This document discusses the history and processing of chocolate. It begins with an introduction to chocolate and its origins in Mesoamerica. It then covers the history of chocolate from its introduction to Europe to modern industrialization. The document outlines the major processing techniques for chocolate including fermentation, drying, roasting, winnowing, conching, and tempering. It discusses advanced techniques for producing low fat, low sugar, and melt-resistant chocolate. In conclusion, it states that chocolate can be good or bad depending on the amount consumed and that new techniques allow for improved chocolate quality.