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20 Things You Never Knew About Chocolate

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Happy National Chocolate Day! In celebration of this most delicious holiday, let’s brush up on our chocolate knowledge.

1. THERE ARE MULTIPLE CELEBRATIONS OF CHOCOLATE EACH YEAR.

Holiday makers are constantly on the hunt for a reason to munch on chocolate, so the calendar offers plenty of excuses to buy a bar. July 7 is also Chocolate Day, a nod to the historical tradition that the day marks when chocolate was first brought to Europe on July 7, 1550, though a number of sources argue that it might have hit the continent’s shores as far back as 1504, thanks to Christopher Columbus. Official day or not, we do know that chocolate first arrived in Europe some time in the 16th century. There's also National Milk Chocolate Day on July 28, International Chocolate Day on September 13, and, of course, National Bittersweet Chocolate With Almonds Day on November 7.

2. CHOCOLATE IS ACTUALLY A VEGETABLE—KIND OF.

Milk and dark chocolate come from the cacao bean, which grows on the cacao tree (Theobroma cacao), an evergreen from the family Malvaceae (other members of the family include okra and cotton). This makes the most important part of the sweet treat a vegetable.

3. WHITE CHOCOLATE IS NOT CHOCOLATE.

Because it doesn't contain cocoa solids or chocolate liquor, white chocolate isn't chocolate in the strict sense. But it does contain parts of the cacao bean—mainly cocoa butter.

4. THE CACAO BEAN IS NATIVE TO MEXICO AND BOTH CENTRAL AND SOUTH AMERICA.

It’s believed that inhabitants of these areas first started cultivating the bean as far back as 1250 BCE, and perhaps even earlier.

5. HOT CHOCOLATE WAS THE FIRST CHOCOLATE TREAT.

Cacao was brewed in both Mexican and Aztec culture, though the result was nothing like today’s hot chocolate—it was a typically bitter concoction that was often used for ceremonial occasions like weddings.

6. MARIE ANTOINETTE LOVED HOT CHOCOLATE (THE MODERN KIND).

Marie didn’t just love cake, she also loved chocolate, and hot chocolate was frequently served at the Palace of Versailles. It wasn’t just the taste everyone loved—it was also believed that the drink was an aphrodisiac.

7. CACAO WAS ONCE USED AS CURRENCY.

The Aztecs loved and valued the cacao bean so highly that they used it as currency during the height of their civilization.

8. SPANISH FRIARS HELPED SPREAD THE LOVE.

After cacao and chocolate were introduced to Europe, traveling Spanish friars took it to various monasteries, handily spreading it around the continent.

9. A PAIR OF BRITISH CONFECTIONERS INVENTED SOLID CHOCOLATE.

The Fry and Sons shop concocted what they called “eating chocolate” in 1847 by combining cocoa butter, sugar, and chocolate liquor. This was a grainy, solid form of the treat.

10. COCOA AND CACAO ARE THE SAME THING.

The words are interchangeable! It’s all one bean.

11. NAPOLEON LOVED CHOCOLATE.

The French leader demanded that wine and chocolate be made available to him and his senior advisers even during intense military campaigns.

12. BAKER'S CHOCOLATE ISN’T JUST FOR BAKING.

Dr. James Baker and John Hannon founded their chocolate company—later called Walter Baker Chocolate—in 1765. That’s where the term “Baker's Chocolate” comes from, not to denote chocolate that’s just meant for cooking.

13. MILTON HERSHEY REALLY WAS A CANDY KING.

The Pennsylvania native may be best known for starting The Hershey Chocolate Company in good old Hershey, PA, but he got his start in candy long before hooking up with chocolate. His founded his first company, The Lancaster Caramel Company, when he was 30 years old.

14. MILK CHOCOLATE WAS INVENTED IN SWITZERLAND.

Daniel Peter created the tasty treat in 1875—after eight years of trying to make his recipe work. Condensed milk ended up being the key ingredient.

15. MAKING CHOCOLATE IS HARD WORK.

Despite its regal background and revered status, the cacao bean doesn’t just magically turn into chocolate—it takes about 400 beans to make a single pound of the good stuff.

16. THE FIRST CHOCOLATE BAR WAS MADE IN ENGLAND.

Way back in 1842, the Cadbury company made the very first chocolate bar. The company is still in existence, and is perhaps most famous for their delightful Easter-themed treats.

17. MOST CACAO IS NOW GROWN IN AFRICA.

Despite its Amazonian roots, most cacao—nearly 70 percent of the world’s supply—comes from Africa. The Ivory Coast is the largest single producer, providing about 30 percent of all the world’s cacao.

18. CACAO TREES CAN LIVE TO BE 200 YEARS OLD.

That may sound impressive, but the tropical beauties only make viable cacao beans for just 25 years of their lifespan.

19. THERE ARE TWO KINDS OF CACAO.

Most modern chocolate comes from forastero beans, which are considered easy to grow—though the crillo bean is believed to make much tastier chocolate.

20. CHOCOLATE HAS A SPECIAL MELTING POINT.

Chocolate is the only edible substance to melt around 93° F, just below the human body temperature. That’s why chocolate melts so easily on your tongue.

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Job Alert: The UK Needs a Chicken Nugget Taste-Tester

Do you like highly-processed chicken molded into mushy, breaded bites? Are you willing to relocate to England? Can your palate distinguish a savory nugget from a mediocre one? Your dream job awaits, AJC.com reports.

British retail chain B&M recently posted a job listing calling for a "chicken nugget connoisseur" to help the company get feedback on their new line of frozen food products. The chosen applicant—or applicants—will get a monthly voucher worth £25 ($34) to spend on frozen goods. Job duties consist of eating nuggets and other items and then providing B&M feedback.

The post describes the position as "temporary," so it's unlikely there's opportunity for advancement. If you care to apply, B&M will accept a paragraph describing yourself and why you’d be good for the job—though if you actually have a CV full of previous nugget-related positions, we're confident they'd love to see it.

[h/t AJC.com]

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Switzerland Just Made It Illegal to Boil Live Lobsters
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No, lobsters don’t scream when you toss them into a pot of boiling water, but as far as the Swiss government is concerned, they can still feel pain. The path most lobsters take to the dinner plate is supposedly so inhumane that Switzerland has banned boiling lobsters alive unless they are stunned first, The Guardian reports.

The new law is based on assertions from animal rights advocates and some scientists that crustaceans like lobsters have complex nervous systems, making death by boiling incredibly painful. If chefs want to include lobster on their menus, they’re now required to knock them out before preparing them. Acceptable stunning methods under Swiss law include electric shock and the “mechanical destruction” of the lobster’s brain (i.e. stabbing it in the head).

The government has also outlawed the transportation of live lobsters on ice or in icy water. The animals should instead be kept in containers that are as close to their natural environment as possible until they’re ready for the pot.

Proponents of animal rights are happy with the decision, but others, including some scientists, are skeptical. The data still isn’t clear as to whether or not lobsters feel pain, at least in the way people think of it. Bob Bayer, head of the University of Maine’s Lobster Institute, told Mental Floss in 2014 that lobsters “sense their environment, but don’t have the intellectual hardware to process pain.”

If you live in a place where boiling lobsters is legal, but still have ethical concerns over eating them, try tossing your lobster in the freezer before giving it a hot water bath. Chilling it puts it to sleep and is less messy than butchering it while it’s still alive.

[h/t The Guardian]

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