Later, the Swiss made the most refinements to cocoa, creating the processing system still used today. The cocoa tree grows in tropical rainforests, particularly in the Ivory Coast of Africa, Brazil, Venezuela, and Ghana. When the fruits are harvested, the beans are scooped out and fermented in wood crates for 3 to 9 days. The beans are then dried, roasted and ground to release the fat and aromatic substances, and the cocoa is refined. About 400 cocoa beans are needed to produce one pound of chocolate.
Bitter chocolate is made by mixing cocoa paste with small amounts of sugar.
Milk chocolate is a mixture of cocoa paste, cocoa butter, sugar, and substantial quantities of powdered milk. White chocolate is is obtained by mixing cocoa butter, sugar and milk. Caffeine , which increases resistance to fatigue, intellectual activity, and watchfulness. An average size chocolate bar contains approximately 6 mg of caffeine, compared to 100- 150 mg in a cup of coffee. Phenylethylamine , which is the chemical released in our bodies when we fall in love and is chemically similar to amphetamines, therefore acting as a psycho-stimulant.