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Chocolate
Food of the Gods
Chocolate
Cocoa and Chocolate; A Short History of ...
(by
Baker, Walter, & Co
)
Cacao
(by
International Bureau of the American Republics
)
The Aztecs, Their History, Manners, And ...
(by
Biart, Lucien
)
The Spanish Conquistadores
(by
F A Kirkpatrick
)
Cocoa and Chocolate, Their History from ...
(by
Knapp, Arthur William
)
3 Duets for 2 Cellos, Op.38
Michigan Law Review: Constitutional Law:... Volume 6
Proceedings of the Royal Society of Lond... Volume 18
The Civil War from a northern standpoint
Chocolate originated in the Western Hemisphere
and is native to Central and South America. History credits the ancient Olmecs of what is now southern Mexico as the first civilization to harvest the bitter fruit of the
cacao
tree and figure out how to consume them. Scholars believe that the Olmecs drank the bitter product of dried and roasted cacao beans and/or pods in
religious ceremonies
. However, the Olmecs left no written records, so knowledge of their use of cocoa is largely hypothetical. Academics agree that the Olmecs passed on that knowledge to the
Mayans
, who revered it and did leave written records.
The Mayans passed their knowledge of chocolate to the
Aztecs
, who believed cacao a gift from the gods, enjoyed chocolate in ceremonial drinks, and used the cacao beans as currency more precious and valuable than gold.
Then came the
Spanish conquistadors
. After bringing steel, disease, and Christianity to the New World, they took gold, emeralds, and chocolate to Spain. Italy and France soon jumped on the oceangoing bandwagon to extort more from the the indigenous peoples to feed Europe’s ravening hunger for gold, gemstones, sugar, coffee, cinnamon, and chocolate. European countries established
large plantations
and enslaved native peoples to work them.
Due to the expense and risk of crossing the Atlantic Ocean as well as the labor needed to turn the cacao beans into something edible, only the wealthy could afford chocolate. In 1828, Dutch chemist
Coenraad Johannes van Houten
developed a process of treating cacao beans with alkaline salts. The process resulted in a powdered chocolate that could be mixed with water. Thus arose the
Dutch processed cocoa
with which we are familiar today.
Until the late 1800s, the world enjoyed the extravagance of chocolate as a hot drink, either spiced or sweetened, usually mixed with water, sometimes mixed with milk. History attributes Swiss chocolatier
Daniel Peter
with the creation of milk chocolate in 1876, but it took his friend
Henri Nestlé
to bring bars of the sweet concoction to mass market. In 1879, another Swiss chocolatier,
Rudolf Lindt
, invented the conch machine which turned chocolate from a hard, gritty product to a smooth substance that melted in the mouth.
As chocolate production increased to meet global demand and costs decreased to make the luscious treat affordable to the rising middle class, chefs and home confectioners sought ways in which to use it, take advantage of the rich, heady flavor, and spread the joy. Ranging from frugal to extravagant, enterprising cooks published recipe books to teach others how to make the best use of this international treat.
Baker’s Famous Chocolate Recipes
by Frances Lee Barton
Chocolate and Cocoa Recipes
by Miss Parloa
Baker’s Favorite Chocolate Recipes
by Michigan State University
34 Dot Chocolate Candy Recipes
by Michigan State University
Chocolate and Cocoa Recipes & Home Made Candy Recipes
by Miss Parloa and Mrs. Janet M. McKenzie Hill
Best Chocolate and Cocoa Recipes
by Michigan State University
Famous Recipes for Baker’s Chocolate and Breakfast Cocoa
by Michigan State University
By Karen M. Smith
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