Published on Apr 12, 2020

Chocolate Bar Background Images

License Info: Creative Commons 4.0 BY-NC

Chocolate is made from the seeds of Theobroma cacao, a tropical tree that has been cultivated in Mexico and Central America for at least three thousand years. Today, however, the main growing areas are in West Africa where over 70 percent of the planet’s crop is grown.

The seeds are contained in pods that hang from the cacao tree and the pods are harvested by cutting them free with a machete. The pods are opened and the beans inside, along with the pulp that surrounds them, are removed and placed in piles or bins and allowed to ferment. Cacao seeds have an intensely bitter taste, and must be fermented to develop their chocolaty flavour.

After fermentation, the beans are dried, cleaned and roasted, and the shells are removed to extract the cacao nibs. The nibs are ground and liquefied to create chocolate liquor, pure chocolate in liquid form. The liquor may be further processed into two components: cocoa solids and cocoa butter. Other ingredients, such as sugar, milk or powdered milk and vanilla, are added to produce a range of chocolates of varying degrees of sweetness and taste.


Unsweetened chocolate, also known as bitter or baking chocolate, is pure chocolate liquor. It contains no sugar or other added ingredients, and the pure, ground, roasted chocolate beans impart a strong, deep chocolaty flavour.

Dark chocolate is made by adding fat and sugar to the chocolate liquor. Milk chocolate contains chocolate liquor, sugar, powdered or condensed milk and vanilla. White chocolate is made from cocoa butter, sugar, powdered or condensed milk and vanilla but contains no cocoa solids.

Besides unsweetened chocolate, there are two other baking chocolates. Semisweet chocolate is a dark chocolate with some sugar. Bittersweet chocolate is chocolate liquor with added sugar, extra cocoa butter and vanilla. It has less sugar and more liquor than semisweet chocolate.

Chocolate Bar Background images gallery for free download


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