Chocolate is the most popular confectionary flavour
worldwide. We love and enjoy it in all its variety and
forms, but just how much do we know about it? Although one
doesn't need to be a master chocolatiere to appreciate it,
there are an endless number of fascinating facts and
statistics about its production and our usage of it. Here
are just 20 facts that I have compiled for your
observation. I'm sure they'll make interesting points of
conversation (if nothing else).
1. Chocolate was first used over 2,500 years ago,
originating in Central America. The Mayan civilisation
considered Cacao to be a divine gift and so, it was held in
high regard. It was used ceremoniously and sometimes as a
form of currency. The name 'Cacao' is a Maya word meaning
'god food' which after being introduced to Europe in the
16th century, formed the basis of the Latin name for the
Cacao tree 'Theobrama Cacao' meaning 'food for the gods'.
It is thought that the word 'cocoa' has come about through
a miss-spelling of 'cacao.'
2. The name chocolate comes from the Aztec word xocalati
meaning bitter water. Not surprising, considering they made
a drink, by mixing cacao beans with chillies, achiote,
cornmeal, and some reports suggest the inclusion
hallucinogenic Mushrooms (probably helped to get over the
taste).
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 caffeine, which produces the effects
of a mild amphetamine.
8. Although not scientifically proven, chocolate is
believed by many, to be an aphrodisiac. The theory is
supported by the fact that chocolate does contain among
many chemicals the stimulants: caffeine, theobromine, and
phenyethylamine.
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. It is
one of the most stable, highly concentrated natural fats
known. It melts at body temperature and so desolves easily
into the skin, making it the perfect base for moisturising
creams and the like.
10. Terry's of York will produce over 350 million segments
of chocolate orange per 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.
(and we all thought he bought it for Josephine...).
17. A cocoa pod contains an average of about 42 beans. 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
sold worldwide.
There is a lot more information available about our
favourite flavour, and it is clear that our interest in it,
won't be diminishing any time soon - not if I have anything
to do with it!
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If you enjoyed reading this information and wish to read
more, as well as seeing the varied ranges of fine luxury
chocolate products at Lloyd Gordon's Website, then visit =>
http://www.chocolatetray.com
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