Kauai, Hawaii, May 27, 2008 - The seeds of cacao contain fatty matter (40-50%), theobromine, small quantities of caffeine, tannins, polyphenols, nitrogen and fiber. Cacao seeds are prepared for commerce by drying in the sun in which case they retain their bitterness and astringency or they are cured by a sweating process in which case their bitter and astringent properties are modified and the color of the seeds changed. In the process of drying the seeds develop the color, odor and flavor associated with chocolate. Chocolate is probably the most delicious flavor that humans have discovered. It is made from dried and roasted seeds of Cacao grounded into a powder and than boiled with milk or/and water and various other spices. Chocolate is a very nutritious and delicious article of diet for invalids and convalescing persons and for healthy people too. However Chocolate has some downsides: a single ounce of chocolate contains approximately 150 calories and 9-10 grams of fat and 65% of the calories from chocolate comes from fat. (Klein, R. M. The Green World, An Introduction to Plants and People.) (Schultes, R. E. and Raffauf, R. F. The Healing Forest.) (Forsyth, A. How Monkeys Make Chocolate.)