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Cacao - the heavenly evergreen

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Theobroma Cacao is a small evergreen tree native to tropical South America. The flowers are produced in clusters directly on the trunk. The fruit, called a cacao pod, contain seeds which contain a significant amount of fat (40- 50% as cocoa butter). Their most important active constituent is Theobromine, a compound somewhat similar to Caffeine. The scientific name Theobroma means "food of the gods", while cacao probably comes from the Mayan word cacau. http://en.wikipedia.org/wiki/Cacao

Chocolate History

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The Toltecs, Mayas and Aztecs were the first to enjoy the fruit of the divine cacao tree. Through Spain and Italy the cacao bean eventually conquered the rest of the world. Today cacao or cocoa (as it's commonly known) is an international trading commodity and chocolate has become one of the world's favourite treats. http://en.wikipedia.org/wiki/Cacao

Why does Chocolate taste so good ?

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Chocolate melts at mouth temperature. Part of the enjoyability of the chocolate eating experience is ascribed to the fact that its melting point is slightly below human body temperature and so it melts in the mouth. Chocolate also releases serotonin in the brain which produces feelings of pleasure in a similar way to sunlight. Chocolate can also explain why the majority of the worlds populus likes spicy foods: the way most people's bodies handle spicy foods is by releasing endorphins. http://en.wikipedia.org/wiki/Chocolate.

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