choc·o·late
Scientific name: Theobroma Cacao (in Greek, theobroma means food of the Gods)

It’s a brand new world of chocolate. Today you will notice that chocolate is labeled with percentages of cacao content and where the cocoa beans originate from.

What is cacao, you ask? CACAO: (ka-kow’)n. It is the raw, main ingredient used to make chocolate. It is grown in various parts of the world near the Equator, where humid temperatures and jungle-type surroundings provide the ideal conditions for growing this fruit. In shades of red, orange, yellow and green, cacao pods sprout from the trunks of cacao trees, and cacao beans (the seeds) are found inside the pods. As early as 1000 BC, it was traded as currency by the Mayans and was also used for it’s medicinal qualities!

Chocolate is a confection, a blend of cacao products and sugar (and dairy for milk chocolate). The ratio of this blend affects taste, texture and how it reacts in baking. The new labeling indicates how much of that ratio is cacao. This is the total percentage by weight of ingredients purely from the cocoa bean The higher the number does not always indicate higher quality, many factors determine a high quality chocolate. Taste is influenced by the origin, blend and roasting of the beans. Better beans produce better chocolate, even with lower cacao ratios. Beans from a particular plantation are as important and revered as particular grapes from a special vineyard. Many chocolate “houses” make single origin products, premier crus and blend products. As with great wines, the experts can sniff, taste and detect with great accuracy not only the kind of bean the bar is made from, but the country, and even the plantation the beans come from! Better quality chocolate will also have few ingredients, and will use real vanilla (not vanillin or other artificial flavorings). Lesser quality chocolates also include other fats (such as palm kernel oil) and flavorings.

Chocolate manufacturers actually make chocolate from the raw ingredients, beginning with the cacao beans and ending with various chocolate products such as bars or cocoa. Candymakers buy chocolate liquor and other ingredients from manufacturers and then use them to create their own confections. There are numerous amounts of candymakers in the U.S., but there are only a handful of chocolate manufacturers.

To make chocolate, processors roast and shell the cocoa beans, leaving only the centers, called nibs. These nibs are then pulverized or ground into a smooth liquid that's called chocolate liquor (although it contains no alcohol). When the chocolate liquor cools, it forms solid blocks. Recently, many chocolate makers have also been using the nibs as a topping for dark chocolate creations, nibs are also sold alone to be added to ice cream, yogurt or in baking. Its makes a crunchy and delicious addition.

Chocolate contains compounds called flavonoids that help maintain a healthy heart, good circulation and reduce blood clotting (which can cause heart attacks and stroke). Let’s not forget that along with these flavonoids chocolate also has saturated fats and sugar. Fruits and vegetables contain higher levels of flavonoids, and many other beneficial nutrients without the fat content. But chocolate is so much more fun, so enjoy your chocolate in moderation!

Why do we crave chocolate more than any other food. A few possibilities: chocolate's "melt-in-the mouth" consistency and mood-lifting chemicals such as caffeine when mixed with sugar and fat, appears to boost "feel-good" chemicals in the brain (endorphins and serotonin), thus promoting euphoria and calm. Chocolate's greatest downfall is that it is sometimes combined with animal fats, dangerous trans-fats and sugar. With taste trends leaning towards dark chocolate, several manufactures are creating healthier chocolate by not adding any additional cocoa butter and minimal amounts of sugar.