Chocolate is undoubtedly one of the best things on earth. Milk, dark, white – people just love it. We eat chocolate when we are hungry, we eat chocolate when we are depressed, we eat chocolate when we feel good. Chocolate has become an inseparable part of our life but there are many things about this sweet delicacy that you may not know. WARNING: If your mouth start watering at the mere thought of chocolate, you may not be able to handle these delicious chocolate facts.
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The first chocolate bar suitable enough for widespread consumption was produced by the Fry's chocolate factory, located in Bristol, England in 1847.
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In Belgium, 17,000 people are employed in the chocolate industry.
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One chocolate chip can give you enough energy to walk 150 feet.
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The American army together with Hershey improved the heat-resistance of chocolate in order to withstand the hot sun during Desert Storm. These chocolate bars remained solid even at temperatures of up to 140°F.
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Chocolate contains phenylethylamine, a naturally occurring amino-acid which is believed to have aphrodisiacal effects and is even said to be able to "cure" hangovers.
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The main ingredient for chocolate are technically cacao beans, but they are known throughout the cocoa industry as cocoa beans because of a misspelling.
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Chocolate was included in WWII soldier rations. According to army specification, it was designed to taste just “a little better than a boiled potato” so soldiers would not eat it too quickly.
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The first machine-made chocolate was produced in Barcelona, Spain, in 1780.
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The Ivory Coast is by far the world's leading producer of cocoa beans. About 37 percent of all the cocoa beans in the world come from here.
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Cacao has been around for millions of years and is probably one of the oldest of nature’s foods.
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In 2012, Switzerland had the biggest chocolate consumption per capita in the world. Each Swiss person ate an average of 26 pounds of this dainty. Americans ended up 15th with “just” 12 pounds of chocolate per capita.
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White chocolate technically isn’t chocolate. It contains no cocoa solids or cocoa liquor.
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The most valuable chocolate bar in the world is a Cadburry's chocolate bar thats over a 100-years old and went on Captain Robert Scott's first Discovery expedition to the Antarctic. The bar, which was 4 inches long, wrapped and uneaten, was bought for $687 by an anonymous buyer at Christie's, London in 2001.
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The largest and oldest chocolate company in the U.S. is Hershey’s. Founded by Milton S. Hershey in 1894, this company produces over one billion pounds of chocolate products every year.
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The Aztecs believed that cacao seeds were the gift of the God of wisdom, and the seeds had so much value they were used as a form of currency.
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Research suggests that dark chocolate boosts memory, attention span, reaction time, and problem-solving skills by increasing blood flow to the brain. Dark chocolate can also improve the ability to see in low-contrast situations (such as poor weather) and promote lower blood pressure.
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It takes approximately 400 cacao beans to make one pound of chocolate.
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The origins of the word "chocolate" probably comes from the Classical Nahuatl word xocolātl (meaning "bitter water").
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In the famous movie Psycho, Alfred Hitchcock used Bosco chocolate syrup for blood in the legendary shower scene.
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The largest chocolate bar weighed 12,770 pounds and was created by Thorntons plc in Alfreton, Derbyshire, UK on 7 October 2011. The chocolate bar measured 13 feet 1.48 inches by 13 feet 1.48 inches by 1 foot 1.78 inches.
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According to new scientific studies, eating chocolate can prevent pregnancy problems. The chemical theobromine found in chocolate may reduce preeclampsia, a major pregnancy complication.
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About 40 percent of almonds and 20 percent of peanuts produced in the world are made for chocolate products.
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Chocolate is full of antioxidants. Especially dark chocolate which is rich in flavenoids – antioxidants that help prevent heart diseases.
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Americans eat 2.8 billion pounds of candy every year. About half of it is chocolate.
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Cocoa trees can live up to 200 years but they only produce usable cocoa beans for about 25 years.
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