One Busy Guy presents...
The Chocolate Story
A revered confection prized for it's soothing
effect (it helps produce endorphins). A holiday staple. A baking
ingredient. An aphrodisiac. A fondue. A liqueur. A billion dollar industry.*
The word "chocolate" is said to derive
from the Mayan 'xocoatl'; cocoa from the Aztec 'cacahuatl'. The Mexican Indian word "chocolate"
comes from a combination of the terms choco ('foam') and atl
('water');
It all
began with the cocoa bean more than 2000 years
ago. The 'cocao' plant is native to South American forests. Mexicans and other early
civilizations of the Yucatan peninsula were the first to make seeds
within these pods into a bitter beverage. That's right... bitter. It was
even blended together with chili peppers to make the beverage 'xocoatl'.
This was often served as the last meal before human sacrifice.
Spain was on a quest to return with riches from the
New World
for their royal family. It was the explorer Cortez who in 1528 introduced chocolate to Europe. Lucky for us the Spanish empire declined and the secret of chocolate
escaped! In 1615 Spanish
Princess Maria
Theresa provided Louis XIV of France with a gift of chocolate. By
1657 the first chocolate shoppe had opened in London. Still unsweetened.
It was quite expensive and considered an indulgence of the elite.
It wasn't until 1765 that chocolate was
introduced to America. The first chocolate factory was established in
Dorchester, Mass. With the industrial revolution and mass production the
cost dropped to affordability for the masses. Around 1840 the
sweetening had begun and by 1857 the first candies had appeared
(caramel, bonbons, cremes etc). Although it
was popular with men in Europe, chocolate was not immediately accepted by
American colonists. It was
originally considered to be the choice of children. It became more widely
accepted as a baking ingredient. Cocoa powder began manufacture in 1828.
The first chocolate bars appear around 1847. A Swiss firm (Nestle)
develops milk chocolate in 1876. Refinements
in production have provided us with a variety of ways to employ this
remarkable, flexible treat. It's enjoyed around the world in bars, cakes
and candies. We like it hot or cold. We fill it with
creams and nuts. We
freeze it into ice cream, we dip fruits into it and mold it into a thousand shapes. Perhaps
most interestingly
chocolate
has become the gift of affection. Eggs at Easter,
Santa's at Christmas... but nothing compares with the
'sweet
hearts' of Valentine's
Day.
Hershey's
'kisses'
are
named
for
the
'smooching'
sound
made
by
the
machinery.
The
'snickers'
bar
is
named
after
the
family
horse.
Dining on chocolate is a bit risky for some of us. Many experience allergic
reactions to it, some must endure acne or cold sores... we all know
that it is a dreadful substance to feed your
dog! Women
everywhere rejoice and embrace the rich, soothing consolation of
chocolate. Many
claim they like it because it's high in antioxidants but don't you
believe them! It's
a wonderful way to say how 'sweet' is your company! *this
page
contains
a
number
of
trademarks
that
remain
the
property
of
their
respective
owners |