chocolate
chocolate Made from cocoa nibs (husked, fermented, and roasted cocoa beans) by refining and the addition of sugar, cocoa butter, flavouring, lecithin, and, for milk chocolate, milk solids. It may also contain vegetable oils other than cocoa butter. Originally from Central America, xocoatl is a cold drink made from cocoa flavoured with honey, spices and vanilla; according to Aztec mythology the god of air, Quetzalcoatl, came to earth and taught human beings to cultivate various crops, including cacao. First use of cocoa as a food rather than a beverage was developed by the Dutch cocoa merchant Conrad van Houten in 1815; first milk chocolate for eating invented in 1875, by adding sweetened condensed milk.
A 100‐g portion of milk chocolate is a rich source of copper; a good source of calcium; a source of protein, vitamin B2, iron, and selenium; contains 30 g of fat, of which 60% is saturated and 30% mono‐unsaturated; supplies 540 kcal (2270 kJ). A 100‐g portion of plain chocolate is a rich source of copper; a source of protein and iron; fat and energy as for milk chocolate.
A 100‐g portion of milk chocolate is a rich source of copper; a good source of calcium; a source of protein, vitamin B2, iron, and selenium; contains 30 g of fat, of which 60% is saturated and 30% mono‐unsaturated; supplies 540 kcal (2270 kJ). A 100‐g portion of plain chocolate is a rich source of copper; a source of protein and iron; fat and energy as for milk chocolate.
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chocolate