White chocolate does not contain any cocoa solids and is made simply of cocoa butter, sugar, and milk. Lower quality chocolates may also add butter fat, vegetable oils, or artificial colors or flavors. Though dark chocolate should not contain milk, there may be traces of milk from cross-contamination during processing, as the same machinery is often used to produce milk and dark chocolate. After removing the nibs, the cocoa bean is ground into cocoa powder that is used in baking or beverages.ĭark chocolate contains 50-90% cocoa solids, cocoa butter, and sugar, whereas milk chocolate contains anywhere from 10-50% cocoa solids, cocoa butter, milk in some form, and sugar. The liquor is further refined to produce the cocoa solids and chocolate that we eat. The nibs are ground into a liquid called chocolate liquor, and separated from the fatty portion, or cocoa butter. The shells of the bean are then separated from the meat, or cocoa nibs. Seeds (or beans) are extracted from the pod and fermented, dried, and roasted into what we recognize as cocoa beans. Today, the long rows of chocolate squares sitting neatly on your store shelves are the end result of many steps that begin as a cacao pod, larger than the size of your hand. At that time, the Maya from Central America, the first connoisseurs of chocolate, drank it as a bitter fermented beverage mixed with spices or wine. No introductions are needed for this highly treasured food that dates back to 2000 BC.
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