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International Chocolate Week Posted On 12 October 2021

14-19th October


Is there any better smell to fill a house than the aroma of melted chocolate? The rich, tantalising scent draws in chocolate lovers young and old. The 14-19th October marks International Chocolate Week, the perfect excuse to celebrate this festival and fill your home with chocolatey goodness!


Why not kick off your celebrations by impressing others with some unusual chocolate facts?


  • White chocolate is not chocolate. It may be delicious but because it doesn’t contain cocoa solids or chocolate liquor, it isn’t classed as chocolate in the strict sense!
  • The Aztecs loved and valued chocolate so much that the cacao bean was used as currency during the height of their civilisation.
  • The blood in Psycho’s famous shower scene was actually chocolate syrup.
  • In 2007, a jewel thief escaped with 28 million dollars of gems after gaining the trust if the guards at Antwerp bank by repeatedly offering them chocolate!
  • Chocolate comes from the Theobroma cacao tree which means food of the gods.
  • The Nazi’s plotted to assassinate Winston Churchill with an exploding bar of chocolate.
  • It is believed that some people who are allergic to chocolate are actually allergic to cockroaches as around eight insect parts are typically found in a bar of chocolate, according to the Food and Drug administration.
  • The first chocolate bar was invented in 1847 by Joseph Fry.
  • It takes 400 cocoa beans to make one pound of chocolate.
  • The smell of chocolate increases theta brain waves which trigger relaxation – perhaps you should have a pot of cocoa on the stive rather than coffee when selling your home to send out relaxed vibes to potential buyers?


On that note, why not try out this recipe for the ultimate hot chocolate? Get it ready for your next house viewing or simply enjoy whenever you feel the need to relax and indulge…

This recipe makes 16 servings so save the chocolate mix for when you next fancy it. Blitz 200g dark chocolate in a food processor. Next, add 100g cocoa powder, 100g icing sugar, 50g cornflour, 50g Horlicks and a pinch of sea salt. Pulse until mixed. Decant into an air-tight container.  For each mug, add two tablespoons of your mixture to a mug of milk and simmer over a medium heat, stirring regularly so it thickens. Enjoy.

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