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Description

Chocolate Listeni/ˈtʃɒk(ə)lət/ is a typically sweet, usually brown,food preparation of Theobroma cacao seeds, roasted and ground,often flavored, as with vanilla. It is made in the form of aliquid, paste or in a block or used as a flavoring ingredient inother sweet foods. Cacao has been cultivated by many cultures forat least three millennia in Mesoamerica. The earliest evidence ofuse traces to the Mokaya (Mexico and Guatemala), with evidence ofchocolate beverages dating back to 1900 BC.[1] In fact, themajority of Mesoamerican people made chocolate beverages, includingthe Mayans and Aztecs,[2] who made it into a beverage known asxocolātl /ʃoˈkolaːt͡ɬ/, a Nahuatl word meaning "bitter water". Theseeds of the cacao tree have an intense bitter taste and must befermented to develop the flavor.After fermentation, the beans aredried, cleaned, and roasted. The shell is removed to produce cacaonibs, which are then ground to cocoa mass, pure chocolate in roughform. Because the cocoa mass is usually liquefied before beingmolded with or without other ingredients, it is called chocolateliquor. The liquor also may be processed into two components: cocoasolids and cocoa butter. Unsweetened baking chocolate (bitterchocolate) contains primarily cocoa solids and cocoa butter invarying proportions. Much of the chocolate consumed today is in theform of sweet chocolate, a combination of cocoa solids, cocoabutter or other fat, and sugar. Milk chocolate is sweet chocolatethat additionally contains milk powder or condensed milk. Whitechocolate contains cocoa butter, sugar, and milk but no cocoasolids.Cocoa solids are one of the richest sources of flavanolantioxidants.[3] They also contain alkaloids such as theobromine,phenethylamine and caffeine.[4] These have physiological effects onthe body and are linked to serotonin levels in the brain. Someresearch has found that chocolate, eaten in moderation, can lowerblood pressure.[5] The presence of theobromine renders chocolatetoxic to some animals,[6] especially dogs and cats.Chocolate hasbecome one of the most popular food types and flavors in the world,and a vast number of foodstuffs involving chocolate have beencreated. Chocolate chip cookies have become very common, and verypopular, in most parts of Europe and North America. Gifts ofchocolate molded into different shapes have become traditional oncertain holidays. Chocolate is also used in cold and hot beveragessuch as chocolate milk and hot chocolate.Although cocoa originatedin the Americas, today Western Africa produces almost two-thirds ofthe world's cocoa, with Côte d'Ivoire growing almost half ofit.European Union regulations require dark chocolate to have atleast 60% cocoa solids, milk chocolate 25%, and white chocolatenone.