Chocoholics Unite: July 7, 2007 is Chocolate Day

According to the National Confectioners Association (NCA), July 7, 2007 is national Chocolate Day. I'll get the brownies; you bring the chocolate cake with creamy chocolate icing. White chocolate, bittersweet, semi-sweet, and dark chocolate are just a few of the rich, satisfying flavors to celebrate.

According to the NCA, chocolate is America's favorite flavor. 52% of adult Americans claim chocolate as their favorite. 65% of American chocolate eaters prefer the milky confection. Daniel Peter created milk chocolate in 1876, in Switzerland. Chocolate lovers everywhere are forever grateful.

There's nothing like the feel of chocolate melting in your mouth. Chocolate melts just below human body temperature, 98.6 degrees. The rich flavor of chocolate is soothing and pleasing to the palate. Just ask a chocoholic.

The National Confectioners Association identifies eight basic kinds of chocolate. Baking chocolate, or bitter chocolate, is made from finely ground cocoa beans and chocolate liquor. Baking chocolate does not contain any sugar, and is most often used in recipes in which sugar is added.

Chocolate liquor is the solid remains of roasted cocoa beans from which the majority of the cocoa butter has been removed. The powdery remains are referred to as cocoa. Cocoa is generally unsweetened and is most often used in recipes. Cocoa and/or chocolate liquor are treated for color, flavor, and malleability to create Dutch chocolate. Dutch chocolate is used in beverages, and baking to produce a rich, dark color.

Dark chocolate contains 15% to 35% liquor. It contains only about 12% milk solids combined with cocoa butter, sugar, and vanilla. Minimal milk solids allow the bean to determine the flavor. Bittersweet and semisweet chocolate are considered dark chocolate, but contain about 35% milk solids. Dark chocolate is used in candy bars, chocolate chips, fondue dip, and specialty items.

According to NCA statistics, the most popular chocolate flavor in the U.S. is milk chocolate. It is approximately 12% milk solids and 35% chocolate liquor. High milk content helps create a creamy smooth texture in milk chocolate. Many candy bars in the United States are created with milk chocolate.

Chocolate flavoring substitutes vegetable oil in place of cocoa butter. Sugar, milk, and other flavorings are used to create an alternative to chocolate. Chocolate lovers sometimes refer to this as "fake chocolate." Because of the change from cocoa butter to vegetable oil, chocolate flavoring may leave a waxy feel in the mouth. The benefits of chocolate flavoring are its ease of use and low cost.

White chocolate is creamy, smooth, and has the flavor of chocolate, but according to the NCA, it isn't really chocolate. It is made of cocoa butter, sugar, milk, and flavorings. White chocolate's composition gives it a taste similar to milk chocolate. Cocoa butter provides the light chocolate taste. White chocolate is used in candy bars, like Hershey's Cookies 'N Cream, chips, and as a bakery coating.

Mayans and Aztecs were among the first to discover the cocoa bean. The NCA's history of chocolate reports that pods of cocoa beans have been found etched into the walls of Mayan temples. The Mayans first created a beverage with the cocoa beans for royalty and use at sacred ceremonies.

The Aztecs created a beverage, known as "chocolatl," which means "warm liquid." The Aztecs drank the unsweetened liquid during religious ceremonies. As a highly valued commodity, the cocoa bean was also used as currency. Four cocoa beans could fetch one rabbit.

Christopher Columbus brought a handful of cocoa beans back to Spain after his 1502 exploration to the Americas. The beans were among a plethora of new and strange flora brought back from the New World, and did particularly attract King Ferdinand or Queen Isabella's attention.

Cortes is created with introducing cocoa to England. The Aztecs, who would ultimately be destroyed by Cortes, believed him to be a god and greeted him with a huge banquet which included the bittersweet drink made of cocoa. Cortes experimented with the drink, adding sugar cane. Realizing the potential of the cocoa bean, he established cocoa plantations in the Caribbean before returning to Spain.

The drink became popular throughout Spain with the addition of sugar, cinnamon, and vanilla. The Spanish tried it piping hot and hot chocolate was born. About 100 years later, the tasty treat had made its way to France.

In the 19^th century at least three changes occurred in the production and consumption of chocolate that would begin the sweet's mass production and appeal. In 1828, the cocoa press was created. The press removed the naturally occurring cocoa butter, and left behind material that could be further refined into cocoa powder. In 1847, an English company combined cocoa powder with cocoa butter and sugar. The world's first edible chocolate was born. In 1876, Switzerland added their renowned contribution to chocolate by adding milk to the mixture.

The first cocoa factory in the United States was built in 1765. The power of chocolate took hold during WWII. U.S. soldiers were treated to candy bars which provided them with energy and held them over until proper rations were received.

Following the war, continued to grow as a world-wide addicition. We love chocolates flavor, texture, and energy boost.

Grab a handful of chocolate, pass out Hershey's kisses, and celebrate Chocolate Day, July 7, 2007.

Sources:

http://www.candyusa.org/Classroom/calendar.asp

"National Confectioners Association: The History of Chocolate." http://www.candyusa.org/Chocolate/history.asp

"The Tastes of Chocolate," http://www.candyusa.org/Chocolate/choc_tastes.asp

"Types of Chocolate," http://www.candyusa.org/Chocolate/choc_types.asp