Chocolate and Cocoa

Abstract

AbstractAll chocolate and cocoa products are derived from the cocoa bean, the seed of the fruit of the cacao tree. The terms cocoa and cacao are often used interchangeably in the literature. In the United States, chocolate and cocoa are standardized by the U.S. Food and Drug Administration under the Federal Food, Drug, and Cosmetic Act. White chocolate has recently been added to the regulations. The cocoa bean is the basic raw ingredient in the manufacture of all cocoa products. Cote d'Ivoire and Ghana are the two largest grower of the cocoa beans. Organic and Fair Trade cocoa are now making an appearance in the marketplace. This article gives information on the production of the cocoa beans, cocoa powder, chocolate liquor, cocoa butter, sweet and milk chocolate. Theobromine, an alkaloid, and caffeine are present in chocolate. Nutritional properties of chocolate have been reported and include cardiovascular benefits via the antioxidants (polyphenols) in chocolate. The U.S. is one of the world's largest consumers of chocolate products.