Chocolate 20

Chocolate is made from the roasted seeds of the cacao tree. The seeds are fermented, dried, and then ground into a paste called chocolate liquor. This liquor is further processed to create cocoa solids and cocoa butter, which are the main components of chocolate.

Chocolate is primarily used as a flavoring ingredient in a wide variety of foods, especially sweets like candy, cookies, cakes, and ice cream. It can also be used in savory dishes, such as chili or mole sauce, to add depth of flavor. Manufacturers add it for its rich, distinct taste and aroma.

Chocolate contains compounds like flavonoids, which may have antioxidant properties. However, many chocolate products are high in sugar and fat, which can contribute to health concerns when consumed in excess. The U.S. Food and Drug Administration (FDA) regulates chocolate and its ingredients. While generally recognized as safe, the health impact depends on the type of chocolate and the amount consumed. JECFA has evaluated cocoa and cocoa products.