Chocolate facts

• Chocolate facts

Chocolate facts

Chocolate - one of the most popular products in the world that even in time of crisis holds a high level of sales.

The word "chocolate" comes from the Aztec "cacahuatl" (kakahuatl) or "xocolatl" (xocolatl), which means "bitter water"

Chocolate is made from cocoa beans. In the western world for some reason they called the other way around - Coco (Cocoa)

Cacao trees grow only in warm humid climates, the largest of the plantations are located in West Africa, in the territories of Ghana, Ivory Coast, Nigeria and a number of others.

On cocoa trees growing pods, each of which is from 20 to 50 cocoa beans. There are different kinds of beans, with different taste, aroma, used to make different types of chocolate (such as from different grape varieties to make different wines).

The ancient Mayans and Aztecs believed that cacao trees come from heaven, so their fruits give wisdom and strength to the one who uses them for food

Aztec Chocolate was not like a modern - it added hot peppers, corn and hallucinogenic mushrooms. Shes such chocolates were

Those Maya and Aztec cocoa beans used as a currency, for example, a slave cost 100 grains

Chocolate has aphrodisiac properties, due to the presence therein a plurality of active chemicals antidepressants such as caffeine, theobromine and fenietilamin. This was his property, known since ancient times and used successfully, for example, well-known personalities such as the Emperor Montezuma and adventurer Giacomo Casanova. The cocoa cup 10 milligrams of caffeine per 100 grams of chocolate - 15-30 milligrams. For comparison - in his cup of coffee to 150 milligrams.

Theobromine, which is part of the cocoa, normalizes blood sugar levels. But the substance is extremely toxic to animals (dogs, cats and other domestic), as it creates a greater burden on their cardiovascular system and can lead to death.

Despite the large amount of fat in chocolate, it does not cause an increase in blood cholesterol levels

Allergy to chocolate is quite rare, more often allergic to additives for chocolate (various fillers, etc.)

Cocoa oil extracted from cocoa roasted seeds, used in cosmetics for massage, as well as for the production of white chocolate.

Henri Nestlé (Henri Nestle) from Switzerland for the first time found a way to add to the chocolate condensed milk, to get milk chocolate

Rudolf Lindt (Rudolphe Lindt) was the first who in 1879 developed a manufacturing process of soft chocolate

Chocolate 500 flavor components - twice as much as in vanilla and strawberry.

The world consumes annually 600,000 tons of chocolate worth more than $ 20 billion

Chocolate syrup was used in the filming of Alfred Hitchcock's "Psycho" instead of blood. Scene that the film lasts for 45 seconds, removed a week.