Nine out of ten people like chocolates. The tenth person always lies! If you are a chocolate lover, a balanced diet for you is a chocolate in both hands. Isn’t it? Stress, achievement, love, date- you already know how many roles this sweet treat plays in our life, and the best part is you don’t really need an occasion to eat one. Dark chocolates, in fact, are known to have several health benefits.
Though we don’t really need reasons to love chocolates, the following facts about chocolates will just make your mouth water and grab one for yourself!
White Chocolates Are Not Chocolates!
One of the main components of chocolates is cacao or cocoa beans. However, white chocolates are mainly composed of cream or other dairy products and sugar. They mostly contain less than 10 percent of chocolate liqueur.
Roasting Cocoa Beans Has A Reason
Cocoa beans contain pathogens that are harmful for humans. Moreover, raw cocoa beans do not taste like chocolate. Cocoa beans go through certain chemical processes when roasted, and proper roasting is integral to get good flavoured chocolates.
Making Chocolate Isn’t Easy
Despite its regal background and revered status, the cocoa bean doesn’t just magically turn into flavoured, delicious chocolate. It takes about 400 beans to make one single pound of good chocolate.
Chocolate Is A Vegetable, At Least Literally
Milk and dark chocolate come from the cocoa beans, which grow on the cocoa tree, an evergreen from the family Malvaceae. This makes the most important part of the chocolate a vegetable.
Cocoa Was Once Used As Currency
The Aztecs considered cocoa beans so worthy that they used it as currency during the height of their civilization. Moreover, cocoa and cacao are the same. They are interchangeable terms.
Chocolate Has A Special Melting Point
Chocolate is the only edible substance that approximately melts at a temperature of 93° F, just below the human body temperature. That’s why chocolate melts so easily on your tongue pleasing your taste buds.
Cocoa Trees Are Almost Immortal
Cacao trees, which are tropical beauties, may live up to 200 years. However, they produce beans for a period of 25 years only. Since cacao trees are delicate, farmers lose, on average, 30 percent of their crop each year.
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