Interesting Chocolate Facts

Interesting Chocolate Facts

 

  • Research suggests that chocolate was originally used more than 2,500 years ago, beginning in Central America.
  • The name chocolate comes from the Aztec word xocolatl meaning bitter water.
  • It takes an almost a full year for a cocoa tree to produce enough pods to make 10 standard-sized Hershey bars.
  • White Chocolate isn’t technically Chocolate, as it contains no cocoa solids or cocoa liquor.
  • Over 66 percent of the entire worlds cacao is grown in Africa and 98 percent of all cocoa is cultivated by just 15 countries.
  • More than twice as many women than men eat and crave chocolate.
  • Cacao trees can live to be 200 years old, but they produce marketable cocoa beans for only 25 years.
  • In fact, chocolate was consumed as a liquid, not a solid, for 90% of its history.
  • Chocolate produces the effects of a mild anti-depressant by increasing serotonin and endorphin levels in the brain.
  • Chocolate contains a small quantity of caffeine emulates a mild amphetamine.
  • During the Revolutionary War, soldiers were sometimes paid in chocolate.
  • Chocolate can sicken and even kill dogs.
  • The biggest chocolate structure ever made was a 4,484lb, 10 foot tall, Easter egg, made in Melbourne Australia.
  • The average chocolate bar contains 8 insect parts.
  • America consumes virtually 50 percent of the world’s chocolate.
  • Chocolate gives you a more intense mental high and gets your heart pounding more than kissing does.
  • One cacao pod will contain about 42 beans. 270 cacao beans are required to produce a pound of chocolate.
  • Chocolate milk is an effective post-workout recovery drink.
  • During WWII, the Germans designed an exploding, chocolate-covered, thin steel bomb designed to blow up seven seconds after a piece was broken off.
  • More than 7 billion chocolate chips are eaten annually.
  • A single chocolate chip can give you enough energy to walk 150 feet.
  • Do you eat dark chocolate every day? If so, you’re effectively reducing the risk of heart disease by one third.
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