v t e Chocolate
History of chocolate	in Spain
Theobroma species	T. angustifolium T. bicolor (Mocambo) T. cacao (Cacao) T. canumanense T. grandiflorum (Cupuaçu) T. mammosum T. microcarpum T. obovatum T. simiarum T. speciosum (Cacauí) T. stipulatum T. subincanum T. sylvestre
Components	Anandamide Enkephalin Caffeine Cocoa bean Cocoa butter Cocoa solids Chocolate liquor Flavan-3-ol Tetramethylpyrazine Theobromine Theophylline Tryptamine Tryptophan Tyramine Tyrosine Phenethylamine Phenylalanine Salsolinol Valeric acid
Types	Raw chocolate Baking Compound Couverture Dark Gianduja Milk Modeling Ruby White Belgian Swiss
Products	Chocolate bar brands beverages Hot chocolate Chocolate-covered foods Caffè mocha 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 Mole sauce
Processes	Aerated chocolate Broma process Chocolate bloom Chocolate temper meter Conching Dutch process Enrober Sugar crust
Industry	Organic chocolate Fair trade cocoa Child labour in cocoa production Big Chocolate Chocolaterie Chocolatier The Dark Side of Chocolate Environmental impact European Cocoa and Chocolate Directive Ghana Cocoa Board Ghana production Harkin–Engel Protocol International Cocoa Organization International Cocoa Quarantine Centre Ivory Coast production Manufacturers (vertical) Nigeria production Philippine chocolate industry World Cocoa Foundation
Other topics	Chocoholic Chocolataire Chocolate fountain Chocolate museums Chocolatiers Health effects Military chocolate Switzerland United States
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