### chocolate:

Belgian chocolate
* are too heavy and sweet for the French palate.
* is used by chocolatiers around the world.

Choc
* contains one of the last prestine stretches of coastline in tropical America.
* is chocolate

### chocolate:

Cocoa butter
* CoCoa butter is made by blending chocolate syrup with butter and spread on French pastries.
* affects cholesterol levels.
* are chocolate
  - fat.
  * ', also called 'theobroma oil', is the pale-yellow, pure vegetable fat of the cacao bean. It is used to make solid chocolate bars, and mixed with cocoa powder to make solid pieces of chocolate. Cocoa butter is removed from the cacao beans and can be used to make chocolate, pharmaceuticals, ointments, and toiletries. Cocoa butter has a mild chocolate flavor and smell. It is one of the most stable fats known, which means that it takes a long time to go rancid
* can crystallise into six different arrangements of molecules known as polymorphs.
* improves the overall consistency of soap, making it both creamy and hard.
* is an emollient and adds soothing properties to any soap
  - composed of three fatty acids, oleic, stearic and palmitic acids
  - squeezed from the liquid paste, leaving solids
* is the fat that occurs in cocoa beans and is used in the manufacture of chocolate
  - that's removed from the liquor
  - natural fat of the cocoa bean
* is used in chocolate bar manufacture, other confectionery , soaps , and cosmetics
  - to thicken many cosmetics, especially lipsticks and emollient creams
  - very rich and soothing and goes deep to moisturize and soften skin
* is, after all, the basis of many expensive skin creams.
* mixture of triglycerides.
* natural fat that is present in cocoa beans.
* vegetable fat that looks like caramel.

### chocolate:

Dark chocolate
* Most dark chocolate contains nutrients.
* Some dark chocolate contains little sugar
* can be either sweet or bitter-sweet depending on how much sugar is added
  - last up to a year and a half to two years
* contain a metabolite called flavonoids.
* contains about twice that amount
  - ingredients that lower blood pressure and fight disease
* contains more phenolics than milk chocolate
  - than three times more cancer-fighting antioxidants than tea by weight
  - substances that coat the teeth to actually prevent decay
  - sugar, cocoa solids, and sometimes dairy butter, with cocoa butter removed
* has higher concentrations of catechins due to higher levels of cocoa
  - more than double that amount and cocoa powder has four times that amount
* improves coronary vasomotion and reduces platelet reactivity.
  - with the cocoa butter still in it
  - extremely high in anti-oxidants
* is made by combining chocolate liquor with sugar, cocoa butter, and vanilla
  - mixing the separated cocoa butter with chocolate liquor and sugar
* is made from cocoa liquor, cocoa butter, sugar, and flavourings
  - cocoa, cocoa butter, and sugar
  - the least sweet and has the strongest chocolate flavor
+ Chocolate, Safety
  * Chocolate is safe to eat unless it is eaten in large amounts. Some animals, like dogs, become sick if they eat chocolate. People with diabetes can also get sick from eating chocolate. Dark chocolate contains ingredients that lower blood pressure and fight disease. Small amounts of dark chocolate have been found to lower the risk of heart disease because of polyphenol in chocolate. It is necessary to eat moderate amount of chocolate
  - Types of chocolate: Desserts :: Food ingredients
  * White chocolate tastes much sweeter than the other two types, because it has more of the sweeter ingredients in it. White chocolate does not have any cocoa in it. It is mostly made of cocoa butter. Milk chocolate is sweet, but not as sweet as white chocolate. Milk chocolate has some cocoa. Dark chocolate is the least sweet and has the strongest chocolate flavor