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Chocolate Fact Sheet

Trivia

  • How much chocolate do Americans eat?
    The average American consumes approximately 11.7 pounds of chocolate each year.

  • What is that white stuff on my chocolate?
    Chocolate contains cocoa butter, a vegetable fat that is sensitive to heat and humidity. Temperatures above 75 degrees will cause chocolate to melt. The cocoa butter can rise to the surface and form a grayish discoloration called "cocoa butter bloom." Condensation on milk or semi-sweet chocolate may cause sugar to dissolve and rise to the surface as "sugar bloom." Neither "bloom" affects the quality or flavor of chocolate.

  • How much caffeine is in chocolate?
    The level of caffeine in chocolate (6 mg per 1 oz. of milk chocolate) is low when compared to the level in coffee, tea and some soft drinks.


Preparation Tips

  • Chocolate kept in the refrigerator may sweat when brought to room temperature and may not melt properly.

  • The shelf life of chocolate is generally a year. Ingredients such as nuts will shorten the shelf life. Chocolate kept beyond 1 year may suffer flavor loss or texture changes.

  • Solid chocolate products will maintain their freshness if well wrapped and stored in a cool, dry place (55-60 degrees F).

  • Cocoa is considered a non-perishable item, which should maintain freshness if stored at room temperature in a tightly sealed container.

  • Chocolate candy should be mixed thoroughly into batter or dough to protect it from the direct heat of baking.


Related Resources

For a free brochure on the facts about chocolate, contact "Sweet Truth," Chocolate Manufacturers Association, 7900 Westpark Drive, Suite A-320, McLean, VA 22102.

Sources:
Candy U.S.A..
Hershey Foods.

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