This week is a bit different. Next Saturday is Valentine’s Day so we are going to have a special week: instead of suggesting recipes with a fruit or vegetable, this week will be about… chocolate!

I’ve already put together a list of recipes which I’d like to try, and started to make some, for Nicolas‘ greatest pleasure! But before I publish the recipes, I’ll tell you a bit more about cocoa and chocolate…

History

Cacao is native to tropical South America and has been cultivated for several millenia in Mexico and Central America.Proof has been found that the Maya civilisation grew cacao trees in their backyards and used the seeds to produce a drink or for ceremonial purposes.
Cacao was imported to Europe in the 16th century at the time of the Spanish conquest of the Aztecs and it soon became a popular luxury good. The first chocolate house opened in London in 1657.

For hundreds of years, the chocolate making process remained the same. However, many changes occured with the Industrial Revolution. Mechanical mills that squeezed out cocoa butter were created, which helped create hard and durable chocolate.

Production

Chocolate is created from the cocoa bean, which grows on a cacao tree.

According to the World Cocoa Foundation, the world production amounts to 3 millions tons, with 70% being produced in Western Africa (Côte d’Ivoire in particular). There are about 5 to 6 millions cocoa farmers and between 40 and 50 millions people depend on cocoa for their livelihood. These figures show how important the cocoa industry is.

Types of chocolate

Dark chocolate is produced by adding fat and sugar to cocoa. Researchers say that it has much better anti-oxidant properties, meaning that it can protect the heart and arteries from oxidative damage and is therefore healthier than milk chocolate. EU regulations specify a minimum of 35% cocoa solids, but personnally I prefer using dark chocolate with 60% cocoa solids for baking and 75% cocoa solids for eating. It just depends on your taste.

Milk chocolate is chocolate with added condensed milk or milk powder. EU regulations specify a minimum of 25% cocoa solids vs 10% in the US.

White chocolate is produced with sugar and fat (cocoa butter or vegetable oils) without cocoa solids.

Health benefits

There are potential beneficial health effects of eating chocolate. It may indeed keep your high blood pressure down, your blood flowing and your heart healthy. However, it’s not true with any type of chocolate. The higher the proportion of cocoa solids, the better it is for your health.

My favourite

The 2 largest chocolate manufacturers in the world are the Hershey Company and Mars Inc. Major players also include Cadbury, Nestlé and Lindt.

However, my favourite is Green & Black’s, a UK-based manufacturer, which offers a range of organic products. The company was founded in 1991 and is now owned by Cadbury.

I use their chocolate bars and powder for cooking as well as for eating. I did not know this brand before living in the UK, since their European markets are limited to the UK and Ireland, but I love their products and won’t go back to another brand for anything (this post is not sponsored, I just like their products ;))

What is your favourite chocolate?

Recipes of the week

• Triple chocolate sandwiches
• Chocolate & orange squares
• Chocolate & honey cupcakes
• Chocolate mousse duo
• Chocolate flapjacks

(c) photo by Coolmitch, Bob Griffin, Sifu Renka, Timmy Toucan, Inkygirl, norman preis via Flickr

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