All About Chocolate

Americans Really Love Their Chocolate

When it comes to Americans, apple pie tends to take center stage, but chocolate probably should be added to the old, familiar phrase. American consumption of chocolate is one of the world's largest and it appears as if there is no shortage of chocoholics that call the land of the free home. From chips and bars to hot, frothy drinks and ice cream, there is no denying America's long-lasting love affair with chocolate.

The International Cocoa Organization reports that Americans and Europeans are the world's biggest chocolate consumers. The industry itself is so big that chocolate is often referred to in measures of tons rather than ounces or pounds. The worldwide chocolate industry tops billions in annual value. The 2001 figures, for example, had the global chocolate trade worth more than $73 billion.

Although Europeans technically beat out Americans on chocolate consumption, they don't do so by much. In 2001, for example, Europe accounted for more than 40 percent of all chocolate-related revenues. The 2000 figures, however, show that American chocolate consumption added up to a whopping 3.3 billion pounds! This works out to roughly 12 pounds of chocolate eaten, drank or both by each American during that year.

The country that does tend to beat American consumption hands down is Great Britain. Britons are credited with 32 percent of the total European chocolate consumption rate. They are trailed by the Irish, who also seem to have more than one sweet tooth in their ranks.

Although chocolate is enjoyed the world over, the Americas and Europe lead the pack because of their more developed markets. Chocolate consumption began in America and then traveled across the pond to the Europeans next. The introduction of this confection is relatively new in other areas of the world, such as Africa and Asia.

The World Atlas of Chocolate reports that milk chocolate is the favored American variety. Some 71 percent of North Americas will readily say this confection is their flavor of choice. It is also said that more than 60 percent of chocolate consumption comes in between meals and that some 40 percent of the world's almond supply ends up in chocolate in one form or another. About 20 percent of the world's peanut crops end up blended in with chocolate.

The history of chocolate got its start in the Americas and the love affair continues. With everything chocolate milk to rich, creamy chocolate bars capturing attention, the average American consumes pounds a year rather than a few ounces.

Chocolate Has Strong American Roots

Long before the Swiss or French made names for themselves carefully crafting cacao beans into gourmet works of art, early Americans were enjoying the flavors of chocolate. The ancient Mayans and Aztecs actually forged a relationship with this food centuries before it became a sensation elsewhere.

It is believed by many that these early Americans were the very first to discover the magical flavor of the cacao bean. Although they partook in a great deal of chocolate, it wasn't anything like what a chocoholic today would expect. Rather than eat rich bars of fanciful flavored sweets, the Aztecs and Mayans drank their chocolate in a spicy concoction. Their creation was quite bitter as compared to modern chocolate-based drinks, but it was still considered a treat by those lucky enough to taste it. In fact, these natives believed the drink was so special it was worthy of their gods.

To these ancient people, cacao was a very special crop indeed. Their reverence for cacao is evidenced in ancient glyphs and in the remains of many vessels from their civilizations. Archaeologists have found a variety of artifacts from all over Central and South America that feature chocolate beans heavily in the artwork. The chocolate drink appears to have been used rather frequently in religious ceremonies.

From present-day Mexico and Belize to Guatemala and beyond, cacao grew wild in the rainforests and it was here that the ancients first stumbled upon the bean. Although cacao cultivation began from wild crops, there is evidence to show that the Mayans began to grow their own trees within their backyards. The importance of this harvested crop is also noted in ancient works of art.

The Mayans and Aztecs eventually passed on their love for cacao when the Spaniards landed in the Americas. The bean was brought back to Europe, but it actually took several centuries for its transformation from bitter drink into sweet confection to take place.

Christopher Columbus is credited with first coming in contact with the beans, but it is noted that he paid them little regard. It wasn't until Cortez conquered the Aztecs did cacao get the credit it was due.

From the rainforest of Central and South America to confection shops in Europe, the little cacao bean has a history that dates back centuries into the past. The bean now sits at the center of an international trade that amounts to a multi-billion-dollar business. This confection has successfully traveled from the rainforests to grocery store shelves throughout the world.

How The First Chocolate Was Enjoyed

Bite into a luscious piece of fine chocolate and it's hard to believe that expert chocolate crafters haven't been working centuries to perfect the art. The truth of the matter is that sweetened, creamy chocolate has only been around for a blip in time compared to an earlier, perhaps less savory form of chocolate.

The first chocolate creations were enjoyed by the ancient Mayans and Aztecs. These natives of Central and South America didn't eat their chocolate in fine bars or in crafted truffles. Instead, they drank their chocolate and they did so in a way that might make many a modern-day chocoholic cringe. No, we're not talking creamy cocoa with marshmallows floating on top.

So, how did they enjoy chocolate? Spicy!

Archaeologists and historians of the Mayans and Aztecs say the first forms of chocolate were quite bitter to the taste and generally had a very hot and spicy flair. These natives typically blended their chocolate with ingredients such as cornmeal and chili peppers. The resulting concoction was drunk.

The creation process also differed a bit when it was overseen by the original chocolate lovers. Many archaeologists believe that the Mayans and Aztecs did gather, ferment and dry the seeds. They then roasted the beans over an open fire and then removed the shells. The seeds were ground into a paste and blended with other ingredients to make a frothy consumable. Although sugar is not believed to have ever gone into the mix, it is possible nectar or honey graced the drink on occasion.

While many serious chocolate lovers today might equate consumption of their favorite food to a religious experience, for the Mayans and Aztecs it actually was. They used the chocolate drink in both religious and social ceremonies. Although it is believed the entire population took part in the drinking of chocolate on various occasions, the upper classes in these ancient societies made it a very big deal. Archaeologists have uncovered rather intricate containers that depict images of everything from animals and kings to ancient gods partaking in the enjoyment of chocolate. The Mayans even took the time to write about cacao with their ancient glyphic writing.

The Mayans are believed to have used cacao rather heavily in important religious ceremonies. Archaeologists say chocolate was used in weddings and also in sacrifices. It is believed they poured blood over cacao beans to serve up as an offering to their gods.

Although the first chocolate creations didn't taste like chocolate modern people are used to, this food served an important role in culture. As time passed, the mystical properties of chocolate have largely been lost, but many lovers still say a fine piece of chocolate is as close to heaven on earth that is possible.

Is Chocolate Really Good For You?

From chocolate milk to chocolate truffles and deep, rich dark chocolate bars, it's hard to go through a home, office or grocery store without bumping into something that boasts this flavor. Some people steer clear of all varieties; falsely believing that chocolate is bad for them. The facts don't necessarily support this notion, however. The truth of the matter is that chocolate can actually be good for your health.

While this it is hard to accept that something that actually tastes quite good is considered healthful in some arenas, it's perfectly true. A look at the vitamins and minerals found within an ounce of plain baking chocolate or cocoa can bear this out. For example, an ounce of chocolate has about 10 percent of the U.S. daily recommended requirement of iron. A single ounce also has a variety of vitamins contained within, as well. Those who read labels will find vitamins A1, B1, B2, C, D and E all within chocolate. Talk about alphabet soup! And, if that isn't enough to convince, chocolate also contains calcium and potassium.

While it's quite true not all chocolate is cracked up the same, the reality is this food is not as bad for one's health as many would be led to believe. Some of the finer, gourmet chocolates that include all-natural ingredients, low sugar content and no preservatives are good illustrations of chocolates that are reasonably good for one's health. Dark chocolate is considered a very good source of antioxidants. Although many people prefer not to eat dark chocolate because of its bolder, often more bitter taste, this variety can help fight off some forms of cancer, heart disease and a host of other ailments thanks to its antioxidant properties. Plus when low-fat, low-sugar dark chocolate is consumed, the perceived negatives of chocolate virtually disappear.

Though it's true some chocolates are high in fat, finer chocolates don't even impact cholesterol levels all that much. Chocolate that relies on natural cocoa butter for its fat content seems to have a rather neutral effect on overall cholesterol levels. When the flavor of chocolate creations comes from the chocolate liquor rather than a ton of sugar and highly processed ingredients, the overall calorie content isn't generally that high either.

Some believe that chocolate in any form is bad for one's health. The reality is that this sweet treat can be part of a rather well-balanced, healthful diet.

Although it's never a good idea to go crazy over one type of food, chocolate can actually be a healthy part of a diet. When common sense and the right varieties are selected, chocolate can boost health while delighting the taste buds.

Looking More Closely At The Myths Surrounding Chocolate

From the ancient religious ceremonies of the Aztecs and Mayans to grocery store shelves all over the world, chocolate has long played a role in human culture. This legendary food is loved by some and loathed by others. Through the years, it's even taken on a mythical tone. This is especially evidenced in the number of rumors that surround its consumption.

There are a variety of myths that surround chocolate and its effects on the body. Some are true, but most turn out to be quite false when they are examined more closely.

So, what are some of the more prevalent myths surrounding chocolate? Let's take a look!

Chocolate Causes Pimples
This is an old wives' tale that might date back to the beginning of old wives being on the planet. A variety of medical studies have shown that chocolate does not cause acne. This particularly nasty facial condition has its own host of causes, but diet doesn't seem to be one of them. While Mom might tell you to avoid chocolate unless you want giant pimples, this one just doesn't pan out.

Tooth Decay Plagues Chocolate Lovers
Again, this old wives' tale turns out to be false. While it's certainly true that eating and not brushing the teeth will promote cavities, chocolate alone doesn't speed up the process. In fact, there are some studies that show chocolate can actually prove beneficial for the teeth. Cocoa butter can actually protect the teeth from a build up of nasty plaque and tartar.

Chocolate Has Bad Medical Implications
While it's true that some people might be allergic to chocolate, others actually find there are some very big health benefits that can go along with its consumption. Dark chocolate, for example, is considered a powerful antioxidant. Its consumption can help stave off such medical conditions as heart disease.

Chocolate Stimulates The Body
This particular myth turns out to be true. Chocolate does contain a bit of caffeine and some theobromie, as well. The two combine to give eaters of chocolate a little pick-me-up. The amount of stimulants found in chocolate, however, are not considered high enough to be worthy of regulation or even concern. The added boost can help people stay awake and alert, which many believe is a benefit of chocolate and not a downfall.

There is a lot more to chocolate than meets the eye. While myths and rumors surround its consumption, some forms of this ancient treat are actually quite good for the human body.

The Importance Of Cacao Bean Selection

Cacao beans and coffee share a great deal more in common than many realize. While one creates a creamy culinary sensation and the other a bold, brisk drink, the bean selection process is vital for both. When it comes to cacao, the selection process is extremely important for the resulting flavor the chocolate will take on. If the bean is substandard, chances are the chocolate will be, as well.

Cacao is grown in various locations around the world. It tends to favor warmer climates. Just like coffee, the location of a cacao bean's production can factor greatly in the tastes that will result.

Cacao tends to come in three main forms. Commercial producers typically choose Criollo, Forasteros or Trinitario beans for their products or a blending of the three. Each bean gives off a distinct flavor that results in different tastes in the chocolate produced from them.

The Criollo beans are the oldest known variety of cacao. This is the bean the Europeans first came across in 1502 when they were given to Christopher Columbus, who mistook them for odd almonds. Cultivated in South America, this bean has the reputation for producing some of the finest chocolates in the world. The Criollo enjoys mild climates with very rich soil. Many master chocolate makers prefer this variety because it is quite low in acid and has a high aromatic quality. These two factors combine to make the Criollo very well suited for fine chocolate production.

South America is also home to the biggest production point for the Forasteros beans. Although these beans are not as favored for fine chocolate production, they do account for roughly 80 percent of the world's chocolate bean production. These beans are generally a bit more bitter than Criollos. They also have weaker aromatic properties. The Forastero bean is sometimes used in the creation of high quality chocolate, but it does take an expert touch to compensate for the slight bitter bite.

Trinitario beans are generally grown in the Caribbean and a few other locations around the world. They are considered a hybrid. This bean tends to taste more like the Criollo, but can be produced in the quantities of the Forasteros.

Cacao bean selection is considered the first and perhaps most important step in the creation of edible chocolate. When the beans are of the highest quality, master chocolate makers can work wonders on them to create everything from delectable truffles to rich chocolate sauces and more. When carefully processed, fermented, ground and blended with other ingredients, the end result is a far cry from the bean that starts it all.

The Truth Behind Artisinal Chocolate

Ever wonder why some pieces of chocolate cost so much more than regular dime-store, brightly wrapped bars? If the chocolate is "artisinal," there are plenty of good reasons why. This is no ordinary chocolate and if the appearance doesn't explain why it is so special, the process of making it will.

Expert chocolate makers, called chocolatiers, treat making chocolate much like a painter would handle the transformation of a canvas. From the actual cacao bean selection right down to the final decorator touches, they oversee every step of the chocolate making process with tender, loving care. Each mile marker in the chocolate creation process requires precision and mastery for a resulting batch to be considered gourmet.

Artisinal chocolate tends to look, smell, taste and feel different than lower quality creations. Confections made by masters tend to prove richer, smoother and quite often are more visually appealing. Most artisinal chocolatiers treat each piece of chocolate they produce as a mini work of art.

Many of the world's most noted master chocolatiers hail from the boundaries of Europe. In Switzerland, France, Belgium and beyond, these craftspeople generally learn their trade at a very young age, picking up family recipes that go back more than a century in some cases. While some artisans follow their family secrets to the letter, others put their own distinct spin on the chocolate creation process. The end result is a piece of chocolate that is unique, artistic and generally as much a treat for the eyes as it is the taste buds. There are also culinary schools where chocolate lovers can learn the trade. Although they might not inherit age-old family recipes like other master makers, these up-and-comers take the art no less seriously.

Artisinal chocolate covers many different types of finished confections. From truffles to highly flavorful bars, every piece created by an expert is treated like a masterpiece. Truly fine pieces of finished chocolate command higher prices because of the expertise that goes into their creation. The chocolate might also call for higher quality, more expensive ingredients than other forms. When artisinal chocolate is at hand, for example, many buyers will find the cacao butter content is higher.

When an expert touch goes into every step of the chocolate creation process, the end result is often described as artisinal. This chocolate might seem like dime-store on the surface to the uninitiated, but the flavor, texture and aromas generally give it away as something completely different.

Using Chocolate For Entertaining

If you're getting ready to entertain a crowd and really want to dazzle and impress, try working a little chocolate into the menu. Even when used at a minimum, this incredible confection can prove more flexible than many hosts and hostesses realize.

The truth is there is more to chocolate than simplistic bars and quick pick-me-ups. This is a premium ingredient to use when entertaining. The ideas for incorporating chocolate into a breakfast, lunch or dinnertime spreads are almost endless. From rich dark chocolate creations to sensational milk and white chocolate delights, the options go on and on.

Using Chocolate At Breakfast
If you're getting ready to whip up a special breakfast or brunch for company, consider adding chocolate to the menu. Even in its most delicate breakfast forms, chocolate can delight. Some of the options for early morning fare include:

* Cocoa. If you want to please both the kids and the adults, add this to the usual servings of juice, coffee and tea.
* Pancakes. Toss in a few semi-sweet chocolate chips or white chocolate chips when making pancakes or waffles.
* Crepes. Fruit crepes make a very big hit with guests and they do not take as much work as many believe. Drizzle melted chocolate on top of whip cream to increase the eye appeal of the end creation.
* Doughnuts. Even simple cake doughnuts can be jazzed up with a drizzling of chocolate sauce.

Chocolate At Lunch
Lunchtime usually demands a light touch when it comes to entrees and desserts. To incorporate chocolate into this meal consider:

* Chocolate mousse. A light chocolate mousse served up with a dollop of fresh whipped cream isn't too heavy, especially if it's served in moderation. The airy flavor generally makes a very big splash, too.
* Chocolate chip cookies. Top off the meal with a cup of coffee or tea and a cookie or two. It's quick, easy and will make even the stodgiest of grown ups feel like kids again.
* Milkshakes. Lunch is generally one of the least formal meals of the day. Run with it by serving up chocolate milkshakes with the main dish. A little chocolate ice cream, some milk and a blender and you're all set. Vanilla ice cream and chocolate syrup work just fine, too.

Dinnertime Delights
* Chocolate fountains. To really make a huge impression, consider a chocolate fountain for a dinnertime spread. This is a fantastic way to please the eyes and stomach at the same time.
* Fondue. A creamy white chocolate fondue served with pound cake and fresh fruit is always a hit. Other options here include milk chocolate, dark and even caramel laced turtle fondue. Have a little fun with this type of dessert creation and remember to let guests serve themselves.

Chocolate makes a nice addition to any meal spread. When impressing guests is desired, consider adding a little bit of white, dark or milk chocolate to the menu.

What Goes Into Making Chocolate

Humanity's love affair with chocolate dates back to ancient times. Chocoholics might not take the time to pause and wonder exactly how it is this miraculous creation is made. If they did, they'd probably be surprised at how much work actually goes into creating their favorite confection. The fact of the matter is there is a great deal more to making fine chocolate than picking a cacao bean and cooking it. From the actual bean selection right down to the creation of different varieties, expert touches are required to ensure the highest quality, most flavorful chocolate creation. Going from Point A to Point B takes a very special touch if perfection is desired.

The first and perhaps the most important step in making chocolate is the actual bean selection itself. If the bean chosen isn't of high quality, the end result will be a less than desirable chocolate. For this reason, many fine chocolate makers take great pains to select their beans personally.

Once a master chocolate chef, or chocolatier, selects the beans, they are then fermented and roasted. The roasting can have a big impact on the finished flavor, but the next steps are even more important. After the roasting, the chocolate creation process involves actually grinding the beans. During the grinding, the liquid from the beans is mostly removed. Known as cacao liquor, this fluid is turned into the actual chocolate.

To create the end product from chocolate liquor, sugar must go into the mix. Once this is done, a grinding process takes place again. This helps ensure that a gritty, grainy taste doesn't result. Following the grinding, chocolate makers move on to a step that is known as conching. This involves a combination of heating and further grinding. This step can take place over a few hours or for more than a day. It is at this point that chocolate begins to take on the form that most chocoholics love.

After chocolate has been properly conched, the chocolate maker then works the last few steps of the process. This can involve adding the ingredients for milk chocolate, dark or more. Depending on the type of chocolate desired, the final touches might include decorative shaping, filling or even frosting.

There is a great deal more to creating chocolate than many lovers even realize. From the bean to the finished confection, an expert touch is necessary at every step in the process.

What Is White Chocolate Anyway?

The funny thing about chocolate lovers is they all seem to have their own favorite poison. For some, milk chocolate melts their hearts. Others find that deep, dark chocolate that's almost a little bitter is more to their liking. Another class of confection people often swoon for is the creamy sensation that has earned the name white chocolate.

But, what is white chocolate anyway and where does it come from?

White chocolate isn't technically chocolate at all. Although it comes from the cacao bean just like its dark counterpart, this creamy, smooth creation is produced quite a bit differently. Rather than rely on the rich chocolate liquor for its creation, white chocolate leans heavily on the sinfully creamy cocoa butter than comes from the bean. Although both brown and white chocolate derive from the cocoa bean that is pretty much where their similarities stop.

The mellow, but delightfully smooth flavor of white chocolate comes almost entirely from cocoa butter. The more cocoa butter that goes into the mix, the higher grade the white chocolate is considered. Although it's called "white" chocolate, the higher quality variety tends to take on a beautiful ivory color thanks to its concentration of cocoa butter. Less expensive varieties tend to have an almost pure white cast due to other ingredients that go into the mix. Vegetable oils and other greasy liquids are used to make the white, white variety. Pure cocoa butter goes into the ivory and yellow-tinted gourmet creations.

Although white chocolate shares part of its name with the dark variety, this creation is not really considered chocolate at all. Since the chocolate liquor that is released from cocoa beans during their processing is not used in this confection, this creation does not count as "chocolate" in the eyes of food connoisseurs.

Beyond the color differences between gourmet white chocolate and lower quality varieties, fans might find a few other noticeable distinctions. Gourmet white chocolate tends to have a very slight vanilla flavor. The higher grade variety also tends to be a great deal creamier. The whiter, whites typically are a bit more grainy.

White chocolate is related to the deep rich darks and the smooth milk creations, but it stands alone in its coloration and the choice of ingredients that go in it. This variety is loved by many for its creamy, delicate taste that is as ideal for eating all on its own as it is for adding to cakes, cookies and other confections.