Please wait for Java to load, then for the molecules to load completely. . .
Actually these are just representations of the major components of chocolate: purine, theobromine, caffeine, tannin, dextrose, fructose, sucrose, lactose, casein (just a segment of protein shown), cocoa butter & milk fats (just one fatty acid triglyceride shown), and vanillin. Over 167 organic acids, alcohols, aldehydes, amines, aromatics, esters, ketones, lactones, pyrazines, pyrroles, and other aroma/flavor components have been identified in chocolate.Return