Definition:

A confection produced from the fruit of the tropical tree Theobroma cacao. The fruit, known as cacao beans, are fermented, dried, roasted, and ground, and the resulting product is called cocoa liquor, which can be separated into cocoa butter, a smooth, solid fat used in both food and cosmetics, and cocoa powder. Cocoa butter and cocoa powder are combined in various proportions with other ingredients to produce chocolate.


Common varieties of chocolate are dark chocolate, milk chocolate, and white chocolate. Chocolate can be eaten on its own, but it also pairs well with dried or candied fruits, nuts, fondant, and marzipan. For the most professional results, chocolate should be tempered.