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Chocolate remains one of the world’s favorite treats. It comes in an amazing array of shapes and forms and there is an endless demand for it. Here are some interesting facts about how chocolate became so desirable.
Aztecs
Ancient Aztec and Maya civilizations were the first to recognize the potency of chocolate and used it to celebrate the harvest of the cacao beans. They brewed it into a hot, spicy drink and believed it gave them wisdom, enlightenment and sexual prowess. Only men in the ruling and religious classes were allowed to drink the chocolate.
Spanish
In the 16th century, the Spanish crushed the Aztec empire and took home the Aztec methods of extracting undiluted unsweetened liquor from fermented cacao beans. They sweetened the drink with honey and sugar and for years it remained a rich man’s drink.
Europe
In the 17th century, chocolate became popular across Europe. It was still sold only as a drink and as it attracted high import duties, was enjoyed by the rich. In due course, chocolate drinking houses opened and these became popular meeting places. Around 1700, the English started adding milk, so making the drink less bitter.
Eating Chocolate
The first chocolate bars were produced in the mid 1800s and were probably unpalatable by today’s standards. A couple of decades later, machinery was created that made extraction of cocoa butter easier. This resulted in eating-chocolate more like the type available today.
Chocolate Pioneers
Some of the men who worked on formulating eating chocolate have been immortalized by their brands. Famous names include Henri Nestle, Rodolphe Lindt, Jean Tobler and John Cadbury.
What is Chocolate made of?
The main ingredients are cacao beans that have been processed into chocolate liquor, sugar, cocoa butter and milk. Flavorings such as vanilla or extra ingredients such as fruit and nuts may also be added at various stages of the process.
How does it become Smooth and Glossy?
Once the ingredients have been combined, the mixture is run through a machine that mixes, mashes, swirls and aerates the chocolate. This process can take a few hours for cheaper chocolates and up to six days for the more expensive ones. The chocolate is then tempered by letting it cool and then reheating it several times. This gives chocolate the gloss that makes it look so good and also helps it to melt properly.
Milky Facts
American chocolate manufacturers use about 1.5 billion pounds of milk each year. This is surpassed only by the cheese and ice cream manufacturers.
Nutty Facts
Chocolate manufacturers currently use 40% of the world's almonds and 20% of the world's peanuts.
Flavour Facts
Chocolate has over 500 flavor components. This is double the amount found in strawberry and vanilla.
Chocolate is here to stay and while certain flavors and brands have become classics, the chocolate experts are forever trying new recipes and techniques. The results of their efforts are often seen at Christmas and Easter when chocolate is the perfect gift. :music-smiley-7524::group_ok::music-smiley-7524:
^^^cookingesources.suite101.com
did you know that...
…Great chocolate manufacturers choose their beans in the same way as a wine-maker chooses his or her grape varieties.
…Years ago, when harvesting was over, a dance was performed on the cocoa seeds which had been put out to dry in the sun. This tradition continues today in certain regions of Central and South America.
…Africa is now the world's leading producer of cacao , Ghana is a leading producer country.
…In the Chuao Valley, In Venezuela, the cacao bean is still cultivated just as it was at the time of the Aztecs.
…Wicker baskets, filled with cacao beans, were among the gifts which the Aztecs offered to the conquistadors.
…For the Aztecs, cocao chocolate was a luxury and the cocao beans were like gold, a rare commodity that served as both currency and gifts for kinds and gods.
…The Aztecs used to prepare a drink for the gods made up of ground cocao bean paste mixed with spices and corn.
…The Imperial torte, a square chocolate cake with five thin layers of almond paste, was created by a master pastry chef at the court of Emperor Franz Joseph (1830 - 1916).
…In 1900, Queen Victoria sent her New Year's greetings to the British troops stationed in South Africa during the Boer War in the form of a specially molded chocolate bar.
…The end of the Second World War marked a new era in chocolate advertising and image-making, which henceforth would be based on photography rather than the graphic arts.
…On April 4, 1828, Coenraad Johannes Van Houten took out a patent for his newly invented cocoa press, which extracted the cocoa butter from the chocolate liquor, leaving behind powdered cocoa.
…The fruits of the cacao tree, which take the form of pods, are very colorful - from bright red to lemon yellow.
^^^chocolatesource.com
When we eat chocolate:
• 66% of chocolate is consumed between meals.
• 22% of all chocolate consumption takes place between 8pm and midnight.
• More chocolate is consumed in winter than any other season.
^^^ask.com
Interesting facts you may not know...
The botanical name of the chocolate plant is 'Theobroma Cacao', which means 'FOOD OF THE GODS'
The word 'Chocolate' comes from the Aztec word "xocolatl", which means "bitter water".
Champagne and sparkling wines do not pair well with milk or dark chocolate because of their acidity, which reacts with chocolate, causing a tart taste to occur. Instead, try white chocolate with champagne and dark chocolate with red wines.
Chocolate is not high in cholesterol. The cocoa butter in chocolate contains stearic acid, which has a neutral effect on cholesterol levels and is not recognised as a source of trans fat.
British people are second only to the Swiss when it comes to chocolate consumption. The average Brit eats 8.6kg of chocolate per year.
Although chocolate is not an aphrodisiac, as the ancient Aztecs believed, chocolate contains phenylethylamine (PEA), a natural substance that is reputed to stimulate the same reaction in the body as falling in love. Hence, heartbreak and loneliness are great excuses for chocolate overindulgence.
Chocolate syrup was used for blood in the famous 45 second shower scene in Alfred Hitchcock's movie, "Psycho" which actually took 7 days to shoot.
Chocolate is poisonous to dogs, cats and other domestic pets. The ingredient theobramine over stimulates their cardiac and nervous systems, and can cause death.
^^^ask.com
trivias...
What percentage of Americans have some chocolate most every day of their life? 90%
How many tons of chocolate is consumed in the world each year? 600,000
How many pounds of chocolate did the average person eat in the year 1995? 11.5 pounds
What fraction of chocolate is fat? 1/2
How many minutes does it take to make an oreo cookie? 90 minutes
How many oreos are consumed in the world in one day? 20.5 million
How many cows does it take to provide enough milk for one day's production of Hershey's chocolate at the Hershey, Pennsylvania plant? 52,000
How many Hershey's Kisses are found in one pound? 96
How many calories in one Dove miniature? 35 calories
How many Hershey Kisses are produced in one day in Hershey, Pennsylvania? 33 million
^^^ask.com
It's a common myth that chocolate aggravates acne. Experiments conducted at the University of Pennsylvania and the U.S. Naval Academy found that consumption of chocolate -- even frequent daily dietary intake -- had no effect on the incidence of acne. Professional dermatologists today do not link acne with diet.
^^^ask.com
One plain milk chocolate candy bar has more protein than a banana.
^^^ask.com
A to Z of Chocolate Trivia
Chocolate facts of the World, inspired by Cocoa Motion of Ecclesal Road, Sheffield
A to Z of Chocolate Trivia
Alfred Hitchcock used chocolate syrup as blood in the shower scene in ‘Psycho’
Bourneville was established as a model suburb in C19th Birmingham by Cadburys
Chocolate’s scientific name, Theobroma Cacao means “food of the Gods”
Dogs can find chocolate lethal
Endorphins, which reduce pain, are released by the brain when eating chocolate
First chocolate house reputedly opened in London in 1657
German Chocolate Cake is named after Sam German of Dallas, Texas
Husks in chocolate could help fight tooth decay claim researchers in Osaka, Japan
Italian researchers claim women who eat chocolate enjoy better sex lives than those who don’t
Juliette Binoche starred in the film ‘Chocolat’
Kuna, a Pacific island, drink five cups of cocoa each day and have low blood pressure
Love drug serotonin production is stimulated by chocolate
Milk chocolate was not invented until 1875 by Daniel Peter of Switzerland
Nineteenth century English chocolate was adulterated with Venetian lead
On average 10kg of chocolate are consumed per person in the UK every year
Procyanidin in chocolate reduces the chances of blood clots
Queen Victoria sent specially made chocolate bars to soldiers fighting in the Boer War as a New Year’s greeting
Real vanilla is only used in fine chocolate. Most household brands use artificial vanilla
Stains caused by chocolate are the hardest to remove. The best solution is detergent and water
Thirty four degrees centigrade. Chocolate melts at just below the temperature of the mouth
UK consumption of chocolate exceeds half a million tons a year
Vitamins A1, B1, B2, D and E can be found in chocolate
West Africa produces most of the world’s cacao beans
Xochiquetzel, the Aztec goddess of fertility associated with chocolate
Z… there is no Z. Only to say Web Express Guide takes no responsibility for the consequences of anyone using any of the information above to justify overindulging in chocolate!!
Commercial
For a time, Ghirardelli sold a 10 lb. chocolate bar (which was intended for eating or for baking with). If you ordered one of the bars, you also received a chisel to use when serving the chocolate.
The Cote D'Ivoire produces more cocoa than any other country.
The brand Green & Black's, which is known for it's commitment to Fair Trade chocolate production, is owned by chocolate giant Cadbury Schweppes.
According to the U.S. government, milk chocolate must contain at least 10% chocolate liquor.
Cacao beans used to used as currency among native tribes in Mexico and South America.
Culinary
Chocolate Truffles are so called because of their resemblence to the highly prized fungus (http://members.tripod.com/%7EBayGourmet/trufflebas.html) of the same name.
Chocolate was first enjoyed in beverages, it was only much later that it came to be used in solid form.
Chocolate and cocoa are not only used in desserts, they can also be added to savory dishes such as stews and sauces.
When chocolate mousse was invented, it was known as chocolate mayonnaise!
Cultural
In Japan, there is a Valentine's Day tradition called "Giri Choco" (http://www.danschocolate.com/Chocolate-Learn/World/Asia/the-tradition-of-giri-choco-obligation-chocolate-in-japan.html) (or "obligation chocolate") which requires that women give inexpensive chocolate to all of the men in their lives: coworkers, bosses, etc.
Historical
In 1579, English pirates raided a Spanish ship. Upon finding its cargo of precious cocoa beans they burned the whole ship--they mistook the beans for sheep dung.
Daniel Peter, a citizen of Switzerland, was the first to successfully combine chocolate and milk in 1875.
It is said that Eleanor Roosevelt ate three, chocolate-covered garlic balls each morning as a memory aid.
In the 17h century, a group of Spanish noblewomen living in Chiapa, Mexico adopted the practice of having their maidservants bring them cups of hot chocolate during mass--ostensibly to support their delicate constitutions during the long, trying service. The local Bishop banned the practice, and soon after, was found dead. The poison that killed him was delivered in a cup of hot chocolate.
Miscellaneous
Archipelago restaurant in London, England is known for its exotic specialties (http://www.london-eating.co.uk/menu/262.pdf). One of the common dessert options is a chocolate covered scorpian with a sip of Sauterne.
Were you scared by the shower scene in the movie Psycho? The "blood" that you see in that scene is actually chocolate syrup. See--nothing to be afraid of!
Scientific
Chocolate's scientific name, Theobroma cacao, was created by combining a Greek term meaning "food of the gods" (theobroma) and the ancient Olmec word for the chocolate plant, "cacao."
Theobroma cacao grows almost exclusively within 20 degrees of the equator.
The flowers of the cacao plant are pollinated by midges (http://www.inbio.ac.cr/papers/Ceratopogonidae/forcipomyia.htm). Midges are small winged insects that make their homes in rotting leaves on the forest floor.
Although chocolate and milk seems like a perfect combination, it is extremely difficult to combine them as chocolate is mostly fat and milk is mostly water.
There are three primary species of cacao: Trinitario, Criollo, and Forestero. Beans from Criollo trees are widely considered to be of the best quality.
Theobromine, a chemical in chocolate, is highly toxic to many animals including dogs, cats, and horses.
Stearic acid, a fat found in chocolate, does not raise LDL cholsterol levels, even thought it is a saturated fat.
^^^written by Suzanne of danschocolates.com
Most people know that chocolate is made from the seeds of the cacao fruit, but how many of us know anything about the fruit itself? The pod looks somewhat like a large yellow, orange, or red papaya and grows directly from the trunk. Each tree makes about 20 pods. The fruit has a hard rind and is white, creamy, tart, sweet, and delicious but because it's so soft inside it's never exported. If you happen to visit the Amazon be sure to try it!
^^^alaskawildberryproducts.com
Chocolate is wonderful for people but keep it away from your pets. A chemical in chocolate called theobromine is poisonous to dogs and cats. Darker chocolate contains more theobromine so it's more dangerous. A single ounce of baking chocolate can kill a small dog. If your dog ever eats chocolate, the sooner you get it to a vet, the more likely that he or she will be saved. The good news is cats usually won't eat chocolate - they're too picky.
^^^alaskawildberry.com
How can you store your chocolate? It should be kept between 59°F – 63°F. If it gets too cold or hot or changes temperature often it can form a white coating that looks like mold. But don't worry, it's just a film of cocoa butter crystals that look funny but are completely harmless. If kept well, chocolate can be stored for at least a year. But how long can you really stand not eating your Wild Berry Centers? They'll be gone long before then.
^^^alaskawildberry.com
Aphrodisiac Qualities in Chocolates (http://www.streetdirectory.com/travel_guide/24556/food_and_drink/aphrodisiac_qualities_in_chocolates.html)
I started to wonder whether or not chocolate was really an aphrodisiac. Aphrodisiacs, as you know, are those things that are supposed to make you sensitive to erotic stimulation. The name itself comes from the Ancient Greek goddess, Aphrodite, who was both feared for her might and worshiped for her beauty.
Chocolate's "love" qualities though could come from our own cultural understanding. We think that it is an aphrodisiac, so it becomes one. I mean, it tastes good. And, then there is that smooth, melting sensation on the tongue, since chocolate's melting point is just below human body temperature. That's sort of stimulating in itself, don't you think? But then we ought to consider the chemical composition of chocolate. What exactly is in the stuff? And where did this idea of it being an aphrodisiac come from in the first place?
The answer to whether or not chocolate is an aphrodisiac differs from person to person, but I will tell you what I found out and let you decide on your own.
According to some sources, the Aztecs, the first people to cultivate cacao, celebrated chocolate's aphrodisiacal powers. They used to eat vast quantities of food cooked with chocolate during the harvest time, and then engage in raucous orgies during festivals. But there are also reports that say that the men in Aztec society forbid chocolate-cooked food to women, because of its power as an aphrodisiac.
While both of these reports could be factual, I am not sure of them. Because it seems to me that if the men forbid women to eat chocolate, why did they have wild orgies during harvest time? Something doesn't add up. They would seemingly be forcing it on their women! But that's just the humble opinion of this author. Nonetheless, the Aztecs thought chocolate had erotic powers.
History is also replete with examples of others who were convinced of chocolate's powers. The courtesan of French King Louis XV, Madame du Barry, apparently made sure that her lovers drank a brimming cup of chocolate before they were granted entrance to her boudoir. And Casanova, the famed Casanova, drank chocolate daily at the Florian Cafe in Venice, proclaiming the drink to be better, that is, more stimulating, than champagne. And these are just some of the examples.
So obviously people throughout history have considered chocolate to have aphrodisiacal properties. But what gives it those properties? Chemicals! Chocolate contains phenylethylamine, an amino acid that occurs naturally. Some claim that phenylethylamine can even cure hangovers, but it certainly is related to love. Your body, apparently, secretes it when you are struck head over heels. And that's not the only brain chemical that chocolate contains. It also has levels of dopamine and serotonin, both of which are pain killers and put you in a better mood. Serotonin even causes you to have a pleasurable feeling akin to the one you get when you stand in the sun.
Its no wonder that chocolate's so popular! Tasty, uplifting, stimulating, what more could you ask for? Oh, aphrodisiacal? Well, none of the sources I could find gave a concrete opinion on whether or not chocolate was really an aphrodisiac. But, in all honesty, who cares? With all the other stuff going for it, does chocolate need to be an aphrodisiac for you to want to eat it? Now if you'll excuse me, I have some exquisite dark chocolate to nibble on.
^^^streetdirectory.com
Why Chocolate Melts In Your Mouth (http://www.streetdirectory.com/travel_guide/3313/food_and_drink/why_chocolate_melts_in_your_mouth_not_in_your_hand .html), Not In Your Hand (http://www.streetdirectory.com/travel_guide/3313/food_and_drink/why_chocolate_melts_in_your_mouth_not_in_your_hand .html)
Ever wonder why those delicious little chocolates hardly ever melt in your hand? Pop them in your mouth, and they transform into soft, gooey liquid. Here's the secret… The way chocolate is manufactured has changed considerably. Originally, chocolate was made with cocoa butter, derived from cocoa beans. Cocoa butter naturally melts at the temperature in your mouth: 37ºC. This is about as hot as a tropical jungle! Over time, the price of cocoa butter escalated, and its supply became somewhat unstable. As a result, chocolate manufacturers turned to cocoa butter alternatives like those derived from coconut oil, palm oil, and shea oil – which comes from the Shea-Karite tree, native to tropical Africa.
However, these butters don't possess the same melting point as cocoa butter. A precise science, called "hydrogenation", is required to alter them. Hydrogenation is the process of inserting hydrogen gas into hot oil, at scalding temperatures between 120ºC and 210ºC. Upon completion, the substitute butters have new solidifying and melting points.
Hydrogen is a versatile element that appears as a gas, liquid or solid. Estimated to make up more than 75% of all mass, it is the most abundant element in the universe. Discovered in 1766 by Henry Cavendish, hydrogen is even found in the stars. This element is the secret behind your chocolate's melting properties.
However, research now indicates that hydrogenated oils produce "trans fats" that interfere with cellular function and prevent our bodies from acquiring essential fatty acids that are important for our health. Consuming hydrogenated oils can lead to obesity, clogged arteries and other diseases.
But hydrogen isn't all bad. It can be combined with other molecules to produce plastics, and is used to polish glass. An unlimited, renewable resource, hydrogen is also an environmentally friendly energy alternative. It holds the promise of solving air pollution problems, reducing Canada's dependence on foreign oil, and eliminating oil spills.
Air Liquide, the global leader in industrial gases, explores hydrogen's energy uses. The company is partnering with automobile manufacturers to develop hydrogen-powered cars that emit clean water rather than harmful pollutants. Other benefits of hydrogen cars are: no mechanical parts (such as a transmission), no need for lubricating oils, and easier maintenance. It is estimated that hydrogen cars won't hit the road for another decade, although the world's first hydrogen bus has already conducted field tests in Germany.
- News Canada- streetdirectory.com
Cocoa Trees
Cocoa trees can grow as tall as fifty feet although they are usually kept pruned and kept much shorter to make it easier to harvest the cocoa bean pods.
The trees reach their maximum productivity when they are thirty to forty years old. A cocoa tree will live approximately sixty years.
The bean pods grow directly off the trunk and thicker main branches of the tree, not off the leaves as many people think. This is because the pods are heavy. The fragile leaf systems of the tree couldn't support the weight of the pods.
A cocoa tree can have up to one hundred thousand baby-pink and white blossoms every year. The blossoms have no scent. The leaves of the tree vary in color. Young leaves can be pale green, lavender, or purple in color. Mature leaves are dark green. The pods start out green but turn yellow or red when ripe, depending on what type of cocoa tree it is.
There are two main types of cocoa trees. There is the native Central American cocoa tree called the Criollo, and a type called Forastero which is grown mostly in West Africa and Brazil. The Forastero trees produces approximately ninety percent of the world's crop of cocoa beans. The beans from the Criollo are more expensive and are used in high quality chocolate.
Cocoa trees like shade so other tropical trees such as banana trees are planted right next to the cocoa trees. These larger trees that provide shade for the cocoa trees are often called "cocoa mother trees."
The cocoa trees start producing cocoa bean pods after three or four years and continue producing pods for approximately another thirty five years. In most areas, harvesting of the cocoa pods is done twice a year. Ripe pods are approximately eight inches long and three to four inches in diameter. The ripe pods are cut by hand in order to protect the younger pods that are still ripening.
After the pods are cut from the tree they are taken to a fermenting area. There the pods are split open to reveal the pulp and cocoa beans. There are up to forty cocoa beans in every pod. The pulp and beans are scooped out of the pod, placed on banana leaves that are usually laid on the ground (fermenting is also done in baskets and also in large sloping boxes), and then covered with more banana leaves. The pods are left to ferment for several days.
As the beans ferment they lose some of their bitterness and change from a lavender or white color to brown. The fermenting process is important because that is when the beans take on the chocolate taste we are accustomed to. During the fermenting process the beans lose some of their moisture. By the time the beans are ready to be packed in bags for shipping, the moisture content in them is somewhere around five to seven percent.
^^^streetdirectory.com
NEWS FOR CHOCOLATE LOVERS- by teahuppo-streetdirectory.com
Chocolate is finally getting the recognition many think it deserves. It has been proven in scientific studies to contain antioxidants, which are good for you. This is very exciting news to the millions of chocolate lovers around the world. What better news to receive than for a prescription to eat a sweet treat once in awhile.
Antioxidants are similarly those found in wine and tea. These antioxidants help to inhibit or prevent heart disease in some people. The amount is small compared to some foods however even a small amount in any food will be helpful in your quest for good health.
The most effective way to get the health benefits of chocolate is to consume the least processed type of chocolate. Dark chocolate has been shown to contain the highest amount of these health benefits. By the lack of deep processing dark chocolate has maintained its antioxidants ad therefore their benefits.
The FDA or Food and Drug Administration is recommending a very small amount of chocolate daily however to get the most benefit stick to the dark chocolate. Many people are pleased with this prescription for better health, as most people have a love for chocolate.
So the next time you are at the store feels free to buy that dark chocolate candy bar. Just make sure you do not sit down and eat the whole bar. Try to take one bite of a regular size candy bar and savor the taste and flavor on your tongue. After all the recommendations are clear and who doesn't want to try and prevent or inhibit the like hood of developing heart disease?
Another way to get the health benefits of chocolate into your diet is to slip some bittersweet chocolate into some of the things you make. For instance pudding is an excellent snack. Pudding has milk in it and adds the chocolate and you have a quick and easy healthy snack. Although many people probably do not need any instruction into eating more chocolate. To chocolate lovers it comes natural.
There is more testing in the planning for the health community to try and find more healthy uses for chocolate. In the meantime try to eat a well balanced diet and consume chocolate, preferably dark, in small doses and with moderation.
Eating chocolate as a health food may seem a little off the wall, however if done in moderation there is no reason why you cannot eat your chocolate and reap the healthy benefits also. There is a recommended age of this finding be geared towards adults although allowing children a sweet indulgence can be very rewarding otherwise. Chocolate lovers of the world can now delight knowing that our secret prayers have been answered.
ctivnan
04/10/09, 11:26 AM
I just love chocolates!!!! Yummy!
I'm thrilled to read all this info on chocolates, Tcha!
I just had a chocolate cake for breakfast... ^^
My utmost favorite chocolate is Lindt Flats, Kirsch, Chocolate bars with orange and nuts. So far, I have not tasted a better chocolate than Lindt.
I haven't tried the Chocolate Karnival of Krispy Kreme... still thinking about it, though.
It's Easter, so I'm looking forward to having a chocolate feast! :yey:
I just love chocolates!!!! Yummy!
I'm thrilled to read all this info on chocolates, Tcha!
I just had a chocolate cake for breakfast... ^^
My utmost favorite chocolate is Lindt Flats, Kirsch, Chocolate bars with orange and nuts. So far, I have not tasted a better chocolate than Lindt.
I haven't tried the Chocolate Karnival of Krispy Kreme... still thinking about it, though.
It's Easter, so I'm looking forward to having a chocolate feast! :yey:
^^^good for you... I am not a chocolate person! It's very seldom that I eat them.:hey:
trailblazerstravelntours
04/13/09, 10:23 PM
Thank you, tcha for this "ex-choco-ordinary" post. I'm such a chocolate lover! :love3: From "tskokwate" (a chocolate drink made from cacao tablets called "tablea") to chocolate mousse cakes and blackforests to chocolate-flavored/enriched ice cream and bars. Love the new Selecta Gold Series Chocolate Truffles ice cream! Just finished off the last scoop a while ago. Haha! : )
Thank you, tcha for this "ex-choco-ordinary" post. I'm such a chocolate lover! :love3: From "tskokwate" (a chocolate drink made from cacao tablets called "tablea") to chocolate mousse cakes and blackforests to chocolate-flavored/enriched ice cream and bars. Love the new Selecta Gold Series Chocolate Truffles ice cream! Just finished off the last scoop a while ago. Haha! : )
^^^ i love ice cream too:music-smiley-7524:
trailblazerstravelntours
04/13/09, 10:34 PM
^^^ i love ice cream too:music-smiley-7524:
Then you should buy that Chocolate Truffles asap. It's oozing with rich yummy chocolate - perfect for this extreme summer heat! :summer:
ctivnan
04/14/09, 01:47 PM
Then you should buy that Chocolate Truffles asap. It's oozing with rich yummy chocolate - perfect for this extreme summer heat! :summer:
:love3: I totally agree! Yum! :love3:
pinoypower
04/14/09, 02:32 PM
What a comprehensive, informative and excellent post about chocolate!:approve:
I must admit that I misjudged you, tcha. All along I thought you're a tea loving member of English Coffee but now it seems that you're a chocolover.:happy0069:
Off topic: If ever EC looks for new Moderators I'll be the first to nominate you. You've been consistently active and you're posts are typical of this chocolate thread; comprehensive, informative and of excellent quality.:wowie:
euqinimod
08/20/09, 03:31 PM
Trivia about chocolate
(41 facts) A 1.5 oz. milk chocolate bar has only 220 calories.
A 1.75 oz. serving of potato chips has 230 calories.
A recent study indicates when men crave food, they tend to crave fat and salt. When women crave food, they tend to desire chocolate.
American and Russian space flights have always included chocolate.
American chocolate manufacturers use about 1.5 billion pounds of milk -- only surpassed by the cheese and ice cream industries.
Americans consumed over 3.1 billion pounds of chocolate in 2001, which is almost half of the total world's production.
Aztec emperor Montezuma drank 50 golden goblets of hot chocolate every day. It was thick, dyed red and flavored with chili peppers.
Bittersweet chocolate is what is usually called for in baking. It contains more chocolate liquor (at least 35%) and less sugar than sweet chocolate. Semisweet chocolate contains 15% - 35% chocolate liquor.
CAFFEINE CONTENT
White chocolate 3ounce bar or 1 cup chips
Caffeine 0.0 mg
Theobromine 0.0 mg
Baking chocolate, unsweetened 1 ounce
Caffeine 57.120 mg
Theobromine 346.360 mg
Semisweet chocolate 1 ounce (chocolate chips)
Caffeine 17.577 mg
Theobromine 137.781mg
Milk Chocolate 1.55 ounce bar
Caffeine 11.440 mg
Theobromine 74.360 mg
Cocoa mix 1 envelope/3 heaping tsp
Caffeine 5.040 mg
Theobromine 169.680 mg
Cocoa powder, unsweetened 1 tbsp
Caffeine 12.420 mg
Theobromine 111.078 mg
Caffeine: there are 100 to 150 milligrams of caffeine in an eight-ounce cup of brewed coffee, 10 milligrams in a six-ounce cup of cocoa, 5 to 10 milligrams in one ounce of bittersweet chocolate, and 5 milligrams in one ounce of milk chocolate.
Chocolate contains phenylethylamine (PEA), a natural substance that is reputed to stimulate the same reaction in the body as falling in love.
Chocolate manufacturers currently use 40 percent of the world's almonds and 20 percent of the world's peanuts.
Chocolate syrup was used for blood in the famous 45 second shower scene in Alfred Hitchcock's movie, Psycho, which actually took 7 days to shoot.
Chocolate Timeline:
1824: John Cadbury, an English Quaker, begins roasting and grinding chocolate beans to sell in his tea and coffee shop. In 1842 Cadbury's Chocolate Company in England creates the first chocolate bar.
1875: A Swiss chocolate maker, Daniel Peter, mixes Henri Nestle's con- densed milk with chocolate and the two men found a company to manufacture the first milk chocolate.
1894: Milton Hershey adds a line of chocolate to his caramel manufacturing business. Soon he invents the Hershey Bar by experimenting with milk chocolate. Hershey's Cocoa appears next.
1896: Leonard Hershfield invents the Tootsie Roll, named after his daughter.
1897: Brownies are first mentioned in print, listed for sale in the Sears, Roebuck and Co. catalogue.
About 1900: A machine called the enrober is invented to replace the task of hand-dipping chocolate.
1930: Franklin Mars invents the Snickers Bar.
1939: Nestle introduces semisweet chocolate morsels.
1940: The Mars company invents M&M's for soldiers going to World War II.
Chocolate was introduced into the United States in 1765 when cocoa beans were brought from the West Indies to Dorchester, Massachusetts.
Cocoa butter is the natural fat of the cocoa bean. It has a delicate chocolate aroma, but is very bitter tasting. It is used to give body, smoothness, and flavor to eating chocolate.
Cole Porter got a kick from fudge. He had nine pounds of it shipped to him each month from his hometown.
Columbus brought cacao (chocolate) beans back to Spain on his fourth voyage in 1502.
Cultivation of cacao trees can occur only in tropical climates, 20 degrees north or south of the equator. Principal growing areas include West Africa, Brazil, Ecuador and the Indies. Generally, it takes five years before trees begin bearing fruit in the form of pods. Each pod contains an average of 20 to 40 cream-colored cocoa beans. Nearly 400 beans are required to make a pound of chocolate liquor, the semi-liquid mass produced by grinding the beans. A non-alcoholic substance, chocolate liquor is the basis of all chocolate and cocoa products.
German chocolate cake did not originate in Germany. In 1852, Sam German developed a sweet baking bar for Baker's Chocolate Co. The product was named in honor of him -- Baker's German's Sweet Chocolate.
Hawaii is the only US state that grows cacao beans to produce chocolate.
In 1900, Queen Victoria sent her New Year's greetings to the British troops stationed in South Africa during the Boer War in the form of a specially molded chocolate bar.
In Hershey, Pennsylvania, the streetlights along "Chocolate Avenue" are in the shape of Hershey Kisses.
In the United States, approximately seven billion pounds of chocolate and candy are manufactured each year.
It's a common myth that chocolate aggravates acne. Experiments conducted at the University of Pennsylvania and the U.S. Naval Academy found that consumption of chocolate -- even frequent daily dietary intake -- had no effect on the incidence of acne. Professional dermatologists today do not link acne with diet.
One plain milk chocolate candy bar has more protein than a banana.
Per capita, the Irish eat more chocolate than Americans, Swedes, Danes, French, and Italians.
Pet parrots can eat virtually any common "people-food" except for chocolate and avocados. Both of these are highly toxic to the parrot and can be fatal.
Ten percent of U.S. Recommended Daily Allowance of iron is found in one ounce of baking chocolate or cocoa. Chocolate also contains Vitamins A1, B1, B2, C, D and E as well as calcium, potassium, sodium and iron.
The American Heart Association recommends that daily cholesterol intake not exceed 300 mg. A chocolate bar is actually low in cholesterol. A 1.65 oz. bar contains only 12 mg! A one oz piece of cheddar cheese contains 30 mg of cholesterol - more than double the amount found in a chocolate bar.
The average person will consume 10,000 chocolate bars in a lifetime.
The botanical name of the chocolate plant is Theobramba cacao, which means "Food of the Gods."
The daughter of confectioner Leo Hirschfield is commemorated in the name of the sweet he invented: Although his daughter's real name was Clara, she went by the nickname Tootsie, and in her honor, her doting father named his chewy chocolate logs Tootsie Rolls.
The earliest cocoa plantations were established in 600 AD, in the Yucatan, by the Mayans.
The fruit of the Cacao tree grow directly from the trunk. They look like small melons, and the pulp inside contains 20 to 50 seeds or beans. It takes about 400 beans to make a pound of chocolate.
The Imperial torte, a square chocolate cake with five thin layers of almond paste, was created by a master pastry chef at the court of Emperor Franz Joseph (1830 - 1916).
The melting point of cocoa butter is just below the human body temperature -- which is why it literally melts in your mouth.
The Swiss consume more chocolate per capita than any other nation on earth. That's 22 pounds each compared to 11 pounds per person in the United States.
The term "white chocolate" is a misnomer. Under Fedaral Standards of Identity, real chocolate must contain chocolate liquor. "White" chocolate contains no chocolate liquor.
The theobromine in chocolate that stimulates the cardiac and nervous systems is too much for dogs, especially smaller pups. A chocolate bar is poisonous to dogs and can even be lethal.
The world's first chocolate candy was produced in 1828 by Dutch chocolate-maker Conrad J. Van Houten. He pressed the fat from roasted cacao beans to produce cocoa butter, to which he added cocoa powder and sugar.
There were 1,040 US manufacturing establishments producing chocolate and cocoa products in 2001. These establishments employed 45,913 people and shipped $12 billion worth of goods that year. California led the nation in the number of chocolate and cocoa manufacturing establishments (with 116) followed by Pennsylvania (with 107).
* US Census Bureau, October, 2003
>>corsinet.com
euqinimod
08/20/09, 03:35 PM
Quotations about Chocolate
As with most fine things, chocolate has its season. There is a simple memory aid that you can use to determine whether it is the correct time to order chocolate dishes: any month whose name contains the letter A, E, or U is the proper time for chocolate.
- - - Sandra Boynton "Chocolate: The Consuming Passion"
Research tells us that fourteen out of any ten individuals like chocolate.
- - - Sandra Boynton "Chocolate: The Consuming Passion"
Venice is like eating an entire box of chocolate liqueurs in one go.
- - - Truman Capote
There are two kinds of people in the world. Those who love chocolate, and communists.
- - - Leslie Moak Murray in "Murray's Law"
Strength is the capacity to break a chocolate bar into four pieces with your bare hands -- and then eat just one of the pieces.
- - - Judith Viorst
>>>corsinet.com
12 Odd & Unusual Chocolate Flavored Items
(purpleslinky.com/humor/food/)
Here are 12 other chocolate flavored items for chocolate cravings and fantasies.
Chocolate Toothpaste
http://images.stanzapub.com/readers/purpleslinky/2008/05/23/168203_0.jpg
This is a limited edition Chocolate flavored toothpaste made by Uniliver Philippines back in 2005 and there are already some other brands selling it by now. I have tried using this before and it does taste like chocolate. You hardly see chocolate toothpaste in stores around but if you do, I recommend you to buy one since researchers have studied and proved that chocolate toothpaste is better than a fluoride.
Chocolate Bubble Bath
http://images.stanzapub.com/readers/purpleslinky/2008/05/23/168203_1.jpg
This is a chocolate flavored bubble bath which I think is best for kids. Smells like real chocolate, works just like your regular bubble bath product.
Chocolate Soap
http://images.stanzapub.com/readers/purpleslinky/2008/05/23/168203_2.jpg
Want a sensual and relaxing bath? Chocolate soap would be a go-to for a change. This definitely has a chocolate scent and even ingredients same as the real chocolates. It is somewhat odd though. Just picture your self having a bath with a chocolate melting on your body to soothe your mind.
Chocolate Candles
http://images.stanzapub.com/readers/purpleslinky/2008/05/23/168203_3.jpg
Looks like a real chocolate but it isn’t. It does have a chocolate scent. Chocolate candles can be a perfect addition to a very romantic candle light dinner.
Chocolate Dress
http://images.stanzapub.com/readers/purpleslinky/2008/05/23/168203_4.jpg
Dare to be different? Try wearing a dress made of chocolate and you’ll definitely catch some attention. Chocolate dresses are usually made for fashion shows or a one-night only event because it will definitely melt once it catches heat.
Chocolate Perfume
http://images.stanzapub.com/readers/purpleslinky/2008/05/23/168203_5.jpg
Studies say that the smell of chocolate perfumes can lead to arousal? Hmm. Interesting.
Chocolate Wine
http://images.stanzapub.com/readers/purpleslinky/2008/05/23/168203_6.jpg
Chocolate and wine combined in one liquid drink anyone? For real, this wine is made up of not just grapes but also some chocolate ingredients. It taste like chocolate with a mix up of wine. What a perfect combination.
Chocolate Pasta
http://images.stanzapub.com/readers/purpleslinky/2008/05/23/168203_7.jpghttp://images.stanzapub.com/readers/purpleslinky/2008/05/23/168203_8.jpg
This definitely is real pasta. What makes it bizarre is that of its chocolate flavor. It’s like eating chocolate spaghetti which I couldn’t imagine. I do believe that chocolate pasta is tasty with the looks of it.
Chocolate Gum
http://images.stanzapub.com/readers/purpleslinky/2008/05/23/168203_9.jpg
A chocolate flavored gum, that’s odd. It is made up of real cocoa and ingredients of making a bubble gum. I haven’t tried any of these because I think it’s nasty, I could be wrong though.
Chocolate Sushi
http://images.stanzapub.com/readers/purpleslinky/2008/05/23/168203_10.jpg
Now this is a bit gross. Chocolate sushi is made up of real maki, other sushi ingredients and natural chocolate to wrap the sushi up. I couldn’t imagine what it tastes like.
Chocolate Beer
http://images.stanzapub.com/readers/purpleslinky/2008/05/23/168203_11.jpg
Chocolate beer has the combined aroma of real chocolate, coffee and roasted malts. It has a deep black color base that is creamy liquid that gives a sweet sensation at the end. Available mostly in Ireland and there are also brewers in U.S like in Boston.
Chocolate Bandages
http://images.stanzapub.com/readers/purpleslinky/2008/05/23/168203_12.jpg
http://a.stanzapub.com/delivery/lg.php?bannerid=628&campaignid=551&zoneid=931&source=acf=&loc=1&referer=http%3A%2F%2Fpurpleslinky.com%2Fhumor%2Ffo od%2F12-odd-unusual-chocolate-flavored-items%2F&cb=5d761a3340
http://a.stanzapub.com/delivery/avw.php?zoneid=520&cb=6e5458ec0a1e951b1f89551f89e2a3b1&n=3acee3 (http://a.stanzapub.com/delivery/ck.php?n=3acee3&cb=6e5458ec0a1e951b1f89551f89e2a3b1)
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http://a.stanzapub.com/delivery/avw.php?zoneid=521&cb=a9827a6663d937a0a7a305d385f0374f&n=902488 (http://a.stanzapub.com/delivery/ck.php?n=902488&cb=a9827a6663d937a0a7a305d385f0374f)
Chocolate bandages are real milk chocolate bars that are wrapped to suit not just kids but even adults for soothing scrapes, scratches and cuts. It is molded in a band-aid like shape. It is not recommendable though to apply chocolate bandages to our wounds.
10 expensive CHOCOLATE in the world!
Chocopologie by Knipschildt - $2,600 per pound
http://www.luxury-gadgets.com/images/Chocopologie-by-Knipschildt.jpg
Noka Vintages Collection - $854 per pound
http://farm1.static.flickr.com/45/155615952_f6b07ce4c6.jpg
Delafee - $508 per pound
http://www.ediblegold.com/images/delafee-large.gif
Godiva "G" Collection - $120 per pound
http://www.nvo.com/louisvuitton/nss-folder/feb2006/CHOC%20GODIVA.jpg
Richart - $120 per pound
http://www.nvo.com/louisvuitton/nss-folder/feb2006/CHOC%20Richart.jpg
Pierre Marcolini - $102.50 per pound
http://www.coolhunting.com/giftguide/images/Marcolini_sampler.jpg
Debauve & Gallais - $94 per pound
http://www.chocolatezoom.com/publ_images/productimage/1157033756a.jpg
Chuao - $79 per pound
http://www.nvo.com/louisvuitton/nss-folder/feb2006/CHOC%20CHUAO.jpg
Richard Donnelly - $75 per pound
http://www.nvo.com/louisvuitton/nss-folder/feb2006/CHOC%20RICHARD.jpg
Vosges Haut Chocolat - $69 per pound
http://www.nvo.com/louisvuitton/nss-folder/feb2006/CHOC%20VOSGES.jpg
Note: Prices of Chocolates are subjected to check with current prices and with different sub-varities of each producer and types.
^^^bukisa.com
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