Food

Wednesday, 25 March 2026
16 facts about Chocolate
16 facts about Chocolate
A delicacy not only for a sweet tooth
Chocolate is one of the most popular foods and flavors in the world. It was already known 4 thousand years ago. The ancient inhabitants of today's Mex ...

Did you know?

Tomato juice
One of the most popular alcoholic cocktails based on tomato juice is the Bloody Mary.
This drink gained popularity in the 1950s. It consists of vodka (3/10), tomato juice (6/10), and lem ...
Kombucha
Scientists are working on a use for tea mushrooms other than making kombucha.
Through the efficient production of cellulose, they are developing a method to create food packaging and clothing materials (artificial leather and other textiles) from the “mushroom.”
French fries
French fries were brought to the US by the country’s third president, Thomas Jefferson.
He served them to his guests under the name “potatoes fried the French way” as early as 1802.
Maple syrup
100 g of maple syrup provides 260 kcal and consists of 32% water and 67% carbohydrates (90% of which are sugars).
The sugar found in maple syrup is sucrose and small amounts of glucose and fructose.
Churro
Churros should be eaten warm.
Served immediately after frying, they retain their crunchy exterior and soft center. Dipped in a chocolate dip with cinnamon or served with sugar and fruit, they make a delicious dessert.
French fries
Belgium is strenuously trying to inscribe fries as a Belgian dish on the UNESCO World Heritage List.
Whether this will succeed remains to be seen, as the committee must first establish the origin of th ...
Chocolate
In the next stage, cocoa nibs (cocoa mass) are prepared.
For this purpose, the seeds are placed in special machines where the shells and sprouts are separate ...
Hot dog
There is no hot dog without mustard.
Ketchup is completely optional.
Eggs
In the 19th century, the dried egg industry developed.
In 1878, a company in St. Louis began the process of drying eggs and producing a light brown flour-l ...
Parmesan
The resulting curd is left to stand for 45-60 minutes.
The beaten curd is collected in gauze cloths, then divided into two parts and placed in molds. In these molds, the moist curd is turned over every hour for 24 hours to obtain the desired shape.