Chocolate is the confectionery made from fermented, roasted, and ground cocoa nibs blended with sugar, cocoa butter or permitted equivalents, and lecithin, with milk solids added for milk chocolate. Cocoa butter’s sharp melting profile gives chocolate its signature snap and smooth, clean-melting mouthfeel, while conching develops flavour and texture. Chocolate naturally contains theobromine and a little caffeine. Manufacturers control roasting, conching, tempering, and particle size to deliver gloss, texture, and flavour stability, and composition rules in most markets define what may legally be sold as chocolate.