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How did that science get in my chocolate?
by Staff
On average, Americans wolf down 12 pounds of this sweet stuff each year. How much do you know about how your favorite chocolaty treat goes from bean to bar? Sink your teeth into this quiz to find out.

Cacao (cocoa) beans can be as varied as wine grape varieties.

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Most cacao beans are grown in South America.

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Cocoa beans are harvested by machines.

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Originally, people drank chocolate as an unsweetened beverage.

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Aztec Emperor Montezuma was rumored to drink as many as 50 cups of chocolate a day.

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Eating chocolate lowers your risk of diseases like diabetes and cancer.

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Only chocolate contains flavonoids, compounds believed to have antioxidant properties.

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Chocolate may be a popular Valentine’s Day gift, but there’s no proof that it’s an aphrodisiac.

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A 2006 study found that women who eat chocolate every day have higher libidos than those who don’t.

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If you find white spots on your chocolate, that means it’s gone bad and you need to throw it away.

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White chocolate isn’t really chocolate.

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There are strict rules governing what can be labeled dark chocolate, milk chocolate and white chocolate.

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Chocolate is just crushed, melted cacao beans with some sugar added.

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You can actually create chocolate from cacao beans at home, in your own kitchen.

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“Chocolatier” is just another word for “chocolate maker.”

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Chocolate-making is still a mysterious process.

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Chocolate liquor contains alcohol and is used as a mixer or imbibed by itself.

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The conche machine used in chocolate-making was named for its inventor, Joseph Conche.

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Tempering, a process by which chocolate is melted, reheated and held at specific temperatures, is only done by really high-quality chocolate makers.

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When chocolate cools, the cocoa butter inside it solidifies into small, uniform crystals.

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