A heavenly treat

world chocolate day

For something as universally enjoyed around the world as chocolate, it’s reasonable that it’s celebrated in a big way. World Chocolate Day is exactly that. World Chocolate Day (sometimes called International Chocolate Day) occurs globally every year on the 7th of July. The history of chocolate goes back to 2000 BC when an ancient civilisation in Central America, first started cultivating cocoa beans. Since then, chocolate has been a beloved treat around the world and is celebrated every year on World Chocolate Day. It’s now celebrated globally by gifting or consuming chocolate, and generally by anyone who enjoys the treat. Chocolate has since become a popular food product that millions enjoy every day, thanks to its unique, rich, and sweet taste. Despite its bad reputation for causing weight gain, a number of health benefits are associated with this delicious treat. So, next time you eat a piece of chocolate, you may not have to feel so guilty about it. Read on…

How is chocolate made?

In order to craft a bar of chocolate, seeds from a cacao tree are covered with banana leaves and left to ferment, at which point they are called cocoa beans. Once the cocoa beans have arrived at their processing plant, they are roasted slowly at a low temperature. Then it’s time to separate the shells from the nibs so that the nibs can be ground to a fine powder, which is just pure chocolate in rough form. The cocoa mass is often liquefied and moulded with or without other ingredients. This is the state where you get chocolate liquid. The chocolate liquid then gets processed into two components – cocoa butter and cocoa solids.

The two products most vital to chocolate production come from this cocoa paste. Cocoa powder is produced and packed for purchase at grocery stores so that we can bake the beloved roasted taste profile into our cakes and cookies, while cocoa butter is produced so that manufacturers can use it as an ingredient in their chocolate bars.

Dark chocolate, which tastes most like its mother seed, is simply a mixture of cocoa liquid, cocoa butter, and sugar. Milk chocolate includes those three ingredients plus a smattering of milk powder.

At this point, chocolatiers can add things like nuts, salts, and syrups to elevate the flavour profile. Once cooled, the mixtures harden into the shapes of their respective moulds, are wrapped in paper, and shipped to our favourite stores and candy shops.

Benefits of chocolate:

Other than its great taste, chocolate is also known for the various health benefits that it can provide if consumed in moderation. Chocolate, especially dark chocolate, consists of antioxidants that can lower blood pressure, reduce the risk of clotting and increase blood circulation to the heart. This in turn reduces levels of the stress hormone cortisol and the risks of stroke and coronary heart disease. Flavonols present in dark chocolate help in achieving better reaction time, visual-spatial awareness, and stronger memory. It also prevents the immune system from going into overdrive and reduces oxidative stress. Epicatechin in dark chocolate protects cells, makes them stronger, and supports the processes that help the body to use insulin better. This might prevent and even combat diabetes.

A lot of research into this edible treasure has found that it is a powerful source of antioxidants, plus it helps to improve blood flow, lower blood pressure, and reduce the risk of heart disease. It also increases serotonin and dopamine levels, which helps to boost mood. Many people are advised to eat more dark chocolate as it contains healthier benefits. Tons of treats are made from chocolate – hot chocolate milk, chocolate milk, chocolate cake and brownies, chocolate candy bars, and a lot more we enjoy today.

Types of chocolate:

Milk Chocolate - Milk chocolate is perhaps the most popular type of chocolate. It actually contains only 10 to 40 per cent cacao mixed with sugar and milk (either condensed milk or milk solids). Milk chocolate is much, much sweeter than dark or bittersweet chocolate and has a lighter colour and less-pronounced chocolate taste. However, milk chocolate isn’t great for baking because it’s prone to overheating.

White Chocolate - This one is the most divisive - you either love it or hate it! White chocolate is made from the cocoa butter extracted during the cacao bean refinement process. Its smooth, rich, vanilla-like flavour has made it popular among chocolate lovers.

Dark Chocolate - Dark chocolate is a blanket term for any variety that contains 30 to 80 per cent cacao (bittersweet and semisweet chocolates are considered ‘dark chocolate’). The higher the percentage of cacao, the less sweet and more bitter...or dark.

Semisweet Chocolate - Semisweet chocolate contains at least 35 per cent cocoa solids. It falls somewhere between bittersweet chocolate and sweet dark chocolate. This type of chocolate is most commonly used for baking, but it’s important to follow the recipe to determine whether it calls for semisweet, bittersweet, or baking chocolate.

Bittersweet Chocolate - Also considered a dark chocolate, bittersweet is less sweet than semisweet chocolate - it ranges from 50 to 80 per cent cacao. The flavour is deeper and more bitter than semisweet, but it’s a great choice for serious chocolate-lovers - and it makes a mean brownie!

Unsweetened Chocolate (or Baking Chocolate) - No matter what you call it (baking, bitter, or unsweetened), this chocolate is 100 per cent cacao - it’s essentially chocolate in its purest form without any added sugar to mask the bitter flavour of natural cacao. This stuff is not for snacking but it’s great for baking, as it imparts a rich chocolate flavour and allows you to control the added sugar.

Cocoa Powder - Cocoa powder is also comprised of 100 per cent cacao with no sugar, but has had the cocoa butter extracted out. Cocoa powder is also very bitter, but is commonly used in recipes. It’s a helpful ingredient because it easily mixes in with dough’s and batters without having to melt and monitor the chocolate.

Couverture Chocolate - Couverture chocolate is an expensive type of chocolate that contains a higher percentage of cocoa butter than other varieties. The high cocoa butter content helps it melt quickly and evenly, making it perfect for tempering and making candies.

Ruby Chocolate - This rosy-hued chocolate is the newest chocolate to hit the block. First developed in late 2017, ruby chocolate comes from ruby cacao beans, which are grown in South America and West Africa. It’s best described as a fruity, berry-flavoured white chocolate, though there are no actual berries involved - the unique flavour and colour comes from the cacao bean itself.

Chocolaty facts:

• Chocolate was initially consumed as a bitter drink.
• Each cacao tree produces approximately 2,500 beans and 400 cocoa beans - which make one pound of chocolate.
• Around 40 million to 50 million people across the world depend on cocoa for their livelihood.
• Switzerland is famous for its chocolate and its people consume about 8.8 kgs of chocolate per year.
• United States is the largest producer of chocolate in the world.
• The largest chocolate bar by area measures 383.24 meter square and was produced in Rotterdam, Netherlands.
• Cacao beans were used as a barter currency in the Mayan Times.
• Chocolate milk, discovered by Dr Hans Sloane, was once sold as a medicine in Ireland.
• The first chocolate product was hot cocoa discovered by the Mayans about 3,000 years ago.