Here's a look at some fun facts about chocolate:

995 -- The number of locations that produce chocolate and cocoa products. These locations employed 43,234 people, according to the U.S. Census Bureau.

107 -- Number of establishments in Pennsylvania and California that churn out chocolate and cocoa products. These two states are the national co-leaders in chocolate-making. California, with 74, leads the United States in the number of locations that produce non-chocolate confectionery products.

$418 million -- The value of U.S. imports of chocolate from Canada, the leading country of origin for such imports, during a recent 10-month period. Similarly, Canada was the leading foreign source of non-chocolate candy in the United States ($232 million worth in shipments).

52 percent -- The number of adults that said chocolate was their favorite flavor, according to the National Confectioners Association. The second favorite flavor was a tie (at 12 percent each) between berry flavors and vanilla.

40 percent -- U.S. chocolate manufacturers currently use 40 percent of the almonds produced in the United States and 25 percent of domestic peanuts, according to the National Confectioners Association.

3.5 million pounds -- U.S. chocolate manufacturers use about 3.5 million pounds of whole milk every day to make chocolate. Sixty-five percent of American chocolate eaters prefer milk chocolate, according to the National Confectioners Association

98.6 degrees -- The melting point of cocoa butter is just below the human body temperature (98.6 degrees) -- which is why it literally melts in your mouth, according to the National Confectioners Association