Chocolate News
Happy Chocolate Lover’s Month! February, 2023
Hershey’s Chocolate World Celebrates 50 Years of Fun
In 2023, Hershey’s Chocolate World Attraction is celebrating its milestone 50th anniversary with a full roster of exciting experiences, events, and a brand-new attraction, plus an official 50th birthday celebration on June 30, 2023. Over 117 million visitors have passed through Hershey’s Chocolate World’s doors since its official opening in 1973. For 50 years, families have delighted in the destination’s educational and entertaining attractions such as The Hershey’s Chocolate Tour, Create Your Own Candy Bar, Hershey Trolley Works, and Hershey’s Unwrapped.
Happy National Hot Chocolate Day! January 31, 2023
Toxic metals in chocolate? Health Canada finds levels not concerning following U.S. report
Last month, Consumer Reports (CR) revealed that dozens of dark chocolate products sold in the U.S. contain cadmium and lead — two heavy metals that can cause a variety of health problems, like kidney damage and immune system suppression, in both children and adults. Some of the products listed in the report included chocolates from Hershey’s, Theo, Trader Joe’s, and Lindt, among other popular brands — many of which are sold in Canada. However, according to the Canadian Food Inspection Agency (CFIA) and Health Canada’s assessments, the metal levels detected in those products don’t pose a risk to consumers at present. Why are there toxic metal in foods? Read more, HERE.
Chocolate coats tongue to give melt-in-mouth sensation, study finds
The irresistible melt-in-the-mouth sensation of chocolate comes down to the way it lubricates the tongue, according to scientists. A study investigated the physical process by which a solid square of chocolate morphs into a smooth emulsion. It found that chocolate released a fatty film that coats the tongue, giving a smooth sensation for the entire time it is in the mouth. Dr Siavash Soltanahmadi, the study’s lead researcher at the University of Leeds, said the findings could be used to design low-fat chocolate that mimicked the sensation of a high-fat product.