1. 7月7日是世界巧克力日

July 7 is World Chocolate Day, a nod to when chocolate was said to have been first brought to Europe on July 7, 1550.

7月7日是世界巧克力日，據說這個節日是為了紀念1550年7月7日巧克力第一次被帶到歐洲。

2. 白巧克力不是巧克力

Because it doesn't contain cocoa solids or chocolate liquor, white chocolate isn't chocolate in the strict sense. But it does contain parts of the cacao bean—mainly cocoa butter.

從嚴格意義上來說，白巧克力不算巧克力，因為白巧克力不含固體可可，也不含可可漿。不過白巧克力中確實有可可豆的成分，主要是可可脂。

3. 可可豆曾被當作貨幣使用

The Aztecs loved and valued the cacao bean so highly that they used it as currency during the height of their civilization.

阿茲特克人非常喜愛和重視可可豆，在阿茲特克文明高峰期曾將可可豆當作貨幣來使用。

4. 英國糖果商發明了固態巧克力

The J.S. Fry & Sons shop concocted what they called “eating chocolate” in 1847 by combining cocoa butter, sugar, and chocolate liquor. This was a grainy, solid form of the treat.

1847年英國巧克力制造商J.S. Fry & Sons用可可脂、糖和可可漿調制出了“可以吃的巧克力”。這是一種顆粒狀的固態甜食。

5. 吉百利公司發明了心形巧克力盒

If you ever needed to pick up a last-minute Valentine's Day gift from a gas station, now you know whom to thank.

如果你曾經在最后一刻從加油站買過情人節禮物，現在你知道應該感謝誰了。

6. 傳說拿破侖很愛吃巧克力

The popular story is that Napoleon was known to carry chocolate with him on military campaigns for an energy boost.

有一個廣為流傳的故事，就是拿破侖在打仗時隨身攜帶巧克力來提神。

7. 牛奶巧克力是在瑞士發明的

Daniel Peter created the tasty treat in 1875—after eight years of trying to make his recipe work. Condensed milk ended up being the key ingredient.

在嘗試了八年之后，丹尼爾·皮特終于在1875年發明了美味的牛奶巧克力。他的最終配方的關鍵原料是煉乳。

8. 大多數可可豆產自非洲

Despite its Amazonian roots, most cacao—nearly 70 percent of the world’s supply—comes from Africa. C?te d'Ivoire is the largest single producer, providing about 30 percent of all the world’s cacao.

盡管可可豆源于亞馬遜河流域，但世界上的多數可可豆（近70%）都產自非洲。科特迪瓦是最大的可可豆生產國，供應了全球約30%的可可豆。

9. 可可樹壽命可達100年

That may sound impressive, but the tropical beauties only make viable cacao beans for just 25 years of their lifespan.

可可樹的壽命也許聽起來很驚人，但是這種熱帶植物只有25年可以出產可可豆。

10. 巧克力的熔點比較特殊

According to the Library of Congress, chocolate has a melting point between 86°F and 90°F, which is just below the human body temperature. That’s why your favorite candy bar will melt in your hands if you don't eat it fast enough.

美國國會圖書館的資料顯示，巧克力的熔點在86到90華氏度（30到32攝氏度）之間，比人的體溫還要低一點。這就是為什么如果你吃得不夠快，你最愛的巧克力棒就會在你的手中熔化。