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Chocolate is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America, with its earliest documented use around 1100 BC. The majority of the Mesoamerican people made chocolate beverages, including the Aztecs. The seeds of the cacao tree have an intense bitter taste and fermented to develop the flavor. After fermentation, the beans are dried, then cleaned, and then roasted, and the shell removed to produce cacao nibs. The nibs ground to cocoa mass, pure chocolate in rough form. Because this cocoa mass usually liquefied then molded with or without other ingredients is chocolate liquor. The liquor processed into two components: cocoa solids and cocoa butter. Unsweetened baking 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. Cocoa solids contain alkaloids such as theobromine and phenethylamine, which have physiological effects on the body. It links to serotonin levels in the brain. Some research found that chocolate, eaten in moderation, could lower blood pressure. The presence of theobromine renders it toxic to some animals, especially dogs and cats. Chocolate has become one of the most popular food types and flavors in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter, chocolate coins on Hanukkah, Santa Claus and other holiday symbols on Christmas, and chocolate hearts or chocolate in heart-shaped boxes on Valentine's Day. Chocolate in cold and hot beverages produces chocolate milk and hot chocolate. Several types of chocolate distinguished. Pure, unsweetened 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 chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. European rules specify a minimum of 25% total dry cocoa solids for Milk Chocolate.5 "White chocolate" contains cocoa butter, sugar, and milk but no cocoa solids. Chocolate contains alkaloids such as theobromine and phenethylamine, which have some physiological effects in humans, but the presence of theobromine renders it toxic to some animals, such as dogs and cats. It links to serotonin levels in the brain. Dark chocolate promoted for its health benefits. It possess substantial amount of antioxidants that reduce the formation of free radicals. White chocolate formed from a mixture of sugar, cocoa butter and milk solids. Although its texture is similar to milk and dark chocolate, it does not contain any cocoa solids. Because of this, many countries do not consider white chocolate as chocolate at all. Although first introduced by Hebert Candies in 1955, Mars, Incorporated was the first to produce white chocolate within the United States. Because it does not contain any cocoa solids, white chocolate does not contain any theobromine, meaning animals can consume it. Dark chocolate produced by adding fat and sugar to the cacao mixture. The U.S. Government calls this "sweet chocolate", and requires a 15% concentration of chocolate liquor. European rules specify a minimum of 35% cocoa solids.5 Dark chocolate, with its high cocoa content, is a rich source of epicatechin and Gallic acid, which thought to possess cardio protective properties. Dark chocolate reduces the possibility of a heart attack when consumed regularly in small amounts. Semisweet chocolate is a dark chocolate with low sugar content. Bittersweet chocolate is chocolate liquor to which some sugar, more cocoa butter, vanilla and sometimes lecithin added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking.