Chocolate Lovers Unite

I am a little late, but yesterday was World Chocolate Day. I had no idea. So since, I didn’t know, but I do now, tonight’s dinner will have something chocolaty. You’ll just have to wait and see what I come up with. 🙂

World Chocolate Day, or just Chocolate Day, is an annual celebration of chocolate, occurring globally on July 7, which some suggest to be the anniversary of the introduction of chocolate to Europe in 1550. The world has been celebrating World Chocolate day since 2009, but here in the United States, we also celebrate on September 13, with International Chocolate Day, and there is also Chocolate Day, celebrated on February 9th too. Really, any day is a chocolate day though. 🙂

All chocolate starts from the cacao beans, grown in tropical areas of the world. Cacao and cocoa are two different phases of the chocolate making process. The key difference between cacao and cocoa lies in the processing: cacao refers to the raw, unprocessed beans or products derived from them, while cocoa is the term for roasted cacao beans and their processed products. Cacao is generally considered more nutritious due to its minimal processing, while cocoa is often associated with a more familiar chocolate flavor and is commonly used in baking and confectionery. In essence, “cacao” is the raw, minimally processed form, while “cocoa” is the processed, often roasted, form.

While it’s difficult to pinpoint one single inventor of chocolate, the practice of consuming chocolate-like beverages can be traced back to ancient Mesoamerican civilizations, particularly the Olmecs, Mayans, and Aztecs. Early evidence for chocolate consumption is found among the Maya, in 600 BC. These cultures fermented, roasted, and ground cacao beans into a bitter, frothy drink, sometimes adding spices, chilies, or cornmeal. 

The modern concept of solid chocolate, made by adding cocoa butter and sugar, is a later development, with J.S. Fry and Sons being among the first to produce it. Chocolate, as we know it today, largely came into being with the invention of the cocoa press in 1828 by Coenraad van Houten, which allowed for the mass production of affordable chocolate. Prior to this, chocolate was primarily a bitter, aristocratic beverage. The cocoa press separated cocoa butter from the solids, making it easier to create a powder that could be mixed with other ingredients and molded. Later innovations, like J.S. Fry & Sons‘ first chocolate bar in 1847 and Daniel Peter‘s milk chocolate in 1875, further shaped chocolate into its modern form. That century saw the rise of Swiss and British chocolate makers, and production was industrialized.

Today, chocolate is one the most popular treats, with over 1 Billion people eating chocolate everyday. Nine out ten people are chocolate lovers around the world. But we mostly eat the sweetened and refined version that was created in Europe, not the raw or bitter cacao preferred by the Mayan and Aztec cultures.

There are different types of chocolate and every country known for producing chocolates has their own unique style as well. Milk chocolate is the most popular type of chocolate, and it is made by adding milk powder or condensed milk to chocolate liquor. Dark chocolate is made with a higher percentage of cocoa solids and has a more intense flavor. Semi-sweet chocolate is a type of dark chocolate that is commonly used in baking.

There are many other types of chocolate available, including white chocolate, vegan chocolate, and chocolate with added flavors like nuts, fruit, or spices.

There isn’t a single “best” chocolate country, as taste is subjective and depends on individual preferences. However, Belgium, Switzerland, and France are consistently cited as leading chocolate producers with distinct styles and strong reputations. Other countries like Italy, Norway, Denmark and even some in Latin America are also gaining recognition for their high-quality chocolate.

Belgium:

Known for its rich, smooth, and often sweet chocolate, with a focus on pralines and filled chocolates.

Switzerland:

Famous for its high-quality milk chocolate, known for its silky smooth texture and often using milk from Alpine cows.

France:

Renowned for its sophisticated and luxurious chocolate, with a focus on artisan and single-origin chocolates.

Italy:

Emerging as a major player in fine chocolate, particularly in Tuscany and Turin, with companies like Amedei and Domori, Baci and Perugina.

Norway:

Has some of the highest-rated dark chocolate bars, with brands like Vigdis, Freija, Melkesjokolade and Rosenkilde gaining recognition.

Denmark:

Denmark is way ahead of everyone else in chocolate quality due to a single maker (Friis-Holm) having won more medals on his own than the makers in most other countries have manage to get combined, having 16 prizes, including 7 silvers and 9 bronzes to its brand.

Latin America:

Countries like Ecuador are known for their high-quality cacao beans and are gaining recognition for their chocolate production.

Mexican/Belizan/Mayan Chocolate from our recent trips.

I don’t think we have to only celebrate the goodness of chocolate on specific days of the year. I think we should celebrate with chocolate EVERYDAY of the year. 🙂

Have a great day and make everyday great. You can start by adding a little chocolate to your day. Stay cool, stay safe and stay well. ‘Til next time.