When the voice in the commercial says “chocolate melts in your mouth and not in your hands,” well they aren’t joking. Scientifically, it is true. Chocolate melts around 92 degrees Fahrenheit, while your mouth is 98.6 degrees. (Your hands are only 60 degrees.)
Chocolate comes from a seed housed in football-shaped pods, which sprout from a tree called Theobroma cacao. This name literally means food from the gods. This tree grows along the Equator in places like Ghana, Nigeria, the Ivory Coast, Indonesia, Brazil, and Ecuador.
Chocolate is an old food. Montezuma, the ancient Aztec emperor, drank 50 jars of a chocolaty drink to increase his vitality and virility. But, what he drank was very different from the hot cocoa we drink today.
It takes many many steps to make modern chocolate. First, when chocolate farmers open the fruit, the seeds do not look appetizing, that is because the cocoa beans are surrounded by a white gooey mash. “It looks pretty disgusting,” said Gail Ambrosius, a chocolatier based in Madison, Wisconsin. But if you were to taste these beans, you’ll be surprised. “It tastes just amazing. Kind of like honeydew, melon, apricot, peaches. It is just delicious, ” she said.
Once the cocoa beans are taken out, then the transformation begins. The beans are tossed in a large box to ferment, which generates lots of heat—especially after about a week. After that the cocoa beans are laid out on a black tarp to dry. And sorted to remove any stones that might be there. Then, the beans are roasted. “It teases out the final flavor of the beans,” said Ambrosius. The cocoa beans are then crushed and at this point they are called cocoa nibs. And with heat and pressure, you get a drippy melted chocolate, which is called cocoa liquor.
After all of that, a decision has to be made: Are you making a dark chocolate, a milk chocolate, or cocoa powder?
So then you do the math.
“If you’re making a 70 percent chocolate and you’re making a thousand pounds total, you would put 700 pounds of the liquor in your machine and 300 pounds of sugar. So there you get the 70 percent chocolate,” said Ambrosius.
Interestingly, the higher the percentage of cocoa, the healthier the chocolate is. Some studies suggest dark chocolate raises the good cholesterol—and lowers the bad.
But remember, chocolate has lots of sugar—as much as soda. So eat a little bit and savor all the tasty chemistry in your mouth.