How much does one really know about chocolate? We love to eat it, but what else do we know? Fittingly, chocolate has a rich and romantic history. Once a prized possession of Native American tribes, the cacao bean continued its reign as more societies were introduced to its pleasing flavor. The Spanish conquistadors brought the cacao bean back to Europe, where it stayed in royal hands for many years. Of course, chocolate has since reached the general public, thanks to chocolatiers like Hershey, Mars, and Nestlé. Read on for some fascinating chocolate trivia and facts.
The name “chocolate” comes from the Aztecs of Mexico and is derived from xocolatl, which means “bitter water.” Chocolate comes from the cacao bean, which grows on trees native to South and Central America. Discovered around 600 A.D., the cacao bean was originally used to make a bitter chocolate beverage for important members of Mayan and Aztec societies. The beans were even used as a form of currency. To make xocolatl, the Maya and Aztecs would grind cacao beans and add water, chile peppers, corn, and spices. Aztec legend states that wisdom and power come from eating the fruits of the cacao tree.
From Bitter Beverages to Sweet Delights
Today, the leading producer of cacao beans is Africa, where they are still grown and harvested by smaller farming operations, many of which do much of the work by hand. Cacao beans are seeds from pod-forming fruits that range from lemon yellow to deep red. When the seeds are harvested and laid out to dry in the sun, some cacao farmers perform a dance over the seeds to signal the end of the harvest. High-quality chocolate manufacturers select their cacao beans in a way similar to how a winery selects its grape varieties.
Annual chocolate consumption per capita is approximately 12 pounds per person, with consumers spending over seven billion dollars each year on chocolate! Switzerland tops all other chocolate consumers, with an annual rate of 22.4 pounds per person. Peak chocolate sales occur between Thanksgiving and New Year’s, and just before Valentine’s Day. Chocolate makers use almost half of the world’s almonds, 20% of the world’s peanuts, and 8% of the world’s sugar. Chocolate has over 500 flavor components (twice as many as vanilla), and it has a melting point just below the temperature of the human body – that’s why it melts in your mouth!
The Spanish explorer Cortés is credited with modifying the Aztec’s bitter chocolate beverage into a much sweeter drink. He (and his men) experimented by adding cane sugar, cinnamon, and even vanilla to make the beverage more appealing to the European palate. As chocolate spread from Spain to the rest of Europe, the demand for cacao beans increased dramatically, and colonies and plantations were built to keep up with the demand. Most of these plantations used wage laborers and enslaved people to produce and harvest cacao. It wasn’t until 1910 that William Cadbury led chocolate manufacturers in a boycott of cacao beans grown by slaves, pledging to only buy beans from cacao farmers who provided fair working conditions.
The industrial age revolutionized the production of chocolate, which had previously been made by hand in small shops. With large-scale production, chocolate became more affordable to the public. Chocolate manufacturers like Daniel Peter and Henri Nestlé experimented by adding condensed milk and other ingredients, producing a smoother, creamier candy that is still enjoyed today. Hershey began making chocolate-covered caramels in 1893, and Mars soon followed with the production of the Milky Way.
Chocolate is even supplied as a ration for astronauts during space exploration and was provided to soldiers during World War I. In fact, American forces introduced chocolate to Japan during that same period. Queen Victoria started the tradition of giving chocolate to soldiers by sending gift baskets to armed forces as Christmas treats in the late 19th century. Asian populations consume relatively small amounts of chocolate, and countries like Ghana rarely use cacao beans, as they are worth more as a traded commodity.
Though chocolate is high in fat, studies have shown that the fat in chocolate does not raise cholesterol levels. Chocolate is also high in calories, making it a good source of energy – just one chocolate chip provides enough energy for an adult to walk about 150 feet. Chocolate contains a small amount of caffeine and also contains theobromine, which can be lethal to dogs and other animals in large doses. Store chocolate securely on a high shelf to ensure pets cannot reach it; it smells just as good to them as it does to us!
Chocolate has been around for centuries and has undergone quite a transformation from an ancient bitter beverage to the sweet treat we know and love today. Go ahead and celebrate your newly found knowledge of chocolate trivia by indulging in a piece – only then can you truly appreciate all that chocolate has to offer!
