Template:Chocolate

v t e Chocolate
Overview	Outline History (in Spain)
Theobroma	Theobroma Theobroma cacao Theobroma grandiflorum Theobroma bicolor
Components	Cocoa bean Cocoa butter Cocoa solids Chocolate liquor Flavan-3-ol Theobromine Tryptophan Phenylethylamine Enkephalin Anandamide
Types	Baking Compound Couverture Dark Milk Modeling Ruby White Belgian Swiss Bittersweet Semisweet
Products	Chocolate bar brands beverages Hot chocolate Chocolate-covered foods Chocolate biscuit Chocolate brownie Chocolate cake Chocolate chip Chocolate chip cookie 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 Mint chocolate Mocaccino Mole sauce
Processes	Aerated chocolate Broma process Chocolate bloom Chocolate temper meter Conche Dutch process Enrober Sugar crust
Industry	Big Chocolate Child labour in cocoa production Chocolaterie Chocolatier The Dark Side of Chocolate European Cocoa and Chocolate Directive Ghana Cocoa Board Ghana production Harkin–Engel Protocol International Cocoa Organization Ivory Coast production Manufacturers (vertical) Nigeria production Philippine chocolate industry World Cocoa Foundation
Other topics	Chocoholic Chocolate fountain Chocolate museums Chocolatiers Health effects Military chocolate Switzerland United States
Category Outline

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