National Chocolate Day, on October 28th, recognizes one of the world’s favorite tastes. While many specific chocolate-related holidays exist throughout the year, National Chocolate Day celebrates all things chocolate.
Chocolate earns its day of honor by being America’s favorite flavor. (Some sources designate July 7 or December 28 as Chocolate Day or International Chocolate Day.)
How is chocolate made?
Chocolate comes from the seed of the tropical Theobroma cacao tree. Humans have been cultivating cacao for at least three millennia. The plant grows in Mexico, Central America, and Northern South America. Historians document the earliest known use of cacao seeds at around 1100 BC.
The intense, bitter taste of cocoa requires the bean to be fermented to develop the flavor.
Research suggests that chocolate, when eaten in moderation, can lower blood pressure.
Once fermented, the beans are dried, cleaned, and roasted. After roasting, the shell is removed to produce cacao nibs. The cacao nibs are then ground into cocoa mass, which is pure chocolate in rough form. The cocoa mass is usually liquefied then molded with or without other ingredients. At this point in the process, it is called chocolate liquor. The chocolate liquor may then be processed into two components: cocoa solids and cocoa butter.
- Unsweetened baking chocolate – cocoa solids and cocoa butter in varying proportions.
- Sweet chocolate – cocoa solids, cocoa butter or other fat and sugar.
- Milk chocolate – sweet chocolate with milk powder or condensed milk.
- White chocolate – cocoa butter, sugar, and milk but no cocoa solids.