CHOCO
So, which type are you? ... dark, milk or white chocolate?!
For me it's very clear: Dark with nuts.
But did you know that chocolate has a long history?
Even the Maya drank cocoa as a bitter, frothy drink - often refined with spices such as chili or vanilla. Back then, cocoa as a drink was still completely sugar-free and was considered the "food of the gods".
Cocoa was also an important commodity for the Aztecs. It was also considered sacred here and was also consumed with spices. The Aztecs even used cocoa as a means of payment. A turkey cost around 100 cocoa beans.
But it was still a long way from the liquid drink of the gods to the first bar of chocolate.
in 1847 - around 1400 years after the first sip of cocoa - the first solid chocolate was produced by the company J.S. Fry & Sons.
The first milk chocolate was then invented in 1875 by the Swiss Daniel Peter - he mixed it with condensed milk from Henri Nestlé.
But why is it said that chocolate makes you happy?
Chocolate contains substances such as theobromine and phenylethylamine - both natural ingredients that have stimulating effects.
Theobromine has a gentle stimulating effect, similar to caffeine but weaker, and dilates the blood vessels. Phenylethylamine is associated with the release of endorphins and a feeling of euphoria and can increase blood sugar levels.
Dark chocolate in particular contains flavonoids - antioxidants that offer cell protection and can prevent cardiovascular disease.
But "attention" to all those who answered the question above with "whole milk" or "white": The lighter the chocolate, the fewer of the healthy substances it contains.
The production and cultivation of cocoa was already laborious in Mayan times. Cocoa trees require tropical regions and a lot of water.
For example, a 100g bar of chocolate requires 1700 liters of water. You should also look out for fair trade and organic varieties, as cocoa cultivation is unfortunately still associated with child labor and low wages.
But why is it said that chocolate makes you happy?
Chocolate contains substances such as theobromine and phenylethylamine - both natural ingredients that have stimulating effects.
Theobromine has a gentle stimulating effect, similar to caffeine but weaker, and dilates the blood vessels. Phenylethylamine is associated with the release of endorphins and a feeling of euphoria and can increase blood sugar levels.
Dark chocolate in particular contains flavonoids - antioxidants that offer cell protection and can prevent cardiovascular disease.
But "attention" to all those who answered the question above with "whole milk" or "white": The lighter the chocolate, the fewer of the healthy substances it contains.
The production and cultivation of cocoa was already laborious in Mayan times. Cocoa trees require tropical regions and a lot of water.
For example, a 100g bar of chocolate requires 1700 liters of water. You should also look out for fair trade and organic varieties, as cocoa cultivation is unfortunately still associated with child labor and low wages.
But how do we come up with this delicious luxury product?
Sofie Sveningard, the designer behind Sort Aarhus, has dedicated a color in her collection to the delicacy. And the color "choco" can do a lot. This brown is a muted, warm tone that is created from red, yellow and a little blue. As a result, "choco" contains subtle warmth that harmoniously complements many natural skin undertones - whether warm, neutral or even cool - rather than competing with them.
This makes "choco" not only delicious, but also a fantastic shade for a fall/winter collection. "Choco" creates a pleasant contrast to light skin without appearing harsh. With medium and darker skin tones, the shade blends in naturally and emphasizes depth and luminosity instead of "swallowing". This creates a soft, flattering overall look.
There are many possible combinations.
Have fun with CHOCO!