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World Chocolate Day – 7 July 2021


If chocolate every day is your guilty secret THIS is the day to go public… Wednesday 7 July 2021 is ‘World Chocolate Day’!

Let the world know you love chocolate too… because everybody loves chocolate!

World Chocolate Day is a time for chocolate lovers everywhere to celebrate their addiction to the delicious sweet (and sometimes savoury!) melt-in-your-mouth genius that is cocoa, gifted to us 4000 years ago in ancient Mesoamerica, present day Mexico.

Around 1500 B.C. is when the Olmec, one of the earliest civilisations in Latin America, are thought to have turned the cacao plant into chocolate which they consumed as drinks and gruels during rituals and used as medicine.

A little more recently it was the Maya people, whose civilisation peaked between 250 and 850 B.C., that began consuming chocolate in a more modern form, as a hot drink.


Here are 15 facts about chocolate selected from over ’80 Interesting Facts About the History of Chocolate’ which you can read here.

FACT 1 – Chocolate was originally prepared by fermenting, curing, and roasting cacao beans then grounding them into a powder… the typical drink was prepared by mixing the powder with hot water then vigorously whisking and pouring the liquid from one vessel to another until it became frothy. The drink was flavoured with maize, vanilla, flowers, herbs, honey, fermented agave sap (octli) and of course, ground chille peppers.

FACT 2 – Most historians agree that cacao first arrived in Europe via Spain — but it’s not clear when and how that introduction was made. One story suggests Christopher Columbus acquired cacao beans during his exploits. Another suggests that Hernán Cortés was introduced to chocolate by the Aztecs of Montezuma’s court and returned to Spain with both the beans and the secret to their preparation. A third, and possibly most disturbing story, claims that friars transported Guatemalan Mayan people to Spain and offered them and their cacao beans as gifts to Philip II of Spain in 1544.

FACT 3 – According to Marcy Norton, author of Sacred Gifts, Profane Pleasures: A History of Tobacco and Chocolate in the Atlantic World (2010), Chocolate was the first stimulant beverage used in Europe. “Think of it,” she says, as “a gateway drug for coffee and tea.”

FACT 4 – Britain came close to getting in on the ground floor of the chocolate revolution in Europe when a Spanish shipment of cocoa beans veered off course and was seized off the coast of England in the 16th century. Unfortunately, its captors were unfamiliar with the highly valued bean, and mistaking it for sheep droppings, burned the lot.

FACT 5 – In 1828, Dutch chemist Coenraad Johannes van Houten discovered a way to treat cacao beans with alkaline salts to make a powder that was easier to mix with water. The process became known as Dutch processing, and it produced cacao powder known as Dutch cocoa. The Van Houten family also invented the cocoa press that made it both inexpensive and much easier to make cocoa powder and mass-produce chocolate. They have a brand of cocoa powder that is still being made today! Buy some!

FACT 6 – In 1847, British chocolatier J.S. Fry and Sons radically changed the chocolate game by creating the first chocolate bar moulded from a paste made of sugar, chocolate liquor and cocoa butter.

FACT 7 – In the late 1870s, the Cadbury brothers built a “factory in a garden” as they expanded their increasingly successful chocolate-making empire. George and Richard Cadbury bought farmland five miles from the Birmingham city centre to realise their vision. The village of Bournville was created for their employees, complete with schools, a railway station, leisure facilities and parks — far removed from the slums associated with many factories of the age.

FACT 8 – Milton Hershey was 19 when he opened his confectionery shop in Philadelphia in 1871.

FACT 9 – Swiss chocolatier Daniel Peter is generally credited for adding dried milk powder to chocolate to create milk chocolate in 1876. But it wasn’t until several years later that he created the Nestlé Company with Henri Nestlé and brought milk chocolate to the mass market. In 1879, another Swiss chocolatier, Rudolf Lindt, invented the conch machine which mixed and aerated chocolate, giving it a smooth, melt-in-your-mouth consistency that blended well with other ingredients.

FACT 10 – The New York Cocoa Exchange was established in New York in 1925, as chocolate demand soared and became big business.

FACT 11 – The Queen was the first person to ever receive a bar of entirely English chocolate. In 1932, workers at Rowntree Mackintosh Confectionery in York experimented with growing cacao plants on British soil. They only managed to grow one tree that produced a single pod of cocoa beans. The Rowntree team converted their small harvest into one tiny chocolate bar which they presented to a six-year-old princess, later Queen Elizabeth II.

FACT 12 – The 1971 film version of Roald Dahls’ book Charlie and the Chocolate Factory was titled Willy Wonka and the Chocolate Factory because it was financed by Quaker Oats to promote its new Wonka Bar candy.

FACT 13 – Mary Jane “Brownie Mary” Rathbun is one of the true heroes of chocolate history. As a hospital volunteer in San Francisco during the 1980s, she became known for baking and distributing cannabis brownies to AIDS patients at the height of the pandemic. In a 1993 Chicago Tribune story, a fellow nurse called her a “shining beacon,” while patients swore that the brownies brought them back from the brink. Rathbun was arrested on three occasions, but her grandmotherly appearance only served to generate public sympathy for the cause and undermined the district attorney’s prosecution. Rathbun helped lobby for the legalisation of cannabis for medical use and contributed to the establishment of the first medical cannabis dispensary in the United States.

FACT 14 – Today, the Ivory Coast is the largest source of the world’s cocoa, producing more than 1.4 million tonnes a year. Ghana, Nigeria, and Cameroon are also among the top producing countries, along with Indonesia.

FACT 15 – Brussels Airport is the biggest chocolate seller in the world, selling more than 800 tons of chocolate every year. In celebration of its favourite treat, Belgium issued limited edition chocolate flavoured postage stamps in 2013.

FACT BONUS – Did you ever wonder why chocolate melts so wonderfully on the tongue? Chocolate is the only edible substance that melts around 93° F, just below the human body temperature.

For more fun facts about Chocolate see ’80 Interesting Facts About the History of Chocolate’


Also known as ‘International Chocolate Day’ or just ‘Chocolate Day’, World Chocolate Day is, as noted by Wikipedia, an annual celebration of chocolate founded in 2009 and the choice of the date 7 July is said to celebrate the introduction of chocolate to Europe in 1550.

But if you miss the chance to celebrate World Chocolate Day by eating even more chocolate don’t worry… other chocolate day celebrations exist, for example ‘National Chocolate Day’ in the United States is on 28 October and the U.S. National Confectioners Association lists 13 September as ‘International Chocolate Day’, coinciding with the birth date of Milton S. Hershey (September 13, 1857). Ghana, the second largest producer of cocoa, celebrates ‘Chocolate Day’ on February 14 and in Latvia, ‘World Chocolate Day’ is celebrated on 11 July.

The U.S. National Confectioners Association also lists a second National Chocolate Day on 28 December, and other variants include National Milk Chocolate Day, National White Chocolate Day, and National Cocoa Day!

But really every day is a great day to celebrate chocolate, at least that’s how we see it in Delvaux HQ :)


Founded 36 years ago, Delvaux Ltd is a family-owned business specialising in supplying branded chocolate and confectionery.

A market leader in personalisation, we have a hard-earned reputation for excellent customer service, competitive pricing and high quality delicious personalised chocolates and personalised sweets.

Our company’s roots can be traced back to a division of Rombouts Coffee, importing Belgian chocolate pralines into the UK from the world renowned Chocolatier Bruyerre, as the perfect accompaniment to the popular Rombouts one-cup coffee filter.

Delvaux Ltd was started in 1985 by Monique Rombouts-Howitt. In the early days we supplied petit fours to Restaurants and Hotels and luxury chocolates, glace fruits, nougats and nuts, sourced from Belgian, Holland and France, to selected retailers including the House of Fraser Food Halls, Conran and Harvey Nichols.

Since then we’ve specialised more and more in personalised chocolates and sweets, supplying 1000s of satisfied customers in all sectors including restaurants, pubs, cafes, the catering trade, hospitality, travel, marketing, conferences and events.


Perfect for thanking, gifting and promoting, our range of personalised square Neapolitan and rectangular chocolates and personalised sweets is popular with brands and companies big and small, from the hospitality, restaurant and pubs sector to retailers, hairdressers, professional services (solicitors, accountants etc), schools, colleges and universities, charities and others wishing to entertain and thank customers while they are on-site.

Whatever your business or organisation, Delvaux can provide the perfect promotional chocolates or confectionery (with full or single colour printed wrappers) to suit your needs…

It’s edible advertising that works… because everyone loves a chocolate! (Or a Mint, or a Chewy Fruit or a Chocolate-coated Salted Caramel Fudge, or a Mint Humbug, or a Jelly Bean… you name it, we can supply it… personalised!)


There is no limit to the number of different ways you can use personalised Chocolates and Sweets to grow your sales!

The opportunity to print designs and messaging on wrappers represents great potential to get creative… for example you might consider printing your:

– Thank You Messaging… showing your appreciation for your customers and staff, creating a close bond and shared interest and encouraging customers to order again.

– Business Name and Logo… to remember you.

– Positive Messaging & Good News… to emotionally connect with customers and stand out from competitors.

– Key Facts About Your Products & Services… to inform your customers and remind them why you are different.

– Website, Online Shops, Blogs, QR codes… to find all your details, products, bookings and reservations.

– Social Media… to follow and engage with you.

– Special Offers and Promotions to ‘Surprise & Delight’… to use ‘Calls To Action’ (CTAs) to ensure your guests come back for more!

– Lucky Numbers…to excite and engage your customers through gamification by printing sequential and random numbers as ‘Lucky numbers’ and Lottery number ideas etc (available on our personalised Sweets range).

For more great ideas on making a big impact with personalisation see Natalie’s blog “Are You Maximising All Your Personalisation Options?”.


We can supply whatever you need… you can choose from a great range of:

  • Neapolitan square chocolates (available in Milk, Milk Mint, Milk Orange, Dark Chocolate, Dark Mint, 70% Dark Chocolate and Salted Caramel flavours)

Alternatively if you have a special request please don’t hesitate to contact us to discuss a bespoke sweet order… whatever you need we can source, wrap and print it!

Call us now on 01932 550500 and tell us what you are doing and what you need to achieve.

We have decades of experience helping our customers to grow their business, as we have grown our own. Speak to Natalie today about what you want to do and how we can help.

And for full details see the personalised and non-personalised ranges at:

Ready to order?

For more information about the Delvaux Personalised & Non-Personalised Sweet & Chocolate product range please call Natalie on UK freephone 0800 371 428 or International telephone +44 (0) 1932 550500, alternatively please email us at

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