According to the National Confectioners’ Association
(NCA) in the US, 69% of Americans prefer chocolate over flowers on Valentine’s
Day. The NCA surveyed over 1,300 consumers, with 83% of men saying they
preferred chocolate, while only 59% of women chose sweets over flowers.
Inside the box of chocolates, the most loved flavour
is caramel (34%), according to NCA. This is followed by chocolate-covered nuts (24%) and cream-filled and
chocolate filled chocolates (both 13%).
In a random survey I made on men and women (Asians) I
know, there seems to be an overwhelming preference for flowers for Valentine's. So I’m thinking
maybe cultural differences impact this simple choice. Are Asians more romantic and
Americans more practical? Or do Americans have a sweeter tooth than the Asians?
But Asians are heavy eaters, and chocolates are also a favourite. No one I know says No
to a piece of chocolate, especially these days when the choices are so wide and
varied. You just have to try them all. While I prefer a bunch of flowers on
Valentine’s Day (because I love how they
instantly light up a room), I want my chocolates, too.
But what’s chocolate? Mary
Ellen Camire, PhD, professor of food science and human nutrition at the
University of Maine and IFT spokesperson, offers the following information:
- · Cocoa comes from the cocoa plant grown in the remote areas of West Africa, Asia and South America. Often called cocoa beans, cocoa plants are large, brightly coloured pods filled with many seeds.
- · Cocoa seeds are removed from the pod, dried and roasted, giving them a distinct dark colour and unique flavour. After roasting, cocoa seeds are ground into a paste called chocolate liquor. The liquor separates into dry cocoa and cocoa butter, or fat.
- · Cocoa is heated and combined with other ingredients, such as sugar and milk, to create chocolate bars and candy. Dark chocolate is at least 35 percent cocoa liquor; and milk chocolate, 10%. White chocolate has cocoa butter, but no chocolate liquor. Chocolate contains protein, magnesium, and flavanols (antioxidants). Dark chocolate has caffeine; white chocolate does not. Dairy-based chocolate provides calcium.
- · The roasting process kills bacteria on the cocoa seeds. Because of the high fat, low moisture content, chocolate generally does not spoil. A white coating, called “chocolate bloom,” may appear on the surface of a chocolate bar. This is either the cocoa butter or sugar rising to the top of the chocolate, often due to high temperatures or sun. The presence of chocolate bloom does not mean that the chocolate is unsafe to eat.
- · Antioxidants, like the flavonols found in chocolate, may boost the body’s immune system. There is still a lot more research that needs to be done, but exciting emerging research shows that chocolate may be good for both cardiovascular health and even memory. The sweetness in chocolate certainly makes it taste good, but chocolate should always be consumed in moderation due to sugar and fat content.
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