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Chocolate i/ˈtʃɒk(ə)lət/ is a processed, typically sweetened food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central America, and Northern South America. The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor.
After fermentation, the beans are dried, cleaned, roasted, and the shell is removed to produce cacao nibs. The nibs are then ground to cocoa mass, pure chocolate in rough form. Because this cocoa mass usually is liquefied then molded. The liquor also may be processed into two components: cocoa solids and cocoa butter. Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk but no cocoa solids.
At the end of the 18th century, the first form of solid chocolate was invented in Turin by Doret. This chocolate was sold in large quantities from 1826 by Pierre Paul Caffarel in Italy. In 1819, F. L. Cailler opened the first Swiss chocolate factory. In 1828, Dutchman Coenraad Johannes van Houten patented a method for extracting the fat from cocoa beans and making powdered cocoa and cocoa butter. Van Houten also developed the "so-called" Dutch process of treating chocolate with alkali to remove the bitter taste. This made it possible to form the modern chocolate bar. The German company Jordan & Timaeus sold the first known chocolate bar made from cocoa, sugar and goat's milk in 1839.[36] In England, the company, J. S. Fry & Sons discovered a way to mix some of the cocoa butter back into the Dutched chocolate, and added sugar, creating a paste that could be moulded. This led to the first British

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