It seems like only yesterday that we were marking World Chocolate Day on July 7, but here are, getting ready for International Chocolate Day tomorrow – because why take only one day to celebrate the only thing that manages to cure everything from sugar cravings to sh*tty days? Here, with the help of the experts at Forrey & Galland, we’ve put together a handful of facts about chocolate to kickstart the festivities.
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Ever wonder why your favorite guilty pleasure and Valentine's Day go hand in hand? Chocolate contains phenylethylamine, the same chemical that is released in the brain when one falls in love.
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Alfred Hitchcock used Bosco chocolate syrup to depict blood in the infamous shower scene of his psychological thriller 'Psycho'.
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Aiming to up your step count? Eat more chocolate! One chocolate chip provides enough energy to walk 46 meters.
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Roughly 40 percent of all almonds produced worldwide are used in chocolate products.
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People who feel depressed tend to eat about 55 percent more chocolate than those who aren’t, according to a study published in the Archives of Internal Medicine.
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The Swiss consume the most chocolate per capita of any country worldwide, with the average person indulging in just under 20 pounds each year.
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Ruth Wakefield, who accidentally invented the chocolate chip cookie back in 1930, sold the idea to Nestlé Toll House in exchange for a lifetime supply of chocolate.
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M&Ms were initially created in 1941 as a way for American soldiers to enjoy chocolate without it melting.
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Healthy eating entails a side of chocolate – honestly! Researchers at the University of Cambridge found that consuming chocolate may reduce the risk of stroke and heart disease by about one-third.
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If you’ve been fighting a persistent cough throughout winter, think chocolate. Research at the UK-based National Heart and Lung Institute claims that theobromine, a compound in cocoa, is more effective than codeine in suppressing vagus-nerve activity, which causes coughing.
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The next time you make hot chocolate, reach for an orange- or cream-colored cup, because how you serve food or drink – color of vessel included – can impact your perception of taste, as proven by a study published in the Journal of Sensory Studies.
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White chocolate isn't actually chocolate since it’s made from cocoa butter, which doesn’t contain the cocoa solids used to make chocolate.
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Cocoa beans may just be the best source of antioxidants out there. While domestic blueberries clock in at 32 antioxidants, and wild blueberries at 61, cocoa beans have a whopping 621!
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