Some sweet words on World Chocolate Day because good chocolate deserves some attention

By creammagazine, July 7, 2026

Chocolate is a part of everyday life. My everyday life, that’s for sure. In fact, whenever I nick down to the shops to buy a carton of milk and loaf of bread, rarely do I walk away without also having purchased chocolate in some form: a pack of coconut-encrusted cocoa protein balls; a hazelnut and choccy bar, or even a carton of chocolate milk.

I’ve always thought chocolate should have its own day marked on the festive calendar, especially since it is so widely appreciated, has infiltrated so many cultural diets, often creeps into popular culture, and is now deemed fairly good for you. Now indeedy it does – today in fact, July 7.

The first celebration of World Chocolate Day dates back to 2009 (and is not to be confused with International Chocolate Day). Chocolate itself has a far further-back history, having derived from the cacao bean, and enjoyed as far back as ancient Mesoamerican times. During that period, the delicious flesh of the cacao fruit was fermented into an alcoholic beverage. Good to see it in some of our bevvies today, too, like in the new Chocolate in a Bottle blanc de blanc.

But chocolate isn’t just a decadent indulgence. In fact, studies have shown that the good stuff helps prevent liver damage, boosts beneficial cholesterol, offers better brain power, and lowers blood pressure.

I remember my first encounter with Lindt Chocolate – still one of my favourite brands. Not at a sample stand at the supermarket, but seen on the 12” artwork of Scritti Politti’s slice of audio confection, Hypnotize from their album Cupid & Psyche ’85. The extended version’s artwork stood out as gloriously as the band’s syncopated electronica and acoustics do on the song. I’d listen to this record relentlessly and actually be hypnotised by the chocolate bar, wondering if the photographer ate it after photographing it. Actually, in Australia, as in the UK, we spell it ‘hypnotised’ so I’m guessing Scritti’s record management either urged the band to go with the US spelling, or I have ended up with a US pressing. Either way, I like the ‘Z’. It goes well with the whole crazy chocolate thing.

Anyway, back in 1985, you couldn’t find Lindt easily in Perth shops, so this was definitely my fantasy outlet. Nowadays, of course, there are hundreds of forms of Lindt that line the aisles of Woolworths and Coles, available for a fraction of the price the luxury brand used to cost. And Aldi have their own favoured range of choccy – the Peanuts & Cornflakes bar from their Choceur range being a favourite.

Now, too, local chocolate brands are offering hundreds of diversions to the norm. Once where you used to only be able to get three types of chocolate – milk, dark or white – chocolate bars today are packed with just about anything you can imagine. Cadbury’s, as one example, comes out with a limited edition bar every other week.

With recent scientific studies showing chocolate is more good for you than bad (some chocolate helps prevent liver damage, boosts beneficial cholesterol, offers better brain power, and lowers blood pressure), there’s no reason not to celebrate the good stuff this week.

All. Without. The. Guilt.

Antonino Tati

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