INTRODUCTION

Chocolate comprises a number of raw and processed foods 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 peoples made chocolate beverages, including the Aztecs and the Maya, who made it into a beverage known as xocoltl, 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. Chocolate has become one of the most popular food types and flavors in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and 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. The world's top producer of cacao beans is Africa, where recent controversy has focused on the use of child labor in cocoa production. After fermentation, the beans are dried, cleaned, and 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 cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining cocoa solids, cocoa butter or other fat, 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 (and thus does not qualify to be considered true chocolate). Cocoa solids contain alkaloids 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. Dark chocolate has recently been promoted for its health benefits, including a substantial amount of antioxidants that reduce the formation of free radicals, although current scientific evidence is against health improvements by dietary antioxidants. The presence of theobromine renders it toxic to some animals, especially dogs and cats. Chocolate has become one of the most popular food types and flavors in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and 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. The world's top producer of cacao beans is Africa, where recent controversy has focused on the use of child labor in cocoa production.
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Chocolate is a key ingredient in many foods such as milk shakes, candy bars, cookies and cereals. It is ranked as one of the most favourite flavours in North America and Europe (Swift, 1998). Despite its popularity, most people do not know the unique origins of this popular treat. Chocolate is a product that requires complex procedures to produce. The process involves harvesting coca, refining coca to cocoa beans, and shipping the cocoa beans to the manufacturing factory for cleaning, coaching and grinding. These cocoa beans will then be imported or exported to other countries and be transformed into different type of chocolate products (Allen, 1994). A diagram showing the manufacturing process:

Important inventions Dutchman Conraad Van Houten invented how to separate cocoa butter from cocoa mass in 1828. First chocolate bars were probably produced by english company Frys from Bristol in 1847. Swiss Daniel Peter invented milk chocolate in 1875. Swiss Rodolphe Lindt invented conching process in 1879. Schaud Fils from Montreaux in Switzerland produced first filled chocolate in 1913. First white chocolate was manufactured by swiss company Nestl in 1930s. It was called Galak.

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ETYMOLOGY AND HISTORY

Etymology
The word "chocolate" entered the English language from Spanish. How the word came into Spanish is less certain, and there are multiple competing explanations. Perhaps the most cited explanation is that "chocolate" comes from Nahuatl, the language of the Aztecs, from the word "chocolatl", which many sources derived from the Nahuatl word "xocolatl" made up from the words "xococ" meaning sour or bitter, and "atl" meaning water or drink.However, as William Bright noted the word "chocolatl" doesn't occur in central Mexican colonial sources making this an unlikely derivation. Santamaria gives a derivation from the Yucatec Maya word "chokol" meaning hot, and the Nahuatl "atl" meaning water. More recently Dakin and Wichmann derive it from another Nahuatl term, "chicolatl" from Eastern Nahuatl meaning "beaten drink". They derive this term from the word for the frothing stick, "chicoli".

History
The word "chocolate" originates in Mexico's Aztec cuisine, derived from the Nahuatl word xocolatl. Theobroma cacao, native to Mexico, Central and South America, has been cultivated for at least three millennia in that region. Cocoa mass was used originally in Mesoamerica both as a beverage, and as an ingredient in foods. Chocolate has been used as a drink for nearly all of its history. The earliest record of using chocolate dates back before the Olmec. 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. 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. The Maya civilization grew cacao trees in their backyard, and used the cacao seeds it produced to make a frothy, bitter drink. Documents in Maya hieroglyphs stated that chocolate was used for ceremonial purposes, in addition to everyday life. The chocolate residue found in an early ancient Maya pot in Ro 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, chili pepper, and achiote (known today as annatto).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. For example, the Aztecs used a
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system in which one turkey cost one hundred cacao beans and one fresh avocado was worth three beans. South American and European cultures have used cocoa to treat diarrhea for hundreds of years. All of the areas that were conquered by the Aztecs that grew cacao beans were ordered to pay them as a tax, or as the Aztecs called it, a "tribute". Until the 16th century, no European had ever heard of the popular drink from the Central and South American peoples. It was not until the Spanish conquest of the Aztecs that chocolate could be imported to Europe. In Spain it quickly became a court favorite. In a century it had spread and become popular throughout the European continent To keep up with the high demand for this new drink, Spanish armies began enslaving Mesoamericans to produce cacao. Even with cacao harvesting becoming a regular business, only royalty and the well-connected could afford to drink this expensive import. Before long, the Spanish began growing cacao beans on plantations, and using an African workforce to help manage them. The situation was different in England. Put simply, anyone with money could buy it. The first chocolate house opened in London in 1657. 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 Cadbury brothers in 1897. For hundreds of years, the chocolate making process remained unchanged. When the people saw the Industrial Revolution arrive, many changes occurred that brought about the food today in its modern form. A Dutch family's (van Houten) inventions made mass production of shiny, tasty chocolate bars and related products possible. In the 1700s, mechanical mills were created that squeezed out cocoa butter, which in turn helped to create hard, durable chocolate. 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. When new machines were produced, people began experiencing and consuming chocolate worldwide.

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On the Plantation
Fruits of the cacao
In the wilds a cacao tree can reach up to 15 metres. But on the plantations they usually keep them down to about 69 metres. This both protects them against strong winds and makes harvesting considerably easier. In the equatorial climate the cacao tree flowers all year round. The cacao flowers are of various shades from pink to red, and they grow not only on the branches, but right on the trunk. On the plantations the cacao trees begin to bear fruit 35 years after planting. The fruit take 56 months to ripen. The mature cacao fruit is oval in shape and weighs 300500 g, and its colour can vary from yellow to orange to red. No more than about 2050 fruit can be harvested from one tree in the course of a year.

Whats inside?
The mature fruit is picked and cut in half. The peel of the fruit conceals a sweet pale-pink pulp, and within the pulp some 2040 seeds that in shape resemble ordinary beans, which is in fact what they arecocoa beans, the main ingredient for the production of natural chocolate. One cacao tree will produce about two kilogrammes of dry beans a year. The beans themselves have a bitter, astringent taste due to the high concentration of tannic substances. In this state they are useless for the production of chocolate and thus have to undergo special processing.

Fermentation
The dry cocoa beans are poured into baskets, covered with banana leaves, and left for 56 days with occasional stirring. The heat generated in the basket causes the beans to ferment with the temperature rising to 50 C and the chemical content of the beans undergoing complex changes. This is known as the fermentation process. As a result the beans lose up to 65% of their original weight and their moisture content drops to 6%. Their colour changes from violet to brown, they take on a soft, sweetish buttery taste andmost important assume the characteristic aroma of chocolate. Fermentation is the firstand very importantstage in the processing of cocoa beans. The degree to which the beans were correctly and evenly fermented will largely determine the smell, taste and quality of the future chocolate.
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Off to the factory

The fermented cocoa beans are washed and dried in the sun or with the use of special equipment. Once dried, they are packed into sturdy sacks of some natural material, and loaded on boats that are specially designed to carry them. In this way the cocoa comes on to the world markets. Later the beans will end up in factories and, soon after, be turned into chocolate.

Whats the use of cocoa?

Cocoa beans have a complex chemical composition. They contain proteins, carbohydrates, organic acids as well as tannic, colouring, mineral and aromatic substances. These latter determine the specific chocolate aroma of cocoa and products made from it. Cocoa also contains the alkaloids theobromine and caffeine. Caffeine has a stimulatory effect on the central nervous and cardiovascular systems. Theobromine is used in the treatment of coronary heart disease and headaches, and it has also proved effective in the treatment of coughing particularly in the early stages. Thus cocoa and chocolate, which is made from it, have not only an invigorating effect, but also medicinal uses. For this reason cocoa beans are a valuable commodity both for chocolate manufacturers and for the pharmaceutical, cosmetics and perfume industries.

Chocolate is created from the cocoa bean. A cacao tree with fruit pods in various stages of ripening

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Production
Roughly two-thirds of the entire world's cocoa is produced in Western Africa, with 43% sourced from Cte d'Ivoire, where child labor is a common practice to obtain the product. See the Wikipedia article children in cocoa production for a description of this problem and proposed solutions. According to the World Cocoa Foundation, some 50 million people around the world depend on cocoa as a source of livelihood. In the UK, most chocolatiers purchase their chocolate from them, to melt, mold and package to their own design. Despite some disagreement in the EU about the definition, chocolate is any product made primarily of cocoa solids and cocoa butter. Production costs can be decreased by reducing cocoa solid 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. There are two main jobs associated with creating chocolate candy, chocolate makers and chocolatiers. Chocolate makers use harvested cacao beans and other ingredients to produce couverture chocolate. Chocolatiers use the finished couverture to make chocolate candies (bars, truffles, etc.).

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). The three main varieties of cacao beans used in chocolate are criollo, forastero and trinitario. Representing only five percent of all cocoa beans grown, 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. 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. The most commonly grown bean is forastero, 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
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chocolate marketed, forastero cocoas are typically strong in classic "chocolate" flavor, but have a short duration and are unsupported by secondary flavors, producing "quite bland" chocolate. 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.

Processing
Cacao pods 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 pods and placed in piles or bins to 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. The dried beans are then transported to a chocolate manufacturing facility. The beans are cleaned (removing twigs, stones, and other debris), roasted, and graded. Next the shells are removed to extract the nib. Finally, the nibs are ground and liquefied, resulting in pure chocolate in fluid form: chocolate liquor. The liquor can be further processed into two components: cocoa solids and cocoa butter.

Blending
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 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.
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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. 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 vanilla flavor are often used in cheaper chocolate to mask poorly fermented and/or roasted beans. In 2007, the Chocolate Manufacturers Association in the United States, whose members include Hershey, Nestl, and Archer Daniels Midland, 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. Currently, the U.S. Food and Drug Administration (FDA) does not allow a product to be referred to as "chocolate" if the product contains any of these ingredients.

Conching

Various chocolate-making machinery

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
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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 4550 C (113122 F) until final processing.

Tempering
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 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. 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). The primary purpose of tempering is to assure that only the best form is present. The six different crystal forms have different properties.

Crystal Melting temp. I II III IV V VI 17 C (63 F) 21 C (70 F) 26 C (79 F) 28 C (82 F) 34 C (93 F) 36 C (97 F)

Notes Soft, crumbly, melts too easily. Soft, crumbly, melts too easily. Firm, poor snap, melts too easily. Firm, good snap, melts too easily. Glossy, firm, best snap, melts near body temperature (37 C). 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 (113 F) to melt all six forms of crystals. Next, the chocolate is cooled to about 27 C (81 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
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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.

Storage

Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between 15 and 17 C (59 and 63 F), with a relative humidity of less than 50%. 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. 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, chocolate suffering from bloom is perfectly safe for consumption.

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Types OF CHOCOLATE
Terminology
The cacao bean products from which chocolate is made are known under different names in different parts of the world. In the American chocolate industry:

Chocolate liquor is the ground or melted state of the nib of the cacao bean. Cocoa butter is the fat component. Cocoa powder is the nonfat part of the cacao bean which is ground into a powder.

Classification
Chocolate is a popular ingredient and is available in many types. Different forms and flavors of chocolate are produced by varying the quantities of the different ingredients. Other flavors can be obtained by varying the time and temperature when roasting the beans. Unsweetened chocolate is pure chocolate liquor, also known as bitter, baking chocolate or cooking chocolate, mixed with some form of fat to produce a solid substance. It is unadulterated chocolate: the pure, ground, roasted chocolate beans impart a strong, deep chocolate flavor. With the addition of sugar, however, it is used as the base for cakes, brownies, confections, and cookies.

Dark chocolate is produced by adding fat and sugar to cacao. It is chocolate without milk as an additive; although in the United States it is added in most commonly found chocolates. It is sometimes called "plain chocolate" and "black chocolate". The U.S. Government has no definition for dark chocolate, only "sweet chocolate", which requires a 15% concentration of chocolate liquor. Sweet chocolate is not necessarily dark chocolate as there is no restriction of milk in it. European rules specify a minimum of 35% cocoa solids.

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Milk chocolate is chocolate with milk powder or condensed milk added. The U.S. Government requires a 10% concentration of chocolate liquor. EU regulations specify a minimum of 25% cocoa solids. In the 1870s, Swiss confectioner Daniel Peter invented the process of solidifying milk chocolate using condensed milk, which was invented by Henri Nestle in the 1800s. o Hershey process milk chocolate, invented by Milton S. Hershey, founder of The Hershey Company, can be produced more economically since it is less sensitive to the freshness of the milk. Although the process is still a trade secret, experts speculate that the milk is partially lipolyzed, producing butyric acid, which stabilizes the milk from further fermentation. This compound gives the product a particular sour, "tangy" taste, to which the American public has become accustomed, to the point that other manufacturers now simply add butyric acid to their milk chocolates. Semisweet chocolate is often used for cooking purposes. It is a dark chocolate with a low (typically half) sugar content. Bittersweet chocolate is chocolate liquor (or unsweetened chocolate) to which some sugar (typically a third), more cocoa butter, vanilla and sometimes lecithin has been added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking. Bittersweet and semisweet chocolates are sometimes referred to as 'couverture' (chocolate that contains at least 32 percent cocoa butter); many brands now print on the package the percentage of cocoa (as chocolate liquor and added cocoa butter) contained. The rule is that the higher the percentage of cocoa, the less sweet the chocolate will be. The American FDA classifies chocolate as either "bittersweet" or "semisweet" that contain at least 35% cacao (either cacao solids or butter from the cacao beans). Couverture is a term used for chocolates rich in cocoa butter. Popular brands of couverture used by professional pastry chefs and often sold in gourmet and specialty food stores include: Valrhona, Felchlin, Lindt & Sprngli, Scharffen Berger, Cacao Barry, Callebaut, and Guittard. These chocolates contain a high percentage of cocoa (sometimes 70% or more) and have a total fat content of 30-40%. White chocolate is a confection based on sugar, nutmeg, and fat (either cocoa butter or vegetable oils) without the cocoa solids. Some consider white chocolate not to even be chocolate, because of the lack of cocoa solids.

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Cocoa powder There are two types of unsweetened baking cocoa available: natural cocoa (like the sort produced by Hershey's and Nestl using the Broma process), and Dutch-process cocoa (such as the Hershey's European Style Cocoa and the Droste brand). Both are made by pulverising partially defatted chocolate liquor and removing nearly all the cocoa butter. Natural cocoa is light in colour and somewhat acidic with a strong chocolate flavour. Natural cocoa is commonly used in recipes which call for baking soda. Because baking soda is an alkali, combining it with natural cocoa creates a leavening action that allows the batter to rise during baking. Dutch-process cocoa is processed with alkali to neutralise its natural acidity. Dutch cocoa is slightly milder in taste, with a deeper and warmer colour than natural cocoa. Dutch-process cocoa is frequently used for chocolate drinks such as hot chocolate due to its ease in blending with liquids. Unfortunately, Dutch processing destroys most of the flavonoids present in cocoa. Compound chocolate is the technical term for a confection combining cocoa with vegetable fat, usually tropical fats and/or hydrogenated fats, as a replacement for cocoa butter. It is primarily used for candy bar coatings, but because it does not contain cocoa butter, in the US it is not allowed to be called "chocolate." This is especially true for much candy passed as "white chocolate" , which need not contain anything from the cacao bush at all. This can translate to poor taste, texture and possibly health concerns, particularly when partially hydrogenated oils are used to replace cacao butter.

Flavours such as mint, vanilla, coffee, orange, or strawberry are sometimes added to chocolate in a creamy form or in very small pieces. Chocolate bars frequently contain added ingredients such as peanuts, nuts, fruit, caramel, or even crisped rice. Pieces of chocolate, in various flavours, can be found mixed with cereals in order to increase their taste. In March 2007, the Chocolate Manufacturers Association, whose members include Hershey's, Nestl and Archer Daniels Midland, began lobbying the U.S. Food and Drug Administration (FDA) to change the legal definition of chocolate to allow the substitution of "safe and suitable vegetable fats and oils" (including partially hydrogenated vegetable oils) for cocoa butter in addition to using "any sweetening agent" (including artificial sweeteners) and milk substitutes. Currently, the FDA does not allow a product to be referred to as "chocolate" if the product contains any of these ingredients.

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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. Other beneficial effects suggested include anticancer, brain stimulator, cough preventor and antidiarrhoeal effects. An aphrodisiac effect is yet unproven.

Overview of the main health effects attributed to chocolate.

On the other hand, the unconstrained consumption of large quantities of any energy-rich food such as chocolate is thought to increase the risk of obesity without a corresponding increase in activity. Raw chocolate is high in cocoa butter, a fat which is removed during chocolate refining, then added back in in varying proportions during the manufacturing process. Manufacturers may add other fats, sugars, and milk as well, all of which increase the caloric content of chocolate. 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. 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.

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Circulatory benefits
Recent studies have suggested that cocoa or dark chocolate may possess certain beneficial effects on human health. This is mainly caused by a particular substance present in cocoa called epicatechin. Cocoa possesses a significant antioxidant action, protecting against LDL oxidation, perhaps more than other polyphenol antioxidant-rich foods and beverages. Some studies have also observed a modest reduction in blood pressure and flow-mediated dilation after consuming dark chocolate daily. Consuming milk chocolate or white chocolate, or drinking fatcontaining milk with dark chocolate, appears largely to negate the health benefit. Processed cocoa powder (so called Dutch chocolate), processed with alkali greatly reduces the antioxidant capacity as compared to "raw" cocoa powder. Processing cocoa with alkali destroys most of the flavonoids. 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. 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. Indeed, small but regular amounts of dark chocolate lower the possibility of a heart attack. A study performed at the Karolinska Institute in Stockholm and appearing the Journal of Internal Medicine (September 2009), found that survivors of heart attacks who ate chocolate at least two or three times a week reduced their risk of death by a factor of up to three times compared to survivors who did not eat chocolate. The benefits were specific to chocolate and not to other sweets.

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. Although there is no proof that chocolate is indeed an aphrodisiac, a gift of chocolate is a familiar courtship ritual.

Muscle recovery
A study from James Madison University, presented at the American College of Sports Medicine annual meeting, showed that post-exercise consumption of lowfat chocolate milk provides equal or possibly superior muscle recovery compared to a high-carbohydrate recovery beverage with the same amount of calories. Athletes consuming chocolate milk had
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significantly lower levels of creatine kinase, an indicator of muscle damage, compared to drinkers of carbohydrate beverage. Sweating causes loss of fluid and also important minerals, including calcium, potassium and magnesium. The 2-hour window after exercise is an important, but often neglected opportunity to recover.

Other benefits
Studies suggest a specially formulated type of cocoa may be nootropic and delay brain function decline as people age. Mars, Incorporated, a Virginia-based candy company, spends money each year on flavonol research. 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. Theobromine was found to be almost one third more effective than codeine, the leading cough medicine. Flavonoids can inhibit the development of diarrhea, suggesting antidiarrhoeal effects of cocoa.

As a stimulant
Chocolate contains a variety of substances, some of which have an effect on body chemistry. These include:

Sugar Theobromine, the primary alkaloid in cocoa solids and chocolate 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; it is quickly metabolized by monoamine oxidase-B and does not reach the brain in significant amounts Caffeine, present in smaller amounts

Chocolate is a mild stimulant to humans mainly due to the presence of theobromine. It is much more potent for horses, and its use in horse racing is prohibited. White chocolate contains only trace amounts of the caffeine and theobromine of normal chocolates, because these chemicals are contained in the cocoa solids, not the cocoa butter, from which white chocolate is made.
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Chocolates additives and flavors with the

Its a well-known fact that chocolate is not only a tasty product but also very healthy. And the more tasty, own medicial properties.

COCOA - BUTTER

One of the basic components in chocolate manufacture is cocoa butter. When the temperature is normal i.e. the temperature of its melting is lower than the temperature of a human body. That's why cocoa butter me It is a very important indicator when estimating chocolate quality. A wide range of cocoa butter substitutes is u quality cocoa butter.

Cocoa butter consists of palmitic, oleic, linolenic and stearic acids. The third part of all fats contained in ch The other part is presented by mono unsaturated oleic acid that reduces the cholesterol level. Presently cocoa various medical ointments. Cocoa butter is also widely used in cosmetics, as it has healing and tonic effect due delicacies with cocoa butter and deny products, which contain hydrogenised vegetable oils.

LECITHIN

In confectionery lecithin is used to reduce chocolate mass viscosity while moulding and coating of product Lecithin is not an irreplaceable food agent, but it is very important for nutrition. It facilitates the process o connected with protein it forms cell membranes, and normalize cholesterol metabolism. In 1891 lecithin was named the stove, where the fat of a body is burnt down. It makes fat particles (micr heart diseases or predisposed to it) split into the smallest pieces, which easily pass through the walls of arteries Lecithin promotes secretion of various hormones, including sexual ones. Besides, lecithin performs a lot of braces nerves, contributes to intellectual activity, transports fat acids, prevents from agglomeration of great nu Doctors frequently use lecithin for treatment of impotence. Lecithin is a powerful emulsifier and that's why The daily need of adult organism in lecithin is approximately 5g.

CINNAMON

Cinnamon, or Cinnamomum zeylanicum is native to Sri Lanka. Ceylon cinnamon is one of the most popula (Malabar coast), Sri Lanka, Martinique, Reunion, South India, Birma, Malaysia and Vietnam. The true Sri Lanka c 12 m high in habitat. The cultivated plants don't top 3 meters. The tree has entire leathery green leaves, daffod of a tropical evergreen tree. Peeled cinnamon bark is dried in strip or stick shapes. While drying cinnamon obta
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Cinnamon has a very elegant sweet nice woody odor and warm mild taste. The Ceylon cinnamon contains pitch, starch, mucilage and tannins. It positively affects digestive system, stomach in particular providing gastric It is recommended for diet as salt alternative. Its application has the positive effects for kidneys, liver, and gallb It is capable to lower the blood sugar contents considerably due to soluble polyphenolic compound, one o sugar level, half of teaspoon of cinnamon per day is sufficient. Besides cinnamon is recommended for use at dis

KEYNESIAN PAPER

Keynesian pepper is native to tropical America. First Europeans, who have discovered it, were the particip about the natives' meal and about a spice named ahi at inhabitants` language. Its present name was received Keynesian pepper has affinity with capsicum from the hot peppers group. It is applied to whet appetite, to pressure, diabetes, crapulence syndrome, arthritis, asthma, renal infections, fistulas and respiratory diseases. It is used in many herbal preparations, because keynesian pepper acts as accelerator increasing propertie The pepper isn't only source of sulfur, but also stimulates viability and creates the feeling of vital force and body of those toxic substances, which delay oxygen receipt and cause tiredness and irritation. It has antiviral ef taste, as well as carotenoid. The strong taste of capsaicin is felt even in 1:1 900 000 solution. Fresh leaves conta Fresh and dried (ground) pepper is used as spice.

MINT OIL

Mint oil is used as the additive for flavoring of chocolate products. This is a colorless liquid with mint flav is one of the ancient medical preparations. Even Hippocratic, Paracelius and Avicenna wrote about its medical p Dry leaves of the plant contain up to 3 % of oil. The basic effective substance of the oil is menthol, which properties: adjusts arterial venous tone, promotes blood outflow in external veins. It is an effective preparat Mint oil vapor have antimicrobial properties, as well as anti inflammation and antiseptic propeties. Its bile consumption is sufficient the antitoxic function of a liver raises and the metabolism normalizes. {tab}The large n mint oil and menthol. It is one of the most effective preparations at migraine.It is contained in such medicines as Carvalol and Val mixture.

COCOA LIQUOR

Cocoa liquor is one of the key components of chocolate. The most cocoa liquor is contained in dark choco The microelements contained in cocoa increase efficiency, stimulate intellectual activity, and improve mem the production of pleasure hormone endorphin, to put you in a good mood. Recent researches held in Pennsylvania (USA) proved that cocoa liquor reduces risk of heart diseases. It wa have high level of good cholesterol. Besides flavonoids are perfect antioxidants, fighting against aging.

HAZELNUT
Hazelnut, or Corilys Pontica, occupies one of honorable places among the nut cultures. Due to nutritious,
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in the confectionery manufacture. Many scientists agree that Eastern coast of Black sea is more applicable for nut cultivation and this place is Greece word pontikos, that means from black sea. Hazelnut was known in Georgia from time immemorial. Historians prove that in VI century B. C. aborigines improved brands, perfectly adapted to local conditions were obtained with help of selection. Presently some do Berdznula, Anakliury, Gulshishvela, Hachapura, Nemsa and others. Our ancestors were perfectly informed abou only as spice for meat and vegetable meals, but also created the traditional made dishes, for example Churchh soldiers' ration. Certainly Churchhela could be the prototype for modern chocolate-and-nuts products. Hazelnut contents plenty nutrient agents, B, B2, C, E vitamins. Energy value is about 700 kkall -2-3 times m 100 g of hazelnut contain 618 mg of potassium, 354 mg of phosphorus, 287 mg of calcium, 46 mg of cyami Kernel contains 12% of protein, about 16 % carbohydrate, up to 6 % of moisture 6% and up to 60% of fats. How nuts and not put on weight. Substances contained in hazelnut remove slags, clean organism and strengthen immune system. Group of scientists of Portland Institute (USA) studied hazelnut extract and found out chemical substance one supposed that the only natural source for preparation of paklitokselia is bark of yew (rare breed of trees gr the substance in the same quantity.

ANTIOXIDANTS

It is well-known that cocoa beans are the main source of antioxidants. These elements improve cardio Dietarians recommend consuming minimum 4000 ORAC daily (ORAC is an efficiency unit of antioxidants). Ver of the world to determine the content of antioxidants in different products. The research shows up that there cocoa = 10g of chocolate 65% cocoa = 1.5l of red wine = 4l of green tea = 3kg of fresh apples.

NEGATIVE EFFECTS
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Obesity risk
The major concern that nutritionists have is that even though eating dark chocolate may not affect serum cholesterol, blood pressure or LDL oxidation, it is not known whether it affects certain biomarkers of cardiovascular disease. Furthermore, 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'.

Acne
There is a popular belief that the consumption of chocolate can cause acne. This belief is not supported by scientific studies.Various studies point not to chocolate, but to the high glycemic nature of certain foods, like sugar, corn syrup, and other simple carbohydrates, as a cause of acne. Chocolate itself has a low glycemic index. Other dietary causes of acne cannot be excluded yet, but more rigorous research is required.

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. In a USDA study in 2004, mean lead levels in the samples tested ranged from 0.0010 to 0.0965 g lead per gram of chocolate, but another study by a Swiss research group in 2002 found that some chocolate contained up to 0.769 g per gram, close to the international (voluntary) standard limit for lead in cocoa powder or beans, which is 1 g of lead per gram. In 2006, the U.S. FDA lowered by one-fifth the amount of lead permissible in candy, but compliance is only voluntary. 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.

Toxicity in animals
In sufficient amounts, the theobromine found in chocolate is toxic to animals such as horses, dogs, parrots, small rodents, and cats because they are unable to metabolise the chemical effectively. If they are fed chocolate, the theobromine will remain in their
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bloodstream for up to 20 hours, and these animals may experience epileptic seizures, heart attacks, internal bleeding, and eventually death. Medical treatment performed by a veterinarian involves inducing vomiting within two hours of ingestion and administration of benzodiazepines or barbiturates for seizures, antiarrhythmics for heart arrhythmias, and fluid diuresis. A typical 20-kilogram (44 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 dogs and livestock.

The Story of Chocolate Did you know ... ?

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Theobroma cacao is the scientific name of the cacao tree!

It is a combination of the Greek word Theobroma (food of the gods) and the old Aztec word 'cacahuatl', which became translated over the years as 'cacao' by the Spanish conquistadors.

Cocoa beans were not only used as ingredients for chocolate drinks but also as currency!

The MAYA Indians where the first to cultivate the cacao tree for its fruits. The cocoa beans were not only an ingredient in the chocolate drink 'xocotlatl', but it was also used as a popular currency because of their value. 10 beans could be exchanged for a rabbit, according to some accounts.

Chocolate was invented by a Toltec, throwing cocoa beans in the fire!

Initially the TOLTECS and other tribes of Middle- and South-America ate only the pulp of the cacao fruit because the cocoa beans tasted very acrid. Later one of them came to the idea to throw the beans in the fire. The nice fragrance made his mouth water. He crushed the beans between stones, obtained a smooth mass and tasted it. The beginning of chocolate!

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Christopher Columbus was the first European to taste chocolate!

During his last voyage to the Caribbean, CHRISTOPHER COLUMBUS lands on the island of Guanaja. The AZTEC who offered him a luxury chocolate drink 'xocotlatl' greets him but he detested the bitter beverage based on roasted seeds of cocoa blended with spices. The first cocoa beans he brought back to Europe were neglected, as the many other treasures on board were far more interesting.

Only in the 20th century chocolate becomes available for everyone!

The Spanish conquistador HERNAN CORTZ was aware of the economic importance of the cocoa beans and realised that the Aztec literally had money 'growing on trees'. He brought cocoa beans back to Spain in 1528 where the cocoa drink was enjoyed by King and court but kept as an elite and precious secret for almost 100 years. However, the secret leaked out and soon the cream of society from Milan to London was drinking chocolate. Gradually the custom of drinking chocolate spread across Europe. England was the first to produce chocolate for eating. Chocolate was still considered a luxury; only in the 20th century did chocolate became more freely available for everyone.

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Great Capabilities of Small Chocolate Bars

At presentations Chocolate bars with trademark symbols will make important stresses in your speech, making it effective and memorable. At negotiations Chocolate bars with trademark symbols will dispose your partners to fruitful dialogue and bring negotiations to the appropriate course. At exhibitions Chocolate bars with trademark symbols will arouse great interest in visitors to your companys stand. At family feasts Chocolate bars with greetings inscribed on the label will become for your relatives an unexpected and delicious surprise. At rendezvous A small chocolate bar decorated with declarations of love will become a superb romantic gift for the beloved person. At weddings Chocolate invitations from the bridegroom and the bride will be a pleasant surprise for your guests. Such invitation cannot be rejectedit can only be accepted. At parties A well-thought-of loose scattering of chocolate bars will make your party the most stylish in this season. Scatterings of chocolate bars of different size and with different taste look especially modern.

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At restaurants and cafes Chocolate bars with the emblem of your restaurant or cafe will become a trademark addition to a cup of coffee. Your guests will appreciate this fine gestureand will come to you again without fail. At hotels Small greeting chocolate bars awaiting guests in each room will emphasize your hospitality and cordiality in the best possible way. At clubs, casinos, cinemas Offer chocolate bars with your trademark symbols to your visitorsnext time they will know for sure where to invite their friends or colleagues. And if they forget the address they will be able to read it on the label. In planes and steamships There are no trifling things in creating the image: you can place the name of your company not only on the sides of a liner but also on small chocolate bars. Thanks to them, any flight or voyage will be easy and comfortable for your passengers. At conferences and workshops This is a lucky find for traditional coffee breaks: small chocolate bars not only stimulate intellectual activities of the participants but also show that the meeting was arranged very thoughtfully. In advertising VK chocolate bars will become a unique offer of your agency. The advertising area of the label is not large; however, your customers will be sure that their advertising will reach its addressee. In image-making Nobody will ever blame you for tastelessness if you hand over a chocolate visiting card to your interlocutor when you introduce yourself. And it will never occur to anybody to write down somebody elses phone on it.

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In diplomacy Even the smallest chocolate bar will open the doors of the appropriate rooms to you in a magical way. There is hardly a secretary who can resist such nice gift, especially it such secretary is a woman. In improvisation If you are invited to a birthday party unexpectedly you will not have to rush from shop to shop like mad looking for a gift. A small chocolate bar and an eloquent toast to health of the person whose birthday is celebrated will help you out of a delicate situation.

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BIBLIOGRAPHY

http://en.wikipedia.org/wiki/Chocolate http://en.wikipedia.org/wiki/Types_of_chocolate http://www.sfu.ca/geog351fall03/groups-webpages/gp8/prod/prod.html http://www.shokoladki.ru/en/chocolate/plantation/ http://www.guylian.be/en/about-chocolate/story/ http://www.xocoatl.org/prod.htm http://www.chocolatewrappers.info/production.htm

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