The main component of chocolate is cocoa solids, which are derived from cocoa beans. During the chocolate-making process, cocoa beans are fermented, dried, roasted, and then separated into cocoa solids and cocoa butter. The cocoa solids provide the rich flavor and color, while cocoa butter offers smoothness. Depending on the type of chocolate—dark, milk, or white—additional ingredients like sugar, milk powder, and emulsifiers may be added to alter the flavor profile and texture. Chocolate is beloved worldwide, enjoyed in various forms, from bars to desserts.