Free Chocolate Information
21 things you must know about chocolate!
- Chocolate is made from the fruit of the cacao
tree. Cacao pods contain nibs that are crushed
to make unsweetened chocolate.
- The scientific name of the cacao tree, Theobroma,
means “food of the gods.”
- When the cacao nibs are crushed, there are fats
and solids remaining. The fats are called
cocoa butter. The solids are ground into cocoa
- There are 40-50 million people who depend on
cocoa for their livelihood.
- Chocolate bars may have “% Cacao” or “% Cocoa”
printed on the label. This percentage refers to the
total content of the cacao (or cocoa) solids.
- White Chocolate does not contain cocoa solids
but can be called chocolate by U.S. FDA standards. It
must contain cocoa butter.
- More than 36 million heart-shaped boxes of
chocolate are sold every year for Valentine's Day.
- James Baker started America’s first chocolate
company in Dorchester, Massachusetts in 1765, based
on the advice of John Hannon, a penniless Irish
- "Fair Trade" chocolate means farmers and
laborers are paid a fair price for the product
rather than being exploited. Products become Fair
Trade Certified based on the standards determined by
Fairtrade Labeling Organizations International.
- Organic chocolate is made from ingredients,
including the cacao bean, that are grown without the
use of synthetic pesticides or genetic
modifications. In the US, the USDA must inspect a
farm before its products can be labeled organic.
- Hawaii is the only US state that grows cacao
beans to produce chocolate.
- The world's first chocolate candy was made by
Dutch chocolate-maker Conrad Van Houten in 1828. He
pressed the fat from roasted cacao beans to isolate
the cocoa butter, and then added it to cocoa powder
- It has been reported that Napoleon carried
chocolate with him on his military campaigns, and
ate it when he needed quick energy.
- ‘Single-origin’ chocolate indicates that the
cocoa beans used to produce the bar are from one
region or country.
- In countries like Ghana and Ivory Coast, people
rarely eat chocolate because it is worth more to
them as a trade product than as a food.
- Cacao is dried in the sun for about 7 days
before shipped from the country of origin to the
- The largest cacao producing countries are Côte
d'Ivoire, Ghana, and Indonesia.
- Chocolate Liquor is the ground up "nib" of the
- Fermentation is an important step in the
transformation of cacao beans to chocolate.
- The seed pods of the cacao tree grow directly
off the trunk, not on the ends of the branches.
- Each cacao pod is about the size of a pineapple
and holds thirty to fifty seeds. It takes between
400-500 seeds to make one pound of chocolate.
Now that you've had a taste of chocolate information,
would you like even more trivia? We have an informational ebook with
201 chocolate facts.
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