Interesting Factoids about Chocolate
Cocoa has been around since the ancient Aztecs discovered it in 400 A.D. but in actuality did not grow in popularity until it was Columbus who took it back to Spain. In the mid 1600ís chocolate was mainly enjoyed by the Europeans as a beverage, say the Grupo Mayan experts, and it was very popular. Then, in 1847, we were introduced to chocolate as a solid. Towards the end of that century, chocolate makers started adding milk to the recipe which created milk chocolate and ever since then we have been enjoying all types of different candy bars and chocolate covered treats.
The process of making chocolate is quite simple, say the Grupo Mayan experts in gourmet cuisine, although depending on what region you are on, chocolate makers use very different recipes to create their own unique chocolate. The standard way of making chocolate is to use ground up cocoa beans and then all of the other ingredients that go into making chocolate and these ingredients are heated together typically in a huge pot or vat and then cooled to create the solid form of chocolate.
There are so many nutritional benefits to chocolate that it is surprising that it is not something that is prescribed to some people by their doctors. Chocolate contains many vitamins and minerals as well as calcium and magnesium. Chocolate, according to the Grupo Mayan experts, when processed correctly is full of antioxidants, which has numerous health benefits all on its own. Foods rich in antioxidants that are not overly processed are known to help prevent diseases such as heart disease and cancer. The main benefit of antioxidants in chocolate is found in dark chocolate.
Some additional cool trivia facts about chocolate are that it is actually made from the inside of a cocoa bean not the entire bean itself. The inside of the bean is called the nib and after the beans have been roasted and the outer shell is peeled away you get the nib. In liquid form, say the Grupo Mayan experts, the nip is what creates the liquor of chocolate, when it is cooled it is the solid form of chocolate. The fat from the bean is called cocoa butter, which is used in many beauty products, and then once the chocolate is pressed, all of the powder left behind is called cocoa powder. The Aztecs considered chocolate to be an aphrodisiac, which we know is not true now, but the reason it was seen as such was because chocolate contains serotonin which is the natural happy drug that is already in our bodies and when serotonin levels are boosted by consumption of chocolate, it can make you feel very good and happy.
Lastly, say the Grupo Mayan experts, white chocolate is actually made from the cocoa butter, leaving out the nib liquor, this is why it is only white in color, and the taste is very smooth and distinct.