A bit about chocolate

Titbits about chocolate that will give the advantage in a pub quiz (if nothing else), plus more chocolate recipes than you can shake a stick at.

Cacao is a small evergreen tree native to the tropical region of the Americas. The fruit, called a cacao pod, weighs around 500g and contains 20-60 beans, or seeds, embedded in a white pulp.

Creating chocolate is labour intensive. After harvesting, beans are fermented, dried, then roasted and shelled, producing cacao nibs. These are ground into a paste, known as chocolate liquor, which is further refined.

Chocolate makers use harvested cacao beans and other ingredients to produce couverture chocolate. Chocolatiers use the finished couverture to make chocolate candies.

The ancestors of the Maya people first began cultivating cacao thousands of years ago. They fermented, roasted and ground cacao beans into a paste, then mixed them with chilli, spices and cornmeal into a bitter pick-me-up drink.

The Aztecs drank a similar concoction called xocolatl, which they associated with fertility. Cocoa were also used as currency in Aztec culture and a slave could be bought for 100 cocoa beans.

The first Europeans to encounter cacao were Christopher Columbus and his crew in 1502, and the sweetened beverage made from cacao, was introduced to the Spanish court in 1544.

During the 17th century, the chocolate drink craze swept Europe, and the first chocolate house opened in London in 1657.

The original cocoa drink brought over to Europe from South America was prized for its medicinal qualities; in fact, both Frys of Bristol and Terrys of York were both founded by apothecaries. Indeed, dark chocolate and cocoa contain no cholesterol and are both good sources of calcium.

In 1847, Joseph Fry made the first solid chocolate for eating, and 30 years later, Rodolphe Lindt invented a process known as conching, which makes chocolate smoother. The chocolate truffle was created in Chambery, France, in December 1895 by Louis Dufour.

There are three main strains of cacao bean – criollo, forastero and trinitario – the most prized is the criollo, which is less bitter and more aromatic.

The presence of theobromine renders chocolate toxic to cats and dogs but there are no cocoa solids present in white chocolate so this is safe for animals to eat.

Nestlé provided 1,850 bars of real chocolate for the movie Charlie and the Chocolate factory (2005) starring Johnny Depp. Depp reputadly doesn’t like expensive chocolate and prefers the cheap stuff.

Quickest chocolate and coffee torte

A ridiculously easy dessert to prepare that gives the impression you baked for hours.

Rich chocolate mousse torte

This rich dish will leave a warm and satisfied glow.

Low-fat hot chocolate and cherry soufflés

A low-fat pud that's a memorable, guilt-free dessert.

Chocolate beetroot cake

Carrot cake... courgette muffins... and now we come up with chocolate beetroot cake. Crazy as it sounds these ingredients work beautifully together – we dare you to try it.

Chocolate orange cupcakes with cheesecake cream

Eat these fudgy chocolate orange cupcakes warm or cold - the chocolate-coated orange peel adds a really luxurious touch.

White chocolate truffle torte

This gorgeous torte recipe oozes wickedness. Why not give in to it?

Chocolate ice cream cake

This impressive chocolate ice cream cake is a rich, melt-in-your-mouth frozen tasty treat.

Hot chocolate cake with toffee sauce

This wonderful chocolate cake recipe has the added perk of a rich toffee sauce drizzled over it.

Swirled chocolate and salted caramel tarts

Bite into this salted caramel tart recipe and first there's the sweetness of caramel, then a hint of dark chocolate bitterness, followed by the tingle of salt. Oh. My. God.