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Chocolate
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Chocolate
History of chocolate
in Spain
Theobroma
species
T. angustifolium
T. bicolor
(Mocambo)
T. cacao
(Cacao)
T. canumanense
T. grandiflorum
(Cupuaçu)
T. mammosum
T. microcarpum
T. obovatum
T. simiarum
T. speciosum
(Cacauí)
T. stipulatum
T. subincanum
T. sylvestre
Components
Anandamide
Caffeine
Chocolate liquor
Cocoa bean
Cocoa butter
Cocoa solids
Enkephalin
Flavan-3-ol
Phenethylamine
Phenylalanine
Salsolinol
Tetramethylpyrazine
Theobromine
Theophylline
Tryptamine
Tryptophan
Tyramine
Tyrosine
Valeric acid
Types
Baking
Belgian
Compound
Couverture
Dark
Gianduja
Milk
Modeling
Raw chocolate
Ruby
Swiss
White
Products
Caffè mocha
Chocolate bar
brands
Chocolate biscuit
Chocolate brownie
Chocolate cake
Chocolate chip cookie
Chocolate chip
Chocolate coins
Chocolate crackles
Chocolate gravy
Chocolate ice cream
Chocolate liqueur
Chocolate milk
Chocolate pudding
Chocolate spread
Chocolate syrup
Chocolate truffle
Cioccolato di Modica
Fudge
Ganache
Hot chocolate
beverages
Chocolate-covered foods
Mint chocolate
Mole
Processes
Aerated chocolate
Broma process
Chocolate bloom
Chocolate temper meter
Conching
Dutch process
Enrober
Sugar crust
Industry
Organic chocolate
Fair trade cocoa
Child labour in cocoa production
Big Chocolate
Chocolaterie
Chocolatier
The Dark Side of Chocolate
Environmental impact
European Cocoa and Chocolate Directive
Ghana Cocoa Board
Ghana production
Harkin–Engel Protocol
International Cocoa Organization
International Cocoa Quarantine Centre
Ivory Coast production
Manufacturers (vertical)
Nigeria production
Philippine chocolate industry
World Cocoa Foundation
Other topics
Chocoholic
Chocolataire
Chocolate fountain
Chocolate museums
Chocolatiers
Health effects
Military chocolate
Switzerland
United States
Category
Outline
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Chocolate
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Categories
:
Commons category link is on Wikidata
Sugar confectionery
Latin American cuisine
Mexican cuisine
Mesoamerican cuisine
Theobroma
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