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Some basic info about these fascinating flavors:

Chocolate – made from cocoa beans that grow in pods on the cacao tree. The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted, and the shell is removed to produce cacao nibs. The nibs are then ground to cocoa mass, pure chocolate in rough form.  Because this cocoa mass is usually liquefied, then molded with or without other ingredients, it is called chocolate liquor. The liquor also may be processed into two components: cocoa solids and cocoa butter.

Unsweetened baking chocolate (bitter chocolate) contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk but no cocoa solids (and thus does not qualify to be considered true chocolate).

Vanilla – an edible seed pod harvested from orchids of the genus Vanilla.  The beans develop their flavor after months of drying and curing.  Vanilla extract is made by soaking chopped vanilla beans in water and alcohol.  Different beans produce different flavors.  Bourbon (aka Madagascar) is the most common variety giving the classic vanilla flavor.  Mexican vanilla is smooth and spicy with hints of run and caramel.  Tahitian vanilla is a sweeter, almost cherry licorice flavor.

Vanilla flavoring is a combination of real vanilla and synthetic flavorings.  Imitation vanilla is just that, an imitation made from synthetic flavorings.  Vanilla paste, made from ground vanilla beans in a and vanilla extract, is a concentrated flavor.

Both chocolate and vanilla provide the basis for many sweet treats.

source: Wikipedia

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