Chocolate: Universal Product of Pleasure, Love and Friendship Chocolate transcends all the barriers of age, gender, race, color, religion, language and nationality. Show a person who does not enjoy eating chocolates. It’s in true sense a boundaryless entity.


  • First chocolate house opened in London in 1657.
  • Physician and collector Hans Sloane developed milk chocolate drink in Jamaica in 1689, which was later sold to Cadbury brothers.
  • In 1700, mechanical mills were used to squeeze out cocoa butter that was used to make hard durable chocolate.
  • The modern process of making chocolates was developed after the industrial revolution.
  • New machines were manufactured and the product chocolate was sold throughout the world as a much liked product.


  • Cocoa is produced from cacao trees.
  • Trees grow the pods containing in it the cocoa beans.
  • Once the pods are fully ripe, they are harvested by cutting them from the trees.
  • Beans are removed from the pods.
  • Beans are placed in bins to ferment which gives them the famous chocolate taste.
  • The beans are then quickly dried.
  • Beans are transported to chocolate manufacturing site.
  • Beans are cleaned, roasted and graded.
  • Shells are removed to extract the nib.
  • Nibs are now ground that releases and melts the cocoa butter producing chocolate liquor.
  • Chocolate liquor is processed to give cocoa solids and cocoa butter which are used to make chocolates by mixing milk powder or condensed milk and sugar.

Production of Cocoa Beans

  • Around 70% of world’s cocoa is produced in Western Africa.
  • Around 50 million people in the world are employed around the production of cocoa.
  • Three most dominant chocolate makers are: Barry Callebaut, Cargill and Archer Danilels Midland Company.

Types of Chocolates

  • Dark chocolate.
  • Milk chocolate.
  • White chocolate.

Caution for Storing Chocolates

  • Chocolates are sensitive to heat and moisture.
  • Therefore, take care to store the chocolates.
  • Keep them in refrigerator.
  • Ideal temperature for storage: around 17 degrees centigrade.
  • Ideal relative humidity: less than 50%.
  • Do not store them near other food items. Chocolates may absorb the aroma of other food items.
  • Keep the chocolates properly wrapped.

Advantages and Dis-advantages of Eating Chocolates

  • Gives pleasure.
  • Dark chocolate is good for circulatory system.
  • Brain stimulator.
  • Anticancer.
  • Cough preventer.
  • Anti diarrhea.
  • Taken in large quantity, results in obesity.
  • It may be addictive.
  • Possibility of mild lead poisoning.



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