chocolate

A complex, semi-solid suspension of cocoa solids and cocoa butter extracted from the fermented, roasted seeds of the *Theobroma cacao* tree. Dark chocolate offers intense, bitter-roasted notes and snaps cleanly; milk chocolate is mellowed by dairy solids; and white chocolate relies entirely on cocoa butter without solids. Temperature control is critical: chocolate must be carefully tempered to align its fat crystals, ensuring a glossy finish and stable texture at room temperature.