Category:Chocolate

v t e Chocolate
Cocoa bean	Chocolate liquor Cocoa butter Cocoa solids Theobroma cacao Types
Components	Anandamide Caffeine Endorphins Enkephalin Flavan-3-ol Lecithin Phenethylamine Phenylalanine Salsolinol Tetramethylpyrazine Theobromine Theophylline Tryptamine Tryptophan Tyramine Tyrosine Valeric acid
Types	Baking Compound Couverture Dark Gianduja Milk Organic Raw Ruby White
Products	Beverages Caffè mocha Milk Hot chocolate Liqueur Biscuit Brownie Cake Chocolate bar Brands Chocolate chip Chocolate chip cookie Chocolate-covered foods Chocolate crackles Cioccolato di Modica Coins Fudge Ganache Gravy Ice cream Mole Pudding Spread Syrup Truffle
Processes	Aeration Broma process Conching Dutch process Enrober Sugar crust Tempering
Industry	Bean-to-bar Manufacturers Big Chocolate Chocolaterie Chocolatier Côte d'Ivoire–Ghana Cocoa Initiative Environmental impact Fair trade cocoa Child labour in cocoa production Harkin–Engel Protocol International Cocoa Organization International Cocoa Quarantine Centre Production in Ghana Ghana Cocoa Board Production in Ivory Coast Production in Nigeria Production in São Tomé and Príncipe World Cocoa Foundation
By country	Belgium France Switzerland
Other topics	Chocolate bloom Chocolate fountain Chocolate museums Chocolatiers Cocoa smuggling History In savory cooking Military chocolate Switzerland United States
Category Outline Glossary

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