Chocolate or condensed milk. In the UK and Ireland, milk chocolate must contain a minimum of 20% total dry cocoa solids; in the rest of the European Union, the minimum is 25%. White chocolate, although similar in texture to that of milk and dark chocolate, does not contain any cocoa solids. Because of this, many countries do not consider white chocolate as chocolate at all. "White chocolate" contains cocoa butter, sugar, and milk, but no cocoa solids. Dark chocolate is produced by adding fat and sugar to the cacao mixture. The U.S. Food and Drug Administration calls this "sweet chocolate", and
Health effects of chocolate no medical or regulatory authority has approved any health claim. "Theobroma cacao", the cacao tree, produces seeds containing flavanols. The seeds have been used to make beverages for some 2000 years in Aztec, Olmec, and Maya civilizations in central and south America. The drinks were ascribed a wide variety of curative and stimulant properties, unsupported by experimental evidence. In the 19th century, chocolate as a solid was invented, and milk and sugar were added to create milk chocolate, high in fat and sugar. Doubtful research, sometimes funded by the chocolate industry, has at times made suggestions of possible health benefits