1. It takes approximately 400 cacao beans to make one pound (450 gr.) of chocolate.
2. Dark chocolate has more cacao (the beans that chocolate are made from) and less sugar than other chocolates, so it is considered healthier than milk and white chocolate.
3. White Chocolate isn’t technically Chocolate, as it contains no cocoa solids or cocoa liquor.
4. Dark chocolate contains lots of antioxidants that help the cardiovascular system by reducing blood pressure.
5. Eating dark chocolate widens arteries and promotes healthy blood flow that can prevent the buildup of plaque that can block arteries.
6. Eating dark chocolate every day reduces the risk of heart disease by 1/3.
7. Flavonoids found in cocoa products have antioxidant, anti-inflammatory, anti-clotting effects that can reduce the risk of diabetes by improving insulin sensitivity.
8. The smell of chocolate increases theta brain waves, which trigger relaxation.
9. Chocolate can cause headaches and is not recommended in large doses for people who suffer from migraines or chronic headaches.
10. Because chocolate contains high doses of caffeine and sugar, chocolate products are largely to blame for ADHD (Attention Deficit Hyperactivity Disorder) in children.
11. In the U.S., most consumer chocolate comes from cocoa farms. Unfortunately, many cocoa farms have unsafe working conditions, unfair labor wages, and child labor trafficking.
12. In 2010 1.8 million children ages 5 to 17 were forced laborers on cocoa farms across the Ivory Coast and Ghana 40% were not enrolled in school and only 5% of them were paid to work. UNICEF projects that 35,000 of these children are victims of trafficking.
13. Fair Trade Certified chocolate says that no forced abusive child labor is used, but Fair Trade chocolate represents less than 1 percent of the $66 billion chocolate market.
14. Chocolate magnate Milton Hershey canceled his reservations for the Titanic due to last minute business matters.
15. The World’s Largest Chocolate Bar Weighed 5,792 kg (12,770 lb).
16. Chocolate is the only edible substance to melt around 93° F, just below body temperature causing it to melt easily on your tongue.