Chocolate
A globally popular food made from processed cacao seeds.
Chocolate is a food made from roasted and ground cocoa beans, which are the processed seeds of the cacao tree. It can be a liquid, solid, or paste, and is eaten on its own or used to flavor other foods. The beans are typically fermented to develop flavor, then dried, cleaned, and roasted. After roasting, the shell is removed to reveal nibs, which are ground into chocolate liquor—unadulterated chocolate in rough form. This liquor can be further processed into cocoa butter and cocoa powder, or shaped and sold as unsweetened baking chocolate. Adding sugar produces sweetened chocolates, sold as dark chocolate; adding milk creates milk chocolate. White chocolate is made using only cocoa butter and milk.
Chocolate is one of the most popular food types and flavors globally, appearing in desserts like ice creams, cakes, mousse, and cookies, as well as in candies filled or coated with sweetened chocolate. Chocolate bars, either solid or with other ingredients, are common snacks. Molded chocolate gifts in shapes such as eggs, hearts, and coins are traditional for holidays including Christmas, Easter, Valentine's Day, Hanukkah, and Eid al-Fitr. Chocolate is also used in cold and hot beverages like chocolate milk, hot chocolate, and chocolate liqueur.
The cacao tree was first used as a food source in what is now Ecuador at least 5,300 years ago. Mesoamerican civilizations widely consumed cacao beverages, and in the 16th century, one such beverage, chocolate, was introduced to Europe. Until the 19th century, chocolate was a drink for the societal elite. Technological advances then transformed it into a mass-consumed solid food. Today, most cocoa beans are grown in West African countries, particularly Ivory Coast and Ghana, which supply about 60% of the world's cocoa.
- key_ingredient
- Cocoa beans (fermented, dried, roasted seeds of Theobroma cacao)
- main_types
- Dark, milk, white, baking, couverture, compound, modeling
- major_producers
- Ivory Coast and Ghana (about 60% of world supply)
- historical_use
- Bitter drink in Mesoamerica; elite beverage in Europe until 19th century
Lore & Background
Chocolate is a food derived from roasted and ground cocoa beans, the processed seeds of the cacao tree. It can exist as a liquid, solid, or paste, and is consumed on its own or used to flavor other foods. The beans are typically fermented to develop flavor, then dried, cleaned, and roasted. After roasting, the shell is removed to reveal nibs, which are ground into chocolate liquor, the unadulterated rough form of chocolate. This liquor can be further processed into cocoa butter and cocoa powder, or shaped and sold as unsweetened baking chocolate. Adding sugar produces sweetened chocolates, which can be sold as dark chocolate; adding milk creates milk chocolate. White chocolate is made using only cocoa butter and milk. Chocolate is one of the most popular food types and flavors globally, appearing in desserts like ice cream, cakes, mousse, and cookies, as well as in candies and snacks. It is also used in cold and hot beverages. The cacao tree was first used as a food source in what is now Ecuador at least 5,300 years ago. Mesoamerican civilizations widely consumed cacao beverages, and chocolate was introduced to Europe in the 16th century. Until the 19th century, chocolate was primarily a drink consumed by societal elite. Technological advances later enabled its mass production as a solid food. Most cocoa beans for chocolate are grown in West African countries, particularly Ivory Coast and Ghana.
Reader's Guide
Chocolate's significance lies in its transformation from a bitter ceremonial drink in ancient Mesoamerica to a mass-produced global commodity. Its etymology is disputed, with proposed origins including Nahuatl and Nawat words, but no single origin is universally accepted. The cacao bean was used as currency and in religious ceremonies by the Maya and Aztecs. After European introduction, chocolate was sweetened and flavored, becoming associated with aristocracy and later with mass consumption. Modern production is concentrated in West Africa, particularly Ivory Coast and Ghana. Chocolate remains central to many cultural traditions, including holiday gifts and desserts, and its production has faced ongoing labor controversies.
Did You Know?
- Cocoa beans were used as currency by Mesoamerican civilizations.
- White chocolate contains cocoa butter and milk but no non-fat cocoa solids.
- The cacao tree's scientific name, Theobroma, means 'food of the gods'.
Frequently Asked Questions
What is Chocolate?
Chocolate is a food product created by processing the seeds of the cacao tree (Theobroma cacao) through fermentation, drying, roasting, and grinding. It can be enjoyed as a liquid, solid bar, or paste, and appears in countless desserts, candies, and beverages worldwide.
What are the main types of Chocolate?
The primary varieties include dark, milk, white, baking, couverture, compound, and modeling chocolate. Each differs in cocoa content, fat composition, and intended use in cooking or confectionery.
Where is most of the world's Chocolate produced?
Ivory Coast and Ghana together account for roughly 60% of global cocoa supply. These West African nations remain the dominant sources of the raw cacao beans used in chocolate production.
More in Food And Drink 1-24
Spotted an error? Know more?
This is a living reference — every entry is fact-audited, and reader corrections feed straight into our audit queue. Suggest an edit · See this site's audit record