Chocolate, a Nahuatl word meaning “bitter water”. 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, then cleaned, and then 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 usually is liquefied then molded with or without other ingredients, it is called chocolate liquor.
American scientists conducted a study that showed that gastroesophageal reflux disease, one of the manifestations of which is heartburn, is associated with a high risk of developing cancer of the larynx and...