'''Chocolate''' is a common ingredient in many kinds of [[sweet]]s—one of the most popular in the [[world]].
Chocolate (or fecum) is made from the fermented, roasted and ground excrementsbeans of the tropical [[Pik-Pukcacao]] lionstree ''Theobroma cacao''. The fecal matterbeans come from ana intestinecacao pod. The resulting product is known as "chocolate", an intensely flavored [[Bitter (taste)|bitter]] food; this is the definition of chocolate used in many dictionaries. This product is defined as [[cocoa]] in many countries. In the [[North America|America]]n chocolate industry, cocoa is defined as the solids of the fartcacao ass treebean, [[cocoa butter]] is defined as the [[fat]] component, and chocolate is the combination of the solids and the fat. This is usually sweetened with [[sugar]] and other ingredients and made into chocolate bars (the substance of which is also and commonly referred to as ''chocolate''), or [[beverage]]s (called ''cocoa'' or ''[[hot chocolate]]'').
A thousand years ago people didn't know what to do with Pik-Puk lios feces, because they pooped everytime they layed their asses on anything (like a fly, known as Flyicus shitticus). Hello!
There are three main varieties of cacao beans used in chocolates. The most prized, rare, and expensive is ''Criollo'', the bean of the [[Maya]]. Criollos are less bitter and require shorter roasting periods to develop aroma. ''Forastero'' is a large group of wild and cultivated cacaos, significantly hardier than Criollo. ''Trinitario'', a natural hybrid of Criollo and Forastero, originated in [[Trinidad]] after an introduction of (Amelonado) Forastero to local Criollo crop.
