Chocolate Composition. How to make it and what it's made of.

On the wrappers of most Swiss chocolates nutritive and energy values are stated. A detailed analysis of chocolate reveals notable amounts of the most important nutritional components: rarely are so many natural constituents and so much energy concentrated in such a small space. An average bar (100 g) of good quality chocolate contains the following components:

Component	Plain chocolate	Milk chocolate	White chocolate
*Nutrients* proteins lipids carbohydrates pure lecithin theobromine	3,2 g 33,5 g 60,3 g 0,3 g 0,6 g	7,6 g 32,3 g 57 g 0,3 g 0,2 g	7,5 g 37 g 52 g 0,3 g --
*Mineral substances* calcium magnesium phosphorus	20 mg 80 mg 130 mg	220 mg 50 mg 210 mg	250 mg 30 mg 200 mg
*Trace elements* iron copper	2 mg 0,7 mg	0,8 mg 0,4 mg	traces traces
*Vitamins* A B1 B2 C D E	40 IU 0,06 mg 0,06 mg 1,14 mg 50 IU 2,4 mg	300 IU 0,1 mg 0,3 mg 3 mg 70 IU 1,2 mg	220 IU 0,1 mg 0,4 mg 3 mg 15 IU traces
*Available energy* kilojoules (kJ) kilocalories (kcal)	2080 495	2160 515	2260 540

These values can of course be changed by the presence of additives e.g. wal-nuts, hazel-nuts, almonds, raisins and other dried or candied fruit. Further the dried milk content of a 4 oz. bar of milk chocolate is roughly the equivalent of a large glass of fresh milk. Chocolate in fact is both a high-grade, natural food and an exquisite luxury!