The Cacao Tree: From Tropical Evergreen to Chocolate Production

The cacao tree, scientifically known as Theobroma cacao, is a perennial evergreen that thrives in tropical climates, particularly in regions near the equator. This tree is native to Central and South America, where it has been cultivated for thousands of years for its seeds, which are the basis for cocoa and chocolate production. Growing up to 20-30 feet in height, the cacao tree is characterized by its shiny, leathery, dark green leaves, which remain on the tree year-round. The tree’s ability to retain its foliage even in varying environmental conditions demonstrates its adaptation to the warm, humid environments in which it grows.

One of the tree's most distinctive characteristics is cauliflory, a phenomenon where the flowers and fruits grow directly from the trunk and main branches, rather than from new shoots. This unusual adaptation may help protect the fruit from pests or ensure better pollination by insects that dwell closer to the ground. The pod-like fruits it produces are oval and typically measure 2-4 inches in diameter and 7-12 inches in length. The tough, leathery skin of the pods initially starts as a dark green, but as they mature, they transition through a spectrum of colors—yellowish-orange, and finally to a deep purple-red when fully ripe, signaling that the seeds inside are ready for harvesting.

Inside each pod, there are 20-60 seeds, surrounded by a sweet, sticky white pulp. These seeds are the cacao beans, which are the raw material for chocolate. The post-harvest process begins with fermentation, where the beans develop their characteristic flavors. After fermenting for several days, the beans are dried, roasted, and ground to produce cocoa beans, which are then processed into chocolate. This complex transformation not only enhances the flavor but also increases the market value of the cacao beans, making them a critical commodity in the global chocolate industry.

The combination of the cacao tree’s unique fruiting habits, its complex post-harvest processing, and its economic importance makes it a key focus of study for both botanists and food scientists, as they work to improve cultivation methods and processing techniques to meet global demand.
The Cacao Tree: From Tropical Evergreen to Chocolate Production

The Nutritional Benefits of Flavored Milk: Dispelling Common Myths

Chocolate and flavored milk have long been a source of debate when it comes to their nutritional value and impact on health, particularly for children. However, recent research and expert opinions shed light on several misconceptions surrounding these dairy beverages.

Firstly, flavored milk, such as chocolate milk, is often questioned for its nutritional content in comparison to white milk. Contrary to belief, flavored milk contains the same essential nutrients as its plain counterpart. It's a rich source of calcium, protein, vitamin D, vitamin A, vitamin B12, potassium, phosphorus, riboflavin, and niacin. In contrast, popular sugary drinks like soda offer little more than empty calories and sugar.

One prevalent concern is the sugar content in flavored milk and its supposed link to hyperactivity in children. However, studies reveal that flavored milk contains significantly less sugar compared to sodas and fruit drinks. The American Medical Association, the American Academy of Pediatrics, and the FDA have not found evidence linking sugar consumption in flavored milk to behavioral issues in children.

Another misconception is that flavored milk is high in fat and calories. On the contrary, it is available in various fat-free or reduced-fat options. For instance, a cup of low-fat chocolate milk typically contains only 2.5 grams of fat, equivalent to white milk.

Regarding dental health, chocolate milk is less likely to cause cavities compared to sodas and sticky snacks due to its liquid nature that clears the mouth faster. Some studies even suggest that the cocoa in chocolate milk may offer protective benefits against cavities.

Furthermore, concerns about caffeine content in flavored milk are unwarranted. An 8-ounce serving of chocolate milk contains minimal caffeine (between 2 mg and 7 mg), similar to decaffeinated drinks. In contrast, cola beverages can contain significantly more caffeine, up to ten times the amount found in chocolate milk.

Lastly, flavored milk isn't just for kids. It serves as a delicious option for individuals of all ages looking to increase their nutrient intake while satisfying a sweet craving. By choosing flavored milk over sugary alternatives, one can benefit from its essential nutrients without compromising taste.

In conclusion, flavored milk, particularly chocolate milk, stands out as a nutritious beverage offering essential nutrients without the drawbacks associated with other sugary drinks. The latest research supports its role in a balanced diet for both children and adults, debunking common myths that have surrounded these beverages for years.
The Nutritional Benefits of Flavored Milk: Dispelling Common Myths

Chocolate History Expansion

Chocolate, renowned for its sumptuous flavor, boasts a history as captivating as its taste. Originating in Central America, it was once a delicacy reserved exclusively for the upper echelons of society. The narrative of chocolate commences with the Olmecs, inhabitants of a modest region south of Veracruz, who pioneered the cultivation of the cacao pod, laying the foundation for a chocolate revolution. Subsequently, the Mayans, situated just south of contemporary Mexico, elevated chocolate to divine status, venerating the cacao tree and bestowing upon it the name Cacahuaquchtl.

The Mayans regarded the pods sprouting from the cacao tree as celestial offerings to humanity. They spearheaded the crafting of a bitter concoction from cacao beans, a luxurious elixir relished by kings and nobles. Thankfully, chocolate now transcends social barriers, becoming accessible to all.

In 1502, Christopher Columbus's encounter with chocolate on the island of Guanaja near Honduras marked a pivotal moment. Legend has it that natives presented him with sacks brimming with cacao beans, initiating the exchange of this coveted commodity. By the time Cortes arrived seventeen years later, cacao beans had already assumed roles as both sustenance and currency. The esteemed value of cacao is evident from reports indicating that a mere one hundred beans could procure a slave, showcasing its significance.

The Spanish played a crucial role in propelling the expansion of cacao cultivation, establishing plantations across various regions including Mexico, Ecuador, Venezuela, Peru, Jamaica, and Hispaniola. Despite its global proliferation, cacao from these original regions retains its esteemed reputation for quality. The inauguration of Spain's first chocolate processing plant in 1580 heralded chocolate's integration into European culture.

The Dutch facilitated the spread of cacao cultivation by transplanting the tree to their East Indian colonies in the early seventeenth century. From there, it disseminated to distant lands like the Philippines, New Guinea, Samoa, and Indonesia, fueled by the toil of African slaves. The Portuguese bolstered this expansion by transporting Brazilian cacao saplings to Sao Tome off the African coast, later extending to West Africa. By the nineteenth century's conclusion, German settlers had introduced cacao cultivation to Cameroon, while the British established plantations in Sri Lanka.

Presently, cacao plantations abound in Southeast Asia, with Malaysia emerging as a global leader in production. From its modest origins in Central America to its widespread presence, the evolution of chocolate stands as a testament to human innovation, exploration, and enduring affection for this delectable delight.
Chocolate History Expansion

Chocolate powder

In the late 18th century French and Dutch processors experimented with chocolate liquid. This led to the production of chocolate powder, which then led to the production of the first solid chocolate.

Chocolate powder is originally from cocoa and is processed with other ingredients; in contrary, cocoa powder is more pure and natural form of chocolate, with no other ingredients added.

Cocoa Powder is a product obtained by grinding roasted cocoa beans to an oily liquid, pressing this in a cocoa butter press, to remove about half cocoa butter and then grinding the residual press cake to a powder. Chocolate powder is a blend of true cocoa powder, sugar and starch.

Modern beverage drink, prepared from the chocolate powder and made in similar manner to the cocoa drink, by adding hot water or milk. Properties of chocolate powder such as solubility and dispersibility are important factors for the quality and consequently, consumer acceptance of the final powdered beverage.

Flavor is important in the admissibility of cacao beans and cocoa products, including chocolate, consequently contributing to defining the quality of the products. The special flavors of cacao beans are because of the rich volatile fractions composed of a mixture consisting of hundreds of compounds.

Chocolate powders are particularly suitable for use in dairies. They are mainly used in chocolate-flavored milk drinks, followed by yogurts, milk-based desserts, custards, chocolate mousses and many other products.
Chocolate powder

Cocoa and Chocolate the Terms

Cocoa and Chocolate the Terms
When one hears the word “koko” he does not always form the correct mental image of what it means.

Coco is the name of a tree, Cocos nucifera.
Coca is the name of a shrub, Erythoxylon Coca.
Cacao is the name of a tree, Theobroma Cacao.

Cocoa is the name of a product, viz., the powdered fruit of the Theobroma Cacao, from which a part of the oil has been extracted.

Cocoa is a beverage prepared from the above with milk and sugar.

Chocolate is a beverage prepared from the crushed unexpressed fruit of the theobroma.

Chocolate is the term applied to a confection made from the above with sugar.

These words with the exception of chocolate are all usually pronounced “koko”.
Cocoa and Chocolate the Terms

Flavonoids in chocolate

Cocoa contains more phenolic antioxidants than most foods. Flavonoids, including catechin, epicatechin, and procyanidins predominate in antioxidant activity. The tricyclic structure of the flavonoids determines antioxidant effects that scavenge reactive oxygen species, chelate Fe2+ and Cu+, inhibit enzymes, and upregulate antioxidant defenses.

Cocoa has the highest flavanol contents of all foods on a per-weight basis and is a significant contributor to the total dietary intake of flavonoids. The main subclasses of flavonoids found in cocoa are flavanols, particularly the flavanol monomers catechin and epicatechin, and their oligomers, also known as procyanidins.

Epidemiological evidence supports the notion that long-term flavanol intake provides a number of health benefits, including neurocognitive enhancement and neuroprotective effects.

A large-scale, longer duration study in the Netherlands recruited men aged 65-84 years. The subjects were asked about their dietary intake when they enrolled in the study and again at five-year intervals. Over the next 15 years, men who consumed cocoa regularly had significantly lower blood pressure than those who did not.

Iron (Fe) deficiency is one of the most important nutritional problems in the world (50). Milk chocolate contains 5% of the RDA for iron for adult men and postmenopausal women (0.42 mg) per 100 kcal; dark chocolate provides 25% of the RDA (1.90 mg).

Dietary intake of chocolate

The history and origin of chocolate

The origins of chocolate are very old, usually traced back to the Maya people, who were probably the first to cultivate the cacao plant, in 400 AD. They discovered that the seeds could be roasted, ground, and eaten. Maya Indians had created a chocolate drink by combining cocoa powder with water and spices.

The plant known today is the result of crossing and selection that had already started 35,000 years ago. Cocoa was first discovered by Europeans in South America. The Aztecs traditionally itself the seeds of the Theobroma cacao to make a drink by extracting the seeds from the cocoa pod and fermenting, drying and grinding them; the powder was then mixed with water. The Aztecs believed that the god Quetzalcoatl came to Earth on rays of light from the Star of the Morning,

In 1502, the first meeting of Western civilization with cocoa occurred: Christopher Columbus landed on the island of Guanaja, Honduras, and received the gift of a cup of chocolate.

It was cocoa as a drink that was imported by the Spaniards into Europe in the seventeenth century. A Spanish explorer by the name of Hernando Cortez helped Europeans begin to see that there was value in cacao beans. The great Aztec ruler Montezuma had served Cortez a drink made from cacao beans.

Until the 1600s and 1700s, chocolate was a luxury food for royalty and powerful church officials. But during the 1600s, people began grinding large amounts of cacao beans in mills, producing much more chocolate and lowering the cost. Starting from 1660, the drinking of hot sweet chocolate was spread across Europe: Belgium, Germany and Switzerland, and also Austria and Italy. In 1815, Van Houten developed a process for pressing a proportion of the fat from the dried powder in order to make it more palatable: at about 50% fat, the drink made from untreated cocoa must have been very heavy. Modern drinking cocoas, by contrast, contain only 20% or less of fat.

At first, the expressed cocoa butter must have been a troublesome by product with relatively low value. But by mixing the cocoa butter back with unpressed cocoa and sugar, it was possible to make an entirely new product, namely solid chocolate for eating. In 1875 milk chocolate made by Swiss Daniel Peter with condensed milk powder from Nestle Henry.
The history and origin of chocolate

Process of chocolate making

Although it is not intended to describe in detail the many specialized techniques used in chocolate making, certain steps in the process are critical in determining both quality and cost of the finished goods.

Whole beans are roasted for a few minutes in order first to develop their flavor and second to loosen the shells form the nibs.

After passing though cracking rolls, the nib and shell are separated in a winnower.

The nib is then ground; the heat produced in the process is sufficient to melt the cocoa butter and this results in cocoa “liquor” in which fine cocoa particles are dispersed in a continuous fat phase.

Some of the liquor will go straight to chocolate making.

The rest will go though hydraulic presses that reduce the butter content of the cocoa form its level of about 50% to a level of 20% or lower.

The press-cake will subsequently be pulverized for cocoa powder, and the expressed cocoa butter go to chocolate making.
Process of chocolate making

Caffeine in chocolate

Because of its presence in popular drinks, caffeine is doubtlessly the most widely consume of all behaviorally active drugs. Because caffeine occurs naturally in cocoa beans, it is found in all chocolate products.

Because many people eat chocolate in large quantities it is clearly a dietary source of caffeine though a much smaller source than coffee or tea.

Cocoa butter, chocolate liquor and baking chocolate contain 0.21% of caffeine, while milk chocolate contains 0.02% of caffeine.

It was reported that a piece of chocolate cake on average contains 13.8 mg caffeine, nut fudge brownie 7.7 mg caffeine and half a cup of chocolate pudding 5.5 mg caffeine. 2/3 cup of chocolate ice cream contains 4.5 mg caffeine. (Morgan 1982 Reg. Toxic. Pharmacol. 2.296-307) 
Caffeine in chocolate

What are the definitions of cocoa?

Cocoa is a corruption of the botanical garden name of the plant cacao. It is applied to the roasted and crushed fruit of the Theobroma from which about one-half of its oil has been expressed.
The term cocoa nibs is applied to the roasted while seeds of the Theobroma.

Chocolate is the name of roasted and crushed nibs before any of the oil has been extracted. The term chocolate is also applied to the beverage made from the crushed nibs.

Unless the above facts are clearly comprehend much confusion of ideas will ensue. It s unfortunate that the term, coco was not applied to chocolate and vise versa.

The matter is further complicated by applying the term chocolate to a highly sweetened confection containing chocolate as a base.

The sugar amounts to as much as 60 to 70 percent of the whole mass. The plain chocolate which has not been manipulated at all is often called “bitter chocolate” in distinction from confection which is celled “sweet chocolate.”
What are the definitions of cocoa?

Minerals in chocolate

Cocoa and chocolate contain a number of minerals. Cocoa has the potential to provide significant amount of minerals in the human diet, in particular copper, iron, magnesium, calcium, potassium and zinc.

Potassium, magnesium and calcium are the most abundant minerals in cocoa powder. The mineral content of the cocoa is dependent on the soil condition in which the cacao is grown.

Cocoa and cocoa products contain relatively higher amounts of magnesium compared to black tea, red wine, and apples. Magnesium is involved in catalyzing multitude biological reactions, including protein synthesis, transmission of nerve impulse, muscle relaxation, energy production and bone and teeth adsorption.

The final concentrations of minerals in chocolate products are dependent on the amount of non-fat cocoa solids, the amount of cocoa butter and the presence of other ingredients including milk and nuts which can enhance the levels of certain minerals.

A 100 g bar of plain chocolate is able to supply 24% of the copper needed in a healthy diet, whilst milk and white chocolate are a relatively good source of calcium, which is widely regarded as being beneficial in maintaining strong bones.

Dark chocolate typically has higher amounts of minerals than milk chocolate. Dark chocolate is plentiful in magnesium, important for brain functioning. It also boast other nutrients, such as copper, iron, manganese and zinc.
Minerals in chocolate

Polyphenols in chocolate and its functions

These polyphenols, mainly flavonoids with as catechin (flavan-3-ols), epicatechin and procyanidins, give chocolate antioxidant activity. Chocolate also contains additional flavonoids not found in tea, with high concentrations of oligomeric procyanidins.

Chocolates contain both a high quality and a high quantity of phenol antioxidants. Depending on the anthocyanin content, the pigmentation in polyphenol-storage cells ranges from white to deep purple.

Human studies have confirmed that polyphenols in chocolate are indeed bioavailable and able to increase the antioxidant capacity of plasma, with one study reporting that ingestion of 80 g of procyanidin rich-chocolate increased plasma epicatechin concentrations 12-fold.

Polyphenols and alkaloids, ~14 - 20% bean weight, are central to bean flavor character. Three groups of polyphenols can be differentiated: catechins or flvan-3-ols (~37%), anthocyanins (~4%) and proanthocyanidins (~58%).

Dark chocolate has the highest total catechin content, with approximately 53.5 mg/100 g, whereas milk chocolate contains approximately 15.9 mg/100 g. White chocolate primarily contains cocoa butter with minimal levels of polyphenols.
Polyphenols in chocolate and its functions

Procyanidins in cocoa and chocolate

Chocolates and cocoas contain substantial amounts of procyanidins, and thus belong in the category of flavonoid-rich foods.

Recent advancements in the identification and isolation of procyanidins, especially oligomeric procyanidins, from chocolate and cocoa have facilitated the investigation of individual procyanidin fractions with regard to their potential cardiovascular health benefits. Procyanidin suppress multiple activities that lead to cardiovascular disease by inhibiting the development of blood platelets or clotting factors and thus helping reduce heart disease.

Dimeric A type Procyanidin

This phytochemical also responsible fro blood vessel dilation, thus promoting blood flow and reducing their risk of heart disease.

Procyanidins present in large amounts in some dark chocolate brand cocoa powder made with beans that have not been overly fermented, alkalized or roasted at high temperature, demonstrated an anti-inflammatory effect on artery blood flow.

Procyanidins in cocoa include the B1, and B2 types as well as B5 dimers and C1 trimer, together with high levels of longer-chain polymers with four or more monomeric units.
Procyanidins in cocoa and chocolate

Cocoa butter as food ingredient

Cocoa butter is used to make chocolate, as was well as some ointments, toiletries and pharmaceuticals. Cocoa butter also is an important ingredient for confectionery products, having a major influence on the organoleptic and physical properties.

More than 98% of cocoa butter is simple lipid. More than 95% of this is triacylglycerol. Free fatty acid values are reported to be 1.5% and the concentration of mono- and diacylglycerol is about 2% of the simple lipid fraction.

Cocoa butter contains a high proportion of saturated fats, derived from stearic and palmitic acids. It exhibits a very complex crystallization system as a result of the different glycerides present. It is polymorphic, which means it will crystallize in several different forms according to how the liquid fat is solidified.

It generally acts as the continuous phase in chocolate, supporting the nonfat ingredients.

Thus, the properties of the chocolate – relatively hard and brittle at room temperature yet melting rapidly in the mouth – are greatly dependent on the properties of the cocoa butter itself. It is light yellow fat, exhibiting a distinct brittle fracture below 20 °C, a fairly sharp complete melting point about 35 °C with an incipient fusion or softening around 30-32 °C.
Cocoa butter as food ingredient

A note on terminology

Coco is the name of a tree, Cocos nucifera.
Coca is the name of a shrub, Erythoxylon Coca.
Cacao is the name of a tree, Theobroma Cacao.

Within many Maya dialects spoken throughout Mexico and Central America, the term cacao is often interchangeable with the word chocolate as known today.

Cocoa is the powder made from the cacao bean, which is mashed into a paste then pounded to extract the cocoa butter and pulverized into a dry powder. It is believed the name ‘cocoa’ came about as the result of a misspelling by early English traders.

Cocoa is also modern version of beverage prepared from the above with milk and sugar. It is a beverage prepared from the crushed unexpressed fruit of the theobroma.

Chocolate is referred to the term applied to a confection made from the above with sugar.  It is a product of the fruit of the cacao tree. The fruits grow off the main trunk of the tree as pods, similar in size to deflated football. The trees can grow anywhere from 25 to 50 feet tall.

Couverture is a covering chocolate, specially formulated for coating or dipping. It has a higher percentage of cocoa butter than any other sweetened chocolate enabling it to flow easily and form thin, crisp coatings with a mellow flavor.

Chocolate liquor is the liquid or paste produced when cacao beans are roasted and gerund. It is the pure, roasted and refined cacao bean with no ingredients added.

Ganache is chocolate and cream blended together usually used as a filing for chocolate truffles or as filling or glaze for other confections.
A note on terminology 

Cocoa drink improved blood vessel function in smokers

Cocoa Drinks
Phytochemicals known as flavanols, which are found in chocolate, fruits and vegetables, can boost the levels of nitric oxide in the blood of smokers and reverse some of their smoking-related impairment in blood vessel function.

While the long-term benefits of such improvements remain to be established, scientists believe that one exciting outcome of this study is the demonstration that flavanol-rich cocoa can significantly improve an important marker of cardiovascular health in a population with an established cardiovascular risk factor. This raises the possibility that a potential new agent for the prevention and/or treatment of cardiovascular disease may emerge from additional research.

The researchers studied smokers because their blood vessels tend to respond poorly to changes in blood flow, possibly related to impairments in how nitric oxide sends signals to the inner lining, the endothelium, of blood vessels. This impaired endothelial function is a marker for increased risk of cardiovascular disease.

There were significant increases in circulating nitric oxide and flow-mediated dilation after ingestion of drinks containing 176 to 185 milligrams of flavanols, a dose potentially exerting maximal effects. These changes correlated with increases in flavanol metabolites. The main point of the study was to identify the active ingredients so that they can be studied further.

The researchers pointed out that the cocoa drink was specially processed to retain much higher levels of flavanols than are typically found in commercially-available cocoa drinks; so it is unlikely that drinking more hot chocolate would produce a similar effect.

A flavanol- rich drink is capable of increasing nitric oxide levels in the blood and reversing the detrimental effect of smoking on vascular adaptation. It remains to be seen whether the acute beneficial effect of a flavanol-rich drink translates into a long-term benefit, in terms of attenuating or preventing the development of atherosclerosis.
Cocoa Drinks

Antioxidant activity in chocolate

Many of the beneficial effects of chocolate are associated with the antioxidant effects of the polyphenols contained in cocoa.

Dark chocolate is shown to have more polyphenols than milk chocolate, because it contains more cocoa.  The study also shown that polyphenols are less bioavailable in the presence of milk.

These polyphenols, mainly flavonoids with as catechin, epicatechin and procyanidins, give chocolate antioxidant activity.

Chocolates contain both a high quality and a high quantity of phenol antioxidants. When expressed as catechin equivalents on a fresh–weight basis, the average chocolate contains 28.7 mg/g, assuming a 35% content of fat and moisture.

The antioxidant activity of cocoa flavonols is attributed to their capacity to neutralize free radicals, inhibit the enzymes responsible for reactive oxygen species production, chelate metals and up-regulate antioxidant defenses.

It has postulated that cocoa procyanidins oligomers can provide protection against the action of peroxynitrite, which is a potent oxidizing and nitrating gent responsibilities for causing tissue damage associated with some disease.

The cocoa flavonols have been shown to be able to limit the progression of cardiovascular disease by exerting anti-platelet, anti-inflammatory and antioxidant activity.

Flavonols antioxidant activity is able to help the body counteract damage caused by free radicals, which eventually led to life-threatening disease such as cancer.

The flavonols also may provide additional antioxidant protection for LDL and thus be beneficial for preventing heart disease.
Antioxidant activity in chocolate

Polishing and sealing of chocolate

Polishing and sealing makes a product look attractive. There is nothing more appealing to the customer than a highly polished, glossy chocolate sweet.

Polishing improves the appearance of dragees and provides a protective coating. The process is usually carried out in pans and they are equipped with ribs or baffles to prevent the product bed from slipping, one the product has been polished.

Irrespective of the polishing agent, the surface of the chocolate dragee must be very smooth and have sufficient hardness before application of the polishing solution.

Usually, the sealing stage commences with application of a moisture barrier. Shellac also known as confectionary glaze, is commonly used for sealing process.  Shellac dissolved in alcohol is used. As soon as the alcohol evaporates, shellac forms a hard and transparent layer and protects the polished dragee against moisture absorption.

Products that are not treated with shellac easily take up moisture, and in the case of bad packaging, begin to stick to one another and finally lose gloss relatively quickly.
Polishing and sealing of chocolate 

Chocolate conching

After refining, the mass is transferred to large shear mixers called conche. Chocolate powder in conche machine is liquefied by adding 1-2% cocoa butter and kneading strongly.

This period is called ‘dry conching’ and takes some hours. With traditional longitudinal conche conching, period were generally very long compared with present-day practice, 96 hr was not uncommon.

With the changed to more powerful conches and the introduction of dry conching, the times have been considerably reduced.

Conching times will vary depending upon the formulation and final product desired, but can vary from 10 to 12 hr up.

Dry conching is followed by ‘wet conching’ in which a 1-2% amount of cocoa butter is added to the chocolate mass again. It will give more richly textured chocolate.

Half an hour before the end of the process, 0.3-0.4% of lecithin is added to the chocolate mass to emulsify the residual water content of the mass in the suspending cocoa butter phase.

Conching process will benefits the products by:
*Improved rheology and reduction in viscosity
*Elimination of harsh volatiles for a mellower taste
*Removal of moisture (reduced lumping and graining)
*Improved mouthfeel (smoothes sharp particle edges)

The process of conching is invented by Rodolfo Lindt in Switzerland in 1879; conching gives finished chocolate its melt in the mouth smoothness.
Chocolate conching

Chocolate as a symbol of love

Chocolate has been considered a symbol of love an romance for hundreds of years. Chocolate is a popular valentine’s gift.

The custom of giving chocolate dates back to the nineteenth century when chocolate was an expensive gift. Cadbury marketed the first box of chocolate late in 1868, packed in a box decorated in a sentimental Victorian style.

Some cultures believed that chocolate has a magical value. For example, the Aztecs believed chocolate had the power to make a person fall in love.

Chocolate contains phenylethylamine, an endorphin that provides energy and creates feelings of joy, happiness and euphoria.

Phenylethylamine is a mild mood elevator and it creates a pleasurable effect. It’s the same chemical that human brain produces when they feel happy or ‘in love.’

Chocolate as a symbol of love