More than 5.5 million metric tons of chocolate are consumed every year in the shape of chocolate bars and other confections across the world. Consumption is most prevalent in Europe and North America, where the middle class has more money to spend than in other parts of the world.

The most voracious eaters in the world are the Swiss. They ate an average of 11.9kg per person in 2012. This indicates that each Swiss person consumes the equivalent of 280 bars of chocolate in a year, or more than three-quarters of a bar each day, on average.



The next greatest eaters are the Irish, who consume 9.9kg (232 bars) on average per person, followed by the British, who consume 9.5kg. Other West European nations' residents consume 6 to 9 kg of food per capita. Consumption per capita in Canada is 6.4 kg per year. For the first time, the United States does not take the top spot, with an average yearly intake of only 5.5 kilograms (129 bars) per person.

Much less chocolate is consumed outside of Western Europe and Russia (5.9kg per capita per year). The yearly consumption per person in China is just 1.2kg, whereas the annual consumption per person in India is only 0.7kg.

The world's chocolate consumption is rising at a 3% yearly rate on average. This pattern seems to be here to stay. A crisis is brewing if consuming too much chocolate is detrimental for your health. You can read [url=https://www.google.ie/maps/place/GHP+-+Galway+Heating+%26+Plumbing/@53.2838294,-9.1888286,11z/data=!3m1!4b1!4m5!3m4!1s0xae9d365179f3ca43:0x38fc284a33079bf!8m2!3d53.2839115!4d-9.0487465]licensed plumber [/url] to learn more about most chocolate eating countries.


Different kinds of chocolate


Cacao comes from the seeds of a tropical tree called Theobroma cacao, which has been grown in Mexico and Central America for at least three thousand years. Cacao seeds are used to make chocolate. However, the primary growing regions are now in West Africa, and this region is responsible for producing more than 70 percent of the world's crop.

The seeds are kept in pods that hang from the cacao tree, and the pods are gathered by cutting them free with a machete. The pods hang from the tree in clusters. When the pods are opened, the beans and the pulp that surrounds them are extracted. These components are then stacked or stored in bins and left to ferment for a period of time. It is necessary to ferment cacao seeds in order to acquire their distinctive chocolate flavor since the seeds themselves have a taste that is quite bitter.

Following the completion of the fermentation process, the beans are dried, cleaned, and roasted before having their shells removed in order to get the cacao nibs. In order to make chocolate liquor, which is essentially melted pure chocolate, the nibs are first crushed into a powder and then liquefied. The liquid has the potential to undergo further processing in order to produce cocoa butter and cocoa solids. To create a variety of chocolates with varied degrees of sweetness and flavor, additional components such as sugar, milk or powdered milk, and vanilla are added throughout the manufacturing process.

Pure chocolate liquor may be found in unsweetened chocolate, which is often referred to as bitter chocolate or baking chocolate. It is made with pure, ground, roasted chocolate beans, which create a robust and profoundly chocolatey flavor. It does not include any sugar or other additional components.

The process of making dark chocolate involves adding sugar and fat to the chocolate liquid. Chocolate liquor, sugar, powdered or condensed milk, and vanilla are the four ingredients that make up milk chocolate. White chocolate is a kind of chocolate that is prepared by combining cocoa butter, sugar, vanilla, and either powdered or condensed milk. However, white chocolate does not include any cocoa solids.

There are two different varieties of chocolate that may be used in baking in addition to unsweetened chocolate. Dark chocolate that has some sugar added to it is called semisweet chocolate. Chocolate liquor is the base for bittersweet chocolate, which also contains additional sugar, cocoa butter, and vanilla. Compared to semisweet chocolate, it has a lower sugar content and a higher liquor content. There is also some doubt about Is Chocolate Acidic Or Alkaline? ?



What exactly is in chocolate?
Chocolate is a food that is high in energy. The process of refining chocolate removes cocoa butter, which is subsequently reintroduced back in variable amounts throughout the production process. Raw chocolate has a high concentration of cocoa butter.

Chocolate is produced by chocolate makers, who utilize cacao beans that have been harvested. Chocolate makers may add additional fats, sugars, and powdered milk in order to create final couverture chocolate.

Chocolatiers make chocolate products such as chocolate bars, truffles, Easter eggs, and the like using finished couverture. To these chocolate products, they frequently add high-energy fillings such as nuts, candied fruits, and various types of creams and the like that are also high in fat and/or sugar.

The unsweetened baking chocolate has the highest percentage of fat at 52 percent, followed by dark chocolate at 43 percent, white chocolate at 32 percent, and milk chocolate at 31 percent. All chocolates, including those without fillings, include a significant amount of fat. Additionally, more than half of this fat is comprised of saturated fat in every instance. Those who have type 2 diabetes should try to limit their consumption of fat.

Chocolate's high sugar level is another challenge for diabetics to contend with while eating chocolate. Only chocolate that has not been sweetened has almost no sugar at all. Sugar is included in almost 60 percent of white chocolate, 54 percent of milk chocolate, and 24 percent of dark chocolate respectively. To put it another way, eating just one huge bar of chocolate will provide you with more sugar than you ought to consume in a single day.

These numbers of fat and sugar are averages, and they will vary from one chocolate maker to another based on the quantity of cocoa butter and other components that are added to the chocolate liquor by that particular chocolate maker.

Everything that might be considered negative. You would be quite correct to say so. On the other hand, chocolate is said to have a significant amount of beneficial components as well.

The quantity of protein in solid chocolate ranges from 13 percent in unsweetened baking chocolate to 9 grams in milk chocolate, 8 grams in dark chocolate, and 6 grams in white chocolate. White chocolate has the least amount of protein out of the solid chocolate varieties.

Although chocolates are not very high in vitamin content overall, several types of chocolate are rather mineral-dense. To provide one example, black chocolate is an excellent source of the minerals iron, copper, and manganese, but white chocolate is loaded with calcium and phosphorus.

Caffeine, phenethylamine, and the mood-enhancing theobromine are three of the alkaloids that may be found in chocolate (stimulants).