Chocolate

thumb|Chocolate bars in dark, white, and milk variants (top to bottom). Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either by itself or to flavor other foods. Cocoa beans are the processed seeds of the cacao tree (Theobroma cacao). They are usually fermented to develop the flavor, then dried, cleaned, and roasted. The shell is removed to reveal nibs, which are ground to chocolate liquor (unadulterated chocolate in rough form.) The liquor can be processed to separate its two components, cocoa solids and cocoa butter, or shaped and sold as

tree native to tropical South America producing cocoa beans - the source plant of cacao and chocolate

fatty seed of Theobroma cacao which is the basis of chocolate

confection based on cocoa butter extracted from cacao

special calendar used to count the days of Advent in anticipation of Christmas

Ganache (, ; ) is a glaze, icing, sauce, or filling for pastries, made from chocolate and cream.

A (; English: "Mozart ball"; ) is a small, round sugar confection made of pistachio, marzipan, and nougat that is covered with dark chocolate. It was originally known as Salzburg specialty , created in 1880 by Salzburg confectioner (1839–1905) and named after local composer Wolfgang Amadeus Mozart. Today, Baumann's successor company, Confectionery Josef Holzermayr, still produces the genuine Salzburg Mozartkugel at Alter Markt 7 in Salzburg - according to the layering principle developed in 1880: A delicate nougat core is encased in pistachio-almond marzipan and coated with dark chocolate. Thi

chocolate-flavored condiment

small chunk of chocolate

ice cream with natural or artificial chocolate flavoring

sweet chocolate-flavored spread

reddish, sour chocolate made with unfermented cocoa beans

part of standard the United States military ration

thumb|Chocolatier in Grenoble, France thumb|A chocolatier making chocolate eggs thumb|right|Hollow chocolate figures for Saint Nicholas and Christmas celebrations thumb|A woman at the VEB Felsche factory with a box of chocolate Santa Clauses.

trademark

Szaloncukor (; Slovak: salónka, plural salónky; literally: "parlour candy", Romanian: bomboane de pom) is a type of sweet traditionally associated with Christmas in Hungary, Romania and Slovakia. It is a typical imported and adapted Hungarikum. It is usually made of fondant, covered by chocolate and wrapped in shiny coloured foil, then hung on the Christmas tree as decoration.

device for serving chocolate fondue

high-quality chocolate that contains a higher percentage of cocoa butter than baking or eating chocolate

upright=1.35|thumb|Conche (in the Imhoff-Schokoladenmuseum) thumb|Granite roller and granite base of a conche

gold foil covered chocolates in the shape of coins

Ischoklad ("Ice chocolate"; Eiskonfekt in German, which is also translated as Ice Confectionery) is a candy originating in Germany which is now popular in Germany and Sweden. ==History== Ischoklad was invented in 1927 by the confectioner Adam Eichelmann. It is usually made using only chocolate (one-half to two-thirds) and coconut oil (one-third to one-half).

unofficial designation of food and drink quality

letters of the alphabet made of chocolate

Pålægschokolade () are thin slices of chocolate (or vekao) that are used as a topping (in Danish, pålæg) on bread, such as rugbrød or white bread, similar to how chocolate spread is used in many countries. It is common in Denmark.

classification of different chocolate types

flavored chocolate, made by adding a mint flavoring

Vlokken (Dutch for flakes), also chocoladevlokken, is a commonly used sandwich topping in the Netherlands. A vlok is made of chocolate and is curved, its size is about 0.5 cm x 2 cm x 0.1 cm. (approximately ¼" x ¾" x 40 thous)

sweet specialty of Lyon, France

cookie from Antwerp, Belgium

thumb|An enrobing machine in operation An enrober is a machine used in the confectionery industry to coat a food item with a coating medium, typically chocolate. Frequently enrobed foods include nuts, ice cream, toffee, chocolate bars, biscuits and cookies. In addition to its effects on the taste and mouthfeel, enrobing with chocolate extends a confection's shelf life.

technique in chocolate manufacture

coating that can appear on chocolate

chemical compound

chocolate candy