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Cocoa contains over 500 distinct flavour compounds resulting in an extremely complex blend of flavour and aromas.
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Fine chocolate can actually help lower your cholesterol
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Chocolate melts at 34°C, just below body temperature, it therefore melts immediately when it is placed in the mouth.
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At certain times of a woman's monthly cycle her body craves magnesium - fine chocolate has a high magnesium count.
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In the 17th Century hot chocolate was made with a selection of spices and peppers to flavour the cocoa – Try it, experiment, it's good.
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Chocolate contains phenylethylamine, an amino acid which has aphrodisiac properties and is also good for helping to ease a hangover.
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In 1900 Queen Victoria sent special made chocolate bars to soldiers fighting in the Boer War as a New Year's greeting.
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Real vanilla is only used in fine chocolate. Most household brands, 'family chocolate', contain vanillin, an artificial vanilla which is easily smelt and produces a nasty aftertaste.
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The best cocoa comes from Criollo beans. These used to be the main source of cocoa but they now only represent 4% of world production. The Chocolate Society sells a bar made from pure Criollo beans.
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