Wonka]]'', is scheduled for release in 2023.<ref>{{cite news |title=Timothée Chalamet to Play Young Willy Wonka in Warner Bros. Movie |url=https://variety.com/2021/film/news/timothee-chalamet-willy-wonka-movie-1234980218/ |access-date=27 June 2021 |work=Variety |archive-date=24 May 2021 |archive-url=https://web.archive.org/web/20210524151500/https://variety.com/2021/film/news/timothee-chalamet-willy-wonka-movie-1234980218/ |url-status=live }}</ref>

''[[Like Water for Chocolate (novel)|Like Water for Chocolate]]'' a 1989 love story by novelist [[Laura Esquivel]], was adapted to film in 1992. ''[[Chocolat (novel)|Chocolat]]'', a 1999 novel by [[Joanne Harris]], was adapted for film in ''[[Chocolat (2000 film)|Chocolat]]'' which was released a year later.<ref>{{cite web|title=Chocolat (2000)|website=[[BBFC]]|access-date=18 July 2021|url=https://www.bbfc.co.uk/release/chocolat-q29sbgvjdglvbjpwwc0zmtyxntg|archive-date=18 July 2021|archive-url=https://web.archive.org/web/20210718073245/https://www.bbfc.co.uk/release/chocolat-q29sbgvjdglvbjpwwc0zmtyxntg|url-status=live}}</ref>

==See also==
{{Portal|Food|Nutrition|Mesoamerica}}
{{Main|Outline of chocolate}}
{{div col|colwidth=15em|small=yes}}
* ''[[Candida krusei]]''
* [[Candy making]]
* [[Children in cocoa production]]
* [[Chocolataire]]
* [[Chocolate almonds]]
* [[Chocolate chip]]
* [[Chocoholic]]
* ''[[Cuestión moral: si el chocolate quebranta el ayuno eclesiástico]]''
* [[List of chocolate-covered foods]]
* [[List of chocolate beverages]]
* [[:Category:Chocolate companies|List of chocolate companies]]
* ''[[Theobroma cacao]]'', the cocoa/chocolate plant
* [[United States military chocolate]]
* [[Types of chocolate]]{{div col end}}

==References==
{{Reflist}}

==Sources==
* {{Cite book|last=Chinchilla Mazariegos|first=Oswaldo|title=Art and Myth of the Ancient Maya|publisher=Yale University|year=2017|isbn=9780300207170|location=USA}}
*{{cite book |first1=Sophie D.|last1= Coe |first2=Michael D.|last2= Coe |title=The True History of Chocolate |url=https://books.google.com/books?id=9v86CwAAQBAJ |date=2013 |publisher=Thames & Hudson |isbn=978-0-500-77093-1}}

==Further reading==
* {{Cite book|last=Almond|first=Steve|author-link=Steve Almond|title=Candyfreak: A Journey Through the Chocolate Underbelly of America|publisher=[[Algonquin Books]]|year=2004|isbn=978-1-56512-421-9|title-link=Candyfreak}}
* {{cite book|doi=10.1002/9780470411315|title=Chocolate|year=2009|publisher=Wiley |isbn=9780470411315|editor1-last=Grivetti|editor1-first=Louis Evan|editor2-last=Shapiro|editor2-first=Howard-Yana}}
*  Norton, Marcy. ''Sacred Gifts, Profane Pleasures: A History of Tobacco and Chocolate in the Atlantic World'' (Cornell UP, 2008)
* {{Cite book|last=Off|first=Carol|author-link=Carol Off|title=Bitter Chocolate: The Dark Side of the World's Most Seductive Sweet|publisher=[[The New Press]]|year=2008|isbn=978-1-59558-330-7|url=https://archive.org/details/bitterchocolated00offc}}
* Rosenblum, Mort (2006). ''Chocolate: A Bittersweet Saga of Dark and Light''. North Point Press. {{ISBN|978-0-86547-730-8}}
* Ryan, Órla (2011). ''Chocolate Nations: Living and Dying for Cocoa in West Africa''. Zed Books. {{ISBN|978-1-84813-005-0}}
* {{cite book |last1=Squicciarini |first1=Mara P. |last2=Swinnen |first2=Johan |date=2016 |title=The Economics of Chocolate |location=Oxford |publisher=Oxford University Press |isbn=978-0198726449}}
* Young, Allen M. (2007). ''The Chocolate Tree: A Natural History of Cacao'' (Rev. and expanded ed.). University Press of Florida. {{ISBN|978-0-8130-3044-9}}

==External links==
*{{commons category-inline}}
*{{Wikiquote-inline}}
*{{Wiktionary-inline|chocolate}}
*{{wikibooks-inline|Cookbook:Chocolate}}
*{{wikisource-inline|Portal:Chocolate}}
*{{wikivoyage-inline}}
* [https://courses.ecolechocolat.com/lobjects/pdf/belgium_tempering.pdf Chocolate Tempering]
* [https://americanhistory.si.edu/american-enterprise-exhibition/merchant-era/chocolate-and-tea "Chocolate and Tea"] {{Webarchive|url=https://web.archive.org/web/20230110034647/https://americanhistory.si.edu/american-enterprise-exhibition/merchant-era/chocolate-and-tea |date=10 January 2023 }}, American Enterprise Exhibition, National Museum of American History (exhibit on 18th century American trade)

{{Chocolate}}
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[[Category:Desserts]]
[[Category:Mesoamerican cuisine]]
[[Category:Mexican cuisine]]
[[Category:Snack foods]]
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