Chocolate
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[[Image:Chocolate.jpg|thumb|Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration.]] '''Chocolate''' ([[Help:IPA|pronounced]] {{Audio-IPA|En-us-chocolate.ogg|/ˈtʃɒklət/}} or /-ˈələt/) comprises a number of raw and processed foods that are produced from the seed of the tropical [[cacao]] tree. Native to lowland, tropical [[South America]], cacao has been cultivated for at least three millennia in [[Central America]] and [[Mexico]], with its earliest documented use around 1100 BC. The majority of the Mesoamerican peoples made chocolate beverages, including the [[Maya civilization|Maya]] and [[Aztec]]s, who made it into a beverage known as ''xocolātl'', a [[Nahuatl]] word meaning "bitter water". 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 beans are dried, cleaned, and roasted, and the shell is removed to produce cacao nibs. The nibs are then ground and liquified, resulting in pure chocolate in fluid form: [[chocolate liquor]]. The liquor can be further processed into two components: [[cocoa solids]] and [[cocoa butter]].
Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of [[sweet chocolate]], combining chocolate with [[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 (and thus does not qualify to be considered true chocolate). Chocolate contains [[alkaloid]]s such as [[theobromine]] and [[phenethylamine]], which have physiological effects on the body. It has been linked to [[serotonin]] levels in the brain. Scientists claim that chocolate, eaten in moderation, can lower blood pressure.<ref name="pantograph">{{cite web|first=Andrew|last=Bridges|url=http://www.pantagraph.com/articles/2007/08/07/money/doc46b877b718f6e292646985.txt|title=Sides square off in chocolate fight|publisher=[[Pantagraph]]|accessdate=2008-05-17}}</ref> [[Dark chocolate]] has recently been promoted for its health benefits, including a substantial amount of antioxidants that reduce the formation of free radicals, though the presence of theobromine renders it toxic to some animals, such as [[dog]]s and [[cat]]s.<ref name="dogs">{{cite web|first=Janet Tobiassen|last=Crosby|url=http://vetmedicine.about.com/cs/nutritiondogs/a/chocolatetoxici.htm|title=Veterinary Q & A: Chocolate Toxicity|publisher=[[About.com]]|accessdate=2008-05-20}}</ref>
Chocolate has become one of the most popular flavors in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and [[Easter egg|eggs]] are popular on [[Easter]], chocolate coins on [[Hanukkah]], Santa Claus and other holiday symbols on [[Christmas]], and hearts on [[Valentine's Day]]. Chocolate is also used in cold and hot beverages, to produce [[chocolate milk]] and [[hot chocolate]].
== Etymology ==
The word "chocolate" comes from the [[Aztec]]s of [[Mexico]], and is derived from the [[Nahuatl language|Nahuatl]] word ''xocolatl''<ref>{{cite web|url=http://www.wholefoodsmarket.com/products/specialty/choc_guide.html|title=Guide to Chocolate|publisher=Whole Foods Market|accessdate=2008-06-01}}</ref> which is a combination of the words, ''xocolli'', meaning "bitter", and ''atl'', which is "water". The Aztecs associated chocolate with [[Xochiquetzal]], the goddess of fertility. Chocolate is also associated with the Maya god of fertility. Mexican [[philology|philologist]] Ignacio Davila Garibi, proposed that "Spaniards had coined the word by taking the Maya word ''chocol'' and then replacing the Mayan term for water, ''haa'', with the Aztec term, ''atl''."<ref>Coe, pp. 118-119</ref> However, it is more likely that the Aztecs themselves coined the term,<ref>{{cite web|url=http://www.theclevermouse.com/belovedbeans_public/coffeehistory.html|title=History of Coffee|publisher=The Clever Mouse|accessdate=2008-05-17}}</ref> having long adopted into Nahuatl the Mayan word for the "cacao" bean; the Spanish had little contact with the Maya before [[Hernán Cortés|Cortés']] early reports to the Spanish King of the beverage known as ''xocolatl''.<ref>{{cite web|url=http://www.sacofoods.com/foodofthegods.html|title=Theobroma... "Food of the gods"|publisher=Saco Foods|accessdate=2006-09-17}}</ref> William Bright noted that the word ''xocoatl'' does not occur in early [[Spanish language|Spanish]] or Nahuatl colonial sources.<ref>''Quichean Linguistic Prehistory'', Lyle Campbell, pp. 107, University of California Publications in Linguistics No. 81, University of California Press, Berkeley. 1977</ref>
== History ==
[[Image:Hot chocolate.jpg|thumb|A mug of hot chocolate. Chocolate was first drunk rather than eaten.]]
{{seealso|History of chocolate}}
Chocolate has been used as a drink for nearly all of its history. The earliest record of using chocolate dates back to the Maya.<ref>{{cite web|url=http://www.fieldmuseum.org/Chocolate/history_mesoamerican2.html|title=Chocolate: A Mesoamerican Luxury 250-900 C.E. [A.D.] - An Ancient Maya Crop|publisher=[[Field Museum]]|accessdate=2008-06-02}}</ref> In November 2007, archaeologists reported finding evidence of the oldest known cultivation and use of cacao at a site in Puerto Escondido, [[Honduras]], dating from about 1100 to 1400 BC.<ref name="alc">{{cite web|url=http://www.museum.upenn.edu/new/news/fullrelease.php?which=306|title=New Chemical Analyses Take Confirmation Back 500 Years and Reveal that the Impetus for Cacao Cultivation was an Alcoholic Beverage|publisher=Penn Museum|accessdate = 2007-11-13}}</ref> The residues found and the kind of vessel they were found in indicate that the initial use of cacao was not simply as a beverage, but the white pulp around the cacao beans was likely used as a source of fermentable sugars for an alcoholic drink.<ref name="alc"/> The Maya civilization grew cacao trees in their backyard,<ref name="mayanrule">{{cite web|url=http://www.fieldmuseum.org/Chocolate/history_mesoamerican3.html|title=Chocolate: A Mesoamerican Luxury 250-900 C.E. (A.D.) - Obtaining Cacao|publisher=[[Field Museum]]|accessdate=2008-06-02}}</ref> and used the cacao seeds it produced to make a frothy, bitter drink.<ref>{{cite web|url=http://www.fieldmuseum.org/Chocolate/history_mesoamerican4.html|title=Chocolate: A Mesoamerican Luxury 250-900 C.E. (A.D.) - Making Chocolate|publisher=[[Field Museum]]|accessdate=2008-06-02}}</ref> Documents in [[Maya hieroglyphs]] stated that chocolate was used for ceremonial purposes, in addition to everyday life.<ref>{{cite web|url=http://www.fieldmuseum.org/Chocolate/history_mesoamerican5.html|title=Chocolate: A Mesoamerican Luxury 250-900 C.E. (A.D.) Using Chocolate|publisher=[[Field Museum]]|accessdate=2008-06-02}}</ref> The chocolate residue found in an early [[Maya civilization|ancient Maya]] pot in Río Azul, [[Guatemala]], suggests that Maya were drinking chocolate around 400 AD. In the [[New World]], chocolate was consumed in a bitter, spicy drink called ''xocoatl'', and was often flavored with [[vanilla]], [[chile pepper]], and [[achiote]] (known today as [[annatto]]).<ref>{{cite web|url=http://www.lasculturas.com/lib/rcp/rcpAchiote.htm|title=Achiote (Annatto) Cooking|publisher=las Culturas|accessdate=2008-05-21}}</ref> Xocoatl was believed to fight fatigue, a belief that is probably attributable to the [[theobromine]] content. Chocolate was also an important luxury good throughout [[pre-Columbian]] [[Mesoamerica]], and cacao beans were often used as [[currency]].<ref>{{cite web|url=http://www.athenapub.com/chocolat.htm|title=Athena Review Vol.2, no.2 A Brief History of Chocolate, Food of the Gods|publisher=Athena Pub|accessdate=2007-06-08}}</ref> For example, the Aztecs used a system in which one [[turkey (bird)|turkey]] cost one hundred cacao beans and one fresh [[avocado]] was worth three beans.<ref>{{cite web|first=Bill|last=Buford|url=http://www.newyorker.com/reporting/2007/10/29/071029fa_fact_buford|title=Notes of a Gastronome: Extreme Chocolate: Reporting & Essays: The New Yorker|publisher=[[The New Yorker]]|accessdate=2008-05-17}}</ref> South American and European cultures have used cocoa to treat diarrhea for hundreds of years.<ref>{{cite web|url=http://www.eurekalert.org/pub_releases/2005-09/chr-dch092905.php|title=Dark chocolate helps diarrhea|publisher=Children's Hospital & Research Center at Oakland|accessdate=2007-05-02}}</ref> All of the areas that were conquered by the Azetcs that grew cacao beans were ordered to pay them as a [[tax]], or as the Aztecs called it, a "tribute".<ref>{{cite web|url=http://www.fieldmuseum.org/Chocolate/history_mesoamerican7.html|title=Chocolate: A Mesoamerican Luxury 1200—1521 - Obtaining Cacao|publisher=[[Field Museum]]|accessdate=2008-06-02}}</ref>
Until the 1500s, no European had ever heard of the popular drink from the [[Central America|Central]] and [[South America]]n peoples.<ref name="Jus">{{cite web|url=http://www.fieldmuseum.org/Chocolate/history_european.html|title=Chocolate: A European Sweet|publisher=[[Field Museum]]|accessdate=2008-06-02}}</ref> It was not until the Spanish conquest of the Aztecs that chocolate could be imported to Europe, where it quickly became a court favorite.<ref name="Jus"/> To keep up with the high demand for this new drink, Spanish armies began enslaving Mesoamericans to produce cacao.<ref>{{cite web|url=http://www.fieldmuseum.org/Chocolate/history_european3.html|title=Chocolate: A European Sweet - 1521—1600 - Obtaining Cacao|publisher=[[Field Museum]]|accessdate=2008-06-02}}</ref> Even with cacao harvesting becoming a regular business, only royalty and the well-connected could afford to drink this expensive import.<ref>{{cite web|url=http://www.fieldmuseum.org/Chocolate/history_european5.html|title=Chocolate: A European Sweet 1521-1600 - Using Chocolate|publisher=[[Field Museum]]|accessdate=2008-06-02}}</ref> Before long, the Spanish began growing cacao beans on plantations, and using an [[Africa]]n workforce to help manage them.<ref>{{cite web|url=http://www.fieldmuseum.org/Chocolate/history_european8.html|title=Chocolate: A European Sweet - 1600-1750 - Obtaining Cacao|publisher=[[Field Museum]]|accessdate=2008-06-02}}</ref> The situation was different in England. Put simply, anyone with money could buy it.<ref name="ten">{{cite web|url=http://www.fieldmuseum.org/Chocolate/history_european10.html|title=Chocolate: A European Sweet - 1600-1750 - Using Chocolate|publisher=[[Field Museum]]|accessdate=2008-06-02}}</ref> The first chocolate house opened in London in 1657.<ref name="ten"/> In 1689, noted physician and collector [[Hans Sloane]] developed a milk chocolate drink in [[Jamaica]] which was initially used by [[apothecaries]], but later sold to the [[John Cadbury|Cadbury]] brothers.<ref>{{cite web|url=http://www.nhm.ac.uk/research-curation/projects/sloane-herbarium/hanssloane.htm|title=About Hans Sloane|publisher=[[National History Museum]]|accessdate=2007-06-08}}</ref>
For hundreds of years, the chocolate making process remained unchanged. When the people saw the [[Industrial Revolution]] arrive, many changes occurred that brought the hard, sweet candy we love today to life. In the 1700s, mechanical mills were created that squeezed out cocoa butter, which in turn helped to create hard, durable chocolate.<ref>{{cite web|url=http://www.fieldmuseum.org/Chocolate/history_contemp4.html|title=Chocolate: A Contemporary Confection 1750—1910 - Making Chocolate|publisher=[[Field Museum]]|accessdate=2008-06-02}}</ref> But, it was not until the arrival of the Industrial Revolution that these mills were put to bigger use. Not long after the revolution cooled down, companies began advertising this new invention to sell many of the chocolate treats we see today.<ref>{{cite web|url=http://www.fieldmuseum.org/Chocolate/history_contemp5.html|title=Chocolate: A Contemporary Confection 1750—1910 - Using Chocolate|publisher=[[Field Museum]]|accessdate=2008-06-02}}</ref> When new machines were produced, people began experiencing and consuming chocolate worldwide.<ref>{{cite web|url=http://www.fieldmuseum.org/Chocolate/history_contemp6.html|title=Chocolate: A Contemporary Confection 1910—Today - Today's Global Treat|publisher=[[Field Museum]]|accessdate=2008-06-02}}</ref>
== Types of chocolate ==
{{main|Types of chocolate}}
Alongside [[milk chocolate]], [[white chocolate]] and [[dark chocolate]] are also common chocolate varieties.
White chocolate is formed from a mixture of [[sugar]], [[cocoa butter]], and [[milk]] solids. Although its texture is similar to milk and dark chocolate, it does not contain any cocoa solids; thus not officially qualifying as true chocolate. Because of this, many countries do not consider white chocolate as chocolate at all.<ref>{{cite web|url=http://www.cfsan.fda.gov/~lrd/fr021004.html|title=US Federal Register – White Chocolate; Establishment of a Standard of Identity|publisher=[[U.S. Food and Drug Administration]]|accessdate=2008-06-01}}</ref> Although first introduced by [[Hebert Candy Mansion|Hebert Candies]] in 1955, [[Mars, Incorporated]] was the first to produce white chocolate within the [[United States]]. Because it does not contain any cocoa solids, one benefit of white chocolate is that it also does not contain any [[theobromine]], meaning it can be consumed by animals. Dark chocolate is produced by adding fat and sugar to the cacao mixture. The [[U.S. Government]] calls this "sweet chocolate", and requires a 15% concentration of chocolate liquor. European rules specify a minimum of 35% cocoa solids.<ref>{{cite web|url=http://europa.eu.int/smartapi/cgi/sga_doc?smartapi!celexplus!prod!DocNumber&lg=en&type_doc=Directive&an_doc=2000&nu_doc=36|title=Directive 2000/36/EC of the European Parliament and of the Council of 23 June 2000 relating to cocoa and chocolate products intended for human consumption|publisher=Europa|accessdate=2008-06-01}}</ref> Dark chocolate, with its high cocoa content, is a rich source of the [[flavonoid]]s [[epicatechin]] and [[gallic acid]], which are thought to possess cardioprotective properties. Dark chocolate has also been said to reduce [[#Health benefits|the possibility of a heart attack]] when consumed regularly in small amounts.<ref name="cbs"/> Unsweetened chocolate is pure [[chocolate liquor]], also known as bitter or baking chocolate. It is unadulterated chocolate: the pure, ground, roasted chocolate beans impart a strong, deep chocolate flavor. Semisweet chocolate is often used for cooking purposes. It is a dark chocolate with a low sugar content. Bittersweet chocolate is chocolate liquor to which some sugar (typically a third), more cocoa butter, vanilla and sometimes [[lecithin]] have been added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking.
== Production ==
[[Image:Cocoa Pods.JPG|thumb|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 Western 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|title=The Rarest Chocolate in the World - Surprise: It’s made in Hawai‘i|publisher=Spirit of Aloha|accessdate=2007-05-02}}</ref>
According to the World Cocoa Foundation, some 50 million people around the world depend on cocoa as a source of livelihood.<ref name="pantograph"/> The industry is dominated by three chocolate makers, [[Barry Callebaut]], [[Cargill]] and [[Archer Daniels Midland Company]]. In the [[UK]], 99.999% of chocolatiers, whether they be large companies such as [[Cadbury Schweppes]] or small independents, 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 = [[Real Audio]]
}}</ref>
Despite some disagreement in the [[European Union|EU]] about the definition, chocolate is any product made primarily of [[cocoa solids]] and [[cocoa fat]]. The different flavors of chocolate can be obtained by varying the time and temperature when roasting the beans, by adjusting the relative quantities of the cocoa solids and cocoa fat, and by adding non-chocolate ingredients.
Production costs can be decreased by reducing cocoa solid content or by substituting [[cocoa butter]] with a non-cocoa 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" />
There are two main jobs associated with creating chocolate candy, ''chocolate makers'' and ''chocolatiers''. Chocolate makers use harvested [[cacao|cacao beans]] and other ingredients to produce [[couverture chocolate]]. Chocolatiers use the finished couverture to make chocolate candies ([[chocolate bar|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|publisher=Dallas Food|accessdate=2006-12-31}}</ref>
=== Cacao varieties===
Cacao trees are small, understory trees that need rich, well-drained soils. They naturally grow within 20 degrees of either side of the equator because they need about 2000 millimeters of rainfall a year, and temperatures in the range of 21 to 32 degrees Celsius. Cacao trees cannot tolerate a temperature lower than 15 degrees Celsius (59 degrees Fahrenheit).<ref>{{cite web|url=http://www.xocoatl.org/tree.htm|title="All About Chocolate: The Cacao Tree"|publisher=Xocoatl|accessdate=2007-12-20}}</ref>
The three main varieties of [[cacao]] beans used in chocolate are criollo, forastero and trinitario.
Representing only five percent of all cocoa beans grown,<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|title=Cuckoo for Cocoa|publisher=[[Westworld Alberta]]|accessdate=2008-02-01}}</ref> criollo is the rarest and most expensive cocoa on the market and is native to [[Central America]], the [[Caribbean islands]] and the northern tier of [[South American]] states.<ref>{{cite web|url=http://www.metaefficient.com/food-and-drink/criollo-chocolate-efficient-food-of-the-gods.html|title=Criollo Chocolate: Efficient Food of the Gods|publisher=MetaEfficient|accessdate=2008-05-17}}</ref> There is some dispute about the genetic purity of cocoas sold today as Criollo, as most populations have been exposed to the genetic influence of other varieties. Criollos are particularly difficult to grow, as they are vulnerable to a variety of environmental threats and produce low yields of cocoa per tree. The flavor of Criollo is described as delicate yet complex, low in classic chocolate flavor, but rich in "secondary" notes of long duration.<ref>{{cite web|url=http://www.sensationalchocolates.com/ingredients.html|title=Sensational Chocolates: Discover the Intense Robust flavor of 100% “Grand Cru” Chocolate|publisher=Sensational Chocolates|accessdate=2008-05-17}}</ref>
The most commonly grown bean is forastero,<ref name="ww" /> a large group of wild and cultivated cacaos, most likely native to the [[Amazon basin]]. The African cocoa crop is entirely of the Forastero variety. They are significantly hardier and of higher yield than Criollo. The source of most chocolate marketed,<ref name="ww" /> forastero cocoas are typically strong in classic "chocolate" flavor, but have a short duration and are unsupported by secondary flavors, producing "quite bland" chocolate.<ref name="ww" />
Trinitario is a natural hybrid of Criollo and Forastero. Trinitario originated in [[Trinidad]] after an introduction of Forastero to the local Criollo crop. Nearly all cacao produced over the past five decades is of the Forastero or lower-grade Trinitario varieties.<ref>{{cite web |url=http://web.archive.org/web/20060218083848/http://www.icco.org/questions/varieties.htm |title=What are the varieties of cocoa? |date=[[1998-07-21]] |accessdate=2006-06-27 |publisher=International Cocoa Organization}}</ref>
=== Harvesting ===
Harvesting cacao beans is a delicate process. First, the pods containing [[cacao bean]]s, are harvested by cutting the pods from the tree using a machete, or by knocking them off the tree using a stick. The beans with their surrounding pulp are removed from the pod and placed in piles or bins to [[fermentation (food)|ferment]]. The fermentation process is what gives the beans their familiar chocolate taste. 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 there will be insufficient sugars in the white pulp for fermentation resulting in a weak flavor. After fermentation, the beans must be quickly dried to prevent mold growth. Climate and weather permitting, this is done by spreading the beans out in the sun from 5 to 7 days.<ref name="beans">{{cite web|url=http://www.xocoatl.org/harvest.htm|title=Harvesting the seeds|publisher=Xocoatl|accessdate=2008-05-20}}</ref>
=== Chocolate liquor ===
The dried beans are transported from the plantation where they were grown to a chocolate manufacturing facility. The beans are then cleaned (removing twigs, stones, and other debris), roasted, and graded. Next the shells are removed to extract the nib. Finally, the nibs are ground which releases and melts the [[cocoa butter]] producing [[chocolate liquor]].<ref name="tree">{{cite web|url=http://www.cocoatree.org/frombeantobar/atthechocolatefactory.asp|title=At the chocolate factory|publisher=The Cocoa Tree|accessdate=2008-05-20}}</ref>
[[Image:Chocolate fountain.jpg|thumb|Chocolate made with enough cocoa butter flows gently over a [[chocolate fountain]] to serve [[fondue#Dessert fondue|dessert fondue]].]]
=== Blending ===
{{main|Types of chocolate}}
Chocolate liquor is blended with the cocoa butter in varying quantities to make different types of chocolate or couvertures. The basic blends of ingredients for the various types of chocolate (in order of highest quantity of cocoa liquor first), are as follows:
* 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 [[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 have a smoother texture and "feel" on the tongue, 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 couvertures contain at least 70% cocoa (both solids and butter), whereas milk chocolate usually contains up to 50%. High-quality white chocolate couvertures contain only about 33% cocoa.
Producers of high quality, small batch chocolate argue that mass production produces bad quality chocolate.<ref name="ww"/> 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]] 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 (pdf) |date=2007 | url = http://www.chocolateusa.org/pdfs/CMA-stakeholder.pdf | accessdate = 2007-06-08}}</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=http://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]]|accessdate=2007-06-09}}</ref><ref>{{cite web|url=http://www.typetive.com/blogimages/07p-0085AppendixC.pdf|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]]|accessdate=2007-06-09}}</ref>
=== Conching ===
[[Image:Soma-chocolate-machinery.JPG|thumb|various chocolate-making machinery]]
{{main|Conching}}
The penultimate process is called ''conching''. A conche is a container filled with metal beads, which act as grinders. The refined and blended chocolate mass is kept in a liquid state by frictional heat. Chocolate prior to conching has an uneven and gritty texture. The conching process produces cocoa and sugar particles smaller than the tongue can detect, hence the smooth feel in the mouth. The length of the conching process determines the final smoothness and quality of the chocolate. High-quality chocolate is conched for about 72 hours, lesser grades about four to six hours. After the process is complete, the chocolate mass is stored in tanks heated to approximately 45–50 °C (113–122 °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|accessdate=2008-05-20}}</ref>
=== Tempering ===
The final process is called ''[[temper]]ing''. Uncontrolled crystallization of cocoa butter typically results in crystals of varying size, some or all large enough to be clearly 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"/> The uniform sheen and crisp bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process.
The fats in cocoa butter can crystallize in six different forms (polymorphous crystallization).<ref name="temp"/> The primary purpose of tempering is to assure that only the best form is present. The six different crystal forms have different properties.
{| class="wikitable"
|-
! Crystal
! Melting Temp.
! Notes
|-
| I
| 17 °C (63 °F)
| Soft, crumbly, melts too easily.
|-
| II
| 21 °C (70 °F)
| Soft, crumbly, melts too easily.
|-
| III
| 26 °C (78 °F)
| Firm, poor snap, melts too easily.
|-
| IV
| 28 °C (82 °F)
| Firm, good snap, melts too easily.
|-
| V
| 34 °C (94 °F)
| Glossy, firm, best snap, melts near body temperature (37 °C).
|-
| VI
| 36 °C (97 °F)
| Hard, takes weeks to form.
|}
Making chocolate considered "good" is about forming as many type V crystals as possible. This provides the best appearance and texture and creates the most stable crystals so the texture and appearance will not degrade over time. To accomplish this, the temperature is carefully manipulated during the crystallization.
Generally, the chocolate is first heated to 45 °C (115 °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]]|accessdate=2008-05-20}}</ref> Next, the chocolate is cooled to about 27 °C (80 °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 31 °C (88 °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. However, there are other methods of chocolate tempering used. 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 crystal 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, particularly for large volume applications.
=== Storing ===
[[Image:Chocolate02.jpg|thumb|Molten chocolate and a piece of a chocolate bar]]
Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between 15 and 17 °C (59 to 63 °F), with a relative humidity of less than 50%. Chocolate should be 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 should be stored in a dark place or protected from light by wrapping paper. Various types of "blooming" effects can occur if chocolate is stored or served improperly. 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. Moving chocolate from one temperature extreme to another, such as from a refrigerator on a hot day can result in an oily texture. Although visually unappealing, these conditions are perfectly safe for consumption.<ref>{{cite web | publisher=[[Ghirardelli]]| title=Tips for Chocolate Care | url=http://www.ghirardelli.com/chocopedia/tips.aspx | accessdate=2007-04-16}}</ref><ref>{{cite web|first=Teresa|last=Miller|url=http://www.cals.wisc.edu/media/news/01_97/milkfat_chocolate.html|title=Milkfat Fractions Help Beat Blooming Chocolate|publisher=College of Agricultural Life and Sciences, University of Wisconsin-Madison|accessdate=2007-04-16}}</ref><ref>{{cite web|url=http://www.cocoabella.com/chocolates02.php|publisher=CocoaBella|title=How to Store Chocolate|accessdate=2007-04-16}}</ref>
===Controversy===
{{main|Economics of cocoa}}
[[Child labor]] is sometimes used in cocoa production in [[West Africa]], in violation of [[Minimum Age Convention, 1973|the Minimum Age Convention of 1973]]. Some farmers in West Africa use slave labor as a cost-cutting measure, especially when cocoa prices drop.<ref>{{cite web|first=Murray|last=MacAdam|url=http://www.sustainabletimes.ca/articles/chocolate.htm|title=Bittersweet Chocolate|publisher=Sustainable Times|accessdate=2006-06-27}}</ref><ref>{{cite web|url=http://truevisiontv.com/slavery/index.htm|title=Truevision TV Slavery - a global investigation|publisher=True Vision TV|accessdate=2006-06-27}}</ref>
==Health==
While chocolate is regularly eaten for pleasure, there are potential beneficial health effects of eating chocolate. Cocoa or dark chocolate benefits the [[circulatory system]].<ref name="dark">{{cite web|first=Daniel J.|last=DeNoon|url=http://www.webmd.com/diet/news/20030827/dark-chocolate-is-healthy-chocolate|title=Dark Chocolate Is Healthy Chocolate|publisher=[[WebMD]]|accessdate=2008-05-20}}</ref> Other beneficial effects suggested include [[anticancer]], [[nootropic|brain stimulator]], [[cough medicine|cough preventor]] and [[antidiarrhoeal]] effects.<ref>{{cite web|first=Marjorie|last=Ingall|url=http://www.cnn.com/2006/HEALTH/12/20/health.chocolate/|title=Chocolate can do good things for your heart, skin and brain|publisher=[[CNN|CNN Health]]|accessdate=2008-05-20}}</ref> An [[aphrodisiac]] effect is yet unproven.
On the other hand, eating large quantities of any chocolate increases risk of [[obesity]].{{fact|date=June 2008}} There is concern of mild [[lead poisoning]] for some types of chocolate. Chocolate is toxic to many animals because of insufficient capacity to metabolize theobromine.<ref name="dogs"/>
A study reported by the [[BBC]] indicated that melting chocolate in one's mouth produced an increase in brain activity and heart rate that was more intense than that associated with passionate kissing, and also lasted four times as long after the activity had ended.<ref name="BBCchocokiss">{{cite web|url=http://news.bbc.co.uk/2/hi/health/6558775.stm BBC NEWS|title=Chocolate better than kissing|publisher=[[BBC News]]|accessdate=2007-02-17}}</ref>
===Circulatory benefits===
Recent studies have suggested that cocoa or dark chocolate may possess certain beneficial effects on human health. Cocoa possesses a significant [[antioxidant]] action, protecting against [[Low density lipoprotein|LDL]] [[oxidation]], perhaps more than other [[polyphenol antioxidant]]-rich foods and beverages. Processing cocoa with alkali destroys most of the flavonoids.<ref>{{cite web | first=Fiona | last=Haynes | url=http://www.lowfatcooking.about.com/od/healthandfitness/a/chochealth.htm | title=Chocolate as a Health Food? | publisher=Low Fat Cooking | accessdate=2006-03-03}}</ref> Some studies have also observed a modest reduction in [[blood pressure]] and flow-mediated dilation after consuming dark chocolate daily.<ref>{{cite web|url=http://www.webmd.com/hypertension-high-blood-pressure/news/20050311/dark-chocolate-may-lower-blood-pressure|title=Dark Chocolate May Lower Blood Pressure|publisher=WebMD|accessdate=2008-05-29}}</ref> There has even been a [[fad diet]], named "Chocolate diet", that emphasizes eating chocolate and cocoa powder in capsules. However, consuming milk chocolate or white chocolate, or drinking fat-containing milk with dark chocolate, appears largely to negate the health benefit.<ref>Serafini, M., Bugianesi, R., Maiani, G., Valtuena, S., De Santis, S. & Crozier, A. 2003. Plasma antioxidants from chocolate. ''Nature'' '''424''', 1013</ref> Processed cocoa powder (so called Dutch chocolate), processed with [[alkali]] greatly reduces the antioxidant capacity as compared to "raw" cocoa powder.
One-third of the fat in chocolate comes in the forms of a [[saturated fat]] called [[stearic acid]] and a monounsaturated fat called [[oleic acid]]. However, unlike other saturated fats, stearic acid does not raise levels of LDL [[cholesterol]] in the bloodstream.<ref>{{cite web | url=http://www.ynhh.org/online/nutrition/advisor/chocolate.html | title=Chocolate: Food of the Gods. | publisher=Yale-New Haven Hospital | accessdate=2006-03-03}}</ref> Consuming relatively large amounts of dark chocolate and cocoa does not seem to raise serum LDL cholesterol levels; some studies even find that it could lower them.<ref>Kondo K, Hirano R, Matsumoto A, Igarashi O, Itakura H., Inhibition of LDL oxidation by cocoa, Lancet, November 1996; 348(2):1514.</ref> Indeed, small but regular amounts of dark chocolate lower the possibility of a [[Myocardial Infarction|heart attack]],<ref name="cbs">{{cite web|first=Emma|last=Ross|url=http://www.cbsnews.com/stories/2004/08/30/health/main639325.shtml|title=Dark Chocolate Could Help Hearts
|publisher=[[CBS News]]|accessdate=2008-05-29}}</ref> a result of cholesterol imbalance according to the [[lipid hypothesis]].<ref name="cbs"/>
=== Aphrodisiac ===
Romantic lore commonly identifies chocolate as an [[aphrodisiac]]. The reputed aphrodisiac qualities of chocolate are most often associated with the simple sensual pleasure of its consumption. Additionally, chocolate's sweet and fatty nature may stimulate the [[hypothalamus]], inducing pleasureable sensations as well as affecting the levels of [[serotonin]].<ref name="sexualodyssey">{{cite book | author=Kenneth Maxwell | title=A Sexual Odyssey: From Forbidden Fruit to Cybersex | publisher=Plenum | location=New York | year=1996 | pages=38-40 | isbn = 030645405X }}</ref> While serotonin has a pleasurable effect, in high concentrations it can be converted to [[melatonin]] which in large amounts reduces sexual drive.<ref name="sexualodyssey"/> Finally, chocolate has been shown to contain unsaturated ''N''-acylethanolamines which might activate [[cannabinoid]] [[cannabinoid receptors|receptors]] or increase [[endocannabinoid]] levels resulting in heightened sensitivity and [[euphoria]].<ref>{{cite journal |author=di Tomaso E, Beltramo M, Piomelli D |title=Brain cannabinoids in chocolate |journal=Nature |volume=382 |issue=6593 |pages=677–8 |year=1996 |pmid=8751435 |doi=10.1038/382677a0}}</ref> Although there is no firm proof that chocolate is indeed an aphrodisiac, a [[gift]] of chocolate is a familiar courtship ritual.
===Other benefits===
Several [[Statistical population|population studies]] have observed an increase in the risk of certain [[cancer]]s among people who frequently consume sweet 'junk' foods such as chocolate. However, very little evidence exists to suggest whether consuming flavonoid-rich dark chocolate may increase or decrease the risk of cancer. Evidence from laboratory studies suggests that cocoa flavonoids may possess [[anticarcinogenic]] mechanisms, but more research is needed to prove this idea.
Studies suggest a specially formulated type of cocoa may be [[nootropic]] and delay brain function decline as people age.<ref name="NewsMax">{{cite web|url=http://archive.newsmax.com/archives/articles/2007/2/18/181852.shtml|title=New Benefits Found in Chocolate|publisher=[[Reuters]]|accessdate=2007-02-19}}</ref>
[[Mars, Incorporated]], a Virginia-based candy company, spends money each year on [[flavonol]] research.<ref>{{cite web|url=http://www.nutraingredients.com/news/ng.asp?n=61523-mars-cocoa-flavonol|title=Cocoa flavonols emerging as functional food ingredients|publisher=Nutra Ingredients|accessdate=2008-05-17}}</ref> The company is talking with pharmaceutical companies to license drugs based on synthesized cocoa flavonol molecules.
According to Mars-funded researchers at [[Harvard]], the [[University of California]], and European universities, cocoa-based prescription drugs could potentially help treat [[diabetes]], [[dementia]] and other diseases.<ref>{{cite web | first=Elissa | last=Silverman | url=http://www.thestandard.com.hk/stdn/std/World/GG27Wd10.html | title=The Standard - Mars talks up cocoa's medicinal potential - World Section | publisher=[[The Standard]] | accessdate=2006-06-27}}</ref>
Other research indicates that chocolate may be effective at preventing persistent coughing. The ingredient [[theobromine]] was found to be almost one third more effective than [[codeine]], the leading cough medicine.<ref>{{cite journal|last = Usmani|first = Omar S.|coauthors = Maria G. Belvisi, Hema J. Patel, Natascia Crispino, Mark A. Birrell, Márta Korbonits, Dezso Korbonits, and Peter J. Barnes|year = 2005|month = February|title = Theobromine inhibits sensory nerve activation and cough|journal = FASEB Journal|volume = 19|issue = 2|pages = 231–233|doi = 10.1096/fj.04-1990fje|pmid = 15548587|url = http://www.fasebj.org/cgi/reprint/04-1990fjev1|format = PDF|accessdate = 2006-06-27}}</ref> The chocolate also appears to soothe and moisten the throat.
[[Flavonoid]]s can inhibit the development of diarrhea, suggesting [[antidiarrhoeal]] effects of chocolate.<ref> A study done at Children's Hospital & Research Center Oakland, in collaboration with scientists at Heinrich Heine University in [[Germany]]: {{cite journal | last = Schuier | first = Maximilian | coauthors = Helmut Sies, Beate Illek, and Horst Fischer | year = 2005 | month = October | title = Cocoa-Related Flavonoids Inhibit CFTR-Mediated Chloride Transport across T84 Human Colon Epithelia | journal = Journal of Nutrition | volume = 135 | issue = 10 | pages = 2320–2325 | url = http://jn.nutrition.org/cgi/reprint/135/10/2320 | format = PDF | accessdate = 2007-05-02}}</ref>
===Obesity risk===
The major concern that nutritionists have is that even though eating dark chocolate may favorably affect certain [[biomarker]]s of [[cardiovascular disease]], the amount needed to have this effect would provide a relatively large quantity of [[calories]], which, if unused, would promote weight gain. [[Obesity]] is a significant risk factor for many diseases, including cardiovascular disease. As a consequence, consuming large quantities of dark chocolate in an attempt to protect against cardiovascular disease has been described as 'cutting off one's nose to spite one's face'.<ref>{{cite web | first=Stuart J. | last=Adams | url=http://nutra-smart.net/cocoa.htm | title=A Critical Look at the Effects of Cocoa on Human Health. | publisher=[[Pabulum]], 2004 Issue 61 | accessdate=2006-03-03}}</ref>
=== Acne ===
[[Image:Dscn4337-choc-chicks crop 600x1000.jpg|thumb|Chocolate, ranging from dark to light, can be molded and decorated like these chickens with ribbons.]]
There is a popular belief that the consumption of chocolate can cause [[Acne vulgaris|acne]]. Various studies seem to show that this is the case for high [[glycemic index]] foods in general, though the question is still being studied. Milk is known to cause acne, including any which is mixed with chocolate.<ref>{{cite journal |author=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=Fam Pract |volume=22 |issue=1 |pages=62–70 |year=2005 |pmid=15644386 |doi=10.1093/fampra/cmh715}}</ref>
=== Lead ===
Chocolate has one of the higher concentrations of [[lead]] among products that constitute a typical Westerner's diet, with a potential to cause mild [[lead poisoning]]. Recent studies have shown that although the beans themselves absorb little lead, it tends to bind to cocoa shells and contamination may occur during the manufacturing process. A recent peer-reviewed publication found significant amounts of lead in chocolate.<ref>Rankin CW, Nriagu JO, Aggarwal JK, Arowolo TA, Adebayo K, Flegal AR. (2005) Lead contamination in cocoa and cocoa products: isotopic evidence of global contamination. ''Environmental Health Perspectives'' Oct;113(10):1344-8. [http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=pubmed&cmd=Retrieve&dopt=AbstractPlus&list_uids=16203244] Abstract)</ref> A review article published in a peer-reviewed journal in 2006 states that despite high consumption levels of chocolate, there is a paucity of data on lead concentrations in chocolate products. In a [[USDA]] study in 2004, mean lead levels in the samples tested ranged from 0.0010 to 0.0965 µg lead per gram of chocolate, but another study by a Swiss research group in 2002 found that some chocolate contained up to 0.769 µg per gram, close to the international (voluntary) standard limit for lead in cocoa powder or beans, which is 1 µg of lead per gram.<ref> Karrie Heneman and Sheri Zidenberg-Cherr, "Is Lead Toxicity Still a Risk to U.S. Children?", ''California Agriculture'', Volume 60, Number 4 2006. [http://calag.ucop.edu/0604OND/pdfs/LeadPoisoning.pdf] (accessed [[15 February]] [[2007]])</ref> In 2006, the U.S. FDA lowered by one-fifth the amount of lead permissible in candy, but compliance is only voluntary.<ref> Lorraine Heller, "FDA issues new guidance on lead in candy", ''FoodNavigator.com'' [[November 29]] [[2006]]. [http://www.foodnavigator-usa.com/news/ng.asp?id=72399-lead-candy] (accessed [[15 February]] [[2007]])</ref> While studies show that the lead consumed in chocolate may not all be absorbed by the human body, there is no known threshold for the effects of lead on children's brain function and even small quantities of lead can cause permanent neurodevelopmental deficits including impaired IQ.<ref>Canfield RL, Henderson CR Jr, Cory-Slechta DA, Cox C, Jusko TA, Lanphear BP. (2003) Intellectual impairment in children with blood lead concentrations below 10 microg per deciliter. ''New England Journal of Medicine'' Apr;348(16):1517-26. [http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=pubmed&cmd=Retrieve&dopt=AbstractPlus&list_uids=12700371] (Abstract)</ref>
=== Toxicity in animals ===
{{main|theobromine poisoning}}
In sufficient amounts, the [[theobromine]] found in chocolate is [[toxic]] to non-human animals such as [[horse]]s, [[dogs]], [[parrot]]s, small rodents, and [[cat]]s because they are unable to [[metabolize|metabolise]] the chemical effectively.<ref name="dogs"/> If they are fed chocolate, the theobromine will remain in their [[bloodstream]] for up to 20 hours, and these animals may experience [[epileptic seizure]]s, [[myocardial infarction|heart attacks]], [[internal bleeding]], and eventually death. Medical treatment involves inducing [[vomiting]] within two hours of ingestion, or contacting a [[veterinarian]].
A typical 20-kilogram (40-lb) dog will normally experience great intestinal distress after eating less than 240 grams (8.5 oz) of dark chocolate, but will not necessarily experience [[bradycardia]] or [[tachycardia]] unless it eats at least a half a kilogram (1.1 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 grams of baker's chocolate per kilogram of a dog's body weight (0.02 oz/lb) is sufficient to cause symptoms of toxicity. For example, a typical 25-gram (0.88 oz) baker's chocolate bar would be enough to bring about symptoms in a 20-kilogram (44 lb) dog. Of course, baking chocolate is rarely consumed directly due to its unpleasant taste, but other dark chocolates' canine toxicities may be extrapolated based on this figure. As dogs like the taste of chocolate products as much as humans do, and are capable of finding and eating quantities much larger than typical human servings, they should be kept out of their reach. There are reports that [[mulch]] made from cacao bean shells is dangerous to pets (and other animals).<ref>{{cite web|url=http://www.aspca.org/site/PageServer?pagename=pro_apcc_publicationscocoa|title=Chocolate with Animals|publisher=Animal Poison Control Center|accessdate=2008-05-17}}</ref><ref>Drolet R, Arendt TD, Stowe CM. Cacao bean shell poisoning in a dog. JAVMA 1984;185(8): 902.</ref><ref>Blakemore F, Shearer GD. The poisoning of livestock by cacao products. Vet Record 1943;55(15).</ref> Treats made from [[carob]] can be used to substitute and pose no health threat to animals.<ref>{{cite web|url=http://www.inchem.org/documents/jecfa/jecmono/v08je05.htm|title=Carob is good for animals|publisher=Inchem|accessdate=2008-05-17}}</ref>
=== As a stimulant ===
[[Image:Melted chocolate.jpg|thumb|Molten Chocolate]]
[[Image:Chocolate candy piece.jpg|thumb|A chocolate sweet.]]
[[Image:Reichstag Chocolate P7120043.JPG|thumb|A model of the [[Reichstag building|Reichstag]] made of chocolate at a [[Berlin]] shop]]
{{See also|chocoholism}}
Chocolate contains a variety of substances, some of which have an effect on body chemistry. These include:
* [[Sugar]]
* [[Theobromine]], the primary [[alkaloid]] in [[cocoa]] and chocolate<ref name="chocoxanthine">{{cite journal | last = Matissek | first = R | title = Evaluation of xanthine derivatives in chocolate: nutritional and chemical aspects | url = http://cat.inist.fr/?aModele=afficheN&cpsidt=2861730 | journal = European Food Research and Technology | volume = 205 | issue = 3 | pages = 175–184 | year = 1997}}</ref> and partly responsible for chocolate's mood-elevating effect
* [[Tryptophan]], an essential [[amino acid]] and precursor to [[serotonin]]
* [[Phenethylamine]], an [[endogenous]] [[alkaloid]] sometimes described as a 'love chemical;<ref>{{cite book |author=Liebowitz, Michael R. |title=The chemistry of love |publisher=[[Little, Brown]] |location=Boston |year=1983 |isbn=0316524301 |doi=}}</ref> it is quickly metabolized by [[monoamine oxidase]]-B and does not reach the [[brain]] in significant amounts
* [[Caffeine]], present only in very small amounts<ref name="chocoxanthine"/>
Chocolate is a mild [[stimulant]] to humans mainly due to the presence of theobromine.<ref>{{cite journal|author=Smit HJ, Gaffan EA, Rogers PJ |title=Methylxanthines are the psycho-pharmacologically active constituents of chocolate |journal=Psychopharmacology|volume=176|issue=3-4|pages=412–9 |year=2004|pmid=15549276|doi=10.1007/s00213-004-1898-3}}</ref> It is much more potent for [[horse]]s, and its use in [[horse racing]] is prohibited.
== Labelling ==
Some manufacturers provide the percentage of chocolate in a finished chocolate confection as a label quoting percentage of "[[cocoa]]" or "[[cacao]]". It should be noted that 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 (disambiguation)|Taunton]]|accessdate=2008-05-17}}</ref>
Chocolates that are [[Organic food|organic]]<ref>{{cite web |url=http://www.ams.usda.gov/nop/
|title=National Organic Program |accessdate=2008-06-07 |publisher=USDA Agricultural Marketing Service}}</ref> or [[Fairtrade certification|fair trade certified]]<ref>{{cite web |url=http://www.fairtrade.net/334.html |title=Selling Labelled Products |accessdate=2008-06-07 |publisher=Fairtrade Labelling Organizations International}}</ref> carry labels accordingly.
In the [[United States]], some large chocolate manufacturers lobbied the federal government to permit confection containing cheaper [[hydrogenated vegetable oil]] in place of [[cocoa butter]] to be sold as "chocolate". In June 2007, as a response to consumer concern after the proposed change, the [[FDA]] re-iterated that "Cacao fat, as one of the signature characteristics of the product, will remain a principal component of standardized chocolate"<ref>{{cite web|url=http://www.fda.gov/consumer/updates/foodstandards061807.html|title=FDA's Standards for High Quality Foods|publisher=[[Food and Drug Administration]]|accessdate=2008-05-17}}</ref>
== Manufacturers ==
{{main|List of chocolate manufacturers|The Hershey Company|Mars, Incorporated}}
Many chocolate manufacturers have created products from [[chocolate bar]]s to [[fudge]], hoping to attract more consumers with each creation. Both [[The Hershey Company]] and [[Mars, Incorporated|Mars]] have become the largest manufacturers in the world, but other companies have attempted. Major examples include [[Nestlé]] and [[Lindt]].
[[The Hershey Company]] is the largest chocolate manufacturer in [[North America]].<ref name="paul">{{cite web|first=Andrew|last=Duncan|url=http://www.booksense.com/readup/news/archive/0919hershey.jsp|title=Hershey Kisses Potential Buyers Goodbye|publisher=[[Book Sense]]|accessdate=2006-06-30}}</ref> Its headquarters is in [[Hershey, Pennsylvania]], a town permeated by the aroma of cocoa on some days,<ref>{{cite web|url=http://edition.cnn.com/2003/US/Northeast/03/01/hershey.100.ap/|title=The town chocolate built hits 100|publisher=[[CNN News]]|accessdate=2007-01-03}}</ref> and home to [[Hershey's Chocolate World]]. It was founded by [[Milton S. Hershey]] in 1894 as the Hershey Chocolate Company, a subsidiary of his [[Lancaster Caramel Company]]. Hershey's candies and other products are sold worldwide.<ref name="paul"/>
The Hershey Company reached fame mainly because of three of its creations: the ''[[Hershey bar]]'', ''[[Hershey's kisses]]'' and ''[[Reese's Peanut Butter Cups]]''.
[[Mars, Incorporated]] is a world-wide manufacturer of confectionery and other food products with US$21 billion in annual sales in 2006. Headquartered in McLean, Virginia, USA, the company is entirely owned by the Mars family, making it one of the largest privately owned U.S. corporations. Mars is most famous for its eponymous ''[[Mars Bar]]'', as well as other confectionery such as ''[[Milky Way bar|Milky Way]]'', ''[[M&M's]]'', ''[[Twix]]'', ''[[Skittles (confectionery)|Skittles]]'' and ''[[Snickers]]''.
== Chocolate in popular culture ==
[[Image:Cadbury eggs.jpg|thumb|right|[[Cadbury Creme Egg]]s are [[fondant]]-filled chocolate eggs.]]
=== Holidays ===
Chocolate is one of the most popular treats given on holidays. On [[Valentine's Day]], a box of chocolate is given, usually with [[flower]]s and a [[greeting card]]. It is given on other holidays, including [[Christmas]], [[Thanksgiving]], and [[birthday]]s, although no special chocolate creation is common on these holidays. On Easter, chocolate eggs are popular gifts. A chocolate egg is a confectionery made primarily of chocolate, and can either be solid, hollow, or filled with cream.
=== 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 around a poor boy named Charlie Bucket who takes a tour through the greatest chocolate factory in the world, owned by [[Willy Wonka]]. Two film adaptations of the novel were produced. The first was ''[[Willy Wonka & the Chocolate Factory]]'', a 1971 film which later became a [[cult classic]]. Thirty-four years later, a second film adaptation was produced, titled ''[[Charlie and the Chocolate Factory (film)|Charlie and the Chocolate Factory]]''. The 2005 film was very well received by critics<ref>{{cite web|url=http://www.rottentomatoes.com/m/charlie_and_the_chocolate_factory/|title=''Charlie and the Chocolate Factory'' at Rotten Tomatoes|publisher=[[Rotten Tomatoes]]|accessdate=2008-05-29}}</ref> and was one of the highest grossing films of its year, earning over US$470,000,000 worldwide.<ref name="box">{{cite web|url=http://www.boxofficemojo.com/movies/?id=charliechocolate.htm|title=Charlie and the Chocolate Factory at Box Office Mojo|publisher=[[Box Office Mojo]]|accessdate=2008-05-29}}</ref> ''Charlie and the Chocolate Factory'' was also recognized at the [[78th Academy Awards]], where it was nominated for [[Academy Award for Costume Design#2000s|Best Costume Design]] for Gabriella Pesucci.<ref>{{cite web|url=http://www.oscars.org/78academyawards/nomswins.html|title=Nominees and Winners - 78th Annual Academy Awards|publisher=[[Academy of Motion Picture Arts and Sciences]]|accessdate=2008-06-07}}</ref>
''[[Chocolat]]'' is a 1999 [[novel]] by [[Joanne Harris]]. It tells the story of Vianne Rocher, a young mother, whose confections change the lives of the townspeople through magic. The 2000 film adaptation, ''[[Chocolat (film)|Chocolat]]'', also proved successful, grossing over US$150,000,000 worldwide,<ref name="mojo">{{cite web|url=http://boxofficemojo.com/movies/?id=chocolat.htm|title=''Chocolat'' at Box Office Mojo|publisher=[[Box Office Mojo]]|accessdate=2008-05-29}}</ref> and receiving [[Academy Award]] and [[Golden Globe]] nominations for [[Best Picture]], [[Academy Award for Best Actress|Best Actress]], and Best Original Score.<ref>{{cite web|url=http://awardsdatabase.oscars.org/ampas_awards/BasicSearch?action=searchLink&displayType=3&BSFilmID=38520|title=''Chocolat'' at the Academy Awards database|publisher=[[Academy of Motion Picture Arts and Sciences]]|accessdate=2008-05-30}}</ref><ref>{{cite web|url=http://www.goldenglobes.org/browse/film/23848|title=''Chocolat'' at the Golden Globes database|publisher=[[Hollywood Foreign Press Association]]|accessdate=2008-05-30}}</ref>
== Notes ==
{{Reflist|3}}
== Bibliography ==
* {{cite book | last = Coe | first = Sophie D. | coauthors = [[Michael D. Coe]] | title = The True History of Chocolate | edition = | publisher = Thames & Hudson | date = 2000 | isbn = }}
== Further reading ==
* {{cite book | last = Almond | first = Steve | authorlink = Steve Almond | title = [[Candyfreak|Candyfreak: A Journey Through the Chocolate Underbelly of America]] | publisher = [[Algonquin Books]] | date = 2004 | isbn = 1-565-12421-9}}
* {{cite book | last = Doutre-Roussel | first = Chloe | title = The Chocolate Connoisseur | publisher = Piatkus | date = 2005 | isbn = 1-585-42488-9}}
* {{cite book | last = Lebovitz | first = David | title = The Great Book of Chocolate | publisher = [[Ten Speed Press]] | date = 2004 | isbn = 1-580-08495-8}}
* {{cite book | last = McNeil | first = Cameron | title = Chocolate in Mesoamerica: A Cultural History of Cacao | publisher = [[University of Florida Press]] | date = 2006 | isbn = 0-813-02953-8 }}
* {{cite book | last = Off | first = Carol | authorlink = Carol Off | title = Bitter Chocolate: Investigating the Dark Side of the World's Most Seductive Sweet | publisher = [[Random House]] | date = 2006 | isbn = 1-595-58330-0 }}
* {{cite book | last = Wolfe | first = David | coauthors = Shazzie | title = Naked Chocolate | publisher = Rawcreation | date = 2005 | isbn = 1-556-43731-5}}
== See also ==
{{cookbook}}
{{wiktionarypar|chocolate}}
{{wikiquote}}
{{commons|Chocolate}}
<div style="-moz-column-count:3; column-count:3;">
*[[Chocolate chip]]
*[[Big Chocolate]]
*[[Cacao]]
*''[[Candida krusei]]''
*[[Cocoa]]
*[[Chocolate milk]]
*[[Fudge]]
*[[United States military chocolate]]
*[[Chocolate activism]]
*[[The chocolate game]]
</div>
== External links ==
* {{dmoz|Shopping/Food/Confectionery/Chocolate/}}
{{Chocolate}}
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[[it:Cioccolato]]
[[he:שוקולד]]
[[ka:შოკოლადი]]
[[sw:Chokoleti]]
[[la:Socolata]]
[[lv:Šokolāde]]
[[lt:Šokoladas]]
[[li:Sjoekelaat]]
[[ln:Sokolá (pɔtɔpɔ́tɔ)]]
[[hu:Csokoládé]]
[[ml:ചോക്കലേറ്റ്]]
[[ms:Coklat]]
[[nah:Xocolātl]]
[[nl:Chocolade]]
[[nds-nl:Sokkeloa]]
[[ja:チョコレート]]
[[no:Sjokolade]]
[[nn:Sjokolade]]
[[nrm:Chocolat]]
[[nds:Schokolaad]]
[[pl:Czekolada]]
[[pt:Chocolate]]
[[ro:Ciocolată]]
[[qu:Chukulati]]
[[ru:Шоколад]]
[[sco:Chocolate]]
[[sq:Çokollata]]
[[scn:Cioccolatti]]
[[simple:Chocolate]]
[[sk:Čokoláda]]
[[sl:Čokolada]]
[[szl:Šekulada]]
[[sr:Чоколада]]
[[sh:Čokolada]]
[[fi:Suklaa]]
[[sv:Choklad]]
[[tl:Tsokolate]]
[[ta:சாக்கலேட்]]
[[th:ช็อกโกแลต]]
[[vi:Sô-cô-la]]
[[tg:Шакалод]]
[[tr:Çikolata]]
[[uk:Шоколад]]
[[ur:چاکلیٹ]]
[[yi:שאקאלאד]]
[[zh-yue:朱古力]]
[[bat-smg:Čėkuolads]]
[[zh:巧克力]]