Chocolate Facts

  • The botanical name of the chocolate plant is Theobramba cacao, which means “Food of the Gods”.
  • In 1871 Milton Hershey, at the age of nineteen, founded his company, Hershey’s, in Pennsylvania.
  • The average chocolate bar has 8 insect legs in it.
  • Several medical studies show that eating chocolate in moderation can prolong your life by reducing the risk of blood clots and fighting bad cholesterol.
  • Rowntree, a British chocolate company, launched several candy bars and other confectioneries that are now a staple of the Nestlé collection of confectioneries (Rowntree was acquired by Nestlé in 1988). These include Aero, Kit Kat, Quality Street, Rolo, and Smarties.
  • The word chocolate comes from the Aztec word xocolatl, which means “bitter water”.
  • Americans collectively eat one hundred pounds (45.36 kg) of chocolate every second.
  • The sponge-toffee in Crunchies is produced in large slabs that are cut to size using a high-speed jet of oil because a blade would shatter the toffee and water would melt it.
  • In 1875, milk chocolate was introduced by Daniel Peter of Switzerland after over eight years of experimentation. He sold his creation to his neighbour, Henri Nestlé, and thus Nestlé Chocolate came into being.
  • In 1996 the Rotary Club of Piet Retief, KwaZulu-Natal, South Africa, made a chocolate and marshmallow Easter egg that was just over 7.6 m (25 feet) high. The egg weighed 4068 kg (8968 pounds) and was supported by an internal steel frame.
  • Chocolate has a very low melting point, 34 C (93 F), which is below body temperature (37 C [98.6 F]). This is why chocolate is such a melt-in-the-mouth delight.
  • The Swiss consume more chocolate than any other nation in the world. In 2003 on average each Swiss ate 12.3 kg of chocolate. The average American only consumes 4.5 kg.
  • The fruit of the Cacao tree grow directly from the trunk. They look like small melons, and the pulp inside contains 20 to 50 seeds or beans. It takes about 400 beans to make a pound (453.6 g) of chocolate.
  • Chocolate manufacturers currently use 40% of the world’s almonds and 20% of the world’s peanuts.
  • 63% of Americans can’t resist buying a chocolate treat for themselves when buying chocolates for someone else.
  • Cacao is rich in antioxidants
  • Chocolate is derived from cocoa beans. It was cacao originally but became cocoa as a result of misspelling.
  • The largest chocolate bar ever manufactured weighed 2280 kg (5026 pounds) and was exhibited by Elah-Dufour United Food Companies at Eurochocolate in Turin, Italy in March 2000.
  • Chocolate does not cause acne.
  • Chocolate shouldn’t be fed to pets as it contains theobromine, which is highly toxic to them, because it overstimulates their cardiac and nervous systems and can cause instantaneous death.
  • The original name for Smarties was Chocolate Niblet Beans.
  • The chocolate bar was invented by Fry & Sons in England in 1847. Before their invention, it was consumed as a liquid.
  • Cadbury Flake was conceived of by an employee who noticed that the excess chocolate in the chocolate moulds at his factory would spill out and fall into folded masses, that, when cooled, would form interesting thin flakey layers of chocolate.
  • Smarties aren’t kosher and cannot be eaten by vegetarians as the chemical used to dye red Smarties is derived from the Cochineal beetle.

Chocolate Quotes

“If God had meant us to be thin, He would not have created chocolate.”


“Venice is like eating an entire box of chocolate liqueurs in one go.”
–Truman Capote


“Stress wouldn’t be so hard to take if it were chocolate covered.”


Las cosas claras y el chocolate espeso. (Ideas should be clear and chocolate thick.)
–Spanish proverb


“There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles.”


“I was handed a chocolate bar and an M-1 rifle and told to go kill Hitler.”
–Jack Kirby


“I could give up chocolate but I’m not a quitter.”


“Exercise is a dirty word. Every time I hear it I wash my mouth out with chocolate”
–Charles M. Schulz


“In the beginning, the Lord created chocolate, and He saw that it was good. Then He separated the light from the dark, and it was better.”


“Chocolate is an antidepressant, which is especially useful as you start to gain weight.”
–Jason Love


“Forget love…I’d rather fall in chocolate!”


“There is nothing better than a friend unless it is a friend with chocolate.”
–Charles Dickens


“Seven days without chocolate makes one weak.”


“Other things are just food. But chocolate’s chocolate.”
–Patrick Skene Catling


“I am not overweight. I am chocolate-enriched.”

Chocolate Recipes

2 Minute Chocolate Cake
  • 114 g self-raising flour
  • 114 g castor sugar
  • 2 tablespoon cocoa
  • 1 pinch salt
  • 57 g melted butter
  • 1/2 cup milk
  • 1 egg
  • a little vanilla essence
  1. Place all ingredients, in order, into a basin.
  2. Beat well for 2 minutes.
  3. Pour into a greased 18 cm cake tin.
  4. Bake for 35-40 minutes on moderate heat.

Chocolate XS
Recipe Serves 1
  • 1/2 teaspoon sieved chocolate mix
  • 20 ml chocolate syrup
  • 30 ml whipped cream
  • 30 ml brown Creme de Cacao
  • 1 tablespoon chocolate ice cream
  • 30 ml irish cream
  • 90 ml milk
  • 30 ml dark rum
  1. Pour everything besides the cream into a blender.
  2. Blend well.
  3. Add the cream on the top of the drink.

Kahlua Mousse
Recipe Serves 8
  • 453.6 gg dark sweet chocolate
  • 90 g butter or margarine
  • 1/2 cup powdered sugar, sifted
  • 3 eggs, separated
  • 1/4 cup Kahlua
  • 1 teaspoon instant coffee
  • 2 cups heavy whipping cream
  1. In top of double boiler, melt chocolate and butter over simmering water.
  2. Combine sugar, egg yolks, Kahlua, and instant coffee powder.
  3. Blend in chocolate mixture.
  4. Whip cream until stiff peaks form and fold into Kahlua-chocolate mixture.
  5. Beat egg whites until soft peaks form and fold into mixture.
  6. Spoon into serving bowl or dessert glasses. Refrigerate for 4 hours or overnight.

Milk Chocolate Praline
Recipe Serves 48
  • 3 cups sugar
  • 3/4 cup water
  • 1/4 cup corn syrup – light
  • 1 teaspoon vinegar
  • 1/2 teaspoon salt
  • 12 ounces Milk Chocolate Morsels
  • 1 cup pecans – coarsely chopped
  1. In a large saucepan combine sugar, water, corn syrup, vinegar, and salt.
  2. Bring to full boil stirring constantly.
  3. Boil 3 minutes without stirring.
  4. Remove from heat and cool for 5 minutes.
  5. Add chocolate morsels and stir quickly until melted.
  6. Stir in pecans.
  7. Quickly drop by measuring tablespoonfuls onto foil-lined cookie sheets (work as rapidly as possible as mixture tends to set quickly).
  8. Garnish with pecan halves, if desired.
  9. Refrigerate until set (about 20 minutes).
  10. Peel candies off to serve.
  11. Store in refrigerator.

Chocolate-Banana Muffins
Recipe Yields 12 Muffins
  • 1 cup flour, white
  • 1/2 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 egg
  • 1/2 cup milk
  • 50 g butter
  • 3 tablespoons corn syrup, light
  • 1 banana, mashed
  • 3 tablespoons chocolate chips
  1. Sift dry ingredients together.
  2. Melt butter and golden syrup together. Let cool.
  3. Beat egg into milk and stir into the butter/syrup mixture.
  4. Make a well in the dry ingredients, stir in liquid mixture. Add banana and chocolate.
  5. The mixture should be rather lumpy, not stirred till it was smooth (or else the muffins will crack).
  6. 2/3 fill muffin pans and bake at 180 C (350 F) for 15 minutes.

Recipe Serves 72
  • 3 eggs
  • 1 cup oil
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 4 1/2 cups flour, or more
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup almond slivers
  • 1/2 cup chocolate chips
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  1. Beat eggs and beat in oil, the cup of sugar, and extracts.
  2. Mix dry ingredients and beat in to mixture.
  3. Divide in half. Add almonds to one half, chocolate chips to the other.
  4. Divide each half into 3 portions.
  5. Form each portion into a long roll about the length of a cookie sheet. (If dough is very sticky, add more flour as you form the rolls.)
  6. Flatten slightly and slice each roll diagonally into about 12 pieces. (Do not separate the pieces.)
  7. Mix the half-cup of sugar and cinnamon, and sprinkle the rolls thickly with it.
  8. Bake for 40 minutes at 180 C (350 F).
  9. While hot slice again in the same place. Cool on racks.
  10. For added crunch put the sliced cookies on the end of the cookie sheet, and put back in the oven for an extra 5 minutes then cool.

More Chocolate Recipes

Buffalo Chips
  • 1 cup butter
  • 1 cup shortening
  • 2 cups brown sugar
  • 2 cups granulated sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 4 cup flour
  • 2 teaspoons soda
  • 2 teaspoons baking powder
  • 2 cups oats
  • 2 cups corn flake cereal
  • 2 cups chocolate chips
  • 1 cup coconut
  • 1 cup pecans
  1. Melt together butter and shortening. Cream with brown sugar, granulated sugar, eggs, and vanilla.
  2. Sift together the flour, soda, and baking powder.
  3. Add to creamed mixture. Mix in oats, cereal, chips, coconut, and pecans.
  4. Drop large spoonfuls onto a cookie sheet. Bake in 180 C (350 F) degree oven for 15 minutes.

Chocolate Banana Banshee
Recipe Serves 1
  • 20 ml banana liqueur
  • 20 ml coffee liqueur
  • 30 ml cream
  • 20 ml white Creme de Cacao
  1. Mix everything in an ice filled glass.

Brazilian Iced Chocolate
Recipe Serves 6
  • 60 g unsweetened chocolate
  • 1/4 cup sugar
  • 1 cup double stringth coffee, hot
  • 2 1/2 cup milk
  • 1 1/2 cup coca-cola, chilled
  • 1 whipped cream
  • 1 vanilla ice cream
  1. In the top of a double boiler, over hot water, melt the chocolate.
  2. Stir in the sugar.
  3. Gradually stir in the hot coffee, mixing thoroughly.
  4. Add the milk and continue cooking until the chocolate has completely dissolved and the mixture is smooth, about 10 minutes.
  5. Pour into a jar. Cover and chill.
  6. When ready to serve, stir in the chilled Coca-Cola.
  7. Serve over ice cubes in tall glasses.
  8. For a beverage, top with whipped cream. For a dessert, add a scoop of vanilla ice cream.

Orange-Chocolate Cheesecake
  • Crust
  • 1 cup chocolate wafer crumbs
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoon butter or margarine, melted
  • Filling
  • 996 g cream cheese, softened
  • 3/4 cup sugar
  • 4 eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1 cup semisweet chocolate chips
  • 2 tablespoon orange liqueur
  • 1/2 teaspoon grated orange peel
  1. Heat oven to 160 C (325 F).
  2. Mix crumbs, cinnamon, and butter.
  3. Press onto bottom of 9-inch springform pan. Bake 10 minutes.
  4. Increase oven temperature to 180 C (350 F).
  5. Beat cream cheese and sugar at medium speed with electric mixer until well blended.
  6. Add eggs, one at a time, beating well after each addition.
  7. Blend in sour cream and vanilla.
  8. Separate batter into 2 equal parts.
  9. Blend chocolate into one part.
  10. Blend liqueur and peel into remaining part.
  11. Pour chocolate batter over crust. Bake 30 minutes.
  12. Reduce oven temperatue to 160 C (325 F).
  13. Spoon remaining batter over chocolate layer. Continue baking another 30 minutes.
  14. Turn off oven and prop open oven door; remove cheesecake when oven has cooled.
  15. Loosen cake from rim of pan.

Spanish Chocolate
Recipe Serves 1
  • 60 g grated chocolate
  • 1/2 teaspoon cinnamon
  • 2 egg yolks
  • 2 cups milk
  1. Mix the cinnamon and chocolate in hot (not boiling) water. Add the egg and milk, stir until the mixture becomes thick.

Chicken Mole (Chicken With Chocolate Sauce)
Recipe Serves 6
  • 4 tablespoons olive oil
  • 2 cloves garlic, minced
  • serving-pieces of chicken, for 6 persons
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 3 slices canned pimento, chopped
  • 2 large tomatoes, peeled, seeded, and chopped
  • 2 tablespoons chili powder (or to taste)
  • 2 1/2 cups chicken broth
  • 1/4 cup slivered almonds
  • 1/4 cup raisins
  • 1/2 teaspoon cumin
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon sugar
  • rind of a single orange, grated
  • 2 squares bitter chocolate, chopped
  • 1/4 cup light rum
  1. In casserole, heat oil and cook garlic for a few moments to flavour oil.
  2. Add chicken and brown.
  3. Remove chicken.
  4. In remaining fat cook onion, green pepper, pimento, and tomato over gentle heat for 10 minutes.
  5. To onion mixture add chili powder, blending well.
  6. Add broth, almonds, raisins, seasonings, and rind; simmer, covered, 30 minutes longer.
  7. Add chocolate, stirring until melted.
  8. Replace chicken, spooning sauce over.
  9. Bake, covered, at 180 C (350 F) degrees for 1 hour or until chicken is tender.
  10. Warm rum, ignite it, and pour over contents of casserole; allow to stand for a few minutes.