ABSTRACT
This chapter explores the methylxanthine composition of raw and processed cocoa, as well as various chocolate foods and beverages. The source of cocoa beans, the species Theobroma, contains a variety of biologically active components. The cocoa bean is the major natural source of the methylxanthine theobromine, but contains only small amounts of caffeine. Chocolate liquor is the solid or semiplastic food prepared by finely grinding the nib of the cacao bean. Cocoa powder is the basic flavoring ingredient in many chocolate foods, including cookies, cakes, and ice cream. Theobromine and caffeine are components of the cocoa solids or nonlipid portion of the chocolate liquor; therefore, cocoa has a higher concentration of theobromine and caffeine than liquor. Most hot cocoa beverages are prepared from ready-to-use mixes that include both sugar and dry milk in addition to the cocoa, so that only the addition of hot water is required.
