Hot chocolate has a long and delightful history that goes along with the history of the cacao bean. In fact, the first way that chocolate was enjoyed was as a beverage, although quite different from the way people drink hot chocolate today. When cacao beans were first used by ancient people groups, the beans were likely ground coarsely and placed in hot water to create a bitter drink that was used in religious ceremonies.

What began in Sweden is now based in Toowoomba, QLD, and we’re all the more thankful for it. Making full use of its new digs, Metiisto ethically sources its cocoa beans from nearby regions like the Solomon Islands, where small-batch farmers go to great lengths to achieve the highest quality. Each and every bean is inspected by the brand before it’s roasted, winnowed, refined, conched, aged, tempered, and wrapped. One taste and you’ll know what all these awards at the International Chocolate Awards are for, including; In contrast to previous meta-analyses [ 9, 14], subgroup analyses in our larger meta-analysis suggested that there is a difference in outcome dependent on baseline blood pressure (hypertensive versus normotensive). While meta-analyses of the hypertensive subgroups found significant reductions (SBP: -5.0 ± 3.0 mmHg, P = 0.0009; DBP: -2.7 ± 2.2 mmHg, P = 0.01), analyses of normotensive subgroups did not demonstrate a significant reduction in blood pressure of flavanol-rich cocoa products (SBP: -1.6 ± 2.3 mmHg, P = 0.17; DBP: -1.3 ± 1.6 mmHg, P = 0.12). These findings are in line with meta-analyses of other nutritional supplements on blood pressure, which similarly found that blood pressure was significantly reduced in hypertensive subgroups but not in the normotensive subgroups [ 30, 45]. Cacao pods grow in a wide range of colors, from pale yellow to bright green, all the way to dark purple or crimson. The skin can also vary greatly - some are sculpted with craters or warts, while others are completely smooth. This wide range in type of pods is unique to cacaos in that their color and texture does not necessarily determine the ripeness or taste of the beans inside. [5] TED-Ed (2017-03-16), The history of chocolate - Deanna Pucciarelli, archived from the original on 2021-12-19 , retrieved 2018-05-07According to Harvard research, hot chocolate contains flavanols and phytosterols, which are able to reduce the levels of bad cholesterol in the blood, which can be an indicator of heart disease. Plus, the antioxidants are helpful in the fight against heart disease as well. Review Manager (RevMan) [Computer program]. Version 5.0 Copenhagen: The Nordic Cochrane Centre, The Cochrane Collaboration, 2008. http://www.cc-ims.net/RevMan accessed 30 July 09. We don’t need to tell you what to do to celebrate this day, do we? Eat Chocolate! Some ways you can incorporate chocolate into this chocolate day include: Dillinger, Teresa L.; Barriga, Patricia; Escárcega, Sylvia; Jimenez, Martha; Lowe, Diana Salazar; Grivetti, Louis E. (2000-08-01). "Food of the Gods: Cure for Humanity? A Cultural History of the Medicinal and Ritual Use of Chocolate". The Journal of Nutrition. 130 (8): 2057S–2072S. doi: 10.1093/jn/130.8.2057S. ISSN 0022-3166. PMID 10917925. Wind-powered and horse-drawn mills were used to speed production, augmenting human labor. Heating the working areas of the table-mill, an innovation that emerged in France in 1732, also assisted in extraction. [34]

Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant taste. Yet it is a drink very much esteemed among the Indians, wherewith they feast noble men who pass through their country. The Spaniards, both men and women that are accustomed to the country are very greedy of this chocolate. They say they make diverse sorts of it, some hot, some cold, and some temperate, and put therein much of that "chili"; yea, they make paste thereof, the which they say is good for the stomach and against the catarrh. SBP, systolic blood pressure; DBP, diastolic blood pressure; mmHg, millimetre mercury; CI, confidence interval; P, probability value ( P < 0.05 statistically significant); I 2, heterogeneity test. Spanish conquistador Hernán Cortés may have been the first European to encounter chocolate when he observed it in the court of Montezuma in 1519. [19] [20] In 1568, Bernal Díaz, who accompanied Cortés in the conquest of the Aztec Empire, wrote of this encounter which he witnessed: Balzer J, Rassaf T, Heiss C, Kleinbongard P, Lauer T, Merx M, Heussen N, Gross HB, Keen CL, Schroeter H, Kelm M. Sustained benefits in vascular function through flavanol-containing cocoa in medicated diabetic patients a double-masked, randomized, controlled trial. J Am Coll Cardiol. 2008; 51:2141–2149. doi: 10.1016/j.jacc.2008.01.059. [ PubMed] [ CrossRef] [ Google Scholar]The U.S. National Confectioners Association lists four primary chocolate holidays on their calendar [8] (Chocolate Day (July 7), two National Chocolate Days (October 28 and December 28), and International Chocolate Day (September 13) [14]), in addition to variants such as National Milk Chocolate Day, National White Chocolate Day, and National Cocoa Day.

a b Terry G. Powis; W. Jeffrey Hurst; María del Carmen Rodríguez; Ponciano Ortíz C.; Michael Blake; David Cheetham; Michael D. Coe; John G. Hodgson (December 2007). "Oldest chocolate in the New World". Antiquity. 81 (314). ISSN 0003-598X . Retrieved 2011-02-15.a b c d Coe, Sophie Dobzhansky; Coe, Michael D. (2007). The True History of Chocolate. Thames and Hudson. pp.59–61. ISBN 978-0-500-28696-8. There are many different types of chocolate available, each with its own unique flavor and characteristics. Milk chocolate is the most popular type of chocolate, and it is made by adding milk powder or condensed milk to chocolate liquor. Dark chocolate is made with a higher percentage of cocoa solids and has a more intense flavor. Semi-sweet chocolate is a type of dark chocolate that is commonly used in baking. Some of these days are regional, and others scream of desperation (yes, Chocolate Covered Anything Day, I'm looking at you). But they're all a bit of fun and add a bit of fun to all our social feeds, even if for just a day. Subgroup meta-analysis of the effect of chocolate/cocoa on (A) systolic blood pressure of hypertensive subjects (≥ 140 mmHg at baseline) or (B) 'normotensive' subjects (< 140 mmHg at baseline) and on (C) diastolic blood pressure of (pre-)hypertensive subjects (≥ 80 mmHg) or (D) 'normotensive' subjects (< 80 mmHg). See Figure ​ Figure2 2 legend for abbreviation definitions. Taubert D, Berkels R, Roesen R, Klaus W. Chocolate and Blood Pressure in Elderly Individuals with Isolated Systolic Hypertension. JAMA. 2003; 290:1029–1030. doi: 10.1001/jama.290.8.1029. [ PubMed] [ CrossRef] [ Google Scholar]

Anyone can join in on the fun and celebration of National Hot Chocolate Day, whether keeping it simple or making a big deal out of it! Take a look at some of these fun ways to bring joy and delight in honor of the day: Enjoy a Cup of Hot Chocolate aSensitivity analysis excluding trial [ 16], as this trial used a notably lower dose and longer duration than the other trials included in the meta-analysis.

Method

Monagas M, Khan N, Andres-Lacueva C, Casas R, Urpi-Sarda M, Llorach R, Lamuela-Raventos RM, Estruch R. Effect of cocoa powder on the modulation of inflammatory biomarkers in patients at high risk of cardiovascular disease. Am J Clin Nutr. 2009; 90:1144–1150. doi: 10.3945/ajcn.2009.27716. [ PubMed] [ CrossRef] [ Google Scholar] As chocolate beans and sugar both became more accessible in Europe, the cocoa solids were then used to make chocolate bars and chocolate candies. But a favorite continues to be the warm, sweet milky beverage that is known as hot chocolate! Pueblo people, who lived in an area now the U.S. Southwest, imported cacao from Mesoamerican cultures in southern Mexico between 900 and 1400. They used it as a common beverage consumed by many people within their society. [1] Archaeological evidence of Cacao in Mesoamerica [ edit ] There are many other types of chocolate available, including white chocolate, vegan chocolate, and chocolate with added flavors like nuts, fruit, or spices. Keoke, Emory Dean; Porterfield, Kay Marie (1 January 2009). Encyclopedia of American Indian Contributions to the World: 15,000 Years of Inventions and Innovations. Infobase Publishing. p.43. ISBN 978-1-4381-0990-9.