The taste of cocoa depends on the color of the cup
News News blog
Cocoa refers to beverages prepared from a mixture of cocoa products with water or milk. Pure cocoa powder, instant powder containing cocoa, a chocolate baror a syrup containing cocoa is used for preparation, which is mixed with hot or cold water or hot or cold milk. The final product is drunk both as a hot beverage and cold.
The Spaniards brought cacao to Europe in 1519 after the conquest of the Aztec Empire. In the 17th century, it came to Germany as a medicine and was first sold in pharmacies.
In European aristocratic circles, it quickly became a fashionable drink, as it was said to have healing and aphrodisiac effects. However, the decisive factor in the spread of cocoa as a stimulant was the discovery that, sweetened with sugar, it appealed to the tastes of many Europeans.
However, the color of the cup also seems to influence the taste of cocoa drinks: Indeed, one study showed that hot chocolate tasted best when drunk from an orange cup, followed by the cream-colored cup. The identical chocolate, on the other hand, tasted less good when served in a white or red cup. The human perception of taste can be strongly influenced by colors and is consistent with previous studies. The color red makes spicy foods seem spicier, while drinks from blue containers are perceived as more refreshing than from red ones.
