Food

Monday, 28 September 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 ...

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Cheddar
It contains large amounts of cholesterol.
In 100 grams you will find about 33% of the daily recommended intake.
Mozzarella
Mozzarella comes from southern Italy but has also been produced in central Italy since the 15th century.
Today, the production of this cheese is widespread throughout Italy and in many countries in the world.
Churro
The name of the delicacy is derived from the ram’s horns.
According to the theory that the dessert was made in Spain, shepherds grazing sheep belonging to the ...
Beer
Hops enhance beer flavor as a condiment.
Due to its intense flavor and aroma, typically very little is added. Two parameters that are taken i ...
Coffee
In 1900, in the United States, the Hills Bros. company began packaging coffee in vacuum packs.
This procedure helped prolong the freshness of the coffee and was the driving force behind subsequen ...
Maple syrup
The harvesting of maple sap was accompanied by specific rituals.
The first day of the spring full moon was a harvest festival - that was when the Maple Dance was performed. Some tribes hold "maple moon" festivals to celebrate a return to old traditions.
French fries
About 7 percent of potatoes grown in the US end up on consumer’s tables in the form of French fries.
Chain restaurants as McDonald’s and Burger King sell 1/3 of all the fries served in American restaurants.
Maple syrup
To obtain 1 liter of maple syrup, the water must be evaporated from 20 to 50 liters of maple juice.
In the process of water evaporation, a syrup is obtained with a temperature higher by 4.1 degrees C ...
Halva
Peanut halva is popular in Argentina.
At the beginning of the 20th century, Greek immigrants in Argentina used peanut butter to create a semi-soft nougat variation called mantecol.
Beer
Barley provides starch, which is converted into fermentable sugars.
Many breweries replace some of the malts with unmalted raw materials with similar properties.