Disinsection
Interesting chocolates. Some interesting facts about chocolate

Interesting chocolates. Some interesting facts about chocolate

All people eat the famous confection, especially in childhood. But at present, on the shelves of stores you will no longer find such rarities as "Guards" - pure chocolate without added sugar. The famous Grillage disappeared somewhere. There is also "Alyonka", and from sweets - "Squirrel", but the addition of soy and pure natural product there, in fact, is no longer there.

Today is a very tasty topic and everything connected with it: ten most curious historical facts about the most consumed confectionery products in the world.

chocolate bondage

Fact: The coffee plantations are mostly worked by slaves.

Any confectionery factory needs raw materials for making chocolate, and cocoa grows, unfortunately, not everywhere. Its main plantations are concentrated in West Africa. Almost 80% of this product is supplied from there, and most of it - 46% is in Côte d'Ivoire - former name until 1986 "Republic of the Ivory Coast". This small country ranks first in the world in the production of high quality cocoa.

Coffee slavery is widespread in countries such as Mali, Cameroon, Ghana and Nigeria. About 90% of the labor force on the plantations of these countries are small children sold into slavery from low-income families for as little as $30. More than 109,000 young children work 10-12 hour days in the scorching sun, using dangerous tools and in contact with poisonous fertilizers. They have to work all daylight hours. They don't go to school, they don't have time to play. Yes, they have forgotten, probably, that these are children's games.

But it turns out that slavery thrives not only on the Black Continent. In the Russian capital city of Moscow in 2009 there was a "chocolate scandal". The management of the Babaevskaya confectionery factory actually took into slavery the workers invited from other cities. In the official invitation from Petroline LLC and RCC, there was a salary figure of 80 rubles per hour.

When women from all over Russia came to work, they were forced to sign a contract, where there was a completely different figure - 23 rubles 34 kopecks. There was no talk at all about the free food promised to the workers and the well-appointed hostel.

Former employees of the factory told the media about the terrible working conditions and boorish attitude on the part of managers from the shift foreman to the head of the shop. The factory administration refused to answer all questions.

Where does the sweet product go?

Fact: many confectionery products contain a minimum percentage of natural chocolate.

The black. It is sometimes called bitter, but this is not true. Its composition is considered the standard: grated roasted cocoa beans, cocoa butter and powdered sugar. The greater the percentage of grated cocoa, the more bitter and valuable the tile becomes. But if the chocolatier adds more powdered sugar, then the bitterness goes away.

Lactic. Contains more milk powder or cream, which form the basis of the taste, and cocoa is responsible for the aroma. Its value is reduced due to the increase in fat content.

White. Many consider it inferior, but this is an erroneous opinion, since cocoa butter is included in the base, and a special taste is obtained from a combination of vanillin and milk powder with a hint of caramel. Unusual for him light color is associated with the absence of cocoa powder in the tiles.

According to representatives of the world-famous Hershey company, in the United States there is no standard for the production of a black product from cocoa, but only for milk and semi-sweet. Most confectionery from the United Kingdom, there is a higher content of the natural component from the cocoa bean.

Milk chocolate contains 10% cocoa liquor, semi-sweet chocolate contains at least 35%. These are US standards.

When we try our domestic sweet products, sometimes there is a feeling that it was just lying on the shelf next to cocoa beans or cocoa butter, because there is nothing except the taste of soy and sugar.

In Ukraine, especially in the Luhansk region, you can still buy a cake called "Miner's". As a rule, it is made from natural chocolate and nuts. The technology is not violated, because otherwise the cake will fall apart into separate pieces and take on an absolutely unmarketable appearance.

New treat

Fact: milk chocolate is a recent invention.

Its first production is associated with the name of Henry Nestle. It was he who in 1870 made a solid confectionery product based on condensed milk. In the last century, condensed milk was replaced with dry milk, and since 2003, milk chocolate has been called a product with a cocoa content of more than 10% in the United States, and at least 25% cocoa liquor in Europe.

The dream of the sweet tooth consists of grated cocoa, cocoa powder, cocoa butter, condensed milk or cream and sugar. According to the rules established in Europe, nanometers contain at least 25% cocoa solids. Milk and cream can be either condensed or dry and fat-free. It is flavored with vanilla, but in production it is replaced with vanillin, since vanilla is a very expensive “pleasure”.

Sugar and its substitutes make up from 50 to 55% of the total volume. Very often, soy lecithin is added as an emulsifier, as it perfectly increases the melting point and shelf life of the finished product.

Milk chocolate is often used to glaze sweets, pastries, cookies and cakes. It is very high in theobromine, which stimulates brain activity, especially memory, and trains the heart muscle.

In the United States, 72% of the population adore him. All types of chocolate are included in the mandatory diet of military personnel in almost all armies of the world, and it is given out to flight crews in military aviation and astronauts on a weekly basis.

Instead of currency

Fact: The ancient Aztecs and Mayans used chocolate as a currency.

Fruit trees, which include cocoa, have been growing on the territory for millions of years. South America completely wild. Archaeologists have indisputable evidence that as early as 400 BC, the natives of Costa Rica used cocoa beans for trade settlements.

The history of chocolate begins with the Mayan peoples. It was they who valued the beans of the cocoa tree so highly that they even paid with them like money. In those distant times, beans could buy a hare or pay for the services of a prostitute, and a hundred beans was enough to buy a slave.

The Aztecs adopted their main traditions from the Mayan peoples and cocoa beans served them as currency for a long time. They could buy everything from cattle to valuable tools. In those days, the first "counterfeiters" appeared - they made beans from clay and paid with them at the bazaars.

Not everyone could afford to drink the divine drink from cocoa beans, since only very wealthy people could drink "real money".

Antioxidants

Fact: Tiles high in antioxidants are good for health.

Recent studies have shown that eating dark chocolate helps prevent the development of malignant tumors in the human body, has a positive effect on the cardiovascular system. In addition, it fights against the occurrence of caries and destroys all microbes in the oral cavity. Helps hypertensive patients in lowering blood pressure and lowers cholesterol levels in the body by almost 10%.

And it also contains flavonoids, which perform the function of antioxidants - protect the body from aging. Scientists have proven that the black delicacy contains eight times more antioxidants than berries. Flavonoids help reduce arterial pressure through the production of nitric oxide and maintain the balance of certain hormones in the human body.

It is known that tea contains quite a lot of antioxidants, but there are four times more of them in chocolate. In black, for example, compared to red wine, contains much more phenol, and it is he who reduces the risk of various diseases of the cardiovascular system. Phenol acts as a reducing agent and prevents clogged arteries, which prevents heart attacks.

Chocolate is recommended to be eaten slowly and in small pieces. After all, it is a complex product, and its smallest piece contains about 300 compounds and chemical components. It is very important to eat it clean, without all kinds of additives in the form of nuts, caramel, nougat and other components. All these additives only increase the fat content of the product, thereby reducing its main beneficial features. 

Theobromine

Fact: chocolate contains a less familiar drug, theobromine.

In modern confectionery stores you can find a large selection of various aromatic products, but we must remember that this is not only an exquisite delicacy. Disputes about its benefits or harms do not subside. Nutritionists stick to their line, and representatives of world famous chocolatiers defend their beliefs. One thing is certain: the product is necessary, only everything is good in moderation.

It has been scientifically proven, and it is no secret, that it has tonic properties and is able to improve mood, and awakens sensuality in the beautiful half of humanity. All this is due to the fact that cocoa beans contain theobromine, a compound from the group of methylxanthines, an analogue of common caffeine. This drug belongs to psychostimulants that increase mood, psychomotor activity and sensitivity to external stimuli.

In addition, they reduce the feeling of fatigue, significantly increase physical and mental performance, and can even temporarily reduce the need for sleep.

In the cocoa beans themselves, theobromine is about 1.5%. It is contained there along with caffeine, and you can extract it with the help of boiling water, in which it dissolves, and then precipitates in the form of white crystals.

Chocolate has been repeatedly subjected to medical research, but apart from useful components, no harmful impurities have been found. Therefore, all types of sweet fragrant products may well fulfill the main function assigned to them to improve mood and contribute to the active production of the “hormone of happiness” in all of humanity.

There is not much

Fact: The rulers of the ancient Aztecs drank hot chocolate throughout the day.

The very word "cocoa" first sounded like "kakawo" in ancient civilization Olmecs, a people who lived on the coast of the Gulf of Mexico 1000 BC. True, many pundits argue that these magic beans were known 500 years earlier - at the turn of the 16th-15th centuries BC. Why argue, because the main thing is that cocoa beans already existed.

Then the Mayan tribes appeared, who also loved sweets and began to grow trees with valuable fruits. But by the 9th century, the culture of this highly educated people had declined and they were replaced by the Aztecs, whose powerful Empire extended over the territory of Central and Southern Mexico.

Thanks to the Aztecs, cocoa beans came to Europe. They were the first to understand that it was a symbol of power and wealth. The "Chocolate Tree" could produce up to two kilograms of beans per year, and about 24,000 of them are placed in one bag. It is known that the last Emperor Montezuma was very fond of a drink made from cocoa beans, and he drank up to 50 cups of it during the day. It is interesting to note that forty thousand bags of this valuable product were stored in his personal warehouse.

The Aztecs did not drink the drink hot, as is customary now, and the recipe for its preparation is quite different from the European one. Roasted beans were mashed with milky corn kernels, then honey, sweet agave juice and a little vanilla were added. Then they cooled, pouring it from jug to jug, with the formation of abundant foam. It was this foam that the ancient inhabitants of Mexico considered the most valuable part of the divine drink called “chocolatl”.

Cortes, after the conquest of the Aztecs, brought the king of Spain several bags of cocoa beans and a recipe for the “drink of kings”. It is the Spaniards who take the lead in adding sugar to coffee.

Fraud

Fact: chocolate companies tried to get permission to export a substitute.

A few years ago, a scandal erupted in the United States over the release of this confectionery. Its leading producers tried to petition the public administration product quality control and medicines"FDA" to allow them to replace the special pomace cocoa butter with sunflower oil and call the mixture chocolate.

A Nestle spokesman said there was nothing criminal about this because consumers do not understand the intricacies of its industrial production and such names as "technical improvements" and "production efficiency." The FDA, as one would expect, denied the request, but the entire public was outraged by the very fact of the appeal.

One can only envy the Americans: our producers have long forgotten what cocoa beans are, instead of them they add soy additives and other substitutes without any requests. Only experts can recognize falsification, and ordinary people dismantle cheap products near metro stations and in spontaneous markets with a bang.

Soy additives reduce the gloss of the chocolate product. The consistency of the tile should be such that a specific sound is heard when breaking. If it breaks without a crunch, you know it's a fake.

World deficit

Fact: There is a serious shortage of chocolate in the world.

Soon, the global confectionery industry may begin to experience a huge shortage of raw materials for the production of high-quality products. A fungal infection that has already affected many extensive cocoa plantations in South America may also appear on the African continent. Microbiologist Gareth Griffith from the University of Wales came to this rather disappointing conclusion.

Currently, cocoa plantations occupy about 6.879 million hectares, from which about three million tons of beans are harvested annually. More than 69% of the total cocoa production comes from the countries of South Africa. South America accounts for only 13% and about 15% of all beans are grown in Asia.

The United Kingdom is considered the largest consumer of chocolate products in Europe - the volume of the British market is estimated at 6.3 billion dollars. The deficit can also be caused by the intensive growth of the Chinese consumer market - by almost 30% annually.

A decision has already been made to expand plantation areas in Ecuador, Venezuela, Java and Vietnam. Cultivation of cocoa trees is a very long and laborious process, since the tree begins to bear fruit only in the fifth year, and they grow on a narrow strip of land along the equator.

Six tons of "yummy"

Fact: the largest tile weighed six tons.

In September 2011, the British chocolate manufacturer Thorntons produced the largest bar ever, weighing around six tons (5,792.5 kg).

A huge monster, four meters long and wide, was made for the 100th anniversary of the world famous company. It took 7,711 kg of cocoa butter and about 6,350 kg of grated cocoa powder to do this, and the record-breaking candy turned out to be the equivalent of 75,000 regular Thorntons bars.

The idea to create such a large bar came from the employee of the candy company Paul Bell, who loves the movie "Charlie and the Chocolate Factory", where there is an episode with the delicacy of the delicacy. There was an idea to do everything the other way around, and it was a success.

Mega-chocolate entered the Guinness Book of Records. And the previous record was held by World's Finest Chocolate from the United States, which produced a bar weighing 5529.29 kg.

That ended the topic of various goodies with the participation of cocoa products. We learned quite interesting historical facts about which we had no idea before. Now, enjoying fragrant black sweets and washing them down with chilled champagne, you will mentally thank the Mayan and Aztec civilizations for growing and preserving for posterity such a miracle as a tree that brings amazing and healthy fruits.

Today, July 11, sweet lovers celebrate World Chocolate Day. The holiday was first invented by the French in 1995. Chocolate is one of the most popular and loved foods in the world. For those who cannot imagine their life without delicious treats- we offer you to get acquainted with interesting and useful facts about chocolate.

Useful facts

Chocolate is good for the heart. People who regularly consume chocolate have a 37% lower risk of heart disease.
Chocolate improves mood by increasing serotonin in the brain. Research proving that chocolate is also an aphrodisiac continues.
Chocolate reduces the risk of heart attacks in men by 17%. The positive effect of chocolate has already been mentioned above, but this is the conclusion made by scientists after an experiment in which men ate 63 grams of chocolate per week for 10 years.
Italian scientists have proven that people who eat a lot of chocolate are less likely to suffer from dementia in old age.
Chocolate dulls the feeling of hunger. It is enough to eat 10 grams of dark chocolate to make hunger disappear.
Chocolate lovers live longer. The study proving this has gone on for over 60 years. Regular eating of chocolate can add a year of life.
After a small serving of chocolate, people are better at math problems - this has been proven by scientists from the UK. Many people claim that after a few pieces of chocolate they think better.
Scientists have proven that a cup of hot chocolate soothes a sore throat and suppresses the cough reflex.
Statistically, countries where people eat more chocolate have more Nobel Prize winners.
Stressed people consume 55% more chocolate than their non-depressed counterparts.
Dark chocolate is much more beneficial for human health than milk, white and other varieties. To be useful, cocoa and chocolate liqueur should be first on the list of ingredients, but not sugar.
The researchers found no connection between acne and chocolate.
German scientists suggest that the flavonoids found in chocolate absorb ultraviolet radiation, which helps protect the skin and increase blood flow, ultimately improving its appearance.
Studies have also found that dark chocolate helps improve eyesight in countries with poor weather conditions, and helps lower blood pressure, which is good for maintaining proper cholesterol levels, insulin sensitivity, and platelet function.
A study at Indiana University found that cyclists who drank milk chocolate after exercise felt less tired and scored much higher on endurance tests than those who drank sports drinks.
According to Italian researchers, women who regularly consume chocolate have a better sex life than those who do not. They had a high level of desire, arousal and satisfaction from sex.
Dark chocolate is great for fighting high pressure, however, if you drink it with milk, even if you have not eaten milk chocolate, all the beneficial properties will come to naught.

Madeleine is the most expensive chocolate in the world, created by culinary specialist Fritz Knipschildt from the US state of Connecticut.
Melting chocolate in a person's mouth can lead to a longer "euphoria" effect than kissing.
The English chocolate factory Cadbury produced the world's first chocolate bar in 1842.
Judging by the chemical components of cocoa butter, chocolate is an absolutely safe type of food, since it melts at a temperature of 34 degrees, which is below body temperature. This means that if you put a piece of chocolate on your tongue, it will start to melt.
One of Louis XV's mistresses, Madame de Pompadour, was a famous lover of chocolate and used it to treat her sexual dysfunction. The Marquis de Sade, perhaps the world's first sexologist, was also obsessed with chocolate.
Chocolate has traditionally been credited with magical, medicinal and mystical properties. For example, in Latin, cocoa trees are referred to as "Theobroma Cacao", which means "food of the gods."
The growth time of cocoa trees can reach 200 years, but the fruiting period is only 25 years.
In the Mayan civilization, cocoa beans were the main trading currency, and crafts from them, painted with clay, became almost the most developing industry. All goods were assigned a value in units of cocoa. For example, the cost of a slave is 100 beans, the cost of a prostitute is 10 beans, and a turkey is 20 beans.
Cocoa has been around for several million years and is probably one of the oldest natural products.
Cocoa beans in nature are classified into 300 tastes and 400 aromas.
It takes about 400 cocoa beans to create one pound of chocolate.
Chocolate production has become such a gigantic industry that between 40 and 50 million people around the world are involved in the cultivation and production of cocoa.
The first people who had a chance to taste cocoa were Mokaya and Omelki, who lived in southeastern Mexico around 1000 BC.
The word "chocolate" comes from the literature of the Mayan civilization - xocolatl, or "bitter water".
Commercial chocolate usually contains cocoa substances in such small amounts that the sugar included in the composition is addictive for chocolate lovers.
The largest chocolate cuckoo clock can be found in Germany.
The Maya used chocolate in baptisms and marriages, sometimes in place of blood during ceremonies. When emperors were buried, jars of chocolate were often left next to them.
During World War II, the Germans developed chocolate-coated explosives.
Chocolate production is so important to Indonesian cocoa farmers that they have built a statue of a pair of hands holding a cocoa tree pod.
In the states of Oaxaca and Mexico, healers called curanderos use chocolate in the treatment of certain diseases, such as bronchitis. In some regions, children drink chocolate in the morning to avoid scorpion and bee stings.

Little Known Facts

1. There is little real chocolate in chocolate products.

By US standards, milk chocolate should contain only about ten percent cocoa liquor, while semi-sweet chocolate should contain at least thirty-five percent cocoa liquor. Milk chocolate, which is made according to slightly different rules, must contain at least twenty percent cocoa butter.

2. Milk chocolate was only recently invented.

The first European invention in the field of chocolate happened in the 18th century and consisted in the removal of about half of the cocoa butter. The rest was crushed and mixed with salts to soften the bitter taste. This chocolate became known as Dutch Cocoa. Milk chocolate was discovered by mixing cocoa powder with sweetened condensed milk. This recipe was invented by a man named Nestle.

3. Chocolate contains a drug called theobromine.

Theobromine is similar to caffeine but has a milder stimulant effect. Preliminary studies have shown that it can also be used in cough suppressants. Although theobromine has long been used in the treatment of blood pressure problems and has been tested for use in the fight against cancer, it should only be consumed in moderation. High levels of theobromine can cause poisoning, although animals and the elderly are more at risk. A healthy person will have to eat a lot of chocolate in order for his health to be in danger.

4. There is a shortage of chocolate in the world

The world is facing a shortage of chocolate due to serious diseases affecting trees in Latin America, where most of the world's cocoa is produced. In addition, the demand for chocolate is constantly growing, which makes it an incredibly difficult task to meet the human demand for chocolate. Fortunately, the diseases that affect chocolate production have not spread to Africa. However, these shortages could drive up the retail price of chocolate if farmers can't manage disease. Although trees in Africa are not affected by disease, there have been recent droughts, which further complicates the situation.

5. Cocoa is grown by slaves

Unfortunately, the sweet tooth will have to be upset and made to feel guilty. Have you ever wondered where chocolate comes from? Most chocolate comes from child labour. It is estimated that there are between 56 and 72 million children working on chocolate farms in Africa alone. Often these children are lured to work on farms by fraudulent means, and in some cases they are simply sold into slavery and they have to work on these farms for the rest of their days and serve as a source of enrichment for others. Children who are a little more fortunate live on bananas and corn porridge. Well, those who did not smile at luck are often flogged like animals.

One such child said that he was told that he would earn money and thus be able to help his family, but the only reward he can now count on is a day without being beaten with a bicycle chain or a cocoa tree branch. This child has never tasted the food he spends his life producing. Some suggest buying only those products that are labeled by the Fair Trade organization, but the efforts of this organization are disproportionately small, if they can be noticed at all.

Watch the video of Yitzhak Pintosevich - about the unique Program ""!

We all love chocolate - most of us are likely to eat it every day, or at least several times a week. It is one of the most loved foods in the world and many would say they cannot live without it. Most of us probably think that we know almost everything about chocolate, since it is an integral part of our lives. However, there are many interesting facts about the world of chocolate that are unknown to most of us. Below are ten interesting facts about chocolate. Some of these facts are quite strange, others are sad, but there are others that may seem simply stupid to us.

10. Slavery

Fact: Chocolate Farmers Are Practically Slaves

As we mentioned above, many of us enjoy chocolate on a daily basis. Unfortunately, the sweet tooth will have to be upset and made to feel guilty. Have you ever wondered where chocolate comes from? Most chocolate comes from child labour. It is estimated that there are between 56 and 72 million children working on chocolate farms in Africa alone. Often these children are lured to work on farms by fraudulent means, and in some cases they are simply sold into slavery and they have to work on these farms for the rest of their days and serve as a source of enrichment for others. Children who are a little more fortunate live on bananas and corn porridge. Well, those who did not smile at luck are often flogged like animals.

9. Not quite chocolate

Fact: Many chocolate confections contain only a very small percentage of real chocolate.

There is no standard for dark or dark chocolate in the US, but there are standards for milk and semi-sweet chocolate, according to a Hershey spokesperson. Some countries have different standards. Most UK-made confections have a slightly higher chocolate content. However, by US standards, milk chocolate should contain only about ten percent cocoa liquor, while semi-sweet chocolate should contain at least thirty-five percent cocoa liquor. Milk chocolate, which is made according to slightly different rules, must contain at least twenty percent cocoa butter.

8. Milk chocolate

Fact: Milk chocolate is a fairly recent invention.

Per last years dark chocolate has gained some popularity, however, its popularity cannot even be compared with the popularity of milk chocolate. Semi-sweet chocolate is most often used in baking confectionery products such as chocolate chip cookies, but milk chocolate is still the most popular. What's interesting is that milk chocolate wasn't even invented until 1875. The first European invention in the field of chocolate was to remove about half of the cocoa butter, and the rest was crushed and mixed with salts to soften the bitter taste. This chocolate became known as Dutch Cocoa. Milk chocolate was discovered by mixing cocoa powder with sweetened condensed milk. This recipe was invented by a man named Nestle, and you already know the rest of the story.

7. Chocolate money

Fact: The Aztecs and Mayans used chocolate as currency.

The history of chocolate, in fact, begins with the Mayan people. They valued cocoa beans so much that they used them as currency. Beans could buy a hare or even a prostitute. One hundred beans was enough to buy a slave, although the slavery of those times was very different from slavery as we understand it. When the Aztec civilization emerged, they adopted Mayan traditions and continued to use cocoa beans as currency. With beans, people could buy anything from cattle to food and tools, and some people even created fake beans out of clay. In general, only rich people drank dark chocolate on a regular basis, because drinking their money can cost a pretty penny.

6. Antioxidants

Fact: Chocolate is high in antioxidants and is actually very good for you.

Recent studies have shown that chocolate contains flavonoids. The specific flavonoids found in chocolate, called flavonols and procyanidins, are good for your heart and help prevent diseases like various types of cancer. However, it is important to note that the higher the percentage of chocolate, the better. Research has shown that only dark chocolate, eaten in moderation, actually provides you with high levels of antioxidants. Researchers have found that dark chocolate is great for fighting high blood pressure, but if you drink it with milk, even if you haven't eaten milk chocolate, all the benefits will come to naught.

5. Theobromine

Fact: Chocolate contains not only caffeine, but also a lesser known drug called theobromine.

Chocolate contains large quantity theobromine than all other products. Theobromine is similar to caffeine but has a milder stimulant effect. Preliminary studies have shown that it can also be used in cough suppressants. Although theobromine has long been used in the treatment of blood pressure problems and has been tested for use in the fight against cancer, it should only be consumed in moderation. High levels of theobromine can cause poisoning, although animals and the elderly are more at risk. A healthy person will have to eat a lot of chocolate in order for his health to be in danger.

4. Abundant bowls

Fact: The Aztec rulers drank dozens of cups of hot chocolate a day.

Pompous Aztec rulers and members of the upper class drank tons of hot chocolate. Montezuma himself drank about 50 cups of chocolate a day. Although a normal cup of chocolate does not contain much caffeine, the chocolate the Aztecs drank was very dark and, when combined with excessive consumption, would make a very strange ruler. What is most interesting is that the Aztecs did not drink chocolate hot, they drank it cold. They also didn't drink it with sugar. The Spaniards were the first to add sugar to this drink. The Aztecs poured the mixture from jug to jug until it became incredibly frothy. They believed that the foam is the best part of the drink.

3. Fraud

Fact: Chocolate companies tried to get permission to call a substitute for chocolate real chocolate.

A few years ago, American chocolate makers committed an act that outraged all chocolate lovers. They tried to start a petition so that the Food and Drug Administration (FDA) would allow them to replace cocoa butter with hydrogenated sunflower oil and call it chocolate. This is the sort of thing you would normally expect to see in bad movies, but the Nestle spokesperson was actually trying to claim that there was nothing criminal about it, because consumers themselves didn't know what they wanted and didn't understand things like "production efficiency" and "technological improvements." While the FDA certainly didn't go along with the chocolate industry's demands, it's amazing that they tried to pull this off.

2. Scarcity

Fact: There is a serious shortage of chocolate in the world.

1. Chocolate bar weighing six tons

Fact: The largest chocolate bar ever weighed almost six tons.

In September 2011, a chocolate bar was created, the weight of which reached almost six tons. For its manufacture, it took approximately 7711 kilograms of cocoa butter and about 6350 kilograms of grated cocoa. The tile was supposed to travel all over the country in order to help children "think globally" and "eat right." It is hard to imagine how a huge chocolate bar was supposed to make children "eat right." This record was recently broken by an even heavier chocolate bar. It took the efforts of fifteen people to make it, and its plot was inspired by the movie Willy Wonka and the Chocolate Factory. Luckily all that chocolate didn't go to waste. This tile was cut into pieces and sold, with all the money raised going to charity.

Every year on July 11, sweet lovers celebrate World Chocolate Day. Chocolate Day was invented and first held by the French in 1995.

Chocolate is undoubtedly one of the best inventions on earth. Milk, black, white - everyone will find to their liking. We eat chocolate when we're hungry, we eat it when we're depressed, we eat it when we're feeling good. Chocolate is an integral part of our lives, but you can bet that there are many interesting facts that you never knew about.

1. Cocoa trees can live up to 200 years, but they only bear fruit for 25 years.

2. Every year, Americans eat 1 billion kilograms of candy. Half of them are chocolate.

3. Chocolate is full of antioxidants, especially dark chocolate, which is high in flavonoids (antioxidants that help prevent the development of cardiovascular disease).

4. About 40% of all almonds and 20% of all peanuts produced in the world are supplied for chocolate products.

5. According to new scientific research, if you eat chocolate, you can prevent the occurrence of complications during pregnancy.

6. The largest chocolate bar weighed 5.8 tons and was made at the Thorntons plc factory in the UK on October 7, 2011.

7. In the famous movie Psycho, Alfred Hitchcock used Bosco chocolate syrup for the blood scenes.

8. The word "chocolate" probably comes from the word "xocolātl", which in Nahuatl meant "bitter water".

10. Studies have shown that dark chocolate improves memory, attention, reaction time, and problem-solving skills by increasing blood flow to the brain. In addition, dark chocolate improves vision in conditions of poor visibility (for example, during rain) and helps lower blood pressure.

11. The Aztecs believed that cocoa seeds were a gift from the God of wisdom, they were so significant that for some time they were used as money.

12. The largest and oldest chocolate factory in the US is Hershey's. It was founded by Milton Hershey in 1894 and produces over a billion kilos of chocolate every year.

13. The most valuable chocolate bar in the world is Cadburry, which is already 100 years old. It belonged to Captain Robert Scott on his first expedition to Antarctica. The chocolate, untouched by Scott, was sold at auction in London in 2001 for $687.

15. In 2012, Switzerland had the highest per capita consumption of chocolate in the world. Each Swiss ate an average of 11.8 kilograms of chocolate per year. Americans were only in 15th place, eating 5.45 kilograms of chocolate per year.

16. Cocoa has been growing on our planet for millions of years. It is probably one of the oldest natural food sources.

17. Côte d'Ivoire is today considered the world's leading producer of cocoa beans. About 37% of all cocoa reserves come from here.

19. Chocolate was included in the diet of soldiers during World War II. As instructed from above, its flavor has been modified to be "a little tastier than a boiled potato". All this so that the soldiers do not eat it too quickly.

Chocolate has occupied the minds of mankind, perhaps, from the first moment when they guessed to eat it. Its mysterious properties have become the source of legends that tell about the divine origin of the cocoa tree, not only among the Indians, but also among Europeans, who claim that the first cocoa grew in paradise. Here are some little-known facts about chocolate that many would like to know more...

Interesting Facts

The botanical name of the plant from which chocolate is produced is Theobramba cacao, which means "food of the gods" in Latin;

The fruit of the cocoa tree grows directly on the trunk. It looks like a small melon, and the inner pulp contains twenty to forty grains or beans;

It takes almost 900 cocoa beans to make a kilo of chocolate;

The definition of "white chocolate" is fundamentally wrong. According to production standards, real chocolate must contain chocolate liqueur, which is not found in white chocolate;

The biggest consumers of chocolate are the British, who eat about eight kilograms of chocolate per person per year, and the Swiss, who, by the way, invented white chocolate, consume just under 11 kilograms per person per year;

According to the Guinness Book of Records, the largest chocolate bar weighs 5,026 pounds (about 2,400 kilograms). Made by Elah-Dufour United Food Companies in Turin, Italy in March 2000.

Little Known Facts

* Chocolate with a high cocoa content (70%) contains tryptophan , construction material for the production of serotonin, which is called the hormone of happiness, because serotonin has a positive effect on emotions. We all love chocolate so much for its ability to give a feeling of happiness.

* Chocolate also contains another neurotransmitter, phenyltelamine. . By increasing our levels of phenyltelamine, we increase our attractiveness, or sexuality, if you will. Phenyltelamine stimulates the pleasure center in the cerebral cortex, which reaches its maximum during orgasm. And although chocolate contains a small amount of tryptophan and phenyl telamine, it is the presence of these two components in chocolate, as well as other substances (300 substances in total!) that give a pronounced effect of increasing sexuality.

* When we eat chocolate, the body releases endorphins. , which are "responsible" for sexual arousal. No wonder chocolate makes you feel sexy and attractive!

* One piece of chocolate contains more phenol than a glass of dry red wine! Phenols are antioxidants that prevent the deposition of "bad" fats on the walls of blood vessels. So there is no need to drink wine, just 1 slice of good chocolate is enough to reduce the risk of atherosclerosis.

* Despite the fact that chocolate is a stimulant for the nervous system, it cannot be compared to black coffee. . 30 grams of chocolate contains as much caffeine as 1/3 cup of coffee, and the caffeine in chocolate is harmless because it works in combination with phenols and neurotransmitters.

* Cocoa fat in chocolate contains components related to brain lipids , enhancing our sensitivity to the taste, texture, the process of melting chocolate in the mouth. To the same extent, chocolate enhances our capacity for sensual pleasure.

* When choosing chocolate, you need to give preference to varieties with 70% cocoa and above. Exactly like this chocolate has the ability to stimulate sex hormones . The maximum amount of chocolate that you can eat in one meal without harm to health is 30 grams. The optimal amount will be only 1 slice. Chocolate is high in calories and has a high glycemic index.

Common myths

Chocolate has a lot of caffeine
Wrong. In fact, the average chocolate bar contains about 20 milligrams of caffeine, which is about the same as a couple of sips of regular black tea. But in a cup of coffee - as much as 180 mg.

Chocolate - a source of energy
Truth. Fats and sugar, which are abundant in chocolate, are the main sources of energy for the body. Magnesium and potassium contained in it are necessary for the normal functioning of muscles and the nervous system. Therefore, chocolate is useful for children, as well as for those who play sports.

Chocolate is good for the heart and blood vessels
Right. Cardiologists have found that the polyphenols contained in cocoa beans have a beneficial effect on the cardiovascular system. They promote more efficient blood flow, thereby reducing the workload on the heart. There is also an opinion that cocoa improves the functioning of the immune system. AT medicinal purposes it is better to use only high-quality varieties of dark chocolate.

Chocolate is bad for teeth, promotes caries
This is not true. Unlike other sweet treats, it is chocolate that is the least dangerous: cocoa prevents the destruction of tooth enamel. The cocoa butter contained in chocolate envelops the teeth with a protective film and protects them from decay. Especially strong are the antibacterial properties of the shell of cocoa beans, which is removed during the preparation of chocolate. Japanese researchers believe that an extract made from the shells of cocoa beans should be added to toothpaste and mouthwashes. Of course, chocolate is no substitute for brushing your teeth, but dentists believe that chocolates are less harmful than, say, caramel.

Chocolate is the culprit of excess weight
Only partly true. Chocolate is indeed a high-calorie product, but the main sources of calories are milk and glucose. "Chocolate" carbohydrates are classified as "easily available", are quickly broken down and just as quickly consumed. Indeed, when consumed in excess, carbohydrates can be “stored” as fat, but when consumed in reasonable amounts, they can be part of a healthy, balanced diet.

Of course, if you are used to eating a box of chocolates a day, extra pounds will inevitably increase. If you limit yourself to one bar of chocolate per day, then this is only 300-400 extra kilocalories. For comparison, 3 bananas have the same calorie content. And given that the total amount of calories needed per day is 1500-2000, then a bar of chocolate is unlikely to cause rapid obesity. If you want to lose weight, then give preference not to milk, but to dark chocolate.

Chocolate excites
Right. The exciting effect of this delicacy was discovered by its discoverers - the ancient Aztecs. They used it to maintain strength. The already mentioned caffeine and theobromine may not work well for you if you eat a lot of chocolate - especially at night.

Chocolate is a drug
Chocolate does indeed contain a small amount of cannabinoids ( chemical substances from the same family as the constituents of marijuana) and stimulants such as theobromine, phenylethylamine and caffeine.

Caffeine in chocolate, as mentioned above, is quite insignificant. Theobromine, which in principle can cause an addiction resembling a narcotic, is also so low that a real addiction can only occur in someone who eats at least 400-500 grams of chocolate a day for some time.

As for the cannabinoids found in chocolate - substances resembling marijuana in action, at least 55 bars must be eaten to achieve any noticeable effect. Therefore, there is no need to talk about physical dependence. The question of the psychological aspects of attachment to this delicacy and overcoming "chocolate prohibitions" is still waiting for its psychologists and psychoanalysts.

Is it true that white chocolate is healthier than dark chocolate?
Here the opinion of all scientists is absolutely unambiguous: the most useful is dark chocolate without any fillings and additives. First, it contains more phenols, which bind harmful free radicals. Secondly, there is much less fat in it than in light chocolate (milk or white). And in general, most of everything that was discussed in this article refers specifically to dark chocolate.

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