International Chocolate Day and World Chocolate Day are two delightful occasions that celebrate the global love for chocolate, but they occur on different dates and have distinct origins. International Chocolate Day is celebrated annually on September 13 whereas World Chocolate Day is celebrated on July 7.

International Chocolate Day is special because it coincides with the birthday of Milton S. Hershey, the founder of The Hershey Chocolate Company, a significant figure in the chocolate industry.

International Chocolate Day History

Celebrated on September 13, this day was chosen to honour Milton Hershey’s birthday, acknowledging his monumental contributions to the mass production and popularisation of chocolate in the United States and around the world. Milton Hershey was a pioneer in the chocolate industry, founding The Hershey Chocolate Company in 1894.

He revolutionised the way chocolate was made and consumed, particularly by making it affordable and accessible to the public.

In addition to paying homage to Hershey, International Chocolate Day reflects chocolate’s rich history, from its ancient roots in Mesoamerican civilizations to its transformation into a global phenomenon in the modern world.

It’s a day to recognise the cultural, economic and historical significance of chocolate, as well as its ability to bring joy to people across the globe.

What is the healthiest chocolate to eat?

There are three types of chocolate — dark, milk and white. Out of the three, dark chocolate is the healthiest chocolate to eat.

1. Dark chocolate is regarded as the healthiest type of chocolate primarily for its high cocoa content.
2. The antioxidants present in dark chocolate helps in reducing inflammation and potentially lowering the risk of chronic diseases.
3. Additionally, dark chocolate’s lower sugar content compared to milk chocolate is beneficial for overall health.
4. Excessive sugar intake is linked to various health issues such as obesity, diabetes, and heart disease, so consuming dark chocolate can help mitigate these risks.
5. It also helps to reduce blood pressure.
6. Both experts recommend choosing chocolate with at least 70% cocoa content because it will have less added sugar and more phytochemicals than chocolate with less cocoa.

Why chocolate is addictive

Chocolate’s addictive quality can be attributed to a combination of its chemical composition, sensory appeal, and psychological effects. One of the primary ingredients in chocolate is sugar, which activates the brain’s reward system. Consuming sugar releases dopamine.

This pleasurable sensation can make you crave more. Chocolate contains caffeine, a stimulant that can enhance alertness and mood. Although the amount is much lower than in coffee or tea, caffeine contributes to chocolate’s stimulating and enjoyable effects.

Many people associate chocolate with comfort, reward, and indulgence. This emotional connection can make chocolate a go-to treat during stressful or challenging times, reinforcing its appeal and creating a cycle of craving and consumption.