The bitter truth behind World Chocolate Day

The ancient Maya may not have celebrated World Chocolate Day on July 7, but for them, cocoa trees would be worth more than gold. Native to South America and Central America, cocoa was harvested for its rich, bitter beans – 40 in pods – served as a spicy drink.

More than 5,000 years after the formulation of the sweet iteration of chocolate that we know today, we are still obsessed by that of our Aztec ancestors. From imitating cacao ceremonies and healing rituals to serving cocoa-infused treats at parties as a token of love or simply by buying a bar as a sweet gift, chocolate is ubiquitous in modern society .

Sweet tooth

The voracious appetite for chocolate means that global consumption is on the rise. According to Statista, world consumption is expected to reach 7.7 million metric tons this year [in 2019]versus 7.3 million in 2016. The Asia-Pacific region has been the most recent driver of growth, with market expansion of 3.2% over the last five years.

Meanwhile, the most consuming consumers, like those in Switzerland (the world's largest consumer of chocolate) eat up to nine kilos per person per year. Then come the Germans, who import the largest amount of Swiss chocolate on the international market.

A 2017 report on chocolate consumption in the United Arab Emirates by Euromonitor shows that people in the UAE also have a sweet tooth. For example, chocolate accounts for nearly 80% of total confectionery sales; Sales are expected to increase from $ 481.9 million in 2016 to more than $ 800 million by 2021. While chocolate is consumed all year round, market experts have discovered "high seasons" in which we are particularly likely to indulge ourselves. Unsurprisingly, sales increase around the holy month, when chocolate is included in the dessert at the iftar during Ramadan and as a gift at the Eid party.

Hard reality

Beyond the gratification that our body provides when we consume chocolate, the obsessive obsession of the world has consequences. Producers and businesses feel compelled to provide more to meet the demands of a growing population. According to the Food Empowerment Project, a company that strives to establish sustainable farming practices in a consumer-driven society, chocolate producers are becoming less ethical and using malicious practices to keep costs competitive.

In Ghana and Côte d'Ivoire, where 70% of the world's cocoa is produced, child labor, human trafficking and slavery are reported on farms that have become increasingly secretive about their processes. Manufacturing. According to the Food Empowerment Project, these farms provide Nestlé's monopoly, Mars and Hershey, with a worrying prospect for any chocolate lover.

Ethical Alternatives

A positive result of these reports is that a number of brands have crossed the chain of mega-chocolate companies with a cleaner attitude to feed our addiction. This joins a still small but strong consumer group, looking for organic products, sustainable methods and ethical businesses.

Not only does it taste great, but small amounts of high quality chocolate can also be good for us. "Cocoa is rich in magnesium, which promotes energy, muscle relaxation and bone strength. It's also a good source of other minerals, such as iron and potbadium, "says nutritionist Cbadandra Barns, adding that chocolate can be a natural stimulant for mood and vitality because of the presence of the compound theobromine; and an endorphin and serotonin stimulator, which means that we feel good by eating it.

If you want to taste the good things of World Chocolate Day without any guilt, order some Ombar tablets.

A UK-based creator of rich, creamy vegan chocolate made from raw Ecuadorian cocoa, Ombar received its Fair for Life certification last month. [in May]which means that it uses a totally ethical business model to design its organic product. The company focuses on the social and economic benefits for its workers and keeps its supply chains completely transparent, from harvest to production. Chocolate boxes, bars and buttons are available at Ombar.co.uk and in a smaller range at Fruugo.ae.

On the other side of the Channel, Vivani is a German family chocolate company, created in 2000 as an alternative to traditional chocolate.

By using crops from third world regions, the company promotes small-scale farming and helps protect the environment from pesticides and other chemicals. Rare, even for organic chocolate brands, Vivani uses raw cane sugar as a sweetener, which gives more minerals per bar of chocolate and a rich cocoa flavor without refined white sugar. In addition, it contains no emulsifier, so you will not taste genetically modified soy in its Fine Dark Chocolate, which comes in orange, green tea, mango and coconut, among other flavors. Vivani pays higher prices for its raw organic cocoa beans and cane sugar, which improves the standard of living of their producers. In the United Arab Emirates, Vivani is sourced from Organic Foods and Cafe in Abu Dhabi and Dubai.

Closer to home, take a look at Mirzam, the Emirati artisbad chocolate brand that was created to make the entire production chain more transparent. Mirzam supplies cocoa to Madagascar, India, Vietnam, Indonesia, Ghana, Cuba and Papua New Guinea, then uses its own granite wheels to grind and roast the beans internally. Its unique origin chocolates are based on cocoa beans, cocoa butter and unrefined cane sugar.

A wider range of bars contains spices, dates, figs and sea salt. The company also offers chocolate making workshops.

Three to try in the UAE

The "original" brownie at Hilton

The first brownie was created in 1893 when Bertha Palmer, the wife of Palmer House Hilton's owner, challenged the hotel's pastry chefs to invent a no-frills dessert that could be easily transported. This "original" recipe includes semi-sweet chocolate, butter, sugar, flour, eggs, vanilla extract and crushed nuts. It will be served at various Hilton properties on July 7, including: Hilton Capital Grand Abu Dhabi, Hilton Dubai Al Habtoor City, Hilton Dubai JumeirahHilton Sharjah and Hilton Ras Al Khaimah Resort & Spa.

Chocolate fondue public and Bistro des Arts

French restaurants public at Souk Madinat and the Dubai Marina's Arts Bistro replace their cheese fondue with a chocolate fondue with all the trimmings – think fruit, marshmallows and crunch – on July 7, for Dh45. The latter is also known for its pancakes and chocolate mousse.

Pasta with chocolate from Via Vita

The Italian restaurant Via Vita has created a limited-edition chocolate pasta recipe exclusively for 7 July and can be ordered via Livreroo application for DH44. Pasta di Cacao includes chocolate fettuccines, strawberries, blueberries, butternut squash and jam, and is described as a "comfort food with the right amount of decadence".