chocolates

Chocolates are foods made from cacao beans and often sugar, dairy, and fats. The core product is chocolate liquor, a paste obtained from roasted cacao nibs. Chocolate is commonly categorized as dark chocolate, milk chocolate, or white chocolate. Dark chocolate contains cocoa solids and cocoa butter with varying sugar; milk chocolate adds dairy ingredients; white chocolate contains cocoa butter but little or no cocoa solids.

Production begins with harvesting cacao pods, fermenting, and drying the beans. After roasting, beans are ground to produce cocoa mass, which can be pressed to separate cocoa butter from cocoa solids. The solids are blended with sugar and, for milk chocolate, milk powder or condensed milk. The mixture undergoes conching and tempering to develop texture, aroma, and gloss, then is molded and cooled.

Quality depends on cocoa percentage, origin, and processing. Higher-cocoa products, often called couverture, are favored for coating and fillings. In addition to bars, chocolate is used in baking, confectionery, beverages, and as coatings for other sweets.

Nutritionally, chocolate is energy-dense and contains fats from cocoa butter, sugars, and small amounts of protein and minerals. Dark chocolate provides polyphenols and stimulant compounds such as caffeine and theobromine; sugar content varies by product. Regulatory standards define chocolate categories differently by region, with minimum cocoa solids or other criteria required for labeling claims in some jurisdictions.

Economically, chocolate production spans many countries. Major cacao producers in West Africa and parts of Latin America supply raw beans, while large brands dominate finished products. Sustainability concerns, including child labor and environmental impact, have spurred initiatives to improve farming livelihoods and responsible sourcing. Storage is best in a cool, dry place away from strong odors; shelf life depends on composition and packaging.