Talk:Chocolate

Semi-protected edit request on 7 July 2026

Change Cocoa beans to Cacao beans.

The plant is name cacao not cocoa. Volpedo2000 (talk) 15:40, 7 July 2026 (UTC)

 Not done: According to Cocoa bean it has both names RudolfRed (talk) 16:30, 7 July 2026 (UTC)

Description of flavour somewhere?

I see we don't have a sentence on the taste of chocolate. I'm thinking about "unsweetened chocolate has a bitter and sour taste", etc.. 海盐沙冰 _{/ aka irisChronomia / Talk / Uploads} 13:22, 30 August 2026 (UTC)

Never mind. It is covered under the #Eating experience section. I do think we should give it a more explicit title, or to move it to a more prominent place in article, though. 海盐沙冰 _{/ aka irisChronomia / Talk / Uploads} 13:25, 30 August 2026 (UTC)

Health effects - chocolate vs cocoa

"Reviews support a short-term effect of lowering blood pressure by consuming cocoa products, but there is limited evidence of long-term cardiovascular health benefit.[113][114] Chocolate and cocoa are under preliminary research to determine if consumption affects the risk of certain cardiovascular diseases.[115] Daily consumption of cocoa flavanols (minimum dose of 200 mg) appears to benefit platelet and vascular function.[116][117][118]" Ggck2 (talk) 15:22, 2 September 2026 (UTC)

Also, I think you may want to add your proposed change to the body of the request, because if you specify it in the {{Edit COI}} template then it disappears when someone marks it answered.

For clarity, the original request was:

Chocolate and cocoa are quite different in composition and use. The following statement on health effects does not separate them well, which could result in confusion and I would suggest removing it. My declaration of interest is on my talk page - I conduct research into flavanols.

Packrat3860 (talk) 04:13, 13 September 2026 (UTC)

Response: 2026-09-13

Not done for now: The sources linked seem good and discuss cocoa and chocolate side-by-side. Can you explain how you would like the wording changed to clarify? I don't think we should remove the paragraph entirely, given that it is well sourced. Packrat3860 (talk) 04:09, 13 September 2026 (UTC)

Thank you - of course. In my opinion, chocolate and cocoa are two very different products, and combining them is potentially misleading. Cocoa is extensively processed and loses most of the polyphenols, so the statement under "Phytochemicals" is already not entirely correct:

Chocolate contains polyphenols, especially flavan-3-ols (catechins) and smaller amounts of other flavonoids.[74][75] It also contains alkaloids, such as theobromine, phenethylamine, and caffeine,[76] which are under study for their potential effects in the body.[77]

(see for example or )

My suggestion would be to revise this, for example as follows:

Raw cocoa contains polyphenols, especially flavan-3-ols (catechins) and smaller amounts of other flavonoids.[74][75] It also contains alkaloids, such as theobromine, phenethylamine, and caffeine[76]. These compounds are affected during processing and the content in processed cocoa and chocolate is often much lower.

For the second section (on health effects), I think separating cocoa from chocolate would be sensible - again because they are quite different.

Reviews support a short-term effect of lowering blood pressure by consuming cocoa products, but there is limited evidence of long-term cardiovascular health benefit.[113][114] Chocolate and Cocoa products are under preliminary research to determine if consumption affects the risk of certain cardiovascular diseases.[115] Daily consumption of cocoa flavanols (minimum dose of 200 mg) appears to benefit platelet and vascular function.[116][117][118]

Ggck2 (talk) 13:29, 13 September 2026 (UTC)

In my opinion, chocolate and cocoa are two very different products, and combining them is potentially misleading.

I understand that being a local expert your opinion is well informed, but we need to WP:STICKTOTHESOURCE(s).

Cocoa is extensively processed and loses most of the polyphenols, so the statement under "Phytochemicals" is already not entirely correct

Partly done: This has sources and those sources specifically talk about "chocolate" and not just raw cocoa, as does the Journal of Agricultural and Food Chemistry article you provided. As such I have left it in place. I did add, sourced to the JAFC articles, the note that the flavanol content is highly variable and affected by processing.

For the second section (on health effects), I think separating cocoa from chocolate would be sensible - again because they are quite different.

Not done: Again, the sources here discuss both cocoa and chocolate, and since they appear to be reliable I'm leaving this as written without some specific reason why we should depart from the terminology in the sources.

Packrat3860 (talk) 20:23, 13 September 2026 (UTC)

Thank you for making the changes. I understand your second point. Ggck2 (talk) 20:45, 13 September 2026 (UTC)

Wiki Education assignment: Food in Film, Literature, and Society

This article is currently the subject of a Wiki Education Foundation–supported course assignment, between 18 August 2026 and 8 December 2026. Further details are available on the course page. Student editor(s): Aishkanian1 (article contribs).

— Assignment last updated by Iamthehumpyman (talk) 16:55, 13 September 2026 (UTC)