Chocolate (pronounced /ˈtʃɒklɪt/ or /-ˈəlɪt/) comprises a number of raw and processed foods produced from the seed of the tropical Theobroma cacao tree. Cacao, native to Mexico, Central and South America, has been cultivated for at least three millennia in that region. Cocoa mass was used originally in Mesoamerica both as a beverage and as an ingredient in foods. The word “chocolate” entered the English language from Spanish.
Several types of chocolate can be distinguished. Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining chocolate with sugar.
Chocolate has become one of the most popular food types and flavors in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter, chocolate coins on Hanukkah, Santa Claus and other holiday symbols on Christmas, and hearts on Valentine’s Day. Chocolate is also used in cold and hot beverages, to produce chocolate milk and hot chocolate.
While chocolate is regularly eaten for pleasure, there are potential beneficial health effects of eating chocolate. Cocoa or dark chocolate benefits the circulatory system Other beneficial effects suggested include anticancer, brain stimulator, cough preventor and antidiarrhoeal effects. Recent studies have suggested that cocoa or dark chocolate may possess certain beneficial effects on human health.
You can find authentic Hispanic Chocolate on many Hispanic Restaurants in Los Angeles.
