Tuesday 24 April 2012
Works Cited
Works Cited
Dahl, R. Charlie and the Chocolate Factory. Great Britain. Puffin Books, 2001 (First published 1964)
http://www.xocoatl.org/history.htm (Visited 22nd March)
http://www.chocolate-history.co.uk/aztec-chocolate.htm (Visited 22nd March)
http://www.youtube.com/watch?feature=player_embedded&v=DH-N7MGhccU (Visited 22nd March)
http://www.youtube.com/watch?v=3fGgI3OKK1k&feature=results_main&playnext=1&list=PL1621EB9BA2C899DD (Visited 15th April)
http://www.youtube.com/watch?v=HcsvEKLprpY (Visited 16th April)
http://www.youtube.com/watch?v=FRtKJkGA2PU (Visited 16th April)
http://www.taaz.com/makeover/virtual-makeover.html (Visited 17th April)
http://www.salonduchocolat.fr/univers.aspx (Visited 17th April)
http://www.cadburyworld.co.uk/CADBURYWORLD/Pages/Welcome.aspx (Visited 18th April)
http://www.youtube.com/watch?v=hR_TjBwkBEw&feature=player_embedded (Visited 18th April)
http://www.youtube.com/watch?v=3fGgI3OKK1k&feature=player_embedded (Visited 19th April)
http://www.youtube.com/watch?v=rgbdVihagWg&feature=player_embedded (Visited 19th April)
http://www.youtube.com/watch?v=r2pt2-F2j2g&feature=player_embedded (Visited 19th April)
http://www.youtube.com/watch?v=EbX_WvpgL0o (Visited 20th April)
http://www.youtube.com/watch?v=dfx6krYSDLY (Visited 21st April)
http://www.streetdirectory.com/food_editorials/snacks/chocolates/20_chocolate_facts.html (Visited 22nd April)
http://www.infobarrel.com/10_Facts_about_Chocolate (Visited 22nd April)
http://www.chocolate-emporium.co.uk/chocolate/facts.shtml (Visited 22nd April)
http://www.youtube.com/watch?v=RSXdW_jvw9A&feature=player_embedded (Visited 22nd April)
http://www.youtube.com/watch?v=Yi3yD0ovsqg&feature=player_embedded (Visited 22nd April)
http://www.festivalchocolate.co.uk/2012/02/masters-of-chocolate-interview-philipp-kauffmann/ (Visited 23rd April)
http://www.youtube.com/watch?v=BIFi8but3Vw (Visited 23rd April)
Lawson, N. How to be a Domestic Goddess. Great Britain. Butler & Tanner Ltd, 2000
Allen, R. Rachel’s Food for Living. United Kingdom. Butler, Tanner & Dennis, 2009
http://www.dailymail.co.uk/news/article-413051/Ramsay-criticises-brand-chocolates.html (Visted 23rd April)
Valerie Elliott. Why have the ladies fallen out of love with Milk Tray? Page 9. The Mail on Sunday, April 15th 2012
Jan Moir. The Lady loves Milk Tray? Not any more. Page 20. The Daily Mail, April 16th 2012
http://www.bbc.co.uk/news/health-17511011 (Visited 24th April)
http://www.bbc.co.uk/news/health-14679497 (Visited 24th April)
http://www.acu-cell.com/choc.html (Visited 24th April)
http://psychcentral.com/lib/2006/does-chocolate-addiction-exist/ (Visited 24th April)
http://my.clevelandclinic.org/heart/prevention/nutrition/chocolate.aspx (Visited 24th April)
What does the future hold?
‘Remember that lovely chocolatey waft when the lid was first popped open? The rustle of the padded menu card that listed all the different types? The first glimpse of the chocolates themselves, crouching obediently in their individual berths, a battalion of taste grenades ready to be detonated?’ These are the memories of Jan Moir, in a recent article from the Daily Mail about the disappointment in Cadbury’s Milk Tray. This comes after a number of unsatisfied customers complained on social networking sites about the quality of the chocolate. It is believed that there has been a change in the texture and taste, and people are now describing the product as ‘cheap’, ‘boring’ and ‘bland’.
Mail on Sunday reporter Valerie Elliott discusses the worry about ‘the loss of another historic British brand’ and possible reasons behind it. There is some suggestion that the change was caused by the takeover of Cadbury by American food company Kraft, but they have been quick to defend Milk Tray. A spokesperson stated; ‘We have not seen any increase in complaints about Milk Tray’, adding that in the UK there is approximately £20 million worth of sales every year. Moir writes that ‘generations of British children understood that Cadbury made the greatest chocolate in the world. But that was then and this is now’. It is rather disappointing to think that a once loved recipe has been changed to cater for the demands of a modern society. Many people remember the ‘thick, glossy’ chocolate, which is now ‘waxy and thin’ due to a switch to ‘cheaper ingredients such as soya and vegetable oils.’
I wonder if the disappointment expressed in these articles will continue to grow as we progress into the 21st Century. It is a shame to think that a British brand such as Cadbury, which has brought so much happiness to people’s lives, has fallen victim to rich overseas companies.
Something that is very important to people in today's society is the preservation of the planet. Many companies have policies in place to protect the environment, by replacing what they use, if possible. I found this interview with Philipp Kauffmann, a conservationist who is the co-founder of Original Beans, a company which was set up to replenish any cocoa that is consumed. Here is what he had to say about chocolate. The full interview can be found at: http://www.festivalchocolate.co.uk/2012/02/masters-of-chocolate-interview-philipp-kauffmann/
Q. Where did your love of chocolate begin?
A. In the rainforests. Cacao is a magical tree, mythical like our olive and apple tree. I love the tree, with its beautiful flowers, the funny fruit on the stem, with this uniquely fine perfume and taste of lychee, pear, citrus… And I love the gentle humid air of a tropical forest, with all the endless sounds and all this abundance. That is what I want to taste in a chocolate.
Q. Tell us one fact about chocolate that you find fascinating.
A. That the evolution of chocolate is actually just the beginning. All the really exciting developments – discovering and protecting the diversity of cacao, developing flavours through fermentation, changing the industry to become sustainable – are ahead of us.
At Original Beans, we use Domori’s ratio that of 100% end product quality, 50% comes from nature (i.e. variety, soil, biodiversity, shade, etc.), 25% is added by the craftsmanship of a cacao farmer (farming, harvest, fermentation, drying), and only 25% we add in the factory (roasting, grinding, conching).
The industry has hardly invested in the last 25%, i.e. good manufacture. Let alone in the remaining 75%. Now that the consumer is slowly discovering all of this, there is so much to develop and change for the better.
Q. If you were stranded on a desert island which chocolate would you most crave?
A. One that doesn’t melt too quickly! So: dark cacao, but enough sugars to taste fruit flavors. You can already hear: I’d have to bring a library, like Original Beans ‘Story of Cacao in 4 Bars’.
Further research about the company's work showed me just how important chocolate is, and the necessity to keep replenishing stocks so that the world can continue to enjoy the pleasures that chocolate provides. I think it's brilliant that people are guaranteeing the protection of the environment, as well as providing us with delicious chocolate.
Another development in the chocolate world is the creation of a chocolate printer. It is now possible to design something unique that you can then use the machine to 'print' in chocolate. It makes you realise just how many uses people can find for chocolate.
Mail on Sunday reporter Valerie Elliott discusses the worry about ‘the loss of another historic British brand’ and possible reasons behind it. There is some suggestion that the change was caused by the takeover of Cadbury by American food company Kraft, but they have been quick to defend Milk Tray. A spokesperson stated; ‘We have not seen any increase in complaints about Milk Tray’, adding that in the UK there is approximately £20 million worth of sales every year. Moir writes that ‘generations of British children understood that Cadbury made the greatest chocolate in the world. But that was then and this is now’. It is rather disappointing to think that a once loved recipe has been changed to cater for the demands of a modern society. Many people remember the ‘thick, glossy’ chocolate, which is now ‘waxy and thin’ due to a switch to ‘cheaper ingredients such as soya and vegetable oils.’
I wonder if the disappointment expressed in these articles will continue to grow as we progress into the 21st Century. It is a shame to think that a British brand such as Cadbury, which has brought so much happiness to people’s lives, has fallen victim to rich overseas companies.
Q. Where did your love of chocolate begin?
A. In the rainforests. Cacao is a magical tree, mythical like our olive and apple tree. I love the tree, with its beautiful flowers, the funny fruit on the stem, with this uniquely fine perfume and taste of lychee, pear, citrus… And I love the gentle humid air of a tropical forest, with all the endless sounds and all this abundance. That is what I want to taste in a chocolate.
Q. Tell us one fact about chocolate that you find fascinating.
A. That the evolution of chocolate is actually just the beginning. All the really exciting developments – discovering and protecting the diversity of cacao, developing flavours through fermentation, changing the industry to become sustainable – are ahead of us.
At Original Beans, we use Domori’s ratio that of 100% end product quality, 50% comes from nature (i.e. variety, soil, biodiversity, shade, etc.), 25% is added by the craftsmanship of a cacao farmer (farming, harvest, fermentation, drying), and only 25% we add in the factory (roasting, grinding, conching).
The industry has hardly invested in the last 25%, i.e. good manufacture. Let alone in the remaining 75%. Now that the consumer is slowly discovering all of this, there is so much to develop and change for the better.
Q. If you were stranded on a desert island which chocolate would you most crave?
A. One that doesn’t melt too quickly! So: dark cacao, but enough sugars to taste fruit flavors. You can already hear: I’d have to bring a library, like Original Beans ‘Story of Cacao in 4 Bars’.
Further research about the company's work showed me just how important chocolate is, and the necessity to keep replenishing stocks so that the world can continue to enjoy the pleasures that chocolate provides. I think it's brilliant that people are guaranteeing the protection of the environment, as well as providing us with delicious chocolate.
Another development in the chocolate world is the creation of a chocolate printer. It is now possible to design something unique that you can then use the machine to 'print' in chocolate. It makes you realise just how many uses people can find for chocolate.
Health
Health is something that concerns all of us. Newspapers regularly report contradictory statements telling us how bad chocolate is for us one minute and that it is beneficial the next. In an article for BBC news, published on March 27th 2012, Michelle Roberts informed readers that although ‘chocolate is loaded with calories, it contains ingredients that may favour weight loss’. For many people, this would be a relief, as it encourages the consumption of a delicious product without a single feeling of guilt. Roberts continues to state; ‘Consumption of certain types of chocolate has been linked to some favourable changes in blood pressure, insulin sensitivity and cholesterol level.’ The public rely on the opinions of professionals when it comes to obtaining guidance for health, and I for one know how confusing it can be to try and follow what has been proven to be good for us and what hasn’t.
The following video is full of interesting information from dietician Lynn Goldstein.
Another BBC article from August 30th 2011 reports that when tests were carried out at the University of Cambridge by the British Heart Foundation, they showed that the "highest levels of chocolate consumption were associated with a 37% reduction in cardiovascular disease and a 29% reduction in stroke compared with the lowest levels". These statistics present a positive impact of consuming chocolate. Words such as ‘reduction’ are encouraging for us, as it brings to mind possible benefits of our wellbeing. The cocoa bean is believed to be a beneficial product to us because it is considered to be rich in flavonoids, a plant nutrient.
Although there have been many positive reviews of chocolate, information that is provided to us can hide important details. When we hear someone tell us that chocolate is good for us, it automatically gives us a positive feeling. However, you should remember that the scientists are not referring to processed chocolate which has many harmful additives such as sugar. Excessive consumption can result in Type 2 Diabetes and weight gain, mainly due to the number of calories, which already contradicts a statement made previously. Companies such as Boots stock a number of chocolate products designed for diabetics, yet many reviews have been negative towards these. It has been suggested that the ingredients are equally as harmful as a regular chocolate bar.
Chocolate possesses many appealing qualities, from its smell, to its texture and taste. This can result in individuals developing an addiction to the product. Experts have suggested that people use chocolate to deal with emotions, and so excessive consumption is frequent amongst many as a result of this. In an article by Jane Collingwood, she discusses chocolate as an addictive substance. ‘Although there are similarities between eating chocolate and drug use, generally researchers believe that chocolate “addiction” is not a true addiction. While chocolate does contain potentially mood-altering substances, these are all found in higher concentrations in other less appealing foods such as broccoli. A combination of chocolate’s sensory characteristics — sweetness, texture and aroma — nutrients, and chemicals, together with hormonal and mood swings, largely explains chocolate cravings.’ I find it very interesting how chocolate is compared to drugs. A substance that can have such a dramatic effect on behaviour, but I suppose it is something that many people can’t get enough of.
Another BBC article from August 30th 2011 reports that when tests were carried out at the University of Cambridge by the British Heart Foundation, they showed that the "highest levels of chocolate consumption were associated with a 37% reduction in cardiovascular disease and a 29% reduction in stroke compared with the lowest levels". These statistics present a positive impact of consuming chocolate. Words such as ‘reduction’ are encouraging for us, as it brings to mind possible benefits of our wellbeing. The cocoa bean is believed to be a beneficial product to us because it is considered to be rich in flavonoids, a plant nutrient.
Although there have been many positive reviews of chocolate, information that is provided to us can hide important details. When we hear someone tell us that chocolate is good for us, it automatically gives us a positive feeling. However, you should remember that the scientists are not referring to processed chocolate which has many harmful additives such as sugar. Excessive consumption can result in Type 2 Diabetes and weight gain, mainly due to the number of calories, which already contradicts a statement made previously. Companies such as Boots stock a number of chocolate products designed for diabetics, yet many reviews have been negative towards these. It has been suggested that the ingredients are equally as harmful as a regular chocolate bar.
Chocolate possesses many appealing qualities, from its smell, to its texture and taste. This can result in individuals developing an addiction to the product. Experts have suggested that people use chocolate to deal with emotions, and so excessive consumption is frequent amongst many as a result of this. In an article by Jane Collingwood, she discusses chocolate as an addictive substance. ‘Although there are similarities between eating chocolate and drug use, generally researchers believe that chocolate “addiction” is not a true addiction. While chocolate does contain potentially mood-altering substances, these are all found in higher concentrations in other less appealing foods such as broccoli. A combination of chocolate’s sensory characteristics — sweetness, texture and aroma — nutrients, and chemicals, together with hormonal and mood swings, largely explains chocolate cravings.’ I find it very interesting how chocolate is compared to drugs. A substance that can have such a dramatic effect on behaviour, but I suppose it is something that many people can’t get enough of.
What the professionals say
Whilst compiling my research I decided to look at what some professional chefs thought about chocolate.
In How to be a Domestic Goddess (2000), Nigella Lawson admits ‘I am not particularly keen on chocolate’ (164). This is something which I found surprising, I suppose I presumed that as a lover of delicious products, she wouldn’t be able to resist chocolate. However, she then continues to tell her readers that ‘there are times when only chocolate will do’ (164). With this, I could not agree more. Nigella feels that when it comes to cooking with this particular ingredient, that it is necessary to use one that is ‘extraordinarily, seductively good’ (164) as the quality of the chocolate can have an effect on the end product.
Rachel Allen devotes a chapter to chocolate in Rachel’s Food for Living (2009). She believes that ‘chocolate is almost an emotion in its own right! People who love chocolate often say they can’t live without it. This single food inspires such extraordinary passion that it seemed essential to dedicate an entire chapter to it.’ (189). I love her passion for chocolate, and I think it is important for people to see how it can inspire people to create wonderful and delicious treats.
Gordon Ramsay released his own brand of chocolate, Just Desserts, but according to the following article by Tom Kelly, he is less than impressed with the quality of the product, and even misquotes the price. It is a shame that such a famous chef dismisses his own product, stating 'I don't worry about the standard of the chocolates because they're £3.99.’ However, the manufacturer Ashbury Confectionery has dismissed the claims, informing us that 'The range has been very successful over the past four years and the number of repeat orders speaks for itself.’ The rest of the article can be found at: http://www.dailymail.co.uk/news/article-413051/Ramsay-criticises-brand-chocolates.html
In How to be a Domestic Goddess (2000), Nigella Lawson admits ‘I am not particularly keen on chocolate’ (164). This is something which I found surprising, I suppose I presumed that as a lover of delicious products, she wouldn’t be able to resist chocolate. However, she then continues to tell her readers that ‘there are times when only chocolate will do’ (164). With this, I could not agree more. Nigella feels that when it comes to cooking with this particular ingredient, that it is necessary to use one that is ‘extraordinarily, seductively good’ (164) as the quality of the chocolate can have an effect on the end product.
Rachel Allen devotes a chapter to chocolate in Rachel’s Food for Living (2009). She believes that ‘chocolate is almost an emotion in its own right! People who love chocolate often say they can’t live without it. This single food inspires such extraordinary passion that it seemed essential to dedicate an entire chapter to it.’ (189). I love her passion for chocolate, and I think it is important for people to see how it can inspire people to create wonderful and delicious treats.
Gordon Ramsay released his own brand of chocolate, Just Desserts, but according to the following article by Tom Kelly, he is less than impressed with the quality of the product, and even misquotes the price. It is a shame that such a famous chef dismisses his own product, stating 'I don't worry about the standard of the chocolates because they're £3.99.’ However, the manufacturer Ashbury Confectionery has dismissed the claims, informing us that 'The range has been very successful over the past four years and the number of repeat orders speaks for itself.’ The rest of the article can be found at: http://www.dailymail.co.uk/news/article-413051/Ramsay-criticises-brand-chocolates.html
Recipes
My youngest sister Ellie is very interested in cooking after studying food technology at school. When I came home today I was greeted by the following sight. She had decided to make these for me to use in my blog.
To say thank you, I decided that we were going to have a chocolate night. After a long trip to Tesco's for our ingredients, we are ready to begin. I believe that I have inherited my love of chocolate from my Dad. Whenever he is given a number of options for a snack or desert, if there is something that contains chocolate, the other choices don't stand a chance.
One of my family's favorite desserts is Mum's 'Mississippi Mud Pie'. I've noticed that she doesn't make it that often anymore, which is probably due to the fights that break out in the Peacock household when someone (usually Dad) decides to devour most of it before anyone else has a chance. However, for the benefit of myself and this blog, I have made my own version of the mud pie. It's very easy to make, and tastes delicious!
For this recipe, you will need:
- A flan dish
- A mixing bowl
- A clear freezer bag
- A wooden spoon
- A tablespoon
- A packet of Milk Chocolate Digestive biscuits
- A litre tub of chocolate ice cream
- A bottle of chocolate sauce
- A punnet of raspberries
- Access to a fridge and a freezer
Begin by tipping the Digestive biscuits into the freezer bag and seal it tightly. Use the wooden spoon to break the biscuits up until they have separated into smaller crumbs. Tip the contents into the mixing bowl and add butter. Use your fingers to mix the two together, and then press it into the flan dish. Place in the fridge for fifteen minutes to set. Next, spoon the ice cream over the base until it is covered completely. Use the chocolate sauce to decorate any way that you desire,and then cover in clingfilm. Finally, place in the freezer until you are ready to serve, then add the raspberries.
To say thank you, I decided that we were going to have a chocolate night. After a long trip to Tesco's for our ingredients, we are ready to begin. I believe that I have inherited my love of chocolate from my Dad. Whenever he is given a number of options for a snack or desert, if there is something that contains chocolate, the other choices don't stand a chance.
One of my family's favorite desserts is Mum's 'Mississippi Mud Pie'. I've noticed that she doesn't make it that often anymore, which is probably due to the fights that break out in the Peacock household when someone (usually Dad) decides to devour most of it before anyone else has a chance. However, for the benefit of myself and this blog, I have made my own version of the mud pie. It's very easy to make, and tastes delicious!
For this recipe, you will need:
- A flan dish
- A mixing bowl
- A clear freezer bag
- A wooden spoon
- A tablespoon
- A packet of Milk Chocolate Digestive biscuits
- A litre tub of chocolate ice cream
- A bottle of chocolate sauce
- A punnet of raspberries
- Access to a fridge and a freezer
Begin by tipping the Digestive biscuits into the freezer bag and seal it tightly. Use the wooden spoon to break the biscuits up until they have separated into smaller crumbs. Tip the contents into the mixing bowl and add butter. Use your fingers to mix the two together, and then press it into the flan dish. Place in the fridge for fifteen minutes to set. Next, spoon the ice cream over the base until it is covered completely. Use the chocolate sauce to decorate any way that you desire,and then cover in clingfilm. Finally, place in the freezer until you are ready to serve, then add the raspberries.
Chocolate Art
Chocolate art is rapidly becoming very popular among many individuals who cannot resist the sight of something delicious. It is truly incredible what can be done with chocolate as shown before in my fashion post. There are a number of places around the world such as the World Chocolate Wonderland in China which opened for a short period of time earlier this year. A group of master chocolatiers crafted over two hundred amazing pieces of artwork such as the Terracotta Warriors which wowed visitors of all ages.
Chocolate sculptures are amongst the popular options appearing regularly at weddings and other celebrations. This has led to an increase in small companies who specialise in the creation of beautiful works of chocolate for a special occasion. From cakes to table pieces to shot glasses, it is possible to please guests with delicious edible treats. I think it is trends such as this which highlight just how popular chocolate is. Something that is so easily accessible can be transformed into unique works of art.
After finding some tutorials online, I decided to have a go at chocolate painting. For this you will need:
- A picture on an A4 sized piece of paper
- Tracing paper/ Greaseproof paper
- Lollypop sticks/ cocktail sticks
- A spoon
- A plastic bowl
- A saucepan
- Either dark, milk or white chocolate depending on your picture.
- Access to a fridge and an oven
To start with you need to find the picture that you want to paint. It’s best not to start with one that is too complex, as the chocolate might run which will lead to nothing but a big mess. I decided to use a picture of Audrey Hepburn for my first attempt. After printing out your chosen design on an A4 sized piece of paper, tape it at all four corners onto a clean, flat surface. Next, place a piece of tracing paper or greaseproof paper over the top and also tape that down. You will then need to melt the chocolate using the saucepan and the oven. Tip the contents into a plastic bowl and you are ready to start.
Gently pour a small amount of chocolate onto the greaseproof paper and begin to spread it around with the back of the spoon. Use the lollypop or cocktail sticks for any small tricky bits. It’s easiest to begin with one colour first and let it dry before starting another.
Gradually build up a good layer; otherwise there is a risk of it cracking once it has hardened. For my attempt I covered the whole picture with white chocolate to create a solid background.
Once you have finished, leave it to cool down in the fridge. Then gently peel the tape away from the edges and place the greaseproof paper in the fridge. It might be necessary to put it on a baking tray just to keep it on an even surface. Leave it there for fifteen to twenty minutes and then remove from the fridge. Gently peel off the greaseproof paper, and admire your work.
Not bad for a first attempt!
Chocolate sculptures are amongst the popular options appearing regularly at weddings and other celebrations. This has led to an increase in small companies who specialise in the creation of beautiful works of chocolate for a special occasion. From cakes to table pieces to shot glasses, it is possible to please guests with delicious edible treats. I think it is trends such as this which highlight just how popular chocolate is. Something that is so easily accessible can be transformed into unique works of art.
After finding some tutorials online, I decided to have a go at chocolate painting. For this you will need:
- A picture on an A4 sized piece of paper
- Tracing paper/ Greaseproof paper
- Lollypop sticks/ cocktail sticks
- A spoon
- A plastic bowl
- A saucepan
- Either dark, milk or white chocolate depending on your picture.
- Access to a fridge and an oven
Monday 23 April 2012
Fun Facts
Whilst browsing the internet, I found a number of interesting facts about chocolate that I thought I would share with you.
- 90% of the worlds cacao is grown on small family run farms, no larger than 12 acres.
- A cocoa pod contains an average of 42 beans. It takes approximately 270 cocoa beans to make a pound of chocolate.
- Allergies to chocolate are reportedly uncommon.
- Although not scientifically proven, chocolate is believed by many, to be an aphrodisiac. The theory is supported by the fact that chocolate does contain among many chemicals the stimulants: caffeine, theobromine, and phenyethylamine
- In Alfred Hitchcock's movie "Psycho" chocolate syrup was used to indicate blood in the famous shower scene.
- Chocolate is considered a valuable energy source. It is believed that a single chocolate chip can provide enough energy for an adult to walk 150 ft.
- On average, 66,000 Creme Eggs are made every hour
- In Shanghai and Hong Kong, chocolate in a blue wrapper won't sell, as the Chinese associate blue with death.
- 90% of the worlds cacao is grown on small family run farms, no larger than 12 acres.
- A cocoa pod contains an average of 42 beans. It takes approximately 270 cocoa beans to make a pound of chocolate.
- Allergies to chocolate are reportedly uncommon.
- Although not scientifically proven, chocolate is believed by many, to be an aphrodisiac. The theory is supported by the fact that chocolate does contain among many chemicals the stimulants: caffeine, theobromine, and phenyethylamine
- In Alfred Hitchcock's movie "Psycho" chocolate syrup was used to indicate blood in the famous shower scene.
- Chocolate is considered a valuable energy source. It is believed that a single chocolate chip can provide enough energy for an adult to walk 150 ft.
- On average, 66,000 Creme Eggs are made every hour
- In Shanghai and Hong Kong, chocolate in a blue wrapper won't sell, as the Chinese associate blue with death.
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