Chocolate Fact Sheet

Trivia

• How much chocolate do Americans eat?
  The average American consumes approximately 11.7 pounds of chocolate each year.
  
  
• What is that white stuff on my chocolate?
  Chocolate contains cocoa butter, a vegetable fat that is sensitive to heat and humidity. Temperatures above 75 degrees will cause chocolate to melt. The cocoa butter can rise to the surface and form a grayish discoloration called "cocoa butter bloom." Condensation on milk or semi-sweet chocolate may cause sugar to dissolve and rise to the surface as "sugar bloom." Neither "bloom" affects the quality or flavor of chocolate.
  
  
• How much caffeine is in chocolate?
  The level of caffeine in chocolate (6 mg per 1 oz. of milk chocolate) is low when compared to the level in coffee, tea and some soft drinks.
  
  

• Chocolate kept in the refrigerator may sweat when brought to room temperature and may not melt properly.
  
  
• The shelf life of chocolate is generally a year. Ingredients such as nuts will shorten the shelf life. Chocolate kept beyond 1 year may suffer flavor loss or texture changes.
  
  
• Solid chocolate products will maintain their freshness if well wrapped and stored in a cool, dry place (55-60 degrees F).
  
  
• Cocoa is considered a non-perishable item, which should maintain freshness if stored at room temperature in a tightly sealed container.
  
  
• Chocolate candy should be mixed thoroughly into batter or dough to protect it from the direct heat of baking.
  
  

• The Exploratorium: Exploring Chocolate.