巧克力是廣受喜愛的美食，據(jù)說就連拿破侖上戰(zhàn)場(chǎng)都要隨身攜帶巧克力，世界上甚至有專門紀(jì)念巧克力的節(jié)日。關(guān)于巧克力，你了解多少呢？

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(jù)說這個(gè)節(jié)日是為了紀(jì)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(yán)格意義上來說，白巧克力不算巧克力，因?yàn)榘浊煽肆Σ缓腆w可可，也不含可可漿。不過白巧克力中確實(shí)有可可豆的成分，主要是可可脂。

3. 可可豆曾被當(dāng)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(dāng)作貨幣來使用。

4. 英國糖果商發(fā)明了固態(tài)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(diào)制出了“可以吃的巧克力”。這是一種顆粒狀的固態(tài)甜食。

5. 吉百利公司發(fā)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(jīng)在最后一刻從加油站買過情人節(jié)禮物，現(xiàn)在你知道應(yīng)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(gè)廣為流傳的故事，就是拿破侖在打仗時(shí)隨身攜帶巧克力來提神。

7. 牛奶巧克力是在瑞士發(fā)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(fā)明了美味的牛奶巧克力。他的最終配方的關(guān)鍵原料是煉乳。

8. 大多數(shù)可可豆產(chǎn)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(shù)可可豆（近70%）都產(chǎn)自非洲。科特迪瓦是最大的可可豆生產(chǎn)國，供應(yīng)了全球約30%的可可豆。

9. 可可樹壽命可達(dá)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(chǎn)可可豆。

10. 巧克力的熔點(diǎn)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(huì)圖書館的資料顯示，巧克力的熔點(diǎn)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(diǎn)。這就是為什么如果你吃得不夠快，你最愛的巧克力棒就會(huì)在你的手中熔化。

英文來源：Mental Floss

翻譯&編輯：丹妮