I Love Chocolate: 20 Points About Chocolate

Chocolate is the most widely used confectionary in the world. No matter what form it comes in, it's clear that we just can't get enough of it. But ask yourself, how much do you really know about it. Although one doesn't need to be a chocolate mastermind to enjoy it, there are a great number of quite amazing facts and statistics about it,s production and our usage of it. Here are just twenty that I have collated. I'm sure they will make interesting talking points (if nothing else)

1. Research suggests that chocolate was originally used more than 2,500 years ago, beginning in Central America. The Mayan civilization 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 at all surprising, being that they concocted a drink by combining cacao with chillie peppers, achiote, cornmeal and it's believed they added a form of hallucnogenic mushroom (possibly helped to take their minds of 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 dissolves easily into the skin, making it the perfect base for moisturizing 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 worlds cacao is grown on small family run farms, no larger than 12 acres.

20. In 2006 more than 6.5 million tons of chocolate was traded 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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