What is National Dark Chocolate Day?
National Dark Chocolate Day, on February 1st, reminds us to indulge a little. Many prefer dark chocolate over white chocolate to be the healthier chocolate. However, for others, it may be an acquired taste.
Dark chocolate is also known as bittersweet chocolate, and it is different from milk chocolate. Milk or butter is added to milk chocolate by candy makers, giving it a creamier texture. There is no added milk or butter in Dark chocolate. Rather, the percentage of cocoa solids remaining in the chocolate determines how dark the chocolate is. The higher the ratio, the darker the chocolate will be. It may also have a slightly bitter taste.
Chocolate comes from the seed of the tropical Theobroma cacao tree. We have been growing cacao in Mexico, Central America, and Northern South America, and we have been cultivating cacao for at least three millennia. Around 1100 BC, the first recorded evidence of using cacao seeds dates back to about 1100 BC.
Fermentation aids in the cacao seeds' flavor. Otherwise, the seeds are too bitter to eat. Once fermented, the beans are dried, washed, and roasted. The shell is removed from roasting to produce cacao nibs after roasting. Processors converted the cocoa nips into cocoa powder, or plain chocolate in rough form. They usually liquefy the cocoa mass and mold it with or without other ingredients. It is called chocolate liquor at this point in the process. The chocolate liquor can then be converted into two components, cocoa solids and cocoa butter.
Dark chocolate is also a health promoter, as well as being lower in calories and fat. In addition, it also serves as a decadent component in several desserts and sauces.
