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| Chocolate (food) | |
|---|---|
| Name | Chocolate |
| Caption | Assorted chocolate confections |
| Country | Mexico, Ghana |
| Creator | Olmec civilization, Maya civilization |
| Course | Dessert |
| Main ingredient | Cocoa beans, sugar |
| Variations | Dark chocolate, milk chocolate, white chocolate |
Chocolate (food) Chocolate is a food product derived from the fermented, dried, roasted, and ground seeds of the cacao tree Theobroma cacao. Originating in pre-Columbian Mesoamerica, chocolate evolved from bitter ceremonial beverages associated with the Olmec civilization, Maya civilization, and Aztec Empire into a global confection central to culinary traditions in Europe, West Africa, and the Americas. Today chocolate is produced and traded by multinational corporations headquartered in cities such as Zurich, Hershey, Pennsylvania, Geneva, and London and features in festivals, literature, and commercial advertising campaigns.
Chocolate's history traces to the Olmec civilization and the domestication of Theobroma cacao with archaeological evidence in San Lorenzo Tenochtitlán and Mesoamerica. The Maya civilization and the Aztec Empire consumed a bitter beverage, xocolātl, used in rituals and recorded by chroniclers after contact with Hernán Cortés and other agents of the Spanish Empire. Chocolate was transported to Seville and became fashionable at the courts of Philip IV of Spain and later Louis XIV of France before being industrialized during the Industrial Revolution in cities like Birmingham and Zurich. Innovations by individuals such as Coenraad Johannes van Houten, Daniel Peter, and Rudolf Lindt transformed processing and led to the creation of milk and solid chocolates that fueled the rise of companies like Cadbury, Nestlé, and Hershey Company.
Commercial chocolate production begins with cultivation of Theobroma cacao on plantations in countries including Ivory Coast, Ghana, Ecuador, Brazil, and Indonesia. Farmers harvest pods, perform fermentation and sun-drying in villages and cooperatives linked to organizations such as Fairtrade International and Rainforest Alliance. Beans are shipped to processing centers in ports like Amsterdam and Hamburg where industrial roasting, winnowing, grinding, and pressing occur in factories owned by conglomerates such as Mondelez International, Mars, Incorporated, and Ferrero Group. Key chemical processes include Maillard reactions during roasting and conching innovations by Rudolf Lindt; machinery and patents developed in the 19th century and 20th century mechanized tempering and molding for mass markets in cities like Hershey, Pennsylvania.
Chocolate exists in categories including dark chocolate, milk chocolate, and white chocolate, with regional specialties like Swiss chocolate from Zurich and Belgian pralines associated with Brussels. Confectionery forms span bars, truffles, ganache, couverture, cocoa powder, and compounds used by pastry chefs trained at institutions such as Le Cordon Bleu and Culinary Institute of America. Artisanal bean-to-bar movements led by chocolatiers in San Francisco, Paris, and Tokyo emphasize single-origin cacao from estates in Venezuela, Madagascar, and Peru. Standards and definitions are governed by regulators and trade bodies such as the European Union and the Food and Drug Administration in the United States.
Chocolate is used in desserts like cakes, mousses, brownies, and beverages such as hot chocolate, adapted in recipes from regions including Vienna, Mexico City, and New Orleans. Professional recipes from pastry chefs at establishments like Twelve Restaurants and culinary schools incorporate techniques such as tempering, ganache preparation, and sugar work; classic works by authors like Julia Child and modern chefs including Heston Blumenthal and Dominique Ansel showcase chocolate in plated desserts and confections. Chocolate pairs with ingredients sourced through global supply chains — vanilla from Madagascar, nuts from California, and coffee from Colombia — and features in festive dishes across Christmas, Easter, and Valentine's Day markets.
Chocolate contains macronutrients and bioactive compounds including cocoa solids, cocoa butter, flavanols, theobromine, and small amounts of caffeine, with nutrient profiles studied by institutions such as World Health Organization and Harvard School of Public Health. Dark chocolate with higher cacao percentages is associated in epidemiological studies with cardiovascular biomarkers; randomized trials and meta-analyses by researchers at Johns Hopkins University and Oxford University examine effects on blood pressure and endothelial function. Concerns addressed by public health agencies include added sugars, saturated fats, and allergen labeling enforced by bodies like the Food and Drug Administration and European Food Safety Authority.
Global cocoa markets are traded through commodity exchanges and priced via mechanisms influenced by producing countries' policies such as those of Ghana and Ivory Coast, which together shape exports and pricing. Major multinational buyers include Mars, Incorporated, Nestlé, Mondelez International, and Barry Callebaut; certification schemes by Fairtrade International and Rainforest Alliance affect premiums and farm incomes. Issues like price volatility, child labor investigated by NGOs and reported by International Labour Organization, and supply chain sustainability are central to international negotiations at forums including the United Nations and bilateral agreements between producing states and corporate purchasers.
Chocolate features in cultural rituals and commercial observances such as Valentine's Day, Easter, and regional festivals in Belgium and Switzerland. Consumption patterns vary: per capita intake is high in Switzerland, Germany, and United Kingdom, while emerging markets include China and India where multinational brands and local confectioners compete. Chocolate's presence in literature, film, and art appears in works connected to creators like Roald Dahl and in exhibitions at museums such as the Smithsonian Institution and the Chocolate Museum in Cologne. Contemporary debates on ethical sourcing involve civil society actors, certification bodies, policymakers in capitals like Accra and Abidjan, and retailers with sustainability pledges.