chocolate facts

  • Chocolate grows on trees?!

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    Chocolate grows on trees!? The cacao tree is a small evergreen tree native to the deep tropical regions of Central and South America. Midges are the insects that pollinate these cacao flowers. Once these flowers turn into fruit, its seeds inside are processed to make cocoa powder and chocolate. These pods grow to be about the size of a small football and will be yellow, orange or red when ripe. Inside the cacao pod are between 25-50 white seeds; the rind is discarded and the seeds must be fermented and dried for weeks in order to become cocoa.  Once the seeds are dried, they are roasted for approximately 30 minutes. The seeds are then cracked and de-shelled; the resulting pieces of beans are called nibs. Nibs are taken and ground up even more into a thick, creamy paste known as chocolate liquor. The chocolate liquor is what is processed into the many fine products found at Chocolates by Grimaldi!

    Try the solid, foil wrapped chocolate to really taste the quality of our product or go for our specialty chocolate potato chips

     

  • Chocolate Fact!

    Chocolate Fact! Every American space voyage has included chocolate bars.... Hmmm Shouldn't every voyage in general include chocolate?

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  • Did you know...?

     img_1364_sharp_microwaveDid you know....chocolate is technically responsible for the microwave? Scientists were experimenting with micro waves in hopes of creating better radar detectors in the wake of World War II testing devices called magnetrons. A scientist named Percy Spencer entered the lab with a chocolate bar in his pocket realizing it quickly began to melt. Spencer then understood that the magnetron could potentially be used to cook food. He successfully tried popping corn then tried to cook an egg which cooked so quickly, it blew up in his face.

  • Choco Fact

    Doctor_CoverDoctor Says: I recommend a piece of good-quality dark chocolate as a healthy snack... It is a source of polyphenols, the same type of antioxidants found in red wine,  the fat it contains is stearic acid, which doesn’t affect cholesterol levels. The latest good news for chocolate lovers comes from a study indicating that flavonoids in chocolate are good for your heart. These compounds reduce the stickiness of platelets, cells that play an important role in blood clotting. By eating a 1.5oz milk chocolate bar, you get the same amount of these protective compounds as in a 5oz glass of Cabernet Sauvignon. – Andrew Weil, M.D.

  • There is nothing better than a good friend...

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    Be a better friend, give some chocolate from Chocolate by Grimaldi

     

  • Choco Fact

    Grand CandiThe largest chocolate bar ever created was in 2010 in the Armenian capital, Yerevan. The chocolate bar that Guinness World Records has certified as the world's biggest, weighs 9,702 pounds! Chocolates by Grimaldi can provide you with your own stash of Grand Haven's best chocolate! Stop in the shop today or check out our online shopping!

  • Chocolate Fact

    Theobroma is the Latin name for the cocoa tree and translates to 'food of the gods'. Stop in today to taste the heavenly treats at Chocolates by Grimaldi!roman-gods.gif

  • Chocolate Facts

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    The modern story of chocolate began in 1521 during the conquest of Mexico. Spanish conquistadors brought seeds from the new world back to Spain, where new recipes were created using sugar, cinnamon, and other spices. For over 300 years chocolate remained an elite beverage and status symbol for Europe's upper class.

  • Choco Facts!

     

                                                     A cup of hot chocolate has twice the antioxidants

    DSC_0064as a glass of red wine or a bowl of strawberries!

    Why not have it all?

  • History of Chocolate

    Cacao, the main ingredient in chocolate, has been cultivated for at least three millennia across  Central and North America. Its earliest documented use is around 1100 BC. The majority of the Mesoamerican people made chocolate beverages, including the Aztecs , who made it into a beverage known as  Nahuatl meaning "bitter water". The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor. Using fermented, roasted, ground cacao seeds mixed with water, chile papers, cornmeal, and other spicy seasonings, Aztecs would make a bitter frothy drink to serve in religious ceremonies.  Aztec

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