The Charm of Chocolate

CBN.com Research reveals that chocolate was affectionately introduced in Europe in 1550. Little has changed in the last five hundred or so years. Chocolate remains crowned king of candy and the staple fancy of millions of loyal admirers. (Of whom, I am one. How could I avoid the lure? My birthday is on Valentine’s Day!)

From the time of William Cadbury’s birth in England through Lindt of Switzerland, Godiva, Ghirardelli, and Hershey’s, this rich, brown, sugary indulgence has increasingly grown in popularity. The highly desirable cocoa bean is here to stay.

Chocolate has a sweet legacy all its own. Brought to America in the 1800’s, today chocolate sales are a multi-million dollar industry, making confectionery waves world round. The August, 2000 issue of Science Weekly explains the melt in your mouth phenomenon:

“You slowly unwrap a chocolate bar. Your mouth starts watering in anticipation, as you place the piece of chocolate on your tongue. It begins to melt, giving your mouth a wonderful, smooth taste. Chocolate melts at about 97 degrees F, which is very close to the temperature of your tongue.”

By popular tradition, holidays such as Valentine's Day and Easter are famous for the giving of chocolate, but not just any old chocolate will do. The majority of chocolate lovers, especially women, like their ‘holiday chocolate’ to be cunningly shaped, artistically decorated, and crème filled. Preferred edible designs include the ornate raspberry heart, the gooey oozing egg, and the hollow, whiskered rendition of a rabbit. As if this delicious extravagance isn’t enough, we also desire for our chocolates to be lavishly wrapped in colored foil, antique tin, satin ribbon baskets, and velvet boxes.  

There are many types and varieties of chocolate. They can be summed up in these general categories: White, Milk, Sweet, Bittersweet, Unsweeted, Baking, and Confections. When not sharing a cup of hot chocolate or classic dessert, such as German chocolate cake, many enjoy dazzling their guests with fondues and fountains. These stunning centerpieces spring forth flowing currents of great dark liquid, much to the resemblance of the natural resource, crude oil. Black ties and sequins stare in awe, with strawberries and sliced bananas in hand, eager to have a taste of the elegant treasure.     

Caring for such a prized commodity requires great sensitivity. Here are a few chocolate storage tips you may want to consider. (That is, if chocolate lasts long enough around your house to store!)

Always wrap chocolate up tight. Then, place it in a cool, dry pantry or cabinet. Leading chocolatiers recommend an ideal storage temperature of 60-76 degrees F. According to Ghirardelli’s chocopedia, this prevents melting and sugar bloom. Sugar bloom is visible as a dull white film on the surface of the chocolate.  

There’s something wonderful about the texture, taste and aroma of good chocolate; couple that with a sentimental occasion, such as Valentine’s Day, and chocolate becomes one of the most charming gifts to give or receive.

Still haven’t had your fill? These Web sites should satisfy your sweet tooth:
Cadbury
Lindt of Switzerland
Ghirardelli
Godiva      
Hershey’s 

Jacqueline Overpeck is a freelance writer and works full time as Web Content Editor for Benny Hinn Ministries. She and her husband, Arnold, are both CLASS (Christian Leaders, Authors, and Speakers Services) graduates. They enjoy the outdoors, and traveling in their spare time with their Maltese dog, Coconut. Visit Jacqueline at www.JacquelineOverpeck.com.   

© 2007, Jacqueline Overpeck. Used by permission. This material may not be published, broadcast, rewritten or redistributed without the consent of the publisher.