How old is chocolate?

Key Points

• Switzerland, Germany, Austria, Ireland and the United Kingdom are among the world's biggest chocolate consumers, each with unique traditions, brands and flavours that reflect their national culture.

• In the Netherlands, chocolate consumption remains stable, with a clear preference for milk chocolate and a strong seasonal influence on sales, especially around the holidays.

• The chocolate production process is technical and involves steps such as fermentation, roasting and conching, with sustainability and fair trade becoming increasingly important for both producers and consumers.

• Dark chocolate offers health benefits thanks to antioxidants and nutrients, and contributes to well-being and stress reduction, but it's important to separate the myths surrounding calories and health from the facts.

• By choosing certified, sustainable chocolate with labels such as Fairtrade or Rainforest Alliance, consumers can directly contribute to better living conditions for cocoa farmers and a healthier planet.

• Innovation and technological progress are creating new flavors, improving production processes, and responding to changing consumer trends, such as vegan and sugar-free chocolate in the Netherlands and worldwide.

Chocolate is a sweet treat that's widely eaten in the Netherlands, often enjoyed with coffee, as a snack, or in pastries. Made from cocoa beans, sugar, and sometimes milk, chocolate comes in many forms, such as bars, bonbons, and sprinkles. In the Netherlands, milk chocolate is the most popular, but dark and white chocolate are also widely available. Many Dutch brands, such as Droste and Verkade, are known for their chocolate products. The production and use of chocolate are deeply intertwined with Dutch food culture. In this article, you'll learn more about how chocolate is made, the different types, and why it's so popular in the Netherlands.

The World's Biggest Chocolate Eaters

Switzerland leads the world in per capita chocolate consumption, followed by countries like Germany, Austria, Ireland, and the United Kingdom. Belgium, famous for its chocolate, surprisingly ranks ninth. In the Netherlands, average consumption is around 4.5 kilos per person per year. Chocolate is popular throughout Europe, especially milk chocolate among young people, while older people often opt for dark chocolate.

• In Switzerland and Belgium, chocolate is often a symbol of national pride.

• In Germany and Austria, chocolate is an integral part of holidays.

• In the UK, chocolate is inextricably linked with traditions such as tea time and Easter.

• In the Netherlands and Ireland, chocolate is often used in pastries and desserts.

• Economically, chocolate production is an important sector for Switzerland, Germany and Belgium.

1. Switzerland

Switzerland has a global reputation as a chocolate paradise, not only due to its high consumption but also its quality. Brands like Lindt, Toblerone, and Läderach are internationally renowned. Artisanal chocolate factories play a significant role, particularly in tourism. Swiss chocolate is distinguished by its smooth textures, mild flavors, and unique additions such as Alpine milk.

2. Germany

German chocolate has a long tradition and is a major export product. Milka, Ritter Sport, and Hachez are household names. Events like the International Sweets Fair in Cologne are held annually, showcasing innovations. German chocolate is valued worldwide for its balance of quality and price.

3. Austria

Austria is all about refinement, with classics like the Sachertorte and Mozartkugeln. Austrian chocolatiers are internationally recognized for their craftsmanship. Chocolate plays a significant role during Christmas and Easter, often incorporated into traditional treats.

4. Ireland

Irish chocolate culture is growing rapidly. Local brands like Butlers and Lily O'Brien's stand out for their use of locally sourced cream and butter. Artisanal chocolate is also on the rise, with a strong focus on locally sourced ingredients.

5. United Kingdom

Britain has a rich chocolate history, with brands like Cadbury and Galaxy leading the way. Milk chocolate is the most popular, but dark chocolate is gaining ground. Chocolate is an integral part of British snacks and traditions like afternoon tea.

Chocolate consumption in the Netherlands

Chocolate is a staple in the daily lives of many Dutch people. According to various sources, annual consumption per person ranges between 4 and 5.1 kilograms. This puts the Netherlands below the European average, but the country does have a strong connection to chocolate. Production began as early as 1813, and Zeeland even played a role in the rise of the chocolate industry in the seventeenth century. Although the Netherlands isn't among the top ten largest chocolate-consuming countries, consumption remains stable, and chocolate is widely available in shops, supermarkets, and specialty stores.

Milk chocolate is the most popular among Dutch consumers, followed by dark chocolate. White chocolate remains somewhat less popular but has a loyal fan base. Chocolate is available in the Netherlands in many forms: bars, blocks, bonbons, and hollow figures. The famous chocolate letters, in particular, are a typically Dutch phenomenon and a staple during Sinterklaas (Saint Nicholas Day). During Easter, chocolate Easter eggs and figures are popular, and at Christmas, Santa Clauses and other seasonal products appear on the shelves. These seasonal items create a significant sales spike each year. For example, demand for chocolate increases significantly in November and December, partly due to the traditions of Sinterklaas and Christmas.

Seasonal products have a significant impact on sales. Stores tailor their assortments to these peak times. Around Sinterklaas, the focus is on chocolate letters, while around Easter, small eggs and figurines are popular. Valentine's Day and Mother's Day also generate increased demand, often in the form of luxury chocolates or special packaging. These traditions strengthen the bond between consumers and chocolate and ensure variety in the offerings throughout the year.

Major chocolate brands in the Netherlands include Verkade, Droste, Tony's Chocolonely, and Delicata. International brands like Milka and Lindt are also well represented. Tony's Chocolonely stands out for its focus on fair trade and traceable cocoa. The choice of a brand often depends on price, taste, and sustainability. In conclusion, chocolate remains a versatile and beloved product in the Netherlands.

From Cocoa Bean to Chocolate Bar

The journey from cocoa bean to chocolate bar is a chain of care, technology, and choices. Every step, from cultivation to processing, determines the final taste and quality. Sustainability plays an increasingly important role in this chain, as does innovation in chocolate flavors and types.

Cocoa Origin

West Africa produces more than sixty percent of global production, with Ivory Coast and Ghana leading the way. Latin America and Asia also contribute, but to a lesser extent.

Forastero, Criollo, and Trinitario are the most well-known beans. Criollo is rare and mild, Forastero is strong and bitter, and Trinitario combines both. Each type grows in different climates and imparts a unique flavor to chocolate.

Cacao was used for centuries by the Mayans and Aztecs as currency and in rituals. It didn't gain prominence in Europe until the sixteenth century, primarily as a luxury drink.

Climate change threatens harvests. Drought, fungal diseases, and rising temperatures make the cocoa tree, with its shallow roots, particularly vulnerable.

Production process

1. Harvesting: After four months of ripening, the fruits are harvested twice a year.

2. Fermentation: Beans ferment in wooden boxes, where sugars change into lactic acid and acetic acid, which form flavor.

3. Drying: Beans dry in the sun or with warm air. They lose more than half their weight.

4. Roasting: Roasting provides the characteristic aroma and further reduces the moisture content.

5. Crushing and grinding: The bean kernel contains 53% cocoa butter; after grinding, cocoa mass is created.

6. Pressing: Pressing separates the cocoa butter from the press cake.

7. Refining and Conching: Chocolatiers use rollers and conching machines to achieve a smooth texture.

8. Tempering and pouring: This ensures a shiny and crispy end product.

Fermentation is crucial: without this step, complex flavors don't develop. Equipment such as roasters, rollers, and conches is essential for consistent quality.

Types and Flavors

Dark, milk, and white are the three main types. Dark contains a lot of cocoa mass, milk adds milk powder, and white contains only cocoa butter.

Popular flavor combinations include hazelnut, sea salt caramel, and raspberry. Innovations like matcha, chili, and yuzu are gaining ground.

Dutch consumers are increasingly choosing dark chocolate, but milk remains the favorite. Sustainable and organic options are on the rise.

Nuts, fruit, and even spices add variety. They add texture and make chocolate unique.

The Influence on Body and Mind

Chocolate is more than just a treat; it has a measurable impact on both body and mind. The nutrients and bioactive compounds in chocolate play a role in well-being, mood, and even social interactions.

Health benefits

Dark chocolate is rich in antioxidants, particularly flavonoids and polyphenols, which help protect cells from free radical damage. Flavonoids lower LDL cholesterol and can thus reduce the risk of cardiovascular disease. Dark chocolate also contains magnesium, iron, and fiber, which contribute to a healthy metabolism and energy balance.

Regularly consuming small amounts of dark chocolate can improve circulation, lower blood pressure, and reduce inflammation. This is because the flavanols it contains support blood vessel elasticity. There are also indications that dark chocolate can reduce the risk of stroke.

Chocolate contains caffeine and theobromine. These substances stimulate the central nervous system, increase alertness, and can improve cognitive performance. Students and professionals, in particular, find that a piece of dark chocolate helps with concentration and focus during mental exertion.

Myths Debunked

There are persistent myths about chocolate and health. Many people think chocolate is always bad for their figure, but this is mainly due to its sugar and fat content. Dark chocolate contains less sugar and more healthy nutrients than milk chocolate.

Another misconception is that chocolate directly causes acne. Research shows that there's no direct link between chocolate and the development of pimples. Factors like hormones and diet in general play a larger role.

Chocolate is sometimes touted as a superfood. While it certainly contains healthy nutrients, moderation is key. Too much chocolate, especially with a lot of sugar, can actually lead to weight gain and an increased risk of diabetes.

Effects on Mental Health

Chocolate in Social Context

Chocolate is often shared at parties, birthdays, or as a gift. Sharing chocolate strengthens social bonds and contributes to a sense of belonging.

Eating chocolate can bring small moments of happiness. This is not only due to the taste, but also to the positive associations with togetherness.

For some, chocolate can trigger negative reactions, such as allergies. Therefore, it remains important to be mindful of the amount and type of chocolate you consume.

In conclusion, chocolate is versatile for body and mind.

Fair and Sustainable Cocoa

Cocoa production has a significant impact on the environment and the lives of millions of farmers worldwide. Demand for fair trade and sustainable production is growing, especially because cocoa cultivation often leads to deforestation and poverty. In West Africa, more than 2 million children work in the cocoa supply chain, primarily in Côte d'Ivoire and Ghana. Farmers typically receive a low price for their cocoa, contributing to child labor and poor living conditions. Sustainable cocoa offers better opportunities for farmers, protects the rainforest, and produces higher-quality chocolate.

Quality marks

Certifications are important for identifying sustainable chocolate. Well-known certifications include Fairtrade, Rainforest Alliance, and UTZ. Each certification uses its own criteria to assess whether cocoa has been produced fairly and sustainably.

• Fair price for farmers

• Ban on child labor

• Protection of biodiversity

• Transparent trade chain

• Environmentally friendly cultivation methods

• Social rights and working conditions

Consumers play a significant role by choosing certified chocolate. They support farmers who work under better conditions and contribute to less deforestation. Certifications make it easier to make informed choices, but not all certified chocolate is readily available in every store.

Your Impact

• Buy chocolate with a recognized quality mark

• Read the label and choose organic options

• Support local chocolate makers

• Educate yourself and others about fair trade

• Avoid brands without transparency about their cocoa source

• Ask for sustainable options in stores

Every purchase directly impacts farmers' incomes. By making conscious choices, consumers can contribute to higher wages and better working conditions. Local chocolate brands are increasingly investing in sustainable supply chains and often offer transparency about their ingredients. Education about chocolate consumption helps raise awareness and stimulate demand for sustainable chocolate.

The Future of Chocolate

The chocolate industry is on the cusp of major changes. Rising cocoa prices, innovative flavors, and new technologies are all shaping the landscape. Consumers are increasingly seeking quality, sustainability, and surprising taste experiences.

Innovative Flavors

Chocolatiers in the Netherlands and abroad are experimenting with flavors like yuzu, lavender, pink peppercorn, and even seaweed. Not only fruit and herbs, but also savory ingredients like goat cheese or balsamic vinegar are appearing in pralines. Fusion cuisine is playing an increasingly important role; think of combinations like matcha with white chocolate or chili with dark chocolate. Global influences, such as Japanese or South American flavors, are clearly reflected in local chocolate products. Consumers are curious and open to new taste experiences, although some are sticking to familiar classics.

Technological Progress

Chocolate production is becoming increasingly sophisticated. Automation in factories reduces waste and ensures consistent quality. Precision equipment allows producers to fine-tune flavor and texture, resulting in a better chocolate experience. Research and development are essential, especially now that demand for cocoa is rising and prices are reaching record highs. Innovations such as cocoa-free chocolate, made from oats or legumes, offer prospects now that cocoa availability is uncertain. These alternatives are primarily being explored by startups and universities, with a focus on sustainability and affordability.

Changing Trends

Consumers in the Netherlands are increasingly choosing organic and high-quality dark chocolate. Health trends are also playing a role: organic chocolate contains more magnesium and antioxidants, which are good for the heart, skin, and brain. Vegan and sugar-free chocolate are gaining ground, thanks in part to the rise of plant-based alternatives. Social media makes it easier to discover new products and follow trends, allowing small chocolate makers to more easily reach a wider audience.

In conclusion, innovation and sustainability drive the future of chocolate.

Conclusion

Chocolate remains popular in the Netherlands. Many people choose a bar with coffee or a bonbon as a treat. The journey from cocoa bean to bar involves many steps and requires craftsmanship. The Dutch are increasingly focusing on fair trade and sustainable choices. Manufacturers are working on better flavors and new varieties, such as dark chocolate with less sugar. You're also seeing more attention paid to local brands and small-scale producers. Chocolate doesn't go out of style anytime soon; there's always something new. Try an unfamiliar variety or a brand from your own region. Share your tips or favorite flavors with others, so you can stay informed about the best chocolate together.

Frequently Asked Questions

Who are the biggest chocolate eaters in the world?

The Swiss, Germans, and Irish eat the most chocolate per person worldwide. The Dutch also rank high on the list, with an annual consumption of over 5 kilos per person.

How much chocolate does a Dutch person eat on average per year?

In the Netherlands, people eat an average of 4 to 5 kilos of chocolate per person per year. Milk chocolate is especially popular among the Dutch.

How is chocolate made from cocoa beans?

Chocolate is made by fermenting, drying, roasting, and grinding cocoa beans. They are then mixed with sugar and milk powder, after which the mixture is formed into bars or other shapes.

Is chocolate healthy for body and mind?

Dark chocolate contains antioxidants and can improve mood. Moderate consumption can have positive effects, but too much sugar and fat are unhealthy.

What does fair and sustainable cocoa mean?

Fair and sustainable cocoa means that farmers receive a fair price and that both people and the environment are taken into account. Labels like Fairtrade and Rainforest Alliance guarantee this.

Which types of chocolate are the most popular in the Netherlands?

Milk chocolate is the most popular in the Netherlands, followed by dark and white chocolate. Flavor combinations with nuts or caramel are also very popular.

What does the future of chocolate look like?

The future of chocolate lies in sustainability, innovation, and transparency. There's a growing focus on fair trade and plant-based alternatives. Consumers want to know where their chocolate comes from.