EDITORIAL: Food for thought: Chocolate

It is in the nature of the training and work of pathologists to be practical, observant and down-to- earth. We appreciate that food is central to the experience of all societies, hence, in communicating many of our descriptions of pathological changes, we use terms related to food. For example, we use terms such as “bread-and -butter” pericarditis, “caseous” necrosis, “anchovy sauce” abscesses, “coffee-bean” nuclei, “cauliflower” growths and “chocolate” cysts. Of these, “chocolate” is easily the term most easily recognized by society, as the consumption of chocolate has spread far and wide in all communities, among young and old, alike.