20 Chocolate Facts

Executive Summary About Chocolate Facts By Lloyd Gordon

1. Research suggests that chocolate was originally used more than 2,500 years ago, begining in Central America. The Mayan civilisation considered Cacao to be a divine gift and so, it was held in high regard.

2. The name chocolate comes from the Aztec word xocalati meaning bitter water.

3. More than 66 percent of the worlds cacao is produced in Africa and 98 percent of the worlds cocoa is produced by just 15 countries.

4. More than twice as many women than men eat and crave chocolate.

5. It is observed that chocolate cravings cannot be satisfied by any sweet/candy other than chocolate itself (no surprises there).

6. Chocolate produces the effects of a mild anti-depressant by increasing serotonin and endorphin levels in the brain.

7. Chocolate contains a small quantity of caffeine emulates a mild amphetamine.

8. Although not scientifically proven, chocolate is believed by many, to be an aphrodisiac.

9. Cocoa butter is a by-product produced from the crushing of roasted cacao beans, and although used in the chocolate making process, it is also used in a number of cosmetic products including massage oils and skin cosmetics.

10. Terry’s of York will produce over 350 million segments of chocolate orange per

chocolate nutrition facts

year.

11. The biggest chocolate structure ever made was a 4,484lb, 10 foot tall, Easter egg, made in Melbourne Australia.

12. 17,000 people in Belgium work in the chocolate industry

13. Despite being high in fat content, chocolate doesn’t appear to raise blood cholesterol levels.

14. Allergies to chocolate are uncommon (isn’t that good to know).

15. Almost half the world’s chocolate is consumed in America.

16. Napoleon always carried chocolate with him, which he ate as a pick-me-up whenever he needed an energy boost.

17. It takes up to 270 cocoa beans to make a pound of chocolate.

18. More than 7 billion chocolate chips are eaten annually.

19. Ninety percent of the world’s cacao in grown on small farms of 12 acres or less in size.

20. In 2006 more than 6.5 million tons of chocolate was traded worldwide.

Chocolate Facts 101

Executive Summary About Chocolate Facts By Sophie Beck

Milk chocolate is made with milk powder or condensed milk added. White chocolates are a confection based on cocoa butter without the cocoa solids. Unsweetened is pure chocolate liquor, also known as bitter or baking chocolate. Couverture is a term used for chocolates rich in cocoa butter. Compound chocolate is the technical term for a confection combining cocoa with vegetable fat, usually tropical fats and/or hydrogenated fats, as a replacement for cocoa butter.

Cocoa powder. There are two types of unsweetened baking cocoa available: natural cocoa and Dutch-process cocoa. Both are made by pulverizing partially de-fatted chocolate liquor and removing nearly all the cocoa butter. Chocolate fudge cake is a product based on cocoa solid and/or cocoa fat.

Chocolates contain phenylethylamine which is a mild mood elevator and anti-depressant. Dark chocolates contain about twice as many antioxidants as the milk chocolates do. While chocolates and cocoa butter contain both saturated and unsaturated fat, but unlike many saturated fats the stearic acid in chocolates is a neutral fat and does not raise your bad cholesterol levels.

Check out my other guide on Chocolate Frosting and Personalized Chocolate

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