Chocolate

Chocolate is a food made from the fruit of the cacao tree (Theobroma cacao). The fruit is fermented, dried, roasted, and then ground until a liquid paste called cacao liquor is produced. This paste is then processed to extract cacao butter and cacao solids.

Chocolate sold commercially typically contains cacao solids, sugar, and often milk powder. It is known for its bitter-sweet flavor and its ability to melt on the tongue, a property that comes from the characteristic of cacao butter, which melts at approximately body temperature.

History

Cacao originated in Central and South America. Early Mesoamerican peoples, including the Maya and Aztec, used cacao as a bitter beverage sometimes mixed with spices, and it held cultural and commercial significance. After Spanish contact in the sixteenth century, the beverage was brought to Europe, where sugar was added to it.

In the nineteenth century, important industrial techniques were developed: the separation of cacao butter from cacao solids, which made processing easier; the conching process, which made chocolate smooth; and the combination of milk powder, which gave rise to milk chocolate. These innovations transformed chocolate into a manufactured food of widespread appeal.

Types

The main types are dark chocolate, which contains little or no milk and has a high proportion of cacao solids; milk chocolate; and white chocolate, which contains cacao butter, sugar, and milk but no cacao solids. The regulations of many countries set minimum standards for the cacao content of each type.

Growing and commerce

Cacao is grown in tropical regions near the equator. West African countries, particularly Côte d'Ivoire and Ghana, are among the world's largest producers; Indonesia, Ecuador, and Nigeria also produce significant quantities. Most growers are smallholders, and fluctuations in world cacao prices affect their income. Disputes exist concerning child labor, grower income, and forest clearing.