Many studies have reported that chocolate consumption contributes to the attainment of optimal health and play an important role in reducing the risk or delaying the development of chronic diseases such as cardiovascular disease (CVD), cancer and other age-related diseases (Afoakwa, 2010). Table 2.2 shows nutritional values of some components for the different types of chocolate.
The essential raw materials used for the manufacture of chocolate are cocoa beans, milk (in milk chocolate) and sugar. Chocolate can also include emulsifiers (lecithin), salt, as well as flavourings or spice. The quality, quantity and type of ingredients used in chocolate production determine the quality and flavour of the end chocolate (Beckett, 2008).
