Chocolate

Ganache (/ɡəˈnɑːʃ/; from the French word for "jowl") is a glaze, icing, sauce, or filling for pastries made from chocolate and cream.

Chocolate spread is a sweet chocolate-flavoured paste which is eaten mostly spread on breads and toasts or similar grain products such as waffles, pancakes, muffins, and pitas.

The Monument to Chocolate, commonly known as Chocolate Fairy (Russian: Шоколадная фея), is a monument in the town of Pokrov, Vladimir Oblast, Russia.

Military chocolate has been a part of standard United States military ration since the original Ration D or D ration bar of 1937.

Chocolate /ˈtʃɒkᵊlᵻt/ is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla.

A Mozartkugel (English: Mozart ball), is a small, round sugar confection made of pistachio marzipan, and nougat, covered with dark chocolate.

Theophylline, also known as 1,3-dimethylxanthine, is a methylxanthine drug used in therapy for respiratory diseases such as chronic obstructive pulmonary disease (COPD) and asthma under a variety of brand names.

Szaloncukor (Slovak: salónka, plural salónky; literally: "parlour candy") is a type of sweet traditionally associated with Christmas in Hungary and Slovakia.

Theobromine, formerly known as xantheose, is a bitter alkaloid of the cacao plant, with the chemical formula C7H8N4O2.

Gianduja or gianduia (Italian: [dʒanˈduːja]) is a sweet chocolate spread containing about 30% hazelnut paste, invented in Turin during Napoléon's regency (1796–1814), when the Mediterranean was under a blockade by the British.

Praline (US /ˈpreɪliːn/; UK /ˈprɑːliːn/) is a form of confection containing at a minimum nuts and sugar; cream is a common third ingredient.

A chocolate bar is a chocolate confection in bar form, which distinguishes it from bulk chocolate produced for commercial use or individually portioned chocolates such as pastilles, bon-bons, and truffles.

The history of chocolate begins in Mesoamerica.

Charlie and the Chocolate Factory is a 1964 children's book by British author Roald Dahl.

Chokladboll ("chocolate ball") is a type of unbaked pastry that is a popular Swedish confectionery.

White chocolate is a chocolate derivative.

Couverture chocolate is a very high-quality chocolate that contains a higher percentage of cocoa butter (32–39%) than baking or eating chocolate.

Chocolate letters are a form of candy associated with the Dutch holiday of Sinterklaas (Saint Nicholas).

Modeling chocolate, also called chocolate leather, plastic chocolate or candy clay, is a chocolate paste made by melting chocolate and combining it with corn syrup, glucose syrup, or golden syrup.

Honmei choco (本命チョコ, "true feeling chocolate") in Japan is chocolate given by women on Valentine's Day to men whom the giver has romantic feelings for.

The Coussin de Lyon is a sweet specialty of Lyon, France composed of chocolate and marzipan.

Vlokken (Dutch for flakes), also chocoladevlokken, is a commonly used sandwich topping in the Netherlands.

Chocolate ice cream is ice cream with natural or artificial chocolate flavoring.

Almond bark (also known as vanilla flavored candy coating) is a chocolate-like confection made with vegetable fats instead of cocoa butter and with coloring and flavors added.

The following outline is provided as an overview of and topical guide to chocolate:

Peppermint bark is a chocolate confection.

Ischoklad ("Ice chocolate"; Eiskonfekt in German) is a candy originating in Germany which is now popular in both Germany and Sweden, and it is a seasonal candy in Denmark and Sweden during Christmas.

Catànies (Catalan pronunciation: [kəˈtaniəs], singular: catània) is a chocolate sweet typical of Vilafranca del Penedès and some other near towns made with marcona, a prestigious Catalan almond type.

Chocolate chips are small chunks of chocolate.

Mole (/ˈmoʊleɪ/, /ˈmoʊli/ Spanish pronunciation: [ˈmole]; from Nahuatl mōlli, "sauce") is the generic name for a number of sauces originally used in Mexican cuisine, as well as for dishes based on these sauces.

Cuestión moral: si el chocolate quebranta el ayuno eclesiástico (in English: Whether chocolate breaks ecclesiastical fast: a moral question) is a 1636 book written by the Spanish historian Antonio de León Pinelo about the role of chocolate beverages in European society in the 17th century.

Giri choco (義理チョコ, literally, "obligation chocolate") is chocolate given by women to men on Valentine's day in Japan.

Sophie D. Coe, in full Sophie Dobzhansky Coe (1933–1994) was an anthropologist, food historian and author, primarily known for her work on the history of chocolate.

The International CoCoa Farmers Organization (ICCFO) was formed in the Netherlands in 2014 in response to cocoa bean farmers needing an international platform for discussing issues in the industry.

The Barbajada (also italianized as Barbagliata) was a popular Milanese sweet frothy drink in the 19th century and the early decades of the 20th century.

A cat tongue is a small cookie or chocolate bar available in a number of European and South American countries.

Napolitains, sometimes abbreviated as Naps, are small tablets of chocolate intended to be served with a cup of coffee.

Mint chocolate (or chocolate mint) is a popular variety of flavored chocolate, made by adding a mint flavoring, such as peppermint, spearmint, or crème de menthe, to plain chocolate.

Dutch process chocolate or Dutched chocolate is chocolate that has been treated with an alkalizing agent to modify its color and give it a milder taste compared to "natural cocoa" extracted with the Broma process.

The Gianduiotto (IPA: [dʒanduˈjɔtto]; Piedmontese, Giandojòt) is chocolate originally from Piedmont, in northern Italy, whose shape is similar to an upturned boat.

Clovamide is a chemical compound found in cacao.

Hanukkah gelt (Yiddish: חנוכה געלט‎ ḥanukah gelt ; Hebrew: דמי חנוכה dmei ḥanukah, both meaning literally "Hanukkah money") refers to money as well as chocolate coins given to Jewish children on the festival of Hanukkah.

Compound chocolate is a product made from a combination of cocoa, vegetable fat, and sweeteners.

Belgian chocolate (French: chocolat belge, Dutch: Belgische chocolade) is chocolate produced in Belgium, a country in Western Europe.

Ruth Graves Wakefield (June 17, 1903 – January 10, 1977) was the inventor of the Toll House Cookie, the first chocolate chip cookie, which she created c.

Buckeye candy (also referred to simply as buckeyes) is a confection made from a peanut butter fudge partially dipped in chocolate to leave a circle of peanut butter visible.

Pålægschokolade are thin slices of chocolate (or vekao) that are used as a topping (in Danish, pålæg) on bread, such as rugbrød or white bread.

A chocolate biscuit is a biscuit which is covered in chocolate, or which has been made by replacing some of the flour with cocoa powder.

Chocolate bullets are a variant of confectionery sold by confectionery companies, such as FYNA Darrell Lea or Cadbury.

Chocolate syrup is a chocolate-flavored condiment.