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v t e Chocolate
Cocoa bean	Chocolate liquor Cocoa butter Cocoa solids Theobroma cacao Types
Components	Anandamide Caffeine Endorphins Enkephalin Flavan-3-ol Lecithin Phenethylamine Phenylalanine Salsolinol Tetramethylpyrazine Theobromine Theophylline Tryptamine Tryptophan Tyramine Tyrosine Valeric acid
Types	Baking Compound Dark Gianduja Milk Organic Raw Ruby White
Products	Caffè mocha Chocolate bar Brands Chocolate biscuit Chocolate brownie Chocolate cake Chocolate chip cookie Chocolate chip 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 Hot chocolate Other beverages Chocolate-covered foods Mint chocolate Mole
Processes	Aerated chocolate Broma process Conching Dutch process Enrober Sugar crust Tempering
Industry	Bean-to-bar Manufacturers Big Chocolate Chocolaterie Chocolatier Côte d'Ivoire–Ghana Cocoa Initiative The Dark Side of Chocolate Environmental impact European Cocoa and Chocolate Directive Fair trade cocoa Child labour in cocoa production Harkin–Engel Protocol International Cocoa Organization International Cocoa Quarantine Centre Philippine chocolate industry Production in Ghana Ghana Cocoa Board Production in Ivory Coast Production in Nigeria Production in São Tomé and Príncipe World Cocoa Foundation
By country	Belgium France Switzerland
Other topics	Chocolate bloom Chocolate fountain Chocolate museums Chocolatiers Cocoa smuggling History In savory cooking Military chocolate Switzerland United States
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Chocolate

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