Sweet Tooth Facts For Kids: Where Does Chocolate Come From?

During the festive seasons of Easter and Halloween in particular, and around the year in general, chocolates are liked by all, especially children.

In the modern world, we all see chocolates as an item that emerges from plastic wrap, but where does chocolate come from originally, into these wraps? Whether it is a bar of dark chocolate, milk chocolate, or any other chocolate bar, they all have the exact origin.

While it may come as a surprise to many, and especially children, chocolate comes from the cacao tree. This cacao tree is also recognized as the Theobroma cacao, a small tropical tree.

Interestingly, the word 'Theobroma' is believed to be the Greek translation of the phrase 'food of the Gods'.

These cacao trees grow in a hot, tropical region and are thus native to Central and South America.

But for commercial reasons, the cacao trees can be found in the entire tropical area, with around 70% of the world's cacao grown in Africa. But the chocolates we consume directly aren't available on the cacao trees.

There is an extensive process employed by chocolate makers who harvest the cacao pods and undergo several other steps to obtain the chocolate we consume eventually. Initially, the cacao tree's fruit is pretty bitter in taste, but once it undergoes the process of fermentation, its taste transforms into something much more likable.

Scroll down further to learn more about where does chocolate come from and the steps undertaken by farmers to produce this rich quality substance.

Where does the word chocolate come from?

Before diving deeper into where chocolate comes from, let us take a look at the word 'chocolate' itself and where the word chocolate comes from.

Several studies have suggested that the origins of 'chocolate' can be traced back to the word 'xocoatl'. The Aztec Nahuatl word 'xocoatl' is known to refer to a bitter flavor drink brewed from cacao beans.

At the same time, there is often some confusion regarding the terms cacao, cocoa, and chocolate. But lately, the term 'cacao' refers to both the plant that produces the beans and the beans it has before they are processed. But once these beans are processed, any item made from the beans is known as chocolate.

In contrast, the term cocoa refers to the powder form of chocolate. In history, Aztecs and Mayans are believed to have been the first ones to use chocolate.

Where does green and black chocolate come from?

Green and Black chocolate, or as it is popularly recognized, 'Green & Black's', is a famous chocolate company originally based out of the UK. This British chocolate company was established in 1991 and produced a range of items, including hot chocolate, ice cream, chocolate bars, and biscuits.

The 'Green & Black's' originated in 1991 and was founded by the couple Josephine Fairley and Craig Sams. The name was derived from the environmental concerns of the couple and the high cocoa content they provided in their product.

As the company grew, it later received the first Fair trade mark of the UK for its business practices. In 2005, Cadbury bought 'Green & Black's', later becoming a part of Mondelēz International.

But even to date, their chocolate is made under the brand name of 'Green & Black's'.

It operates in several countries, including Australia, the United States, the United Kingdom, Canada, and others. Traditionally, the chocolate we eat is generally made in Europe or the US from African, South America, and Asia ingredients.

What are the main constituents of chocolate?

When it comes to the composition of chocolate, a bar of chocolate is made from a fixed set of ingredients, including sugar, cocoa powder, and milk powder in certain chocolate types.

A fat-continuous matrix generally defines the composition of chocolate, but in a milk chocolate bar, we see milk powder as an extra ingredient. Fats are an integral constituent of a chocolate bar, and cocoa butter is the fixed ingredient that comprises fats in a chocolate bar.

Studies have also revealed that some chocolates contain emulsifiers that provide a lipid phase to the chocolate.

Interestingly, three cocoa components are used in making chocolate, making it one of the most essential ingredients in making chocolate.

These three include cocoa powder, cocoa butter, and cocoa mass, a combination of cocoa butter and cocoa powder. Moreover, cocoa butter is the only type of fat present when it comes to fats in a dark chocolate bar or a plain chocolate bar.

What are the health benefits of eating chocolate?

In countries worldwide, including America, Australia, England, and many others, children are often seen being restricted from having chocolates. The reason behind the same is often the amounts of sugar in them, but it may be surprising to many that chocolate, in fact, does have certain health benefits, especially dark chocolate.

Dark chocolate is not as sweet as other chocolate types; they have a higher concentration of cocoa in them. This cocoa is considerably rich in magnesium, fiber content, copper, iron, and other minerals.

At the same time, good quality dark chocolate has also led to an increase in blood flow, which in turn helps in lowering blood pressure. Low blood pressure and improved blood flow directly lead to lowered chances of heart disease as well.

Did You Know...

During the early stages of obtaining chocolate, the pods need to be harvested by the workers twice a year. The workers harvest these pods on the ground as the trees are too fragile to be claimed.

The workers then open the pods carefully and avoid damaging the beans inside. Once the beans are extracted from the pod, they now undergo the process of fermentation.

This process turns the bitter raw flavors of the beans into a flavor that is believed to be much more chocolatey.

Now the time taken by these cacao beans to ferment depends upon the quality of the beans; the better the beans, the lesser time is taken. Interestingly, the pod, or the fruit of the cacao tree, the source of the white pulp, grows on the trunk of the cacao trees.

Once the fermentation is done, the beans are dried and sent to the factory for further processing. Here, the nib present inside is roasted, providing the brown color to the chocolate.