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Chocolate Facts, Information & Gifts

Fun Chocolate Facts

  • According to a nationwide survey done by the Chocolate Manufacturers Association: Chocolate is America's favorite flavor. A recent survey revealed that 52 percent of U.S. adults said they like chocolate best. The second favorite flavor was a tie (at 12 percent each) between berry flavors and vanilla.
  • U.S. chocolate manufacturers currently use 40 percent of the almonds produced in the United States and 25 percent of domestic peanuts.
  • U.S. chocolate manufacturers use about 3.5 million pounds of whole milk every day to make chocolate.
  • Sixty-five percent of American chocolate eaters prefer milk chocolate.
  • The melting point of cocoa butter is just below the human body temperature -- which is why it literally melts in your mouth.
  • Approximately 60% of Americans said they gave boxed chocolates as a winter holiday gift.
  • Most Americans (63%) can't resist buying a chocolate treat for themselves when buying chocolates for someone else.
  • Half of Americans (51%) choose what chocolate they eat by the shape of the piece.

Types of Chocolate

Unsweetened or Baking Chocolate:
Chocolate Liquor that has been cooled and hardened. (Chocolate liquor is not alcoholic, but is only the liquid that is pressed from the cocoa bean. It is chocolate in its most basic form).
Dark or Bittersweet Chocolate:
Bittersweet chocolate must contain a minimum of 34 percent cacao solids, (the higher the percentage the better tasting)
Semi-sweet Chocolate:
Chocolate with extra cocoa butter and sugar added.
German Chocolate:
German Sweet Chocolate was formulated in the mid 1800's by S. German. This form of chocolate is sweeter and richer than semi-sweet chocolate, and is a special blend of chocolate, sugar and cocoa butter.
Milk Chocolate:
A creamy sweet chocolate that has extra cocoa butter, sugar, milk, and vanilla.
Cocoa:
Chocolate liquor with the cocoa butter having been removed, creating a fine bitter tasting powder. (Technically, "chocolate" must contain both the chocolate liquor and the cocoa butter. If the cocoa butter has been removed and replaced with vegetable oil the result is, by definition, not chocolate. The higher the cocoa butter content in chocolate the better it is considered to be.)
Dutch Process Cocoa:
A special process used to neutralize the natural acids in cocoa powder. It has a much different taste then regular cocoa powder.
White Chocolate:
Chocolate is technically made up of cocoa and cocoa butter. However, white chocolate consists of the cocoa butter without the cocoa and is therefore not considered chocolate. It also usually contains sugar, milk, and other flavorings. Cheap imitations that substitute vegetable oil for cocoa butter are often referred to as Vanilla chips.
Decorator's or Confectioner's Chocolate:
Is not really chocolate but is instead chocolate flavored candy. Used as a substitute to dip fruit.

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