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Chocolate Day

It always falls on July 7 every year.

The history of chocolate dates back to more than 3,000 years ago in the Maya and Aztecs.

The Aztecs and Mayans produced cocoa pancakes or prepared cocoa beverages called xocolātl ("drink of the gods"). Fernando Cortéz brought the first cocoa beans to Europe. He first met chocolate in the courtyard of the Aztec King. The Spaniards imported chocolate to Europe in the 16th century and became a favorite drink. In earlier times, it was enough to mix the cocoa paste with water, ground corn, pepper and honey. Only foam from its surface was taken from this liquid.

Chocolate is part of a variety of sweets. It is made from fermented, roasted and ground beans of Theobroma cacao. There are three kinds of grains that are used in chocolates. Very rare are Criollo grains from the Mayan region. Grains are less bitter and more aromatic than others. They are about 10% chocolate. Next is Fozastero and is used in 80% chocolates. Cocoa beans are cheaper. The last is Trinitario. It is a hybrid of Criollo and Forastero grains. Used in 10% chocolates.

Chocolate consists of cocoa (cocoa powder), cocoa liquor, cocoa cake, fat, sugar and other ingredients. Everything is mixed in the machine.

Chocolate is a plethora of (bitter, milky, white, with nuts, chili, fruit, air, toy…) have different shapes, sizes.

According to the study, chocolate has a positive effect on blood pressure and the cardiovascular system due to flavonoids (they have an antioxidant effect and protect the organism from the effects of free radicals) it contains.

In conventional chocolates, sugar and fat predominate, which has a negative effect on the body. Cocoa-rich chocolate creates a feeling of happiness and good mood, stimulates brain activity, reduces stress, soothes nerves and helps headaches. They are caused by substances such as anandamine, arginine, dopamine and others.

Chocolate is considered an aphrodisiac and a stimulant.

Brussels Airport is the world's largest point of sale and passengers will buy more than 800 tons of chocolate a year. One third of the world's cocoa reserves are produced by the African Ivory Coast. According to a 2013 study, the smell of chocolate in a bookstore increases the 40% likelihood of buying a novel or cookbook.

Send photos - on social media using #WorldChocolateDay.


Chocolate Meringue Recipe:



200g sugar grits

80g quality dark chocolate

3x large egg whites




Bleach whites into thick foam. Then add the sugar while stirring until it is mixed. Dissolve the chocolate and mix into the mixture. It may not mix evenly, it may mix a little to create an annealed pattern. Use a spoon or confectioner cone to create meringues on baking paper. Place in preheated oven at 120 ° C for about 30 minutes. Turn the oven off and let the oven cool for about 1 hour. Then pull out the sheet and let the meringues cool.


Enjoy your meal.