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.

There's more to chocolate than meets the craving palate.

Credit: Holly Bentz

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