Here are some cool facts about chocolate:
Many believe that chocolate is an aphrodisiac, possibly because of the simple sensual pleasure of its consumption. Scientists suggest that theobromine and other chemicals do act as mild sexual stimulants. But we all know chocolate will win their heart.
The word Chocolate comes from the Aztec word “xocolatl”, meaning, bitter water.
Everyone knows Switzerland and Belgium is famous for its chocolate, but they do not produce cacao. In contrast, not many people know that Indonesia has cacao plantations. Yes! We, Indonesian do harvest cacao.
In fact, Indonesia is the third largest cacao producer in the world after Ivory Coast – Africa (38%) and Ghana – Africa (19%). Indonesia produces 18% of world production, or about 600,000 tons of cocoa a year. (based on documentation in 2010)
It’s true! Chocolate is The Food Of The Gods. Cacao beans come from a tree that is a species of the genus Theobroma, which translated is food of the gods.
Chocolate is a great natural antidepressant. It contains tryptophan which helps you create serotonin, your body’s own antidepressant.
Contrary to popular belief, chocolate does not contribute to acne. However the milk in milk chocolate might, so enjoy the benefits of dark chocolate.
Chocolate is poisonous to dogs (and other domestic animals). The Theobromine found in chocolate is a stimulatant, and can be too much for small animals.
Chocolate contains high-quality anti oxidants that can protect you from developing cancer and heart disease.
Chocolate is rich in magnesium and iron, which your body needs.
Chocolate makers use 40% of the world’s almonds and 20% of the world’s peanuts.
Chocolate’s melting point is just below your body temperature, so it melts in your mouth. Melting chocolate in your mouth raises brain activity and heart rate more intensly than passionate kissing, and lasts four times longer!
More About Chocolate
Got a question about chocolate? We answer your questions here. If you have a question you would like answered, please contact us!
What does the percentage of cacao content mean?
For example, in our 60% Cacao SCHOKO Couverture Chocolate, the 60% cacao content is made up of cocoa butter and chocolate liquor with the remaining 40% made up of sugar, vanilla, and other ingredients.
Is higher cacao content always better?
Not necessarily. The cacao content gives an indication of how intense or how sweet the chocolate will be. The preference for higher cacao content chocolate may change from person to person or from time to time.
SCHOKO has a 100% Cacao Unsweetened Baking Chocolate. While this is the highest cacao content possible, it is more for baking, not eating since it is very bitter and has absolutely no sugar added.
As from the scientific result, the more cacao, the healthier the chocolate – at 99% cacao, there isn’t much room for sugar and other ingredients!
When I look across brands, can I compare SCHOKO 60% Cacao Dark Chocolate with other companies’ 60% Cacao Dark Chocolate?
Not necessarily. Since the cacao bean selection and origin maybe different -each cocoa grown in certain regions or country possess very distinct characteristics due to the local weather and soil conditions, and the cacao content can be comprised, the flavors may be very different. For example, a chocolate made from more cocoa powder may not achieve as an intense chocolate flavor.
Is cacao percentage the main indicator of quality?
Cacao percentage will determine the intensity of the chocolate, while the quality of chocolate is also affected by many other factors including the quality and selection of cocoa beans, and the manufacturing process.
Why do I need to know the cacao percentage?
Knowing the cacao percentage will help you select the chocolate to satisfy your craving. Since higher cacao content chocolate is less sweet and has more intense chocolate flavor, knowing the cacao content will help you select the perfect chocolate for you.
Is a bean blend or single origin better?
The proprietary blend of bean varieties allows SCHOKO to achieve a specific SCHOKO taste that is consistent year after year. With single origin chocolate, the flavor may vary from year to year based on the crop of beans that year. SCHOKO uses a proprietary blend of fermented cocoa bean from Criollo and Trinitario varieties to create a distinct and intense chocolate taste.
What is the difference between “cacao” and “cocoa”?
Historically, “cacao” and “cocoa” were used interchangeably since “cocoa” is easier to understand. However, technically, “cocoa” should be used in reference to powder products, while “cacao” should be used when referring to the bean, which bears the cacao components – chocolate liquor, cocoa butter and cocoa powder.
What is “dutched” cocoa?
Dutched cocoa means the cocoa underwent a process that results in milder chocolate flavor notes by reducing acidity. The dutching process can also change the color from light red to brown to black. Dutched cocoa works well in chocolate items such as devil’s food cake or brownies.
What is cocoa butter?
Cocoa butter is a natural fat that is present in cocoa beans. It is obtained by pressing the unsweetened chocolate, or “chocolate liquor.” Cocoa butter is not a dairy product as is sometimes thought.
What is Soy Lecithin?
It is a natural emulsifier derived from soybeans, which is added to chocolate to help maintain an emulsion between the cocoa butter and sugar.
Is Chocolate Liquor alcohol?
Chocolate liquor is the ground up center (nib) of the cocoa bean (also known as unsweetened chocolate) in a smooth, liquid form. It contains no alcohol.
How much caffeine is in chocolate?
The amount of caffeine in chocolate is very low. A 40 gram piece of milk chocolate contains about the same amount of caffeine as a cup of decaffeinated coffee. There is an average of 6 mg of caffeine in both 28 gram of milk chocolate and a cup of decaf coffee, while a cup of regular coffee contains between 65 and 150 mg of caffeine.
When I open a chocolate bar and the chocolate is dry and has white spots on it. What does that mean?
Most commonly, that is “bloomed” chocolate. Chocolate bloom happens when chocolate has been exposed to wide changes in temperature. Although it may look unpleasant, bloomed chocolate is not harmful to eat. Find out more about bloom.
What’s the difference between chocolate and chocolates?
Okay, it isn’t just the “s.” Chocolate usually refers to the actual chocolate. In the other hand, when people speak of “chocolates” in plural, they are typically referring to chocolate candies, like truffles, chocolate creams, chocolate-covered nuts, and that sort of thing. “Chocolates” are candies made from chocolate.