Shukla, V.K.S.: “Chocolate – The Chemistry of Pleasure”. INFORM, Vol. 8, no. 2 (February 1997).

Cocoa butter’s value lies in its unique flavor and physical characteristics. This article discusses how fats and oils researchers for years have pursued the ‘chemistry of pleasure’-seeking to mimic cocoa butter’s characteristics using less expensive or more readily available raw materials.

Chocolate not only has nutritional value but also is an emotional confection-it can be used to comfort, apologize, celebrate, and also be used as token of gratitude. Chocolate is derived from the cocoa bean, which in tum comes from the cacao (ka-ka-o) tree, Theobroma cacao. Theobroma means “food of the gods” and “cacao” is as rich in history as it is in flavor.