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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 57. Chapters: Theobromine, Cocoa bean, Theobroma cacao, Praline, Mole, Health effects of chocolate, History of chocolate in Spain, Types of chocolate, Mozartkugel, United States military chocolate, Chocamine, Outline of chocolate, Chocolatier, Chocolate fountain, Chocolate bloom, Conche, Fudge, Hanukkah gelt, Chocolataire, White chocolate, Chocolate truffle, Lula's Chocolates, Enrober, Chocolate chip, Dutch process chocolate, Grand cru, Cocoa solids, Mint chocolate, Couverture chocolate, Compound chocolate, Ganache, Gianduja, Gianduiotto, EuroChocolate, Vegelate, Xicolatada, Chocolate temper meter, Sugar crust, Chocolate liquor, Modeling chocolate, Chocolate syrup, Honmei choco, Almond bark, Chocolate spread, Chocolate letter, Giri choco, P l gschokolade, Chocolate-covered coffee bean, Peppermint bark, Napolitains, Vlokken, Chocolate bullets. Excerpt: Chocolate ( or ) is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America, with its earliest documented use around 1100 BC. The majority of the Mesoamerican people made chocolate beverages, including the Aztecs, who made it into a beverage known as xocol tl (), a Nahuatl word meaning bitter water. The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor. After fermentation, the beans are dried, then cleaned, and then roasted, and the shell is removed to produce cacao nibs. The nibs are then ground to cocoa mass, pure chocolate in rough form. Because this cocoa mass usually is liquefied then molded with or without other ingredients, it is called chocolate liquor. The liquor also may be processed into two components: cocoa solids and cocoa butter. Unsweetened baking chocolate (bitter chocolate) contains primarily coco...

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