July 7, 2013

National Chocolate Day

“Carob works on the principle that, when mixed with the right combination of fats and sugar, it can duplicate chocolate in color and texture. Of course, the same can be said of dirt.” - Sandra Boynton

It's National Chocolate Day!

Chocolate melts around the same temperature that the human body operates at, 98.6°. Seeing as it's July and it has the potential to reach 100° outside, the best place to probably keep your chocolate today is in your mouth. Better it melt there than in your pocket or on your kitchen counter, right?

There are loads of chocolate-related food holidays throughout the year - nearly 10% of the year is dedicated to some form of the food actually, and that's probably because it's Amur-KAH'ns favorite flavor. According to the National Confectioners Association, 52% of us make that claim (I know I'm part of that chocoholic majority). The NCA know's what they're talking about, too; they were founded in Chicago in 1884 by close to 70 confectionery manufacturers. In 2008, the NCA's Chocolate Council was founded by members who specifically make chocolate. The Council was created to educate and promote the history and benefits of chocolate.

Is there sampling involved?

If so, how do I sign up for that job?

(By the way.... chocolate and cream cheese [with berries and nuts]? Yeah, buddeh. That happened.)

Happy National Chocolate Day!