Read the full transcript of Merjem Hamzic’s talk titled “What You Didn’t Know About Chocolate” at TEDxSarajevo 2024 conference.
Listen to the audio version here:
TRANSCRIPT:
Introduction to Chocolate: A Love Affair
Thank you, ladies and gentlemen, chocolate enthusiasts and curious minds. I stand before you today to unveil some bittersweet but interesting facts that lie underneath the world of chocolate.
Now, I’m pretty sure that 99% of you sitting and someone standing here are in love with chocolate, but what’s with that 1%? There is a saying that says that that 1% is actually not telling the truth. As a chocolate business owner, I’d like to believe in that, but as a mother whose daughter does not like chocolate, I need to tell you that those people really exist.
Trust me, I’m trying hard, and I’m not giving up. Every now and then, I come to her with some new chocolate flavors, asking her quietly, “Would you like to try some?” And every time she tells me, “Mom, you know that I don’t like chocolate.” So more chocolate for all of us who do love chocolate!
The Origins of Chocolate
When we hear the word “chocolate,” the first images that our mind evokes are the ones of chocolate bars and other chocolate sweets and desserts. But let’s hop together into a time machine and journey back through a simple, modest era where the only picture that our mind erases is the one of a steaming mug filled with foaming elixirs made from cacao beans.
Today, I want to take us all together on a journey through a rich history of chocolate, a history that spans over 5,000 years. The tale actually begins in the land of Americas, where a cacao tree native to that region gave birth to cacao beans.
It is believed that the Mayans were the first ones who domesticated this precious fruit, I would say, and then introduced it to Mesoamericans, which is present-day Mexico. The word “chocolate” has its traces in an Aztec word, “xocolatl,” meaning “bitter or sore water or drink.” Originally, chocolate was consumed as a cold drink, with the addition of some spices or corn puree.
The Mesoamericans actually believed that it was an aphrodisiac, while the Aztecs elevated their admiration towards chocolate to divine proportions, believing that it was a gift from God.
Indeed, at that time, cacao beans were more valuable than gold. They even served as a currency in the Aztec culture. Today, the tradition of making such drink is still present in South Mexico, and it is called “chilate.” So, please, when in South Mexico, don’t miss chilate!
Chocolate’s Journey to Europe
Until the 16th century, chocolate, cacao bean, or tree, however you want, was totally unknown to the rest of Europe. The Spanish were the first ones who brought chocolate cacao beans to Europe, using them at first for medical purposes, for relieving abdominal pain. But very soon, they started adding honey and sugar to it, as well as heating it. It was said that the cacao drink was for Spanish people, while tea was for English people.
Now, what’s interesting from today’s perspective is that it took almost 100 years for cacao beans to spread to the rest of Europe, with the two countries who first adopted it being Italy and France, so not Belgium.
The Cacao Tree and Its Fruit
I am not sure how many of you had the opportunity, or I would rather say privilege, to see a cacao tree, but I would like to take us all together and to see the transformation from the cacao tree to the chocolate bar that we all so much love. The scientific name of cacao tree is Theobroma cacao, meaning “food of the gods.” Cacao tree is an evergreen tree that blossoms through the whole year, growing beautiful cacao pods.
Cacao pods grow directly from the tree trunk, and they can be in various colors, from yellow, green, orange, red, maroon, depending on the genetics, of course, but also on the degree of ripeness. Now I want you to listen to this carefully. It takes almost five to six years for a cacao tree to grow its first fruit, and then five to six months for that fruit, cacao pods, to mature and to be ready for the process of harvesting.
One cacao tree can grow up to 40 cacao pods, and one cacao pod contains from 20 to 60 cacao beans that are wrapped in a white pulp. Now I want you to imagine that tree with all the 40 cacao pods and with all the beans. Don’t let me do the math. Just imagine that, because we will need it, the entire, to make one kilogram of dark chocolate. Why did I say dark chocolate? Because dark chocolate has the largest amount of cacao mass in it. So remember this next time you grab that dark chocolate from the shelves in the shop.
The Composition of Cacao Beans
These are some titles that I personally like to hear when it comes to chocolate. And usually, they very often come with the prefix “chocolate.” But what if I told you that they do not really refer to every chocolate? They refer to cacao beans. And the largest amount of cacao mass in a chocolate, the closer we are to these claims, but also to these numbers.
Here is a picture of a cacao bean. And as you can see, 50 to 55 percent of it is fat, which we call cacao butter. 30 percent are fibers and sugars, 10 percent proteins, 3 percent antioxidants, and 2 percent minerals such as zinc, magnesium, iron, et cetera. We can say that dark chocolate, I’m highlighting it, dark chocolate, is rich in natural fibers, sugars, and fats, and a little less in proteins.
The Journey from Bean to Bar
As I mentioned already, I want you to try to imagine that fascinating journey that it takes from a cacao tree or a bean to come to the bar, chocolate bar that we all know.
These are some steps here, and some of them last for days, some of them last for weeks, some of them last for months. I would like you to think of the following. How long can a piece of chocolate stand in front of you on your desk before you take it and eat it?
It’s okay. I imagine that it’s seconds, or maybe max minutes. Am I right? Okay. It’s good, and it’s okay. But just remember that it didn’t take seconds or minutes for that cacao bean to turn into your chocolate.
The Dark Side of Chocolate Industry
Chocolate is a multi-billion dollar industry. However, there are some dark and not so popular things that lie underneath the surface of it. Social injustice and the destruction of precious rainforests are just some of them. We cannot ignore this, and yes, it is a tough issue, but I’m pretty sure that both consumers and producers can be part of promoting changes.
Think part of the fair trade movement, meaning that you know from which farm the cacao comes, who are the farmers. And supporting those small chocolatiers and chocolate makers who are part of the fair trade movement is a huge step that benefits everyone. So don’t think that you cannot do a change. You can, and it’s not that complicated.
Craft vs. Industrial Chocolate
Now let’s shift to a topic that’s very interesting among the chocolatiers and chocolate makers, and that is the difference between craft artisan chocolate and the industry one. Words such as “artisan” and “handmade” carry weight and authenticity. Can you really believe that a chocolate brand company that produces thousands and thousands of chocolates in a short period of time can really claim to be handmade?
Of course not, because it’s impossible. I’m telling you from the first hand, I can make hundreds, but thousands in a short time? No. So why claim to be handmade when you’re not? Why taking that precious part from those small ones who do make it with hands?
Quality of origin is another thing that, even for us consumers, it doesn’t add any value to the quality of chocolate. And I’m quite sure that it doesn’t mean anything even to the producers, the large ones in the industry. But to those small chocolate makers and chocolatiers who are very often involved in the process of harvesting, for them, that information has a huge value. And it is so good when they put it on the label of their chocolate, because they remember the whole process. It has sentimental value for them.
Certificates. I like them, because very quickly we can find out whether something is vegan, halal, or fair trade. But is there a need to put certificates vegan on a dark chocolate? No. Dark chocolate is vegan. It doesn’t contain milk. So why putting that label and trying to attract people because of that certificate? All we need to do is to think. When we take that chocolate, and when we read the label, we just need to use our logic and to think about it. It’s so simple as that.
Types of Chocolate
Now here you can see, I would say different colors, but it’s actually different types of chocolate. And I’m quite sure that every one of you here has its favorite. Do you? Yes. Good. Officially, there are four types of chocolate:
The dark one, which is intense and rich, and usually it has the range from 50, I would maybe rather say 54, to 100% of cacao mass in it.
Then we have the milk one, which is creamy and sweet.
We have the white one, which is interesting for the fact that it has only cacao butter in it, besides the milk and sugar, but it doesn’t have the cacao solid part. And usually there are debates whether it should be called chocolate at all. But don’t worry, it is a type of chocolate.
And the ruby one, which is a recent addition to the family of chocolates, that is famous for its natural pink color and a unique berry flavor.
Whatever your favorite chocolate is, remember the unique journey that each bean has to make in order to come to that chocolate that we all love today.
Mindful Chocolate Tasting
Now this is my favorite part, and I’m sure it’s going to be yours as well. I already hear something. But don’t start eating, please. Yeah, you won’t be eating this. This is something totally different. So mindful eating is more than just a trend. It is art. Tasting is not eating, remember that, because you’ll need it right now.
As you reach for that piece of chocolate, has everyone got his piece? You didn’t? Oh, then you should try to ask someone. As you reach that piece of chocolate, please promise yourself a journey using all your senses. Take a moment to observe that chocolate. Maybe it’s a little bit dark. Observe the color, the shape, the shine. Think of the story that it carries with it. You can do this with your friends, I’m talking now when you’re home, or alone.
Before tasting it, please engage your sense of smell. Smell is… Do it, just do it this way. You can, yeah. Let the aroma of the chocolate tempt your senses. Smell is a very powerful sense. You can even guess what type of chocolate it is by smelling it. 70% of the digesting activities have already started even before that piece reaches your mouth.
Now, as you taste it, feel it. Try to feel the melting point of it. Not every chocolate has the same melting point. And enjoy it. Mindful eating means knowing and understanding the origin of your food. So let that one bite take you through all those cacao farms that I mentioned, and through all the steps that you have seen.
Conclusion
My parting words for you today are very simple. Do not just eat chocolate. Let it be a whole new experience. Appreciate the flavors. Enjoy the textures. And let it be a journey. Thank you.
