A Sweet Change of Pace
The Torah teaches that the second time the brothers came down to Mitzrayim, Yaakov told them to bring treats from Eretz Yisroel with which to woo Pharoah. Of course, they had no chocolate to bring, but we can discuss a different royal treat that the Aztecs considered a royal beverage.
What beracha does one recite over chocolate-covered raisins?
Before answering this question, we need to ascertain the correct beracha for chocolate itself. Although the accepted practice is to recite shehakol on chocolate bars and other products, the question is, why? After all, chocolate is the product of the bean from the cocoa tree. Shouldn’t its beracha be borei pri ha’eitz? As we will see, many poskim, indeed, contend that the correct beracha on chocolate is ha’eitz, accepted custom notwithstanding. We will also investigate whether there is a difference between the beracha on dark chocolate and white chocolate.
Furthermore, to resolve our question, we must analyze which beracha one recites on fruit products that have undergone extensive processing, such as sugar, peanut butter, jams, jellies, applesauce, and chocolate. We also need to understand something about the history and methods of chocolate production. We will discover that, aside from this being interesting, all this information impacts on halacha.
Chocolate is native to southern Mexico and Central America, where the Maya, and later the Aztecs, cultivated the cocoa (also called the cacao) tree for hundreds, and possibly thousands, of years. In fact, the word chocolate originates from an Aztec word meaning “warm liquid.” In their society, the royal family drank warm, unsweetened chocolate from golden goblets, and cocoa beans were used as currency. Thus, if a Jew had accompanied Hernando Cortez on his trip to the New World, he might have recited kiddush and havdalah over hot chocolate, since it qualified there as chamar medinah, a beverage used to honor guests!
The Spaniards transported cocoa trees to the Old World. Later, industrialists developed vast plantations of cocoa trees in Africa, Indonesia, and other tropical areas.
The Native Americans drank their chocolate unsweetened, whereas the Spaniards added sugar to it. This created two industries in the New World, the cocoa industry and the sugar industry. By 5340 (1580), hot chocolate flavored with sugar and vanilla was a common Spanish drink, and from there it eventually spread to the rest of Europe.
As long as chocolate was drunk as a beverage, its beracha was certainly shehakol, since we recite shehakol on all beverages (except, of course, grape juice and wine), even if, such as beer and whiskey, they are made from the five grains (Tosafos, Berachos 38a s.v. Hai).
Chocolate in the 19th century
Two major 19th century developments vastly changed the way people consumed chocolate. In 1847, an English company introduced the first solid, eating chocolate. Until this time, chocolate had never been eaten.
The second development occurred in 1876, when the Swiss devised a method of adding milk to chocolate, thereby creating what we know today as milk chocolate. Prior to this invention, all chocolate was pareve. (By the way, some European manufacturers currently add animal fat to chocolate, obviously making it non-kosher.)
How does cocoa grow?
The cocoa tree grows with large, colored fruits the size of melons or small pineapples that hang from the branches and trunk of the tree. Each huge fruit contains a sticky pulp that holds about 20-50 almond-shaped seeds, that are usually called cocoa beans. The growers separate the beans from the pulp, ferment the beans for about a week, dry them in the sun, and then ship the semi-processed cocoa beans to a chocolate maker.
How is chocolate made?
The chocolate maker roasts the beans to bring out the flavor, and then removes the shell from the bean, leaving the kernel. The kernel is ground and becomes a thick, viscous liquid called chocolate liquor. The bean turns into a liquid when it is ground, because it contains over 50% fat.
The chocolate liquor I am describing contains no alcohol – that is simply the name for the ground, liquefied chocolate. Chocolate liquor is pure, bitter, unsweetened chocolate, similar to what the Aztecs drank in their time.
The chocolate maker now separates the cocoa liquor into its two main components: the fat, or cocoa butter (nothing to do with the butter that is made from milk), and cocoa bean solids. The solids are ground into cocoa powder. The chocolate we eat consists of a mix of chocolate liquor, cocoa butter, and cocoa powder, along with several other ingredients: notably sugar, and usually, milk. This product is ground fine in a machine called a “conch” to give it a smooth consistency and taste. The chocolate is then tempered, which means that it is heated slowly and then cooled slowly, to enable the chocolate to harden properly, and so that the cocoa butter does not separate from the chocolate. Finally, the chocolate is flavored and shaped into the final product.
Thus, before being ready to eat, chocolate has been separated, fermented, dried, roasted, shelled, ground, liquefied, separated again, ground again, mixed with milk and/or cocoa butter, ground yet again in a conch, tempered, flavored and shaped.
White chocolate is made from cocoa butter, sugar, and, sometimes, milk. There are no cocoa solids in white chocolate, and that is how it maintains its light color. Some “white chocolate” products are, in reality, made of vegetable oil and chocolate flavoring instead of cocoa butter.
So, what beracha do we make on chocolate?
To this day, there is a dispute among the authorities as to whether the correct beracha on chocolate is borei pri ha’eitz or shehakol nihyeh bidvaro. To comprehend this dispute, we need to understand the halachos of fruit and vegetable products that no longer have their original consistency. Is the correct beracha on these items borei pri ha’eitz (or borei pri ha’adamah in the case of some), or shehakol nihyeh bidvaro?
The Rishonim dispute this question, many contending that even fruit that is completely pureed is still borei pri ha’eitz, whereas a minority rule that the beracha on a fruit or vegetable that no longer has its original consistency is shehakol.
What do we conclude?
The Shulchan Aruch (Orach Chayim 202:7) rules that the beracha on date butter is ha’eitz, and this is the ruling followed by most Sefardim. Ashkenazim follow the ruling of the Rama, who contends that one should recite shehakol, because of the safek as to which opinion we should follow. In practice, Ashkenazim usually recite borei pri ha’eitz when eating a product that has some of the consistency of the original product, as is the case of jam containing recognizable fruit pieces or “chunky” applesauce, but recite shehakol before eating a completely smooth applesauce, or a smooth jam, where the fruit has completely lost its consistency (Mishnah Berurah 202:42).
However, since the reason we recite shehakol is because it is a safek, several halachic differences result. For example, someone having a snack of applesauce and a beverage should make sure to recite the shehakol on the applesauce rather than on the beverage. If he recites the shehakol on the beverage without specifically including the applesauce, he now has a safek whether he has fulfilled the obligation to make a beracha on the applesauce. This is because, according to the opinions that the beracha should be ha’eitz, one does not fulfill the beracha by reciting shehakol on something else.
Similarly, someone eating a fruit and applesauce at the same time who recited ha’eitz on the fruit should not recite shehakol (and certainly not ha’eitz) on the applesauce. This is because, according to the poskim who contend that applesauce is ha’eitz, he has already fulfilled his duty to recite a beracha by reciting ha’eitz on the other fruit. In this situation, he should first recite shehakol on the applesauce and then ha’eitz on the fruit (Ben Ish Chai, Pinchas #16).
Some poskim are stricter, ruling that one should not eat an item that is definitely borei pri ha’eitz together with an item that is questionably borei pri ha’eitz, such as applesauce. This is because there isn’t any way to fulfill the need for reciting a beracha on both items without creating an unnecessary beracha. If you recite the beracha on the fruit first, then you have a safek as to whether you can recite a beracha on the safek item. On the other hand, if you recite the shehakol on the safek item first, then, according to the opinions that the beracha is ha’eitz, you have now recited an unnecessary beracha (Maamar Mordechai 203:3).
How does this discussion affect chocolate?
The average person looking at a chocolate bar does not recognize the cocoa beans, since they have been ground, liquefied, and reconstituted into a solid in the process. Can he still recite ha’eitz on the finished chocolate product, or does it become shehakol?
Many assume that the beracha on chocolate products is shehakol, based on the rulings of the Divrei Yosef and other authorities quoted by the Shaarei Teshuvah (Orach Chayim 202:19). However, since all these authorities lived at the time when chocolate was only drunk, it is difficult to base any halachic conclusion on what beracha to recite before eating chocolate, since we recite shehakol on all beverages, as mentioned above.
Among the more recent authorities who discuss which beracha one should recite before eating chocolate, two of the most respected authorities are Rav Shelomoh Zalman Auerbach, zt’l, and Rav Moshe Feinstein, zt’l, who reach diametrically opposite conclusions. In his Minchas Shelomoh, Rav Shelomoh Zalman suggests that one should recite ha’eitz before eating chocolate (Volume 1:91:2). He compares chocolate to a case of spices ground so fine that their source is no longer identifiable. The beracha recited on them is whatever would have been the appropriate beracha on the particular spice before grinding (usually ha’adamah), even if the spice is mixed with sugar, and even if it is mostly sugar (Shulchan Aruch, Orach Chayim 203:7). Let me explain this case with an example.
What beracha does one make on cinnamon sugar?
Cinnamon is the bark of a tree, and as such its beracha is borei pri ha’adamah (we do not recite borei pri ha’eitz, since we eat the bark and not the fruit). “Cinnamon sugar” is a blend of cinnamon and sugar, in which the cinnamon cannot always be identified by appearance, although it is clearly the more pronounced flavor. Based on the above-quoted ruling, one should recite ha’adamah before eating cinnamon sugar.
Why are spices different from finely ground fruit and vegetables, over which Ashkenazim recite shehakol?
Since this is considered the way that one “eats” spices, they do not lose their beracha, even though they can no longer be identified (Mishnah Berurah 203:12).
What beracha do we recite on sugar?
As I discussed in a different article (See Topical Tropical Plants — Papaya, Pineapple, and Palm Hearts), there is a thousand-year-old dispute concerning whether the correct beracha one should recite before eating cane sugar is borei pri ha’eitz, borei pri ha’adamah or shehakol. The Shulchan Aruch (Orach Chayim 202:15) concludes that we recite shehakol on sugar; however, someone who recited either borei pri ha’eitz or borei pri ha’adamah on cane sugar should not recite a new beracha, since the correct beracha is disputed.
Originally, sugar was produced only from sugar cane. Today, a large percentage of the world’s sugar crop is extracted from the sweet white root of the sugar beet, and a much smaller amount is produced from corn (maize). However, mass cultivation and production of sugar beets did not begin until the 19th century and was a result of the Napoleonic Wars. When the British blockaded Napoleon’s Europe, one of the products that became unavailable was cane sugar, which does not grow in Europe’s cold climate. Out of concern that his subjects might revolt over the unavailability of imported sugar, Napoleon built sugar refineries throughout Europe. He even awarded a medal for perfecting the production of white sugar from the white root of the sugar beet, which thrives in cold climates.
Although Napoleon was not worried about it, some Rabbonim were concerned whether the beracha over the new type of sugar was also shehakol, just as the beracha over cane sugar. (The two types of sugar cannot be distinguished one from the other.) The Mishnah Berurah (202:76) rules that one should recite shehakol over beet sugar, although if someone recited borei pri ha’adamah, he should not make another beracha.
Thus, we see that there is a halachic difference between spices that are ground up and cannot be identified, whose beracha remains ha’adamah, and beet sugar, whose beracha is shehakol. We must now analyze the difference between these two foods and figure out where chocolate fits into the picture.
Beating a beet
After the sugar beets ripen, they are harvested, washed thoroughly, and sliced into thin chips. The beet chips are then soaked in hot water for about an hour, which extracts the sugar from them and creates a strong sugar solution. Chalk is added to the sugar solution, which causes the non-sugar parts of the solution to clump together, so that they can be filtered out. The sugar solution is then evaporated to concentrate the sugar. Eventually, the sugar concentration is great enough to form crystals, which are then removed from the solution.
An important fact affecting our halachic discussion is that, in the case of both cane and beet, the sugar is extracted, or removed, from the stem or root, rather than being simply processed.
Now our question is, do we compare chocolate to spices, which maintain their beracha even after they have been ground until they are no longer identifiable, or to sugar, which, we rule, loses its beracha and becomes shehakol?
Rav Shelomoh Zalman compares chocolate to the case of ground spices that maintain their original beracha, although they are no longer recognizable. (Dayan Gavriel Krausz, formerly the Av Beis Din of Manchester, devotes a lengthy essay to advocate this position in his sefer, Mekor Haberacha.) Apparently Rav Shelomoh Zalman felt that chocolate, which is refined from the cocoa bean, should not be compared to sugar, which is extracted from the cane or beet.
(In my opinion, those poskim who contend that the beracha on chocolate is borei pri ha’eitz should agree that the beracha on white chocolate is shehakol, since this product contains no cocoa solids. Cocoa butter should have the halacha of a liquid that is pressed out of a fruit, whose beracha is always shehakol.)
On the other hand, Rav Moshe Feinstein (Shu’t Igros Moshe, 3:31) clearly disagrees, contending that the beracha on all chocolate products is definitely shehakol. In a teshuvah discussing which beracha to recite before eating chocolate-covered raisins, he assumes that the beracha on chocolate is shehakol and does not entertain the possibility that its beracha might be a safek.
In Rav Moshe’s responsum, he addresses the following issue: When eating a food composed of items with different berachos, we must determine which food is the more important, the ikar, and this determines the beracha of the entire food. (I have written an extensive article on the topic of ikar and tafeil in berachos.) Rav Moshe deliberates whether the chocolate or the raisin is more important, in order to determine if the beracha on chocolate-covered raisins is ha’eitz, like the raisin,or shehakol, like the chocolate. Rav Moshe concludes that neither the chocolate nor the raisins can be considered of secondary importance (tafeil) to the other, and therefore, chocolate-covered raisins require two berachos, ha’eitz on the raisins and shehakol on the chocolate.
Rav Moshe then discusses which of the two berachos to recite first. Usually, one should recite the beracha of ha’eitz before reciting shehakol. However, Rav Moshe points out that one must eat the chocolate before reaching the raisin; thus, the beracha on the chocolate will have to be first. Rav Moshe concludes that the best thing to do is to recite ha’eitz on a regular raisin and then shehakol on the chocolate. (When this option does not exist, he rules that one should recite shehakol on the chocolate and then ha’eitz on the raisin. This would require biting off a bit of the chocolate first until he can reach the raisin.)
Clearly, Rav Moshe held that chocolate is definitely shehakol and not even questionably ha’eitz. I conjecture that he held so because chocolate undergoes so many changes and processes in its preparation, one should not consider the finished product a fruit at all. Alternatively, he may have held that since chocolate is liquefied and remains a liquid for most of its processing, it retains its status of being a liquid for hilchos berachos, and thus the correct beracha is shehakol. In any instance, the almost-universal custom is to recite shehakol before eating chocolate. (For other reasons why chocolate should be shehakol, see Shaarei Haberacha pg. 693 and Makor Haberacha pgs. 52-61.)
Notwithstanding that many authorities agree with Rav Moshe that the beracha on chocolate is shehakol, they disagree with his ruling that chocolate-covered raisins and nuts require two different berachos, contending that one should recite only one beracha. Among these poskim, there are two major approaches, those that hold that the beracha is always shehakol, since they consider the chocolate to be the ikar, and those who feel the beracha should be determined by whichever is greater in quantity (Yalkut Yosef, Vol. 3, pg 431; Vezos Haberacha pg. 97). I refer you to your own posek to decide which beracha you should recite before eating this delicacy.
As I mentioned above, the Aztecs considered chocolate a royal food. By studying the halachos of the berachos on this food, we elevate it to being a true royal food – since we are determining which beracha the mamleches cohanim vegoy kodosh, the holy nation that is a kingdom of priests, recites on this food.