Chocolate is a typically sweet preparation, usually brown from the seeds of Theobroma cacao, roasted and ground. It is made in the form of a liquid, paste, or in a block, or used as an ingredient that spices in other foods. Cacao has been cultivated by many cultures for at least three millennia in Mesoamerica. Earlier evidence of use dates back to Mokaya (Mexico and Guatemala), with evidence of chocolate beverages dating back to 1900 BC. In fact, most Mesoamerican people made chocolate drinks, including the Mayans and Aztecs a Nahuatl word meaning "bitter water." Cocoa seeds have an intense bitter taste and must be fermented to develop the flavor.
After fermentation, the beans are dried, cleaned and roasted. The peel is removed to produce cocoa nabs, which are then ground to the cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liqueur. The liquor can also be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa butter and cocoa butter solids in varying proportions, with no added sugars. Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. Milk chocolate is sweet chocolate which also contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar and milk, but no cocoa solids.
Cocoa solids are a source of flavonoids and alkaloids, such as theobromine, phenethylamine and caffeine. Chocolate also contains anandamide. Chocolate has become one of the most popular types and flavors of food in the world, and a large number of foodstuffs have been created which include chocolate, especially desserts such as cakes, puddings, mousse, chocolate brownies and chocolate biscuits. Many candies are stuffed or coated with sweetened chocolate, and solid chocolate bars and candy-coated candy bars are eaten as snacks. Chocolate gifts molded into different shapes (eg, eggs, hearts) have become traditional in certain Western festivals such as Easter and Valentine's Day. Chocolate is also used in hot and cold drinks such as chocolate milk and hot chocolate and in some alcoholic beverages, such as cacao cream.
Although cocoa originated in the Americas, in recent years African nations have taken a leading role in cocoa production. Since the early 2000s, West Africa has produced almost two-thirds of the world's cocoa, with Ivory Coast growing almost half that amount.
It can be understood in the following video:
