Outline of chocolate

From Infogalactic: the planetary knowledge core
Jump to: navigation, search

The following outline is provided as an overview of and topical guide to chocolate:

What is chocolate?

What type of thing is chocolate?

Chocolate is a type of:

  • Food – substance consumed to provide nutritional support for the body, ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, and/or stimulate growth.
    • Confectionery – the set of food items that are rich in sugar, any one or type of which is called a confection. Modern usage may include substances rich in artificial sweeteners as well.
      • Candy – confection made from a concentrated solution of sugar in water, to which flavorings and colorants are added. Candies come in numerous colors and varieties and have a long history in popular culture.
    • Ingredient – substance that forms part of a mixture (in a general sense). For example, in cooking, recipes specify which ingredients are used to prepare a specific dish. Chocolate is often used as an ingredient in dessert items, such as cakes and cookies.

What is chocolate made of?

File:Cocoa Pods.JPG
Chocolate is created from the cacao bean. A cacao tree with fruit pods in various stages of ripening

Necessary ingredients

Substances found in cacao
Source of the cocao bean


Optional ingredients

Ingredients of white chocolate

  • White chocolate – Contains the same ingredients as chocolate but lack cocoa solids.[9]



Types of chocolate

Production methods

Producers and trade organizations




A mug of hot chocolate. Chocolate was first drunk rather than eaten.[10]


History of chocolate

Effects on health

Health effects of chocolate

Other articles


  1. "Theobroma cacao". Hort.purdue.edu. 1998-01-09. Retrieved April 2013.  Check date values in: |access-date= (help)
  2. CMA – Chocolate Manufacturers Association Archived February 21, 2009 at the Wayback Machine
  3. Yang HY, Neff NH. (November 1973). "Beta-phenylethylamine: a specific substrate for type B monoamine oxidase of brain". The Journal of Pharmacology and Experimental Therapeutics. 187 (2): 365–71. ISSN 0022-3565. PMID 4748552. 
  4. Suzuki O, Katsumata Y, Oya M. (March 1981). "Oxidation of beta-phenylethylamine by both types of monoamine oxidase: examination of enzymes in brain and liver mitochondria of eight species". The Journal of Neurochemistry. 36 (3): 1298–301. ISSN 0022-3042. PMID 7205271. doi:10.1111/j.1471-4159.1981.tb01734.x. 
  5. William Marias Malisoff (1943). Dictionary of Bio-Chemistry and Related Subjects. Philosophical Library. pp. 311, 530, 573. ASIN B0006AQ0NU. 
  6. Bennett, Alan Weinberg; Bonnie K. Bealer (2002). The World of Caffeine: The Science and Culture of the World's Most Popular Drug. Routledge, New York. ISBN 0-415-92723-4. 
  7. "Understanding cacao beans: Criollo, Trinitario and Forastero". Store.chocolatceleste.com. Retrieved April 2013.  Check date values in: |access-date= (help)
  8. "All about Chocolate – Varieties". Xocoatl.org. Retrieved April 2013.  Check date values in: |access-date= (help)
  9. The Nibble (2008-04-01). "White Chocolate". Thenibble.com. Retrieved April 2013.  Check date values in: |access-date= (help)
  10. 10.0 10.1 [1] Archived March 17, 2009 at the Wayback Machine
  11. "Sarotti SCHO-KA-KOLA 100g (High Caffein Dark Chocolate 3.5oz)". Germandeli.com. Retrieved April 2013.  Check date values in: |access-date= (help)
  12. "Anne's Guiding Pages – Some Kiwi Recipes". Azmetro.com. Retrieved April 2013.  Check date values in: |access-date= (help)

External links