Chocolate is one of the most popular sweet-tasting desserts and flavours being sold worldwide (Hofberger and Tanabe, 2007). Chocolate is derived from cocoa beans of the cocoa tree, Theobroma cacao, which is indigenous to South America and believed to have originated from the tropical Amazon forest. Theobroma is derived from the Greek words and means “food of the Gods”.

Theobroma is of the family Sterculiaceae and there are four principal types: Criollo, with about 5% of world cocoa production; Forastero with smaller, flatter and purple beans grown mainly in Brazil and West Africa; Nacional, with fine flavour, grown in Ecuador and finally, Trinitario, a more disease-resisted hybrid of Criollo and Forastero which is considered as a flavour bean (Fowler, 2009; Afoakwa, 2010).