Chocolate is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America, with its earliest documented use around 1100 BC. The majority of the Mesoamerican people made chocolate beverages, including the Aztecs. The seeds of the cacao tree have an intense bitter taste and fermented to develop the flavor. After fermentation, the beans are dried, then cleaned, and then roasted, and the shell removed to produce cacao nibs. The nibs ground to cocoa mass, pure chocolate in rough form. Because this cocoa mass usually liquefied then molded with or without other ingredients is chocolate liquor. The liquor processed into two components: cocoa solids and cocoa butter. Unsweetened baking chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk but no cocoa solids. Cocoa solids contain alkaloids such as theobromine and phenethylamine, which have physiological effects on the body. It links to serotonin levels in the brain. Some research found that chocolate, eaten in moderation, could lower blood pressure. The presence of theobromine renders it toxic to some animals, especially dogs and cats. Chocolate has become one of the most popular food types and flavors in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter, chocolate coins on Hanukkah, Santa Claus and other holiday symbols on Christmas, and chocolate hearts or chocolate in heart-shaped boxes on Valentine's Day. Chocolate in cold and hot beverages produces chocolate milk and hot chocolate. Several types of chocolate distinguished. Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. European rules specify a minimum of 25% total dry cocoa solids for Milk Chocolate.5 "White chocolate" contains cocoa butter, sugar, and milk but no cocoa solids. Chocolate contains alkaloids such as theobromine and phenethylamine, which have some physiological effects in humans, but the presence of theobromine renders it toxic to some animals, such as dogs and cats. It links to serotonin levels in the brain. Dark chocolate promoted for its health benefits. It possess substantial amount of antioxidants that reduce the formation of free radicals. White chocolate formed from a mixture of sugar, cocoa butter and milk solids. Although its texture is similar to milk and dark chocolate, it does not contain any cocoa solids. Because of this, many countries do not consider white chocolate as chocolate at all. Although first introduced by Hebert Candies in 1955, Mars, Incorporated was the first to produce white chocolate within the United States. Because it does not contain any cocoa solids, white chocolate does not contain any theobromine, meaning animals can consume it. Dark chocolate produced by adding fat and sugar to the cacao mixture. The U.S. Government calls this "sweet chocolate", and requires a 15% concentration of chocolate liquor. European rules specify a minimum of 35% cocoa solids.5 Dark chocolate, with its high cocoa content, is a rich source of epicatechin and Gallic acid, which thought to possess cardio protective properties. Dark chocolate reduces the possibility of a heart attack when consumed regularly in small amounts. Semisweet chocolate is a dark chocolate with low sugar content. Bittersweet chocolate is chocolate liquor to which some sugar, more cocoa butter, vanilla and sometimes lecithin added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking.

American Silver Eagle

The American Silver Eagle is the official silver bullion coin of the United States of America. The United States Mint first released it in November 1986. It struck only in the one-troy ounce size, which has a face value of 1 dollar and guaranteed to contain one troy ounce of 99.9% pure silver. The United States Mint certifies its content, purity, and weight. Silver Eagle bullion coins, along with American Gold Eagle bullion coins are viable investment alternatives to the gold and silver bullion coins produced by other countries. To ensure wide distribution of the coins, the United States Mint awarded a contract to Grey Advertising to assist in marketing and publicizing the coins domestically and internationally. The design on the coin's obverse taken from the "Walking Liberty" design by Adolph A. Weinman, which originally had been used on the Walking Liberty Half Dollar coin of the United States from 1916 to 1947. As this iconic design had been a public favorite—and indeed one of the most beloved designs of any United States coinage of modern times, silver or otherwise—it revived for the Silver Eagle decades later. The obverse inscribed with the year of minting or issuance, the word LIBERTY, and the phrase IN GOD WE TRUST. The reverse is by John Mercanti and portrays a heraldic eagle behind a shield; the eagle grasps an olive branch in its right talon and arrows in its left talon, echoing the Great Seal of the United States; above the eagle are thirteen five-pointed stars representing the Thirteen Colonies. The reverse inscribed with the phrases UNITED STATES OF AMERICA, 1 OZ. FINE SILVER ONE DOLLAR, and E PLURIBUS UNUM as well as the applicable mintmark. Like the American Gold Eagle and American Platinum Eagle bullion coins, the United States Mint does not sell Silver Eagle bullion coins directly to the public. In order to provide "effective and efficient distribution, which maximizes the availability of the coins in retail markets as well as major investment markets" the Mint utilizes a network of authorized purchasers to distribute the coins. The coins sold in bulk at a premium over the spot price of silver. The coins sold to banks, brokerage companies, coin dealers, precious metal firms, and wholesalers that meet the following requirements. Be an experienced and established market maker in silver bullion coins. Provide a liquid two-way market for the coins. Be audited annually by an internationally accepted accounting firm. Have an established broad base of retail customers to which to distribute the coins. Have a tangible net worth of $5 million. Authorized purchasers must order a minimum of 25,000 coins, which they sell to secondary retailers that sell them, in turn, to the public.