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2. Dark chocolate - Wikipedia

   en.wikipedia.org/wiki/Dark_chocolate

   In a 100-gram (3 + 1 ⁄ 2-ounce) reference serving, dark chocolate provides 2,500 kilojoules (600 kilocalories) of food energy, and is a rich source (defined as more than 20% of the Daily Value, DV) of several dietary minerals, including copper, iron, magnesium, manganese, phosphorus, potassium, and zinc (table).

3. Types of chocolate - Wikipedia

   en.wikipedia.org/wiki/Types_of_chocolate

   "Bittersweet chocolate" is a version of dark chocolate intended for baking with a low amount of sugar, with the sugar typically consisting of about 33% of the final mass. [2] Semi-sweet chocolate" includes more sugar, resulting in a somewhat sweeter confection, but the two are largely interchangeable in baking.

4. List of bean-to-bar chocolate manufacturers - Wikipedia

   en.wikipedia.org/wiki/List_of_bean-to-bar...

   Owned since 2002 by Barry Callebaut. They also operated a museum—adjacent to the factory—in Cologne Germany. It is now operated by Lindt. Storck: Germany 1903 A Berlin-based confectionery company in operation for more than 100 years Suchard: Switzerland 1826 Chocolate bars, powder, and candies Founded in Neuchâtel in 1826 by Philippe ...

5. 100 Unhealthiest Foods on the Planet - AOL

   www.aol.com/lifestyle/76-unhealthiest-foods...

   Unhealthy Ingredients: Sodium nitrite, sodium nitrate, and sodium phosphate. Processed red meat is any type of red meat (think pork, beef, lamb) that has been cured or preserved in any way. This ...

6. Chocolate - Wikipedia

   en.wikipedia.org/wiki/Chocolate

   Dark chocolate has 2 to 5 times more theobromine and thus is more dangerous to dogs. According to the Merck Veterinary Manual, approximately 1.3 grams of baker's chocolate per kilogram of a dog's body weight (0.02 oz/lb) is sufficient to cause symptoms of toxicity. For example, a typical 25-gram (0.88 oz) baker's chocolate bar would be enough ...

7. Dutch process cocoa - Wikipedia

   en.wikipedia.org/wiki/Dutch_process_cocoa

   Dutch processed cocoa, Dutch cocoa, or alkalized cocoa, is cocoa solids that have been treated with an alkalizing agent to reduce the natural acidity of cocoa, giving it a less bitter taste (and darker colour) compared to "natural cocoa" extracted with the Broma process.