Interesting facts about chocolates....

Assalamualaikum,

Dearest readers, I guess that each and every one of us used to the word “chocolate”? Actually, it is one of my favourite food also my roommate, Dyba. These are some of the facts that I got about chocolate:

·         A tropical evergreen tree called cacao where cocoa beans (cocoa seeds) are harvested is the main source of cocoa, chocolate and cocoa butter. The tree is wide-branched and can grow up to 7.5 meters tall.

·         The scientific name for the cocoa tree is called Theobroma cacao which means “food of gods”.

·         Cocoa beans look pretty much like almonds.

·         Cocoa beans were originally used together with water and spices to make a drink known as “chocolatl”.

·         Cocoa beans were also used as a currency by the Maya Indians who were the ones that discovered the value of cocoa. The Maya Indians are an ancident people whose descendents are presently living in Central America.

·         During 1879, in Berne Switzerland, Rudolph Lint developed the process known as ‘conching’; where there is heating, cooling and rolling of the chocolate. It ensued the production of the world’s first eatable chocolate that melts in the mouth. This process is still in use today.

·         Chocolate was prescribed as a medicine in the 15th century to help women produce more breast milk, increase libido and improve digestion.

·         Theobroma Oil or commonly known as cocoa butter is an edible vegetable fat obtained from cocoa beans. It has a mild chocolate smell. It is a versatile and stable fat that keeps chocolate in its solid state at room temperature or below and melting around body temperature (when it is inside the mouth, that is).

·         Cocoa beans are a natural source of magnesium. Magnesium has been found to help relieve pre menstrual syndrome.

·         Cocoa butter has preservative properties. It is filled with antioxidants that prevents rancidity and ensures a long storage life. However when the color is removed from it, the protective antioxidants are lost.

·         It contains flavonoids namely catechin and procyanidins. Flavonoids are powerful antioxidants which can protect against cardiovascular disease and cancer. Dark chocolate has the highest total catechin and procyanidin content.

·         An average bar of chocolate contains similar amounts of the antioxidant (phenols) found in a glass of red wine.

·         Cocoa butter has been used to make pharmaceutical ointments and toiletries.

·         When other types of fats are added to cocoa butter, the stability of the cocoa butter improves.

·         Cocoa beans contain stress-relieving and mood-altering chemicals that stimulate the production of serotonin and endorphins in the brain that can lift your spirits and relieve pain.

·         Chocolate contains caffeine.

·         Chocolate contains certain chemicals that are found in marijuana. However, effects would only surface after a tremendous amount is consumed.

·         Cold sores caused by the herpes virus feeds on arginine, an amino acid found in chocolate.

·         The darker the chocolate, the higher the cocoa content.

·         Dark and bittersweet chocolate contains more antioxidants than milk chocolate while cocoa powder contains twice the amount of antioxidants as dark chocolate.

·         Chocolate lovers are called ‘chocoholics’.

·         Experts who make chocolates are also known as ‘chocolatiers’.

·         Consume chocolates in moderation. Never live on them!

Ps: courtesy from Mr Goggle, hikhik…

Yum, yum!!!!