National Chocolates Day —
November 29, 2025
Celebrate chocolate: the beloved confection from cacao beans — enjoyed as bars, truffles, bonbons, drinks, and in countless desserts.
Quick background
- Chocolate originates from the fermented, roasted seeds of Theobroma cacao in Mesoamerica. European refinement (sugar, milk, conching) produced modern eating chocolate and confectionery traditions.
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Tasting tips
- Look for aroma, snap (for tempered bars), mouthfeel, balance of bitterness/sweetness, and finish.
- Start with dark chocolate at lower cacao % (50–60%) and progress to higher percentages (70%+).
- Let chocolate melt on your tongue to notice flavor notes (nutty, fruity, floral, smoky, caramel).
Simple truffle recipe (makes ~20)
Ingredients
- 8 oz (225 g) dark chocolate (60–70%), finely chopped
- 1/2 cup (120 ml) heavy cream
- 2 tbsp unsalted butter, room temp
- Optional: 1–2 tbsp liqueur or extract (Grand Marnier, rum, vanilla)
- Coatings: cocoa powder, chopped nuts, melted chocolate
Method
1. Heat cream to simmer; pour over chocolate. Let sit 1–2 min, stir until smooth. Stir in butter and optional liqueur.
2. Chill until firm (~1–2 hours), scoop or pipe ganache into rounds, then roll and coat as desired. Store refrigerated up to 1 week.
Quick chocolate uses
- Melt for fondue, ganache, glazes, or hot chocolate.
- Add to baked goods, ice cream, sauces, and savory mole-style dishes.
- Use high-quality chocolate for simple applications where flavor shines.
Storage & selection
- Store chocolate in a cool, dry place away from strong odors. Avoid refrigerating unless necessary (condensation can cause sugar bloom).
- Read labels for cacao percentage, ingredients, and ethical/sustainable sourcing certifications (e.g., Fair Trade, Rainforest Alliance).
Allergy & dietary notes
- Some chocolates contain milk, nuts, soy lecithin, or alcohol. Look for allergen info and vegan or sugar‑free options if needed.
Enjoy National Chocolates Day by tasting, crafting, pairing, or gifting chocolate — however you celebrate, savor responsibly....
