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“Good morning, Alexa!” I said as I entered the kitchen.
I don’t typically greet the black cylinder on my kitchen cabinet, but I did today. I have no idea why.
“Good morning,” she replied cheerfully. “Today is National Chocolate Day!”
Really? I had no idea.
I quickly googled to see if it was accurate information. I also wondered if today was perhaps International Chocolate Day, giving me full permission to indulge while living in Spain.
The National Day Calendar confirmed that today is, indeed, National Chocolate Day in the U.S. Apparently, December 28 is International Chocolate Day. I’ll mark that one on my calendar!
Loving Chocolate
Who doesn’t love chocolate and need a great excuse to enjoy it?
Actually, I met one person in my life—someone in France—who didn’t like chocolate. I think this is probably rare.
Growing up as an American, I thought that chocolate equated a Hershey’s bar. When I went to France to study abroad at the age of 19, I was quickly introduced to real chocolate—European chocolate—dark chocolate.
My husband’s father eats two “squares” of dark chocolate every morning with his breakfast. Apparently it’s good for your heart and your blood pressure. It’s also a great excuse to eat good chocolate.
I’ve also heard that chocolate is a laxative, so it sounds like there are many health benefits to eating this brown treasure.
How is Chocolate Made?
Here’s some chocolate trivia from the National Day Calendar.
How is chocolate made?
Chocolate comes from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia and grows in Mexico, Central America, and Northern South America. The earliest known documentation of using cacao seeds is from around 1100 BC.
Since cacao tree seeds have a very intense, bitter taste, they must be fermented to develop the flavor.
Research has found that chocolate, when eaten in moderation, can lower blood pressure.
Once fermented, the beans are dried, cleaned, and roasted. After roasting, the shell is removed to produce cacao nibs. The cacao nibs are then ground into cocoa mass, which is pure chocolate in rough form. The cocoa mass is usually liquefied then molded with or without other ingredients. At this point in the process, it is called chocolate liquor. The chocolate liquor may then be processed into two components: cocoa solids and cocoa butter.
Unsweetened baking chocolate – cocoa solids and cocoa butter in varying proportions.
Sweet chocolate – cocoa solids, cocoa butter or other fat and sugar.
Milk chocolate – sweet chocolate with milk powder or condensed milk.
White chocolate – cocoa butter, sugar, and milk but no cocoa solids.
National Day Calendar
Freedom to Celebrate . . . and Indulge
I don’t live in the U.S.; however, I am an American living on Spanish soil. That is enough to give me full freedom to enjoy some chocolate with you today.
Actually, who needs a “National Chocolate Day” to indulge?
Now, let’s go and enjoy our favorite chocolate treat!
—THE CULTURAL STORY-WEAVER
MY GIFT TO YOU—GET YOUR FREE EBOOK—”THE 5-DAY JOURNEY TO CULTURAL AWARENESS”!
LET’S WEAVE CULTURES!
What will you do in your part of the world to celebrate “National Chocolate Day”?
We invite you to tell us your own cultural stories and global adventures . . . as you engage with the world, breaking down barriers, building bridges, and “weaving cultures”! Write about them in the comment box below.
