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Chocolate is the shared reference to a range of foods derived from cocoa (cacao), mixed with fat (i.e., cocoa butter) and finely powdered sugar to produce a solid confectionery. There are several types of chocolate, classified according to the proportion of cocoa used in a particular formulation. The use of particular name designations is sometimes subject to international governmental regulation. Some governments assign chocolate solids and ranges of chocolate differently. ==Terminology== The cocoa bean (or other alternative) products from which chocolate is made are known under different names in different parts of the world. In the American chocolate industry: *chocolate liquor is the ground or melted state of the nib of the cacao bean, containing roughly equal parts cocoa butter and solids, *cocoa butter is the fatty component of the bean, and *cocoa solids are the remaining nonfat part of the cocoa bean, which is ground into a powder. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Types of chocolate」の詳細全文を読む スポンサード リンク
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