Chocolate is very popular sweet especially among kids, children and also in adults. Chocolate is a food in the form of a paste or solid block made from roasted and ground cocoa seeds typically sweetened and eating a confectionery.
The making of chocolate began thousands of years ago and is very different from today. We get chocolate from tropical Theobroma Cocoa Tree seeds. The making of chocolate started in the Olmec Civilization in Mesoamerica. They used to make a dark brown drink with the
seeds of Cocoa Tree, that tasted bitter but not sweet. To add flavor to that they used spices like vanilla, honey and chilly. After some years a Spanish Explorer brought that from North America to Spain.
The people of Spain did not like the bitter taste of chocolate drink so they added sugar to make it sweet. After the European discovery of the Americans, the demand for chocolate became more over the world. In the starting, only rich people bought chocolate but today chocolate has become the most popular food product, as millions of people enjoy it every day as it has a unique, rich and sweet taste.
There are many different types of chocolates varying in forms and flavors due to the change in the quantity of the different ingredients.
White Chocolate:
White chocolate is a chocolate derivative. It consists of cocoa butter, sugar, and milk solids and has a pale Ivory color appearance. It will be in a solid state at room temperature as that is the melting point of cocoa butter.
It does not contain non-fat cocoa solids it has only traces of the stimulants theobromine and caffeine. It mainly contains additives like Vanilla which is a common additive. The white chocolate milky bar was launched in Europe by Swiss company Nestle, in the year 1930.
Raw Chocolate:
It is a chocolate produced in a raw form and is made from unroasted cocoa beans and cold-pressed cocoa butter. In this, a variety of crystalline and liquid sweetness may be used like agave nectar, maple syrup, and stevia.
The popular brands of raw chocolate are raw chocolate is Raw Chocolate, Xocai, Reflect and Gnosis.
The raw chocolate is mostly sold in chocolate growing countries than it is sold lesser in other countries. It is also said that raw chocolate is very healthy.
Milk Chocolate:
In the year 1875, the first Milk chocolate was developed by a Swiss confectioner, Daniel Peter using condensed milk.
The leading brand of milk chocolate is Cadbury in the UK. It is the best-selling Milk chocolate bar in the UK, followed by Galaxy.
It is made from dark chocolate of low content of cocoa solids with higher sugar content plus milk product in the form of boiled milk, condensed milk or milk powder.
The taste of milk chocolate is sweeter than dark chocolate. The texture of milk chocolate is soft.
Ruby Chocolate:
Barry Callebaut, a Belgian Swiss cocoa company introduced Ruby chocolate in the year 2017. This chocolate is made from the Ruby cocoa Bean. There exist Botanical cocoa Bean varieties that are identified to have right attributes to be processed into Ruby chocolate.
The taste of chocolate is “sweet yet sour”. This variety of Ruby chocolate was not available for sale to consumers until 19 January 2018 it was introduced in the new flavor of KitKat bar in Japan and South Korea as well as online.
Compound Chocolate:
Compound chocolate is made from a combination of cocoa, vegetable fat, and sweeteners. This chocolate is like a low-cost alternative to true chocolate. It is also used in low-cost Candy bars. Cocoa butter must be tempered to maintain glass and coating. In many countries, it may not be legally called as chocolate.
Health benefits of chocolate:
❖ Chocolate contains a high level of antioxidants and it is the best sources of antioxidants on the planet.
❖ Some studies suggested that chocolate could lower cholesterol levels and prevent memory medicine.
❖ It contains a large number of calories.
❖ Anyone want to lose or maintain weight should eat chocolate only in moderation.
❖ Dark chocolate contains nutrients that positively affect our health.
❖ Quality dark chocolate is rich in fiber, Magnesium, Copper, iron manganese and few other minerals.
❖ The bioactive compounds present in cocoa improve blood flow in the arteries and cause a small but statistically significant decrease in blood pressure.
❖ Studies say that the flavanols present in cocoa can improve blood flow to the skin and protect it from sun damage.
❖ Dark chocolate may improve brain function by increasing blood flow. It contains stimulants like Caffeine and Theobromine.
Disadvantages of eating chocolate:
❖ When one intakes a large number of chocolates, it will lead to unwanted weight gain which prone to several diseases.
❖ Daily consumption of chocolate will harm the teeth.
❖ Vasoactive amines present in chocolate cause migraine problems.
❖ Chocolates contain saturated fat consumption which increases the risk of type 2 diabetes.

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