Chocolate Facts   How to spot superior chocolate Flavor - well-balanced, not bitter or too sweet Appearance - shiny and evenly colored Aroma - rich and flavorful, not burnt, musky or chemical in scent Snap - break firmly and cleanly, not crumble or splinter Texture/mouth feel - smooth and creamy, not waxy and gritty Aftertaste - should linger pleasantly Health facts on chocolate   New research is finding chocolate to be packed with high-quality anti oxidants that may reduce the risk of developing cancer and heart disease Cocoa and chocolate are rich in minerals that the body needs, including magnesium and iron Source: Chocolate & Cocoa: A Review of Health and Nutrition America's love affair with chocolate   Chocolate is America's favorite flavor. A recent survey revealed that 52 percent of U.S. adults said they like chocolate best. The second favorite flavor was a tie (at 12 percent each) between berry flavors and vanilla. In 2000, the total chocolate consumption in the U.S. was 3.3 billion pounds The estimated retail sales of chocolate in 2000 were $13 billion Chocolate manufacturers currently use 40 percent of the world's almonds and 20 percent of the world's peanuts. Seventy-one percent of American chocolate eaters prefer milk chocolate. Source: National Confectioners Association/Chocolate Manufacturers Association How to properly store chocolate If stored properly, most chocolate has a shelf life of more than one year. Cocoa butter, like any fat, can absorb odors or spoil. Therefore, chocolate should be well wrapped and stored away from pungent odors or flavors, which could affect its taste. Chocolate should be stored in a cool, dry, airy place at a recommended temperature of 65 to 70 degrees Fahrenheit. Chocolate sometimes turns whitish-gray, when improperly stored. This is known as 'bloom' and occurs when the cocoa butter crystals, within the chocolate bar, melt and migrate to the surface of the chocolate. A piece of chocolate that has bloomed, is not spoiled, but its texture is impaired. % Cacao and % Cocoa With the growing popularity of premium and specialty chocolates in the U.S., consumers are seeing “% Cacao” or “% Cocoa” on many products and may have questions as to what this means. In simplest terms, this percentage refers to the total content of ingredients derived from the cacao (or cocoa) bean. This includes chocolate liquor, cocoa butter, and cocoa powder. To minimize confusion for U.S. consumers, we encourage use of the term “% Cacao” rather than “% Cocoa”. For a more detailed discussion, including definitions, download the % Cacao and % Cocoa PDF. Source: American Cocoa Research Institute (ACRI), October 25, 2006 World's Finest® Chocolate.   Has been in business for over 50 years Is family owned and operated Has the manufacturing capacity to produce over 200,000 pounds of chocolate each day Has sold over 5 billion chocolate bars Has its own experimental cocoa farm on the island of St. Lucia Is one of nine companies in the U.S. that manufactures chocolate from the cacao bean