35-Chocolate Facts

Chocolate consumption is steadily rising. Throughout history, chocolate has been appeasing cravings, an economical stimulus and recently found to be beneficial for health. Below are 35-facts every chocolate epicurean should know:

1. Across the globe, chocolate candy commences on a cacao tree as a bean extracted from a pod.

2. The beans, that chocolate is derived, cocoa is also referred to as "cacao," pronounced (kuh-KAY-oh).

3. Dark chocolate tends to have a higher percentage of cocoa.

4. The term cocoa is misconstrued with cacao. Since, chocolate is derived from cocoa beans grown from a cacao tree; hence, the words are interchangeable. However, the American Cocoa Research Institute (ACRI) encourages manufacturers to use the term cacao opposed to cocoa to alleviated confusion.

5. Events, centered on consuming, savoring and tasting chocolate, are popular amongst Americans from divergent social classes, communities, and even park districts.

6. Appearance, aroma, snap, texture, flavor and aftertaste are six criterions to evaluate chocolate.

7. The percentage of cocoa contained in chocolate determines its quality.

8. The proper way to store chocolate is at a room temperature of 65 to 70 degrees in Fahrenheit, in a dry space.

9. When chocolate is improperly stored, it tends to take on a whitish-gray coloration.

10. "Bloom" is a chemical process that chocolate endures when improperly stored. Cocoa butter crystals dissolve and move to the surface of the chocolate candy.

11. Despite the appearance and texture of "bloomed" chocolate, the confection is edible and does not spoil.

12. Clinical trials have found that the antioxidants contained in chocolate possess anti-cancer properties.

13. The antioxidant (plant-based elements to prevent cancer) found in dark chocolate is called phenolic phytochemicals, or flavonoids.

14. Preliminary medical research shows that chocolate consumption within moderation offers certain health advantages.

15. Based on a report published in a 2003 publication of The Journal of the American Medical Association, dark chocolate has been found to reduce high blood pressure more than milk and white chocolate.

16. European manufactured chocolate contains more cocoa phenols than American made.

17. Chocolate manufacturers use 20 percent of the world's peanut resources.

18. The minerals contained in cocoa, used to make chocolate are abundant in copper, iron and magnesium.

19. In a recent poll conducted by the National Confectioners Association/Chocolate Manufacturers Association , for more than 50 percent of Americans chocolate is a preferred flavor.

20. Brazil classifies chocolate as one of its natural resources.

21. Approximately, 40 percent of the world's almonds are used to manufacture chocolate.

22. Based on a study conducted by the Pennsylvania School of Medicine in conjunction with the US Naval Academy, the New York University (NYU) of Medicine the reports that chocolate does not promote acne.

23. Harvesting cacao beans is big business for the leading chocolate producing countries: Ghana, Malaysia, Brazil, Cameroon, Nigeria, Côte d'Ivoire and Indonesia.

24. When it comes to light versus dark, a little more than 25 percent of American choco-holics prefer the dark stuff and 71 percent favor milk chocolate.

25. Other medical evaluations suggest that chocolate laden with flavenoids and phenols (antioxidants) has the potential to lower the risk of acquiring chronic ailments (i.e., heart disease and cancer).

26. One-pound of milk chocolate contains the following nutritional values:

• Calories: 2300 calories
• Fat: 140 grams of fat
• Sodium: 370 grams
• Carbohydrates: 270 grams
• Cholesterol: 100 milligrams
• Protein: 31 grams

27. Annually, the Swiss consume more than 21 pounds of chocolate each year.

28. The process of chocolate preparation entails numerous steps: plucking, opening, fermentation, refinement, cleaning, coaching, grinding and more.

29. The antioxidants, contained in a single serving of chocolate have more phenolic phytochemicals or anti-cancer properties than that found in a glass of red wine. (That's 611 milligrams phenolic compound gallic acid equivalents (GAE) and 564 milligrams of the flavonoid in one dark chocolate candy bar versus the 340 milligrams of GAE and 163 milligrams of ECE in a wine glass serving.

30. Aztecs used cocoa beans (the extract used to make chocolate) as their form of currency.

31. Scientists note that similar brain activity occurs in the brain with the consumption of chocolate as seen with addictive drug ingestion (i.e., cocaine).

32. Three transnational chocolatiers dominate the industry: Cadbury, Mars and
NestleUSA.

33. Since, milk chocolate contains cocoa butter, (a vegetable fat) and 20% milk fat, dark chocolate is deemed the healthier choice.

34. Switzerland, Austria, Germany, Ireland and Norway are European countries with the highest consumption or addiction to chocolate.

35. More than, 22 percent of chocolate indulgences happen between the hours of 8 PM and 12 AM.

Review more fun trivia about the chocolatiers behind these chocolate facts.