20 Chocolate secrets you've probably never heard of

"secrets you don't find them they find you"

A lot of chocolate secrets are kept hidden from the public.

Here we will reveal the most important chocolate secrets that you've probably never heard of. 

You can never say no to chocolate, just like you can't say no to love.

Chocolate is the catalyst in love, but also It is the touchstone of ordinary life, making the day smooth.

In recent years, the wind of "quit sugar" is prevalent, and chocolate as a kind of sweet food has also become a "sweet trouble, the root cause of fat" of urban ladies. There are many friends around who love chocolate and are very enthusiastic about chocolate.

This is the discovery that, indeed, most people have misconceptions about chocolate. So today, eat healthy team is here to do justice to chocolate and tell you about the cold knowledge about chocolate. 

20 chocolate secrets revealed 

1. not sensitive to the sweet taste of the meow, the sweetest chocolate also tastes like chewing wax. And for dogs, 1.5 grams of chocolate can kill a small dog. (82% cocoa content of the dark chocolate, about 3 to 4 bars have 1.1 grams of theobromine, poisoning large dogs, just large chocolate)

2. the word chocolate comes from the Maya. The Mayans used to dry and crush the cacao beans and add water to make a bitter drink, which later spread to South America when the Aztecs spoke of this drink as 'bitter water', and the Nahuatl word for bitter water is pronounced as chocolate (xocolatl).

3. In the 1930s, a Japanese confectionery company called Morozoff made an advertisement for Valentine's Day chocolates, which was the first time that Valentine's Day and chocolate were linked together in a communication act. The ad was unremarkable at the time, but it made a huge impact on Valentine's Day later.

4. cocoa beans refer to processed foods made from cocoa beans, but in the beverage world, you can also often see hot cocoa, hot chocolate, and Ovaltine their differences are: hot cocoa can be made from a mixture of cocoa powder, sugar, and other additives; hot chocolate is made from chocolate blocks or chocolate sauce heated with water, usually the taste of hot chocolate will be relatively thick and mellow, relatively high in calories and fat; the last Ovaltine is more malt ingredients.

5. in the era of black and white films, the chocolate sauce was used as the 'blood' in the film, although the color of chocolate sauce is not blood red, its effect in black and white films than the red fake blood, is more powerful contrast. In Alfred Hitchcock Alfred Hitchcock's fixation thriller (Psycho), there was this chocolate sauce plasma.

6. White chocolate is not chocolate. According to the FDA's definition, chocolate must contain the ingredients of cocoa butter, cocoa powder, and cocoa paste, but white chocolate does not contain cocoa powder and cocoa paste, the two essential ingredients of chocolate.

7. white chocolate is mainly composed of cocoa butter, which is the natural edible oil obtained from the cocoa beans, because it is oil, white chocolate itself will be creamy. Because of the creamy cocoa butter taste is not good, so will also be processed with spices, sugar, dairy products, and other additives, so the white chocolate calories, fat, and sugar, will also be much higher than the general chocolate.

8. chocolate is the only food with a melting point below 37 ° C, it will begin to soften at 28 ° C, and 33 ° C will quickly turn from solid to liquid, which is the reason why chocolate can melt in the mouth ......

9. Switzerland is the world's largest per capita consumption of chocolate, Swiss citizens eat an average of 240 bars per year (about 25 to 40 grams each) and 25% of the chocolate triangles are sold in duty-free stores at airports.

10. Do you think Valentine's Day sold the most chocolates of all the holidays, no, in fact, Halloween sold twice as many chocolates as Valentine's Day!

11. Cocoa was the dowry of the royal family. 1615 the wedding of King Louis XIII of France and Princess Otriques of Spain, cocoa was one of Otriques' dowry, and their son Louis XIV was the best admirer of cocoa drink, until the early 19th century, cocoa was still the exclusive drink of the European court and nobles and rich people.

In the 12th and 17th centuries, European doctors used chocolate, tea, coffee, and other hot beverages as prescription drugs for their patients, believing that chocolate could detoxify the body. The Chinese also had chocolate as medicine, Kangxi 45 years (1706) in May, the Kangxi master in the summer road, ordered the director of the Palace of Buying made He Shiheng to the Italian Bishop of Dorothea to ask for drugs, one of the sentence is "if there is a Nicola also seek to get", Nicola is chocolate.

13. the world's best-selling chocolate is named after a favorite horse of the Mars family, the horse's name is 'Snickers', that is, 'Snickers'.

14. In the 1940s, during the Second World War, when there was a shortage of cocoa beans in northwest Italy, Mr. Pietro Ferrero, the founder of Ferrero, used hazelnuts instead of cocoa beans and invented the predecessor of Nutella, the "hazelnut bar".

15. chocolate can be used as an aphrodisiac? No, it will indeed make you feel more excited, but this is the pleasure caused by the sweetness and not aphrodisiac thanks.

16. the average chocolate bar will contain eight insect legs? Don't worry, the U.S. Food and Drug Administration has explicitly written that chocolate is allowed to contain a small number of insects. (The cocoa beans used to make chocolate are usually fermented in the open air, and various insects will crawl over to eat them during fermentation, and then some of the insects will stay inside)

17. German chocolate cake is named after its inventor - Sam German and Germany actually have nothing to do with. it

18. a study by Japanese scientists reported that chocolate is less harmful to teeth compared to other sweets. (Chocolate can help fight bacteria in the mouth and slow down the rate of tooth aging)

19. Chocolate also has a chemical component called 'phenethyl phenol', which can release endorphins in the brain and make people feel good, just like falling in love.

20. chocolate milk was invented by Jamaicans, it was sold into Europe by an Irish botanist as a medicine.

The 5 secrets of raw chocolate

White, milk, and dark - the holy trinity when it comes to chocolate. Although ... we at Deliciously Healthy want to add a new star: raw chocolate. Have you tasted this flavor yet? You definitely want to after reading these five secrets.

Secret 1: The beans are not roasted

Raw cacao is the unprocessed, bitter, but more nutritious sister of cacao powder. With raw cacao, the beans are not roasted but are cold ground. Thus, the oven does not enter into this story. In raw chocolate, also known as 'raw chocolate', the temperature remains below 42 degrees Celsius throughout the production, while in regular chocolate the temperature rises to 150 degrees.

Secret 2: 'Raw' says nothing about the cocoa percentage

When you see the term "raw chocolate" on a label, it doesn't mean that this bar is made of 100 percent cocoa. It doesn't say anything about the percentage of cocoa at all; it just indicates that the cocoa used has not been roasted. Still, raw chocolate is often dark chocolate. This is because with milk chocolate, real milk is added and then it's processed on high again, whereas raw chocolate is 'low processed'.

Secret 3: Raw cacao contains valuable nutrients

There are many valuable nutrients in raw cacao:

Tryptophan, a substance that improves your mood

Flavanols (antioxidants), have a positive effect on the blood vessels

The mineral magnesium, an important anti-stress mineral

Lots of phenylethylamines, the 'love drug' that makes you feel happy

Theobromine, the substance that gives the bitter taste

Secret 4: Eating raw chocolate is a form of mindfulness
Yes, really. You only eat a small piece of raw chocolate and if you taste it well, you can distinguish all kinds of flavors. So sit back and have a block!

Secret 5: It's delicious in sweet dishes

Raw cacao nibs and raw chocolate are ideal for pancakes, yogurt, or fruit salads. Here's how to make a pancake: mash a banana together with an egg and a full teaspoon of raw cacao until smooth. Bake small pancakes with a little coconut oil. Sweeten with agave syrup.

That was the most important chocolate secret you could read about. 

If you have any more chocolate info that we didn't mention please let us know in the comments we will be more than happy to reply to any comments. 

Visit here for more information