![chocolates,[object Object],by :Christine S. Palad,[object Object]](https://image.slidesharecdn.com/toxicbuttons-101014041019-phpapp01/75/toxic-buttons-1-2048.jpg?cb=1669775041)
![chocolates,[object Object],Chocolate -comprises a number of raw and processed foods produced from the seed of the tropical Theobroma cacao tree.,[object Object]](https://image.slidesharecdn.com/toxicbuttons-101014041019-phpapp01/75/toxic-buttons-3-2048.jpg?cb=1669775041)
![TYPES OF CHOCOLATES -type of chocolate depends on quantities of different ingredients which are added in chocolate and also depend on the temperature and the length of roasting. ,[object Object],[object Object]](https://image.slidesharecdn.com/toxicbuttons-101014041019-phpapp01/75/toxic-buttons-4-2048.jpg?cb=1669775041)
![Compound Chocolate,[object Object]](https://image.slidesharecdn.com/toxicbuttons-101014041019-phpapp01/75/toxic-buttons-11-2048.jpg?cb=1669775041)
![no sugar ,[object Object]](https://image.slidesharecdn.com/toxicbuttons-101014041019-phpapp01/75/toxic-buttons-14-2048.jpg?cb=1669775041)
![healthy chocolate,[object Object]](https://image.slidesharecdn.com/toxicbuttons-101014041019-phpapp01/75/toxic-buttons-17-2048.jpg?cb=1669775041)
![made in New Hampshire after World War ,[object Object]](https://image.slidesharecdn.com/toxicbuttons-101014041019-phpapp01/75/toxic-buttons-20-2048.jpg?cb=1669775041)
![used in decorating cake and cookies,[object Object]](https://image.slidesharecdn.com/toxicbuttons-101014041019-phpapp01/75/toxic-buttons-22-2048.jpg?cb=1669775041)
![contain cocoa liquor, sugar, cocoa butter, vanilla, and sometimes lecithin,[object Object]](https://image.slidesharecdn.com/toxicbuttons-101014041019-phpapp01/75/toxic-buttons-23-2048.jpg?cb=1669775041)
![used by professional pastry chefs,[object Object]](https://image.slidesharecdn.com/toxicbuttons-101014041019-phpapp01/75/toxic-buttons-27-2048.jpg?cb=1669775041)
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- 8. Semi-sweet chocolate and Bittersweet chocolate
- 12. used as the base for cakes, brownies, and cookies
- 16. 15% concentration of chocolate liquor
- 18. ivory-colored
- 21. contain at least 10% of chocolate liquor, 3.7% milk fats, and 12% milk solids
- 24. finest quality of chocolate in the world
- 25. with premium cacao beans and a high percentage of cocoa butter
- 26. total fat content of 30-40%
- 28. contains a higher content of cocoa butter, the name “Ultra”
- 29. not easy to produce
- 31. Used tropical fats and or hydrogenated fats, as a replacement for cocoa butter
- 32. used for candy bar coatings
- 35. 2. Fermenting and Drying
- 36. 3. Roasting
- 37. 4. Grinding
- 38. 5. Pressing
- 39. 6. Mixing
- 40. 7. Conching
- 41. 8. Tempering
- 42. 9. Molding
- 46. create one of the most delicious chocolate in the world
- 49. Made by Belgian chocolate
- 50. 50,000 bars used
- 51. Measured 8.32 meters high
- 52. Used 1950 kg of chocolates
- 55. Promoting good blood flow
- 56. Increase chemical levels in the brain
- 58. Brain stimulator
- 59. Prevents cough and diarrhea
- 60. Energy boosters