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Each year, thousands of tons of chocolate are sold worldwide. In Japan, the average person consumes 2.2 kilograms of chocolate per year. In Europe, however, it can reach 11 kilograms per person per year. Chocolate sales skyrocket worldwide, particularly during the Valentine's Day festival.
Chocolate's origins can be traced back to the cacao tree, a tropical plant that thrives in South America. Cocoa pods and beans have been used by the Mayans and Aztecs for a long time. Before cocoa became popular in Europe and other parts of the world as a bittersweet beverage. Then it transforms into a chocolate bar, a dessert that captures the hearts of both children and adults worldwide.
To make traditional chocolate, cocoa beans are not separated, but ground and kneaded together with sugar, coloring agents, and various flavors at the appropriate temperature before being molded into ready-to-sell chocolate.
Industrial chocolate production entails kneading cocoa powder with vegetable fat, sugar, coloring, flavoring, and molding. Some brands may also incorporate cocoa fat into this process to produce chocolate with a softer texture. Sell more expensively.
Written, translated, and illustrated by: Ratchanok T.