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Role: Graphic designer, BCIT student project Client: n/a Year: May 2012 As a student project, we are given the liberty of choosing any subject to create an infographic. We are to include at least 5 interesting statistics. For this project, I use Chocolate as my topic, with a focus on historical facts.

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Chocolate means many things to different people: it can be a special treat, a guilty pleasure, or a delicacy to be mulled and evaluated much like wine. But for many people around the globe, it's also serious industry. By 2016, the global chocolate market will be worth $98.3 billion.

Chocolate is made from cocoa beans, which, logically, grow on cacao trees. Historians believe that chocolate consumption originated in the Pre-Columbian societies of Central America at least five millennia ago. Today, however, the production and consumption of this sweet treat is a complex world trade network

Unsurprisingly, most of the top 10 cocoa-producing countries come from warm, wet climates similar to where the bean originated. However, nations across four continents make the top 10, and the largest contingent does not comes from the Americas, with four of the top five nations found in Africa.

So who's driving the global choco-industrial complex? In other words, which nations harvest and produce the largest crops of cocoa beans to satisfy the Earth's sweet tooth? According to the UN Food and Agriculture Organization, these are the top cocoa producers in the world:

When it comes to chocolate done ethically, the Dominican Republic has taken a global lead in two ways. One, the government works to ensure its cocoa production is done in an environmentally sustainable manner. Additionally, until 2009, the Dominican Republic led the world in "Fairtrade-certified" cocoa production, and it still remains a world leader in this front. Fairtrade products are those that have been vetted by global trade organizations to ensure that farmers receive adequate compensation for their crops.

The Dominican Republic has historically been known for two different types of cocoa: a buttery, cheaper product known as Sanchez and a drier, better-fermented bean called Hispaniola. Combined, the country produced a total of 68,021 tonnes of the beans in 2013.

In Peru, growing capacity for cocoa has been limited by fierce competition over agricultural land. Another, similarly spelled plant, coca, from which cocaine is produced, grows well in similar climates and fetches a much higher price, forcing cocoa farmers out of business.

In fact, in recent years, Peru has become the world's largest producer of cocaine. Over 60,000 hectares of land are in use for coca, resulting in the production of about 340 tons of cocaine. In comparison, the cacao tree inhabits just 48,000 hectares of Peruvian land, with a total cocoa output of 71,175 tonnes of cocoa beans.

Chocolate giants Hershey and Ferrero recently invested heavily in facilities for cocoa production in Mexico, but despite deep investments, Mexican cocoa production has actually fallen about 50 percent since the early 2000s. In fact, Mexico has to import more cocoa than it exports.

One major reason for Mexico's cocoa decline is disease. Frosty pod rot has devastated the Mexican cocoa crop in the past. There are signs of hope, however - new hybrid plants are proving resistant to the disease, and last year Mexico produced over 82,000 metric tons of cocoa beans, according to the FAO.

Ecuador's cocoa industry is one of the world's oldest: in the Ecuadorian Amazon, archaeologists recently discovered traces of cocoa in pottery more than 5,000 years old. This long history is honoured today, with the nation's total output weighing in at 128,446 tonnes.

Ecuador's production of cocoa cannot match the global cocoa superpowers in West Africa in terms of gross output, but many chocolate connoisseurs feel Ecuador is tops in terms of quality. While many multinational companies turn to Africa for the base of their processed chocolate treats, smaller artisan chocolatiers look to Ecuadorian cocoa to provide the complex tastes they crave.

The world definitely wants more cocoa than it can produce. Nowhere is this more evident than Brazil, a country whose cocoa production has dipped consistently in the last few years. In fact, Brazil has been a net importer of cocoa - meaning Brazilians eat more cocoa than they sell - since 1998.

And that's not likely to change any time soon: the Brazilian government forecasts that Brazilian cocoa production will drop another 15.7% between now and 2024. Still, Brazil remains the largest cocoa producer in the Americas, harvesting 256,186 metric tons of cocoa beans in 2013.

From Chocolate's home in South America, the list now travels across the Atlantic Ocean to Africa, where all but one of the world's top five cocoa producing countries are located. In terms of total mass, West Africa produces more cocoa than any other world region.

Cameroon has historically been one of the world's largest producers of cocoa, growing 275,000 metric tons in 2013. Despite this fact, the cocoa business in Cameroon is under threat. Poor management of the cocoa crop has led to a dire situation: many of Cameroon's cocoa trees have aged past the age of prime production. Without newer trees or enough space to plant then, Cameroon's cocoa farmers are looking to face an uphill battle.

Nigeria, on the other hand, planned to increase cocoa production from 367,000 to 421,300 tonnes in 2013-14. Rising global prices, demand, and the increased availability of cutting-edge agricultural technology have fueled significant growth in Nigeria's cocoa industry.

These positive indicators are not to say Nigeria's cocoa industry is devoid of trouble. Oxfam has identified a severe lack of gender equality on the cocoa farms in Nigeria. They say that women and men who perform the same roles in the cocoa-harvesting process are often paid unequally.

Indonesia grew almost no cocoa before the early 1980s, when production took off like a rocket. Now it is the world's third leading producer of cocoa beans, growing 777,500 tonnes in 2013, according to the FAO.

One main concern for the Indonesian cocoa crop is the pod borer insect, which has damaged the industry's growth recently. Until the early 2000s, Indonesia's cocoa industry had been on a straight upward track, but it has since leveled out. Like Ghana and the Ivory Coast, most of Indonesia's cocoa crop comes from smallholder farms, which the Overseas Development Institute claims is a much more efficient method than large corporate farms.

In Ghana, cocoa is king, with the production accounting for just under a sixth of the country's GDP. Over three quarters of the country's farmers define themselves as smallholder farmers, meaning the cocoa farm is owned and maintained by farmers who live on the property. Despite the lack of corporate control-or maybe because of it elsewhere -high operational costs are taking their toll on the Ghanaian cocoa industry.

Some cocoa farmers from Ghana have taken to smuggling their cocoa to the Ivory Coast, where cocoa is selling for almost 50 percent more. With 835,466 tonnes grown in the West African nation, that's a lot of smuggling to be done.

The Ivory Coast supplies 30 percent of the world's total cocoa, leading the rest of the world by over half a million metric tons with a total crop of 1,448,992 tonnes. Companies like Nestle and Cadbury receive much of their cocoa from the Ivory Coast and Cocoa alone is responsible for almost two-thirds of the trade revenue coming into the nation.

Recently, serious concerns have been raised about cocoa production here. Child laborers, some of whom are subjected to 100-hour-long workweeks and physical abuse, have been discovered on many of the farms responsible for the nation's gargantuan output. In addition to the harsh working conditions, child laborers on the Ivory Coast often do not receive any education whatsoever.

An Ivory Coast cocoa farmer made headlines last year when he was featured trying a chocolate bar in a video which went viral. Despite farming cocoa for his entire life, he had never tasted chocolate.

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Chocolate means many things to different people: it can be a special treat, a guilty pleasure, or a delicacy to be mulled and evaluated much like wine. But for many people around the globe, it's also serious industry. By 2016, the global chocolate market will be worth $98.3 billion.

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Watch How Chocolate is Made Clip - Modern Marvels | HISTORY

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Watch the How Chocolate is Made video clip of HISTORY's series Modern Marvels'. Find this and many more videos only on HISTORY.

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When was it first made?

The first people to make chocolate were some of the most famous ancient civilizations of Mexico and Central America, including the Aztecs, Incas and Mayans. They mixed the crushed cocoa seeds with different type of seasonings, including chilies, to make a hot, spicy and frothy drink called 'chocolatl' which meant warm liquid.

When was it discovered by travellers?

According to the historians, Christopher Columbus, the famous explorer, had tasted this drink and had also brought some cocoa beans to Spain. Though Columbus discussed the possibility of using the cocoa beans commercially with the Spanish King and Queen, they somehow did not show any interest in it and the matter was put to rest.

When it became famous?

Some years later, Hernan Cortez, a Spanish explorer, happened to visit the Aztecs in Mexico. The Aztecs served him their royal drink 'chocolatl'. Though the drink tasted slightly bitter, Cortez liked it very much and took some cocoa beans back with him to Spain. In order to make the drink sweeter, he added some cane sugar to it. This new drink soon became a rage in Spain, especially in the aristocratic section of the society. The Spanish then wisely started cocoa tree plantation which turned into an extremely profitable business. The Spanish people successfully kept the art of their cocoa plantations and royal drink a secret from the rest of the European countries for almost a hundred years.

It was the Spanish monks, who leaked the secret out and then what happened was bound to happen. Chocolate drinks became the most preferred beverage after tea and coffee in the entire world. Soon, other European countries also started developing their own cacao industry.

7 Interesting facts about chocolate

1. The Aztecs and Mayans used chocolates as money to buy things.

2. The Aztec kings drank more than tens of cups of hot chocolate in a day.

3. In ancient times, chocolate was known as 'food of Gods'.

4. The early people only 'drank' chocolate; they did not 'eat' chocolate until the first chocolate bars were manufactured in Switzerland in the year 1819.

5. Those who are exceptionally fond of eating chocolates are known as chocoholics.

6. Just as caffeine is known to energize people, chocolates are believed to make people happy.

7. The Chocolates contain a wide range of nutrients including vitamins such as Vitamin-B and minerals such as potassium, calcium and iron.

More about chocolates -
Ever wondered how chocolate is made?, find out here https://mocomi.com/how-is-chocolate-made/
Chocolate prices to double by 2020! Here's complete news https://mocomi.com/we-are-running-out-of-chocolate/

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History of Chocolate - General Knowledge for Kids | Mocomi

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The first people to make chocolate were some of the most famous ancient civilizations of Mexico and Central America, including the Aztecs, Incas and Mayans. They mixed the crushed cocoa seeds with different type of seasonings, including chilies, to make a hot, spicy and frothy drink called 'chocolatl' which meant warm liquid.

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Like wine, there are only specific parts of the world where cacao trees can grow. Most regions where the trees are happiest are just above or below the equator, in areas where the climate is tropical. This means hot temperatures, plenty of sticky humidity and heavy rainfall year round.

Cacao trees are actually native to Central and South America, and there is evidence of cacao fruit having been harvested and consumed in these regions dating as far back as 5,000 years ago. These days, though, the trees can be found on many different continents and the majority of cacao is not grown in the Americas, but in West Africa. In each new place, the trees have made slight adaptations to their homes, just like old world grapes in new world wine regions.

One thing remains the same though: world demand for chocolate steadily increases year after year after year. No matter who you are and where you're from, people just can't get enough chocolate in their lives. Which is why it's important to choose chocolate brands that uphold sustainable and ethical growing practices to protect both the cacao farmers and the trees they harvest from.

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Like wine, there are only specific parts of the world where cacao trees can grow. Most regions where the trees are happiest are just above or below the equator, in areas where the climate is tropical. This means hot temperatures, plenty of sticky humidity and heavy rainfall year round.

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When most of us hear the word chocolate, we picture a bar, a box of bonbons, or a bunny. The verb that comes to mind is probably "eat," not "drink," and the most apt adjective would seem to be "sweet." But for about 90 percent of chocolate's long history, it was strictly a beverage, and sugar didn't have anything to do with it.

"I often call chocolate the best-known food that nobody knows anything about," said Alexandra Leaf, a self-described "chocolate educator" who runs a business called Chocolate Tours of New York City.

The terminology can be a little confusing, but most experts these days use the term "cacao" to refer to the plant or its beans before processing, while the term "chocolate" refers to anything made from the beans, she explained. "Cocoa" generally refers to chocolate in a powdered form, although it can also be a British form of "cacao."

Etymologists trace the origin of the word "chocolate" to the Aztec word "xocoatl," which referred to a bitter drink brewed from cacao beans. The Latin name for the cacao tree, Theobroma cacao, means "food of the gods."

Many modern historians have estimated that chocolate has been around for about 2000 years, but recent research suggests that it may be even older.

In the book The True History of Chocolate, authors Sophie and Michael Coe make a case that the earliest linguistic evidence of chocolate consumption stretches back three or even four millennia, to pre-Columbian cultures of Mesoamerica such as the Olmec.

Last November, anthropologists from the University of Pennsylvania announced the discovery of cacao residue on pottery excavated in Honduras that could date back as far as 1400 B.C.E. It appears that the sweet pulp of the cacao fruit, which surrounds the beans, was fermented into an alcoholic beverage of the time.

"Who would have thought, looking at this, that you can eat it?" said Richard Hetzler, executive chef of the café at the Smithsonian's National Museum of the American Indian, as he displayed a fresh cacao pod during a recent chocolate-making demonstration. "You would have to be pretty hungry, and pretty creative!"

It's hard to pin down exactly when chocolate was born, but it's clear that it was cherished from the start. For several centuries in pre-modern Latin America, cacao beans were considered valuable enough to use as currency. One bean could be traded for a tamale, while 100 beans could purchase a good turkey hen, according to a 16th-century Aztec document.

Both the Mayans and Aztecs believed the cacao bean had magical, or even divine, properties, suitable for use in the most sacred rituals of birth, marriage and death. According to Chloe Doutre-Roussel's book The Chocolate Connoisseur, Aztec sacrifice victims who felt too melancholy to join in ritual dancing before their death were often given a gourd of chocolate (tinged with the blood of previous victims) to cheer them up.

Sweetened chocolate didn't appear until Europeans discovered the Americas and sampled the native cuisine. Legend has it that the Aztec king Montezuma welcomed the Spanish explorer Hernando Cortes with a banquet that included drinking chocolate, having tragically mistaken him for a reincarnated deity instead of a conquering invader. Chocolate didn't suit the foreigners' tastebuds at first -one described it in his writings as "a bitter drink for pigs" - but once mixed with honey or cane sugar, it quickly became popular throughout Spain.

By the 17th century, chocolate was a fashionable drink throughout Europe, believed to have nutritious, medicinal and even aphrodisiac properties (it's rumored that Casanova was especially fond of the stuff). But it remained largely a privilege of the rich until the invention of the steam engine made mass production possible in the late 1700s.

In 1828, a Dutch chemist found a way to make powdered chocolate by removing about half the natural fat (cacao butter) from chocolate liquor, pulverizing what remained and treating the mixture with alkaline salts to cut the bitter taste. His product became known as "Dutch cocoa," and it soon led to the creation of solid chocolate.

The creation of the first modern chocolate bar is credited to Joseph Fry, who in 1847 discovered that he could make a moldable chocolate paste by adding melted cacao butter back into Dutch cocoa.

By 1868, a little company called Cadbury was marketing boxes of chocolate candies in England. Milk chocolate hit the market a few years later, pioneered by another name that may ring a bell - Nestle.

In America, chocolate was so valued during the Revolutionary War that it was included in soldiers' rations and used in lieu of wages. While most of us probably wouldn't settle for a chocolate paycheck these days, statistics show that the humble cacao bean is still a powerful economic force. Chocolate manufacturing is a more than 4-billion-dollar industry in the United States, and the average American eats at least half a pound of the stuff per month.

In the 20th century, the word "chocolate" expanded to include a range of affordable treats with more sugar and additives than actual cacao in them, often made from the hardiest but least flavorful of the bean varieties (forastero).

But more recently, there's been a "chocolate revolution," Leaf said, marked by an increasing interest in high-quality, handmade chocolates and sustainable, effective cacao farming and harvesting methods. Major corporations like Hershey's have expanded their artisanal chocolate lines by purchasing smaller producers known for premium chocolates, such as Scharffen Berger and Dagoba, while independent chocolatiers continue to flourish as well.

"I see more and more American artisans doing incredible things with chocolate," Leaf said. "Although, I admit that I tend to look at the world through cocoa-tinted glasses."

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When most of us hear the word chocolate, we picture a bar, a box of bonbons, or a bunny. The verb that comes to mind is probably "eat," not "drink," and the most apt adjective would seem to be "sweet."

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Cocoa Caravan: 49 Chocolate Treats From Around the World | Visual.ly

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Feast your eyes on this delicious infographic! Hop on the Cocoa Caravan for a tasty, tantalizing tour of 49 countries and their unique love affairs wi

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Chocolate may be the "food of the gods," but for most of its 4,000-year history, it was actually consumed as a bitter beverage rather than as a sweet edible treat. Anthropologists have found evidence that chocolate was produced by pre-Olmec cultures living in present-day Mexico as early as 1900 B.C. The ancient Mesoamericans who first cultivated cacao plants found in the tropical rainforests of Central America fermented, roasted and ground the cacao beans into a paste that they mixed with water, vanilla, honey, chili peppers and other spices to brew a frothy chocolate drink.

Olmec, Mayan and Aztec civilizations found chocolate to be an invigorating drink, mood enhancer and aphrodisiac, which led them to believe that it possessed mystical and spiritual qualities. The Mayans worshipped a god of cacao and reserved chocolate for rulers, warriors, priests and nobles at sacred ceremonies.

When the Aztecs began to dominate Mesoamerica in the 14th century, they craved cacao beans, which could not be grown in the dry highlands of central Mexico that were the heart of their civilization. The Aztecs traded with the Mayans for cocao beans, which were so coveted that they were used as currency. (In the 1500s, Aztecs could purchase a turkey hen for 100 beans.) By some accounts, the 16th-century Aztec emperor Montezuma drank three gallons of chocolate a day to increase his libido.

In the 1500s, Spanish conquistadors such as Hernán Cortés who sought gold and silver in Mexico returned instead with chocolate. Although the Spanish sweetened the bitter drink with cane sugar and cinnamon, one thing remained unchanged: chocolate was still a delectable symbol of luxury, wealth and power. Chocolate was sipped by royal lips, and only Spanish elites could afford the expensive import.

Spain managed to keep chocolate a savory secret for nearly a century, but when the daughter of Spanish King Philip III wed French King Louis XIII in 1615, she brought her love of chocolate with her to France. The popularity of chocolate quickly spread to other European courts, and aristocrats consumed it as a magic elixir with salubrious benefits. To slake their growing thirst for chocolate, European powers established colonial plantations in equatorial regions around the world to grow cacao and sugar. When diseases brought by the European explorers depleted the native Mesoamerican labor pool, African slaves were imported to work on the plantations and maintain the production of chocolate.

Chocolate remained an aristocratic nectar until Dutch chemist Coenraad Johannes van Houten in 1828 invented the cocoa press, which revolutionized chocolate-making. The cocoa press could squeeze the fatty cocoa butter from roasted cacao beans, leaving behind a dry cake that could be pulverized into a fine powder that could be mixed with liquids and other ingredients, poured into molds and solidified into edible, easily digestible chocolate. The innovation by van Houten ushered in the modern era of chocolate by enabling it to be used as a confectionary ingredient, and the resulting drop in production costs made chocolate affordable to the masses.

In 1847, British chocolate company J.S. Fry & Sons created the first solid edible chocolate bar from cocoa butter, cocoa powder and sugar. Rodolphe Lindt's 1879 invention of the conching machine, which produced chocolate with a velvety texture and superior taste, and other advances allowed for the mass production of smooth, creamy milk chocolate on factory assembly lines. You don't need to have a sweet tooth to recognize the familiar names of the family-owned companies such as Cadbury, Mars and Hershey that ushered in a chocolate boom in the late 1800s and early 1900s that has yet to abate. Today, the average American consumes 12 lbs. of chocolate each year, and more than $75 billion worldwide is spent on chocolate annually.

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The Sweet History of Chocolate - Hungry History

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Chocolate may be the "food of the gods," but for most of its 4,000-year history, it was actually consumed as a bitter beverage rather than as a sweet edible treat. Anthropologists have found evidence that chocolate was produced by pre-Olmec cultures living in present-day Mexico as early as 1900 B.C.

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General information about chocolate including history, health benefits and the production process. Includes cocoa flower photograph and links to recipes and additional information.

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Kids love chocolate. Adults do as well, but there seems to be a very special place in the heart of kids for chocolate. Movies like Charlie and the Chocolate Factory bear this out. Though there are many different types of candy available, when kids go out trick-or-treating on Halloween, they likely don't want anything else other than chocolate.

In fact, it's often a real disappointment for a kid to get home and dump out their Halloween loot and discover a stash that favors lollipops and sucking candies over chocolate. If parents want to bribe their kids to do something, chocolate is often the way to do it. Chocolate candy. Chocolate bars. Chocolate pudding. Chocolate ice cream. Chocolate syrup. Chocolate milk. The list of delicious treats made from chocolate is nearly limitless. Though children may not think about it in between bites of their favorite chocolatey treat, they may find the history of chocolate interesting. Adults can have a fun time walking their children through the history of chocolate while making some delicious treats from the beans that chocolate is made from.

The History of Chocolate for Kids

Though when people think of chocolate, they probably think of their favorite sweet candy made from chocolate, such as Hershey Bar or M&Ms, chocolate actually has a very long history and didn't start out as the sweet-tasting treat we think of today. The early origins of chocolate came from the cacao plant or tree that was grown by the Maya Indians on the Yucatan Peninsula in Mexico around 600 A.D. The cacao tree grows pods from its trunk that look like an orange fruit similar to a small pumpkin. Once the orange fruits are harvested from the cacao tree, the fruit contains small cacao beans. These beans are where chocolate originates from.

Chocolate as Currency

By 1000 A.D., the cacao beans began to be viewed as something that held value. This value prompted people in Central America to begin using the beans as a form of currency. Some examples of how the beans were used to make purchases have come down to us through ancient drawings. In one example, a person buys a rabbit with 10 of the cacao beans. In another example, a person purchases a slave's freedom with 100 of the cacao beans. The people of Central America began to use the cacao beans to make a bitter drink that was used to treat people who had a fever or a serious cough.

The Aztecs Take Over Chocolate

In the 1200s A.D. the Aztecs began to exercise their rule over Mexico and therefore the history of chocolate transferred to them. The Aztecs, like the Maya Indians before them, saw value in the cacao beans. This value became very useful when the Aztecs decided to begin demanding taxes from their citizens. The Aztecs would demand their citizens pay taxes in cacao beans. Because the beans were used as currency and especially as a form of currency to pay taxes, citizens couldn't afford to use the cacao beans for anything else. For the wealthiest Aztecs, however, the cacao beans were made into a drink. The drink was naturally bitter the way the Maya Indians had made it, but the Aztecs would enhance the flavor of the drink by adding flowers, vanilla, or honey to the drink. The reason the Aztecs believed that the cacao beans inherently held so much value was because they believed that the beans were a gift from the God of Wisdom Quetzalcoatl. If you look closely, you'll see that the words "chocolate" and "Quetzalcoatl" are similar. The modern word "chocolate" is believed to have derived from the name of this Aztec god.

Christopher Columbus's First Encounter with Chocolate

Christopher Columbus, known as the man who discovered America, encountered the cacao beans on his fourth voyage to the American continents in August 1502. Columbus and his crew took possession of a large native canoe that contained many goods that they used for trade. Among the goods were some cacao beans. Columbus himself didn't much like the drink made from cacao beans, but he took the bean back with him to Spain nevertheless. However, the beans didn't catch on in popularity until later on.

Chocolate Moves to Spain

In the 1500s, a Spanish conquistador named Hernan Cortes traveled to Cuba in search of a large fortune. Though he never found his fortune in Cuba, he did hear rumors of a large gold fortune located in Mexico and South America. He left for Mexico in 1519 and soon encountered the Aztec Indians. Cortex, together with his men and their advanced weaponry compared to the Aztecs, waged a war to take control of Mexico. The Aztecs fought against the Spaniards for three battles before giving up to what they believed were "god-like" warriors. Cortex reached Mexico City and the Aztec emperor Montezuma. Montezuma was captured and Cortes began to exercise rule over the Aztecs through Montezuma. The Spanairds tasked the Aztecs with searching mines for gold and silver treasure. It was also at this time that Cortes was introduced to the chocolate beverage the Aztecs made from the cacao beans. Cortes established a cacao plantation and took the cacao beans back to Spain. Chocolate drinks became well-loved by the wealthy in Spain and other parts of Europe. In fact, only the rich could afford chocolate. They would add sugar to their warm chocolate drinks just like they did with tea and coffee, and this made the previously bitter-tasting drink much sweeter. This was where the sweet-tasting treat kids enjoy today originated.

The First Chocolate Cakes

In the 1600s, chocolate evolved even further when a coffeehouse in London began using chocolate to make the very first chocolate cakes and cookies. Cakes today are obviously a huge part of events such as weddings and birthday celebrations. Though it was a much-loved treat, chocolate was still something only the wealthy could afford to buy.

Modern Chocolate and Modern Chocolate Businesses Emerge

Up until the 1700s, chocolate was mainly a drink. In the 1800s, powdered chocolate was created by a Dutch chemist. He did it by removing half of the natural fat or cacao butter from chocolate liquor. He ground what remained and used alkaline salts to reduce the bitter taste that chocolate had been known for up to that point in time. The Dutch chemist's creation became known as "Dutch cocoa." A man named Joseph Fry later discovered that he could add melted cacao butter back into Dutch cocoa. The resulting mixture was a moldable chocolate paste. Fry is credited for making the first modern chocolate bar. Several of the chocolate companies still in existence today were started in the 1800s, such as Cadbury, Nestle, and Hershey. People saw an opportunity in people's love of chocolate and took advantage of it by starting businesses. More chocolate-centered businesses, such as Mars, Heath, and Reese's, developed in the 1900s.

The Popularity of Chocolate

Today, chocolate is a multi-billion-dollar industry in the United States. It's a common feature of holidays, such as Halloween, Valentine's Day, Easter, and Christmas. Every Thanksgiving sees people around the country eating chocolate pies. Birthdays are often marked by delicious chocolate cakes. And, of course, kids love eating chocolate chip cookies. People all over the world love the taste of chocolate and certain chocolates even have health benefits associated with them. The chocolate industry isn't one that will soon go away. In fact, because people love it so much, it's an industry that will only continue to grow. If you're a parent, a great way to enjoy chocolate with your kids is to learn how to make your own chocolate and do it with your kids.

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The History of Chocolate for Kids: A Parent's Guide to their Child's Favorite Treat

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Kids love chocolate. Adults do as well, but there seems to be a very special place in the heart of kids for chocolate. Movies like Charlie and the Chocolate Factory bear this out. Though there are many different types of candy available, when kids go out trick-or-treating on Halloween, they likely don't want anything else other than chocolate.

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cookies, flavored coffee-even cereal and medicine! Chocolate is a key ingredient in many foods. In fact, it ranks as the favorite flavor of most Americans. And yet, few of us know the unique origins of this popular treat.

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From crumbly cakes like sfouf from Lebanon to tasty milk tarts from South Africa, sweet treats served at the end of a meal are the incentive for kids to eat their vegetables, the Achilles' heel for most dieters, and the go-to fix for those with sugar addictions.

So The Daily Meal has gone around the world in 80 desserts to delve into the different variations of delicious dessert delights across the globe, and tell you where to try them. For travelers craving something sweet, Around the World in 80 Desserts is a gastronomic guide through the sugars, syrups, and spices of the world's scrumptious signature treats.

We've covered six continents' worth of cakes, cookies, and custards heavenly enough to make any diner loosen his or her belt and satisfy any sweet tooth.

Get the inside scoop on the history of American apple pie, New Zealand's favorite ice cream flavor, and where in the world soup is on the dessert menu. Savor the flavors of nutty phyllo pastries in Turkey and rich gooey puddings in Great Britain.

Whatever dish captivates you, these mouthwatering desserts promise to submerge your taste buds in a candied and caramelized culinary wonderland sure to induce a saccharine-sweet delirium.

Chocolate Soufflé with Grand Marnier (France)
What is chocolate soufflé? Chocolate soufflé is a decadent and time-honored dessert in France. Chocolate soufflé is a lightly baked cake comprised of egg yolks, beaten egg whites, sugar, and a gooey chocolate interior. The dessert has a reputation for being notoriously difficult to execute, as the dish has to be served immediately to prevent the soufflé from dropping and becoming dense.

In France, the soufflé is often infused with Grand Marnier, an orange liqueur that accents the richness of the chocolate with a citrusy flavor.

Where to try chocolate soufflé: Le Soufflé, Paris, France

Apple Pie (United States)
What is apple pie? Apple pie is heralded as the quintessential American dessert, serving as a culinary symbol of the nation's prosperity and pride in the 19th and 20th centuries.

Apple pie consists of a pastry pie crust and an apple filling often seasoned with nutmeg or cinnamon. The pie takes about an hour in the oven to bake.

Interestingly, apple pie-making does not originate from the United States, but rather it was a concept brought over by the Pilgrims from England, where the pies were made with unsweetened apples covered by an inedible shell. Eventually, the recipe developed into the well-known dessert enjoyed today.

Where to try apple pie: Apple Pie Bakery Café, Hyde Park, New York

Gelato (Italy)
What is gelato? Gelato differs from ice cream in its flavor and texture. The frozen dessert is made with milk as opposed to cream, which gives the dish a lower fat content, and has less air whipped into it than ice cream, making it denser and often more intense in flavor.

Gelato is an Italian term that means "frozen." The history of the dessert is rooted in 16th century Italy, where according to many accounts, a Florentine named Bernardo Buontalenti presented his gelato creation to the royal court of Caterina dei Medici.

Where to try gelato: Gelateria Veneta, Lucca, Italy

Maple Taffy (Canada)
What is maple taffy? Maple taffy is a sugary sweet Canadian confection traditionally made from maple syrup and snow. Maple syrup is boiled to 234 degrees Fahrenheit and then poured onto fresh snow, where the cold temperature hardens the concoction into an edible treat that consumers often use wooden sticks or dinner forks to eat. Often, maple taffy is served with coffee, tea, donuts, or even sour dill pickles.

Where to try maple taffy: Maple Taffy is a seasonal treat that can be found scattered around Quebec and Eastern Ontario, especially in early spring.

Babka (Poland)
What is babka? Babka is a Polish dish that resembles a brioche-like cake with a spongy texture. The dessert's flavor is sweet and the cake is usually filled with fruits like raisins.

"Babka" is a Polish word which means "grandmother," and is the name of the pastry because of the dish's cylindrical and corrugated shape, which resembles the pleats of an older woman's skirt.

Where to try babka: A. Blikle, Warsaw

Basbousa (Egypt)
What is basbousa? Basbousa is an Egyptian street food that is a semi-sweet semolina cake often topped with spoonfuls of lime curd, whipped cream, and berries.

Where to try basbousa: El Abd Pastry, Cairo

Brazo Gitano (Venezuela)
What is brazo de gitano? Brazo de gitano is the Spanish version of a Swiss roll, a sponge cake filled with cream, but other variations are filled with strawberry and blackberry jam, coffee cream, or chocolate. Brazo de gitano is often covered with icing, chocolate, meringue, cream, or burnt crema catalana, a custardy topping similar to French crème brûlée.

Where to try brazo de gitano: Danubio, Caracas

Caakiri (Niger)
What is caakiri? Caakiri is popular in West African countries and is similar to rice pudding. Ingredients for caakiri include couscous, cream, vanilla yogurt, raisins, butter, nutmeg, and sometimes a pineapple paste. Usually, the dish is served chilled.

Where to try caakiri: de Smaak van Afrika, Rotterdam

Belgian Waffles (Belgium)
What are Belgian waffles? Waffles are the signature dessert of Belgium, originating with a recipe from the Middle Ages, when waffles were sold as unleavened crisp cakes made of barley and oats baked in a wafer iron.

In Belgium, there are two types of waffles: the Brussels waffle and the Liege waffle. The Brussels waffle is what is universally known as the Belgian waffle and is served with chocolate, fruit, or whipped cream.

The Liege waffle is baked from brioche bread dough and is said to be chewier, sweeter, and richer than the Brussels waffle. Popular Liege waffle flavors include plain, vanilla, and cinnamon.

Where to try Belgian waffles: Aux Gaufres de Bruxelles, Brussels

Tangyuan (China)
What are tangyuan? Tangyuan are colorful, glutinous rice balls filled with black sesame, peanut, and red bean pastes. Tangyuan are often served in a sweet broth of ginger and rock sugar. The chewy balls are often served on the winter solstice and at other Chinese holidays.
Where to try tangyuan: Bellagio Café, Beijing

Pavlova (Australia)
What is pavlova? Pavlova is a popular dessert in Australia and New Zealand of meringue crust topped with whipped cream and fresh fruits, such as kiwi and strawberries. Pavlova is named for Russian ballerina Anna Pavlova, who was known for her lithe and airy style of dancing, which is similar to the texture of the dessert.

There is an ongoing controversy over whether pavlova is native to New Zealand or Australia and despite the Oxford English Dictionary stating in 2010 that the dish comes from New Zealand, pavlova is still enjoyed and debated in both regions.

Where to try pavlova: Black Star Pastry, Sydney

Mochi Ice Cream (Japan)
What is mochi ice cream? Mochi ice cream is a signature Japanese treat that infuses chewy mochi, small pastel-colored glutinous rice cakes dusted with powdered sugar, with sweet and fruit-flavored ice cream. One variation is mochi ice cream balls, which are ice cream covered in mochi.

Where to try mochi ice cream: MochiCream, Tokyo

Sacher Torte (Austria)
What is Sacher torte? Created in 1832 when a chef's apprentice named Franz Sacher presented his sweet creation to Prince Metternich, the Sacher torte is a dense, bittersweet chocolate sponge cake with a layer of apricot jam filling.

Where to try it: The Hotel Sacher Wien. In 1998, the Hotel Sacher Wien made a 2.5-meter Sacher torte cake that made it into the Guinness Book of World Records.

Bibingka (Phillippines)
What is bibingka? Similar in appearance to a Western pancake, bibingka is a sweet rice cake covered in butter and sugar, and served with grated coconut. Bibingka is served most often in the Christmas season, when locals buy the treat from street vendors after church.

Where to try bibingka: Ferino's Bibingka, Quezon City

Arroz con Leche (Mexico)
What is arroz con leche? Arroz con leche is a sweetened rice pudding with a thick and creamy consistency, often infused with cinnamon and raisins, which is popular in Mexico and many Latin American countries.

Where to try arroz con leche: Mi Casa Restaurant, Cabo San Lucas

Thai Mango Sticky Rice (Thailand)
What is Thai mango sticky rice? Popular during Thai New Year's celebrations but eaten year-round, Thai mango sticky rice is a combination of sweet sticky rice, fresh mango slices, and coconut sauce. Sometimes the notoriously pungent durian is used in place of mango.

Where to try Thai mango sticky rice: Chatuchak Market, Bangkok

Alfajores (Argentina)
What are alfajores? This Latin American treat is a popular dessert in Argentina. It's simply dulce de leche filling sandwiched between two shortbread cookies.

The word "alfajor" is rooted in the Arab word for "honeycomb." The cookies are often served with coffee and traditionally dipped in chocolate, though "snow alfajores" are dipped in powdered sugar and coconut.

Where to try alfajores: Cachafaz Alfajores, Buenos Aires

Kanafeh (Israel)
What is kanafeh? Israeli kanafeh is a sweet phyllo dough or semolina orange-colored pastry stuffed with goat cheese and drenched in syrup. This Arab dessert has many variations and is popular in many Middle Eastern countries.

Where to try kanafeh? Jafar Sweets in Jerusalem, where kanafeh is made fresh daily.

Passion Fruit Mousse (Paraguay)
What is passion fruit mousse? Passion fruits are native to the subtropical region of Paraguay. Passion fruit mousse is made with milk, heavy cream, and strained passion fruit pulp, which are mixed with a gelatin, egg whites, and sugar.

Where to try passion fruit mousse: Paulista Grill, Asunción

Sfouf (Lebanon)
What is sfouf? Sfouf is sweet, yellow Lebanese almond cake made with semolina dough. The dessert's yellow color comes from the use of turmeric seasoning in the recipe.

Where to try sfouf: Al Bohsali Sweets, Beirut

Apple Strudel (Germany)
What is apple strudel? Apple strudel is a flaky pastry covered in caramelized or powdered sugar and filled with sliced apples, cinnamon, raisins, and roasted breadcrumbs. Apple strudel is served warm, often with whipped cream, vanilla sauce, or vanilla ice cream.

Where to try apple strudel: Theodore Tucher in Berlin, where George Bush and German Chancellor Angela Merkel have eaten the flaky dessert.

Pasteis de Nata (Macau)
What are pasteis de nata? Pasteis de nata are small, egg tarts. They have a custard-like consistency and are often served with powdered sugar or cinnamon sprinkled on top.

Where to try pasteis de nata: Lord Stow's Bakery and Cafe in Coloane Town Sqaure, Macau

Dulce de Leche (Cuba)
What is dulce de leche? Dulce de leche is a thick, tan-colored confection made of caramelized sugar and condensed milk that is eaten on its own or poured over ice cream, cakes, or cookies.

Where to try dulce de leche: Cake's, Montevideo

Kueh Bangkit (Malaysia)
What is kueh bangkit? Kueh bangkit are coconut cookies that are a staple at Malaysian holidays, particularly New Year's celebrations.

Kueh bangkit are floral-shaped cookies that are crumbly on the outside and airy on the inside, and melt in the mouth. The traditional recipe calls for tapioca flour, pandan, coconut milk, sugar, and eggs. yolks.

Where to try kueh bangkit: While mostly homemade, kueh bangkit can be found in night markets around Malaysia, especially before big festivities.

Snuour (Iceland)
What is snuour? Snuour is the Icelandic version of cinnamon rolls, which are frosted with melted chocolate and other flavored glazes.

Where to try snuour: Sandholt Bakery, Reykjavik

Fattigman (Norway)
What is fattigman? Fattigman, also known as "poor man's cookies," are cookies made of eggs, sugar, butter, heavy cream, cardamom, sugar, and the optional cognac or brandy, and then fried instead of baked. Often cut into diamond and bow shapes, the cookies are covered with powdered sugar and have become a Norwegian holiday specialty.

Where to try fattigman: Sarah Jane's Bakery, Minneapolis

Guinness Cake (Ireland)
What is Guinness cake? Guinness cake is an Irish dessert that infuses Guinness beer into a pastry concoction of flour, cinnamon, ginger, raisons, lemon, and eggs.

The cake is an Irish culinary tradition, served on Christmas and St. Patrick's Day.

Where to try Guinness cake: Gilroy's, Guinness Storehouse, Dublin

Zhele (Ukraine)
What is zhele? Zhele is a gelatin Jell-O-like dessert composed of fruit juice and sugar. Fruits used in zhele include cherries and pears, though jellied chocolate and milk are sometimes added too.

Syrniki (Russia)
What is syrniki? Syrniki is a traditional Russian treat eaten at breakfast and for dessert that is made of golden brown, cottage cheese-infused dough and topped with fruit. Syrniki are sometimes served with a side of sour cream.

Where to try syrniki: Vogue Café, Moscow

Ovocne Knedliky (Czech Republic)
What are ovocne knedliky: Ovocne knedliky, also known as fruit dumplings, typically include strawberries, plums, peaches, apricots, and cherries.

Where to try ovocne knedliky: Zlata Praha Restaurant, New York

Kurtos Kalacs (Transylvania)
What is kurtos kalacs? Originating in Transylvania, kurtos kalacs is a sticky twisted pastry topped with sugar, cinnamon, walnuts, chocolate, or coconut. The sweet treat is also called a "chimney cake," for the large amount of steam that rises from the pastry when removed from the oven, which resembles a chimney's smoke plume.

Where to try kurtos kalacs: Karoly Kurtoskalacs, Bucharest

Sako (Oman)
What is sako? Sako is a traditional Omani dessert consisting of a sweet and caramelized tapioca pudding. Ingredients in sako include saffron, sugar, rosewater, ginger, cinnamon, and cardamom. Nuts, such as pistachios or walnuts, may also be chopped into the pudding.

Destaye (Ethiopia)
What is destaye? Destaye are dough pastry shells filled with raisins, pistachios, almonds, grated coconut, and cardamom.

Where to try destaye: Ethiopian Diamond Restaurant & Bar in Chicago.

Kaab el Ghzal (Morocco)
What is kaab el ghzal? Translated from Arabic which means "gazelle horns," these crescent-shaped cookies are made of almond paste, orange-flower water, cinnamon, and topped with optional powdered sugar.

Where to try kaab el ghzal: Al Jawda Pastry Shop, Marrakech

Tteok (South Korea)
What is tteok? Tteok are colorful traditional Korean rice cakes made with glutinous rice flour. Tteok can be prepared boiled, steamed, or fried.

Where to try tteok: Tteok Museum in Seoul.

Foni Boakiba (Maldives)
What is foni boakiba? Foni boakiba is coconut rice pudding made of cassava, sugar, grated coconut, and jasmine water.

Where to try foni boakiba: The Hive Restaurant at Beehive Nalahiya Hotel, Maldives

Papaya in Caramel Cream Sauce (Seychelles)
What is papaya in caramel and cream sauce? Fresh papaya slices doused in caramel and cream sauce. This dish can also be replaced with banana.

Where to try papaya in caramel cream sauce: La Diguoise Restaurant in Seychelles

Cassava Pudding (Fiji)
What is cassava pudding? Cassava pudding is made from fresh grated cassava, shredded coconut, ginger, and cloves and is often topped with whipped cream.

Where to try cassava pudding: The Fiji Orchard, Fiji

Po'e (Tahiti)
What is po'e? Po'e is a Tahitian fruit pudding using bananas, brown sugar, vanilla, and coconut cream. Other fruits that can be used in the dish include kiwi, pineapple, papaya, and mangos.

Where to try po'e: Les Roulottes dining carts on the Papeete waterfront in Tahiti.

Turrón (Nicaragua)
What is turrón? Turrón are dessert biscuits loaded with nougat, honey, and almonds. Turrón de chocolate is a popular recipe that is covered with a meringue topping.

Where to try turrón: Museo del Turrón , Jijona, Alicante
Check out all 80 desserts here
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From crumbly cakes like sfouf from Lebanon to tasty milk tarts from South Africa, sweet treats served at the end of a meal are the incentive for kids to eat their vegetables, the Achilles' heel for most dieters, and the go-to fix for those with sugar addictions.

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Escape - Official Travel Blog Of AffordableTours.com

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It's time to start stocking up on marshmallows and whipped cream, it's hot chocolate season! But don't use that boring, hot chocolate mix sitting in your cupboard. Treat yourself to one of these unique hot chocolate recipes from around the world.

Italy: Cioccolato Caldo

If you think hot chocolate is too liquidity, this recipe is for you. Italian hot chocolate is thick, creamy, decadent and very rich. It is so thick, it is halfway between a drink and a spoon dessert.
Ingredients:
1 1/4 cups milk
1 1/2 tablespoon granulated sugar
2 tablespoons unsweetened cocoa powder
1 1/2 tablespoon cornstarch
Directions:

1. Warm the milk in the microwave

2. In a saucepan, sift together the cocoa powder, sugar and cornstarch

3. Add 1/4 cup of milk and whisk together until smooth, while stirring, add the remaining milk

4. Place the saucepan on medium heat and whisk until the mixture starts to boil. Once it becomes thick, it ready to serve

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Hungary: Forró Csokoládé

This Hungarian unique hot chocolate recipe is delicious and satisfying. The cloves, paprika and white pepper spices adds a unique flair to this hot chocolate.
Ingredients:
4 cups of milk
1/4 teaspoon ground cloves
1 teaspoon smoked paprika
1/2 teaspoon finely ground white pepper
8 ounces semisweet chocolate, chopped
Directions:

1. In a saucepan over medium-low heat combine the milk, paprika, white pepper, and cloves together and heat until almost boiling

2. Add chocolate and stir in with a wooden spoon

3. Whisk until frothy and serve

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France: Le Chocolat Chaud

This French hot chocolate tastes just as bold as the hot chocolate found in the Paris cafes. The recipe calls for decadent dark chocolate that has a rich taste. Any chocolate lover will be in absolute heaven after a few sips!
Ingredients:
1 1/2 cups whole milk
1 teaspoon espresso powder
1/2 cup heavy cream
2 teaspoons powdered sugar
8 ounces of bittersweet dark chocolate, chopped
Directions:

1. In a medium sauce pan over medium heat, whisk together the whole milk, heavy cream, powdered sugar, and espresso powder until small bubbles appear around edges, right before boiling

2. Remove from saucepan from heat and stir in the chopped chocolate until melted, returning the sauce to low heat

3. Once the chocolate is completely melted, it's ready to serve

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India: Chai Hot Chocolate

This recipe requires white chocolate, which is the perfect complement to the unique spices. Spiced hot chocolate will take you away to the delicious flavors of India.
Ingredients:
2 tablespoons white chocolate chips or grated white chocolate
1 cup milk
1 cup water
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1 whole clove
1 whole black peppercorn
Directions:

1. Fill two mugs with one tablespoon of white chocolate each

2. Pour milk and water into a small saucepan and whisk in the spices. Place over medium heat until the liquid begins to bubble and then whisk occasionally

3. Reduce the heat from medium to low and remove the clove and peppercorn

4. Continue to whisk until there is a foam on top. Remove from heat

5. Pour half of the milk mixture into each of the mugs. Stir to melt the white chocolate. Spoon some of the foam onto the top of each and serve

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These unique hot chocolate recipes will take your sweet tooth to a new level. This winter season, grab your coziest blankets and softest socks and treat yourself to your favorite warm mug of hot chocolate.

Comment below with which hot chocolate recipe you can't wait to try!

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Hot Chocolate Recipes From Around the World | Escape - Official Travel Blog Of AffordableTours.com

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It's time to start stocking up on marshmallows and whipped cream, it's hot chocolate season! But don't use that boring, hot chocolate mix sitting in your cupboard. Treat yourself to one of these unique hot chocolate recipes from around the world. If you think hot chocolate is too liquidity, this recipe is for you.

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There's not need to leave the comfort of your kitchen to experience the flavors of chocolatey libations from around the world. We have composed 11 delectable and unique recipes that capture the flavors of cardamom from India and Morocco, coffee from Brazil, and dark chocolate from Germany, just to name a few.

So, get a fire going because these hot chocolate recipes will warm-up the whole family with their rich, chocolatey decadence.

1. Chai Hot Chocolate

This Indian-inspired recipe combines chai with velvety hot chocolate.

Peppercorns, cinnamon, and cardamom mingle together to make this truly unique beverage that is sure to warm you up on a frosty night.

2. Cioccolata Calda

This thick hot chocolate recipe is almost pudding-like in texture.

The Italians sure know how to drink their hot chocolate-with a spoon.

3. Healthy Maple Sea Salt Hot Chocolate

This lightened-up, Canadian-inspired hot chocolate recipe contrasts sweet maple syrup with coarse sea salt for a treat that will satisfy both your sweet tooth and your salty tooth.

This vegan, paleo hot chocolate beverage will be hit amongst all of your friends at your next winter gathering.

4. Chocolate Santafereño

The recommended way to enjoy this Colombian recipe is by dunking a chunk of white cheese into this piping hot beverage.

Rich chocolate and creamy cheese make this recipe truly an indulgence.

5. Chinese Spice Hot Cocoa

This simple recipe starts with packaged hot cocoa mix and dresses it up with zesty Chinese 5 Spice.

This Chinese fusion recipe will keep the whole family warm and cozy this winter season.

6. Zartbitter Heisse Schokolade

This German hot chocolate recipe starts with a base of dark chocolate and vanilla sugar, and is finished with a sprinkle of good salt to enhance the sweetness of the chocolate.

This rich and velvety hot chocolate will captivate the chocolate-lovers in your life.

7. Brazilian Hot Chocolate

Take a nod from Brazil and add instant coffee to your favorite chocolate beverage for a great way to wake up on a cold morning.

This recipe will ignite all your senses with notes of cinnamon, vanilla, and velvety chocolate.

8. Le Chocolat Chaud

Take a trip to Paris with this silky hot chocolate recipe.

This 3-ingredient hot chocolate combines high quality bittersweet chocolate, whole milk, and light brown sugar for added caramel flavor.

9. Mexican Hot Chocolate

This Mexican-inspired, invigorating hot chocolate recipe will warm-up your taste buds during those chilly winter months.

With spices of cinnamon, chili powder, and nutmeg, this hot chocolate is nothing short of exciting.

10. Spicy Moroccan Hot Chocolate

This unique hot chocolate recipe combines the Moroccan flavors of cinnamon, cardamom, and orange peel to create a decadent beverage that is sure to please every palette.

Add this recipe to your arsenal of warm beverages to cozy-up with by the fire on frigid nights.

11. Hawaiian Hot Chocolate

Our last stop brings us back to the States to cuddle-up with a coconut-infused hot chocolate recipe.

This Hawaiian hot chocolate combines both toasted, shredded coconut and coconut extract to leave your taste buds saying aloha as they warm up with the flavors of the sunbaked beach.

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Travel Around the World with These 11 Hot Chocolate Recipes

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There's not need to leave the comfort of your kitchen to experience the flavors of chocolatey libations from around the world. We have composed 11 delectable and unique recipes that capture the flavors of cardamom from India and Morocco, coffee from Brazil, and dark chocolate from Germany, just to name a few.

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No matter what time of day, month, or year it is, chocolate is still the key to most of our hearts. It comforts us, surprises us, and brings us closer together; it's no wonder why it's such a popular international food. However, did you ever think that your classic go-to chocolate recipe might be completely different from other chocolate go-to recipes around the world? Well now you don't need to wonder, here are some popular chocolate treats from different countries.

Italy: Cioccolata Calda

If you ever think your hot chocolate isn't chocolaty enough, just ask for some help from an Italian. Cioccolata Calda, also known as Italian hot chocolate, is known for its rich, thick, and creamy texture. This texture is made by having the ratio of chocolate to milk in a beautifully unfair favor to the chocolate side.

Another way to add to the thick and creamy texture of your Cioccolata Calda is to add some Nutella to the mix. Nutella also originated in Italy and makes for a great burst of flavor in every cup. So grab your trusty Nutella jar and start easily recreating this dessert to warm up on a cold day.

Japan: Chocolate Ice Cream Mochi

The only bad thing about ice cream is how fast it melts. This doesn't help when you want to enjoy some on the go. However, Japan has the perfect solution. They wrap their chocolate ice cream in a sticky rice dough, called mochi (which is super easy to make with just a few simple steps). The rice dough is then powdered with some corn starch to keep the dough from sticking to your fingers. This combination of ingredients makes for a diverse grouping of textures and flavors that complement each other well and prevent any mess.

Spain: Churros con Chocolate

To satisfy the ultimate sweet tooth, head to Spain and grab some churros con chocolate. Not only are these fried dough pastries covered in a layer of sugar and cinnamon, but they are also dipped in or drizzled with a sweet chocolate sauce. These pastries are like the fries of the dessert world - they are convenient, addictive, and shareable. Don't worry, there are many chocolaterias that would love to share some churros con chocolate with you.

Mexico: Spicy Hot Chocolate

When you can't decide between sweet or spicy, make some Mexican spicy hot chocolate. With ingredients like star anise, cinnamon, piloncillo, and Mexican chocolate, it has the comforting sweet taste of plain hot chocolate with a surprisingly bold kick that will wake your taste buds up. Learn how to spice up your cold winter afternoons, with a cup of Mexican spicy hot chocolate, in just a few simple steps.

France: Pan Au Chocolat

For all those times you are craving some chocolate, but you aren't really that hungry, give the French pastry Pan Au Chocolat a try. Also known as the chocolate croissant, pan au chocolat is a piece of light, fluffy dough filled with chocolate pieces. A lot of people pair this pastry with a coffee in the morning for a light breakfast.

One of the best things about pan au chocolat is that it's super easy to personalize. In a couple quick easy steps, you can make a croissant that is filled with your favorite chocolate whether it be dark, milk, white, or even you favorite leftover holiday candies, like Reese's, Rolos, or Hershey kisses.

Germany: German Chocolate Cake

Germany has made a dessert that both coconut lovers and chocolate lovers can agree on. German chocolate cake is a rich, dense chocolate cake with a chocolate, pecan, and coconut frosting. The pecans and coconut in the frosting add an intriguing texture and the sweet decadent taste makes it very filling.

This gives you the perfect opportunity to share a memorable bonding moment with a friend while enjoying a slice of this German chocolate cake. Germans love these bonding moments, that's why socially eating cake on Sunday afternoons is one of the country's many sweet traditions.

United States of America: Bacon Chocolate Chip Cookies

Forget breakfast for dinner, try some breakfast for dessert with some bacon chocolate chip cookies. This odd pairing of two American favorites makes for a combination of sweet and salty that once you've had one, you are hooked. All you have to do is follow a few easy steps and soon enough you will be sharing this American treat with everyone you know.

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7 Chocolate Treats Around the World You Need to Try

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No matter what time of day, month, or year it is, chocolate is still the key to most of our hearts. It comforts us, surprises us, and brings us closer together; it's no wonder why it's such a popular international food.

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From Sacher Torte to Tiramisu: How Chocolate Is Eaten Around The World | Visual.ly

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This infographic shows the best ways to eat chocolate around the world. Be warned, this may cause dribbling.

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4,000 years ago, some believed Hot Chocolate brought wellness and strength. We don't know about that. But we sure know it tastes good and that's why people all over the world drink it today.

As cliché as it sounds (and you know how we love clichés here at The Cookful), Hot Chocolate really does warm you up on a cold day. Maybe it does more than that too! According to Hungry History, the Olmec tribe located in Southern Mexico would grind together cacao nibs and water to make a chocolate drink named, "xocolātl" which was believed to give the drinker magical powers and energy. If you've always wanted to be able to leap tall buildings in a single bound, hot chocolate might be your ticket.*
*Warning: Attempting to jump off of, or over, buildings may increase your risk of going splat on concrete. And it may cause you to spill your hot chocolate. We don't endorse any of these activities.
Hot Chocolate is a very popular drink around the world. In Italy and Spain, the hot chocolate is so thick you'll need a spoon to scoop it up. In Columbia they swirl in cheese. Check out these cool international hot chocolates.

Spain: Chocolate Caliente - Act like a proper Spaniard and grab a crisp churro to dip into your rich and thick hot chocolate.

Italy: Cioccolato Caldo - So thick you'll need a spoon!

Hungary: Forró Csokoládé - Spiced with paprika, white pepper and cloves.

France: Le Chocolat Chaud - Hot Chocolate so intense you'll need a nap afterwards.

Belgium: Warme chocolademelk - Two words: Belgium chocolate.

Colombia: Chocolate Santafereño - Swirl in a chunk of cheese for a more authentic taste.

Philippines: Tsokolate - Made with a block of chocolate then frothed.

India: Chai Hot Chocolate - A hint of spices add a kick of flavor.

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4,000 years ago, some believed Hot Chocolate brought wellness and strength. We don't know about that. But we sure know it tastes good and that's why people all over the world drink it today. As cliché as it sounds (and you know how we love clichés here at The Cookful), Hot Chocolate really does warm you up on a cold day.