The word chocolate originated from the Aztec word xocolatl, meaning "bitter water," an unexpected translation since chocolate is loved for its sweetness. The Aztec word, however, described an ancient drink made from unsweetened cocoa beans and spices, which was probably rather bitter. Chocolate comes from the cocoa bean. Cocoa trees are found in tropical climates near the equator, with most cocoa bean production centered in West Africa and South America. The first chocolate factory in this country was opened in Massachusetts a decade prior to the American Revolution by James Baker.

After harvest, cocoa beans are fermented for a few days, dried in the sun, and then shipped to processing locations, where they are roasted. The roasted beans are cracked open to separate the shells from the kernels, or "nibs." Cocoa shells are sold for animal feed, fertilizer and mulch.

The nibs are over 50 percent cocoa butter (a natural vegetable fat). When the nibs are ground, the cocoa butter melts, and the result is a thick, dark brown liquid called chocolate liquor. At this point the chocolate liquor may be pressed, extracting much of the cocoa butter, in order to form dry, hard cakes, which are ground into cocoa powder. For additional information, see Cocoa Powder. Or, the chocolate liquor may undergo certain blending and refining processes, during which ingredients such as sugar, cocoa butter and condensed milk may be added, to make different types of chocolate.

Cocoa butter is a fat used to give smoothness and flavor to foods (chocolate itself is an example). It is also used in soaps and cosmetics.

Also known as baking or bitter chocolate, this is pure chocolate: no sugar or flavorings have been added. Used for baking rather than eating, it is usually available in packages of individually wrapped one-ounce squares.

This is pure chocolate with some sugar added. Bittersweet chocolate is available in one-ounce squares or in bars. If unavailable, substitute half unsweetened chocolate and half semisweet chocolate.

This is pure chocolate combined with sugar and extra cocoa butter. It is sold in a variety of forms, including one-ounce squares, bars, chips and chunks. It is interchangeable with bittersweet chocolate in most recipes.

This is pure chocolate combined with extra cocoa butter and sugar. It is available in bars.

This is pure chocolate with sugar, extra cocoa butter and milk solids added. Having a milder flavor than other chocolate, it is widely used for candy bars and is also available in various shapes, such as chips and stars. Milk chocolate can not be used interchangeably with other chocolates because the presence of milk changes its melting and cooking characteristics.

This is not considered real chocolate since it contains no chocolate liquor. It is a combination of cocoa butter, sugar, milk solids, vanilla and emulsifiers. White chocolate is available in chips and baking bars. Some products labeled "white chocolate" do not contain cocoa butter. They are simply coatings, so check the ingredient list for cocoa butter.

This is not chocolate; do not substitute it for chocolate as it has different flavor, texture and melting properties.

This is formed by extracting most of the cocoa butter from the nibs of the cocoa bean and grinding the remaining solids into a powder. It is low in fat and contains no additives. For additional information see Cocoa Powder.

Chocolate should be melted gently to prevent scorching. Follow one of these methods for successful melting.

Place chopped chocolate or chips in a heavy saucepan over very low heat. Stir constantly. Remove from the heat as soon as it melts. Watch the chocolate carefully since it can easily be scorched.

This method prevents scorching. Place chocolate in the top pan of a double boiler. The bottom pan should contain hot, not boiling, water. The top pan should not touch the water. Heat, uncovered, until the chocolate melts.

Place chocolate in a small microwavable container and heat for 60 seconds per ounce of chocolate. Chocolate may not appear melted, so stir it to determine if it has begun to soften.

If chocolate has been overheated or if liquid is added after melting, the chocolate will "seize up," or form a thick mudlike clump that is virtually impossible to remelt. White chocolate browns easily and should be melted with extreme care.

For an easy way to drizzle chocolate, melt it in a resealable plastic bag in a microwave oven. Cut a small corner off the bottom of the bag with scissors. Gently squeeze the bag to drizzle chocolate over food.

The quality of commercially available chocolate varies a great deal. Generally higher quality chocolate has the best flavor. Make your selection based on your personal taste preference. Fine-quality chocolate breaks evenly, is smooth, not grainy, and has a shiny, unmarked surface.

Since both heat and moisture adversely affect chocolate, it should be stored at room temperature wrapped in foil or waxed paper, but not plastic wrap. When chocolate is stored at too high a temperature, white or grey streaks or mottling appears on the surface. This is referred to as "bloom." It occurs when the cocoa butter separates, comes to the surface and crystallizes. However, the chocolate is not spoiled. The cocoa butter will recombine when the chocolate is melted.

Bittersweet and semisweet chocolate can be stored a very long time, as long as ten years. Because they contain milk solids, white chocolate and milk chocolate have a much shorter shelf life and should be used within about nine months.