The history of the origin of chocolate today is not a mystery: there is a lot of documented evidence proving exactly where this delicacy spread throughout the world and how it came to our country. The history of white chocolate is not as long as the history of dark chocolate made from cocoa powder, and its benefits are much less, but this does not make white bars any less popular.

The history of the origin of cocoa and the creation of chocolate

Where and when did chocolate appear, and how did it get to Russia? What is known about the history of chocolate for children and where are the best chocolate products made? You will learn about all this and much more in this material.

Both coffee and cocoa were once exclusively wild. Man noticed them in ancient, completely pre-literate times, so now these stories are actually legends or assumptions based on the same legends. However, in times closer to us, the spread of coffee and cocoa different countries recorded in various documents and even the names of people who contributed to introducing their compatriots to new products are known.

The history of the origin of chocolate began with the appearance of cocoa on earth. Uncultivated cocoa grew and grows in a warm climate, at approximately 40 degrees north and south latitude. This is the coast of Mexico, Central and South America. Now there are cocoa plantations in Africa and on some Asian islands, but also at the same latitude. This is the so-called “chocolate belt”.

Cocoa is a tree up to 12 m high that blooms and bears fruit all year round. Accordingly, the harvest on plantations is harvested manually, choosing ripe fruits. True, now there are also machines for harvesting cocoa, but manual collection is still considered the best. Ripe fruits come in a variety of colors: burgundy, orange, dark green, depending on the variety, reach 30 cm in length and weigh up to 500 grams. There are up to 50 beans inside the fruit. To get 1 kg of chocolate, you need approximately 900 beans, and for 1 kg of cocoa liquor - approximately 1200 cocoa beans.

The best varieties of cocoa are obtained by removing the fruits by hand, leaving them to ferment, and drying them in the sun. But you can’t feed the whole world this way.

In the old days, the Indians did not roast cocoa beans, but only ground them and brewed them with low boiling water.

Now the fruits are kept in air for 2 days to a week (primary fermentation), crushed, then placed under a press and squeezed out. It is an important ingredient for making chocolate, as well as for perfumery as a base for cosmetic ointments and for pharmacology. The dry residue after pressing is ground and used in the form of cocoa powder to prepare cocoa drink, as well as in food production. The bean husks are crushed and used as livestock feed (called cocoa shells).

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For the first time, man began to specifically cultivate cocoa in what is now Peru. Archaeologists have dug up vessels with traces of theobromine inside, which means cocoa was stored there. Thus, it is believed that it has been used since the 18th century BC. However, then they did not use cocoa beans, but the sweet pulp of the fruit, from which a kind of mash is still prepared in tropical countries today.

From the history of the origin of chocolate it is known that the first who began to regularly consume it in the form of a bitter, intoxicating drink were the Aztec and Mayan tribes. When did such chocolate appear in liquid form? This happened, according to historians, between 400 BC. e. and 100 AD e. The Mayans considered cocoa sacred and used it in ceremonies dedicated to the gods and in wedding ceremonies. Since the 14th century, the Aztecs revered cocoa as a gift from the god Quetzalcoatl. They also used cocoa beans as an equivalent of money. The Aztecs also prepared a drink from cocoa, but it tasted completely different from what we drink now. It was not sweet, but with added spices. It consisted of water, cocoa, maize, vanilla, hot pepper and salt, and only noble people could drink it.

The history of hot chocolate

From South America Chocolate found its way to Europe, where, also in the form of a drink, but with sugar, chocolate gained popularity in high society. This path was long and branchy, overgrown with many myths and legends. But if we talk briefly, the history of the emergence of chocolate in the Old World began only after the conquest of America. Cortez's men found cocoa beans in the treasury of Montezuma II, the last leader of the Aztecs, which were collected from the population as taxes. Then the Spaniards learned about the fruits and drink from the Aztecs, and already in the middle of the 16th century this information found its way into books about the New World.

Of the Europeans, Christopher Columbus was the first to try chocolate in 1502 and even brought the beans home. But then they did not pay any attention to them, because Columbus himself did not like chocolate. The second attempt to accustom Europeans to cocoa was successful - the conquistadors of General Hernan Cortez tried it in 1519, brought the miracle beans to Europe and introduced a never-before-seen drink at the Spanish court. He liked cocoa, and the enterprising conqueror of the New World organized trade in it from his plantation in America.

The history of hot chocolate says that at first, a very expensive product was inaccessible to most, but over time, many townspeople began to be able to afford to buy, if not the cocoa beans themselves, then the waste from their production, from which they made a drink called cocoa, similar to cocoa, but more liquid. But the cocoa drink itself became increasingly popular. Over the decades, its composition has also changed. Quite quickly, Europeans abandoned the use of pepper and strong spices, began to add more sugar or honey, and used vanilla for flavor. In relatively cold Europe, cocoa began to be heated, which also influenced the taste preferences of the Spaniards, Italians and French. Chocolate came to the territory of the German states from Italy, and since 1621, Spain’s monopoly on this product ceased to apply altogether - cocoa beans appeared on the wholesale markets of Holland and throughout the continent. Cocoa was sold at retail in pressed slabs, from which the merchant broke off a piece of the required weight. From the history of hot chocolate and
It is known that it was prepared in a very simple way: cocoa was heated in a special vessel, sugar and water were added to it and poured into cups. IN early XVII In the 1st century in Great Britain they tried to use milk instead of water and got a softer and tastier drink than the one prepared with water. Following the example of the British, other countries began to use milk in the preparation of cocoa, and this soon became commonplace.

Already in the 17th century, plantations of cocoa trees began to appear in the New World, on which African slaves worked. At first, the main centers of production were Ecuador and Venezuela, then Belem and Salvador in Brazil. Nowadays, cocoa is grown in almost all subequatorial countries lying between 20° north and south latitude (where the climate is warm and humid). Subequatorial Africa produces 69% of the world's cocoa bean crop. The largest producer is Côte d'Ivoire (about 30% of the annual harvest). Other exporters: Indonesia, Ghana, Nigeria, Brazil, Cameroon, Ecuador, Dominican Republic, Malaysia and Colombia.

Until the 19th century, cocoa beans were used only to make a drink, grinding them and brewing them. And the drink made from cocoa powder was cheaper than the previous one made from cocoa beans, and from that time on, cocoa began to spread throughout all segments of the population.

In the middle of the 16th century, cocoa began to be transported to Europe, but due to the long and dangerous journey, it was very expensive and was available only to the courtiers in Madrid. It was still drunk without sugar, but with spices - vanilla and cinnamon. It was only in the next century that sugar began to be added to cocoa, and after that the drink became much more popular. For example, at the court of the French king Louis XIV, hot cocoa (liquid chocolate) was considered a love potion.

It is interesting that the Indian name of the tree - cocoa, the fruits of which were used by people, took root in the New World as the name of the drink. It is strange that other products made from cocoa beans received a different name - chocolate, although among the Indians a thick cold drink made from cocoa with vanilla and spices was called a similar-sounding word “chocolatl” or “xocoatl”, which translated as “foamy water”. This drink was drunk primarily by the highest nobility, clergy and traders, and cocoa itself played an important role in the cultural and religious life of the Indian society of the Mayans and Aztecs. Many religious ceremonies of these peoples are associated with the consumption of cocoa.

Chocolate (both solid and liquid) is constantly credited with some special properties: magical, mystical, healing... For example, in Latin cocoa trees are called Theobroma Cacao, which means “food of the gods.” In Greek, theos means "god" and broma means "food."

The history of the appearance of hard bitter, milk and white chocolate

When did the first solid chocolate appear, and to whom does the world owe this invention? As for the history of the creation of such chocolate, it dates back to 1828, when the Dutch chemist Conrad van Houten came up with the idea of ​​adding cocoa butter to cocoa powder. And twenty years later in Germany they created the classic recipe for solid chocolate, which is used to this day. Cocoa butter, sugar and vanilla are added to the grated cocoa. The degree of bitterness of the chocolate depends on the amount of cocoa butter added. When adding 30% cocoa butter, milk chocolate bars are made, and with higher numbers, dark chocolate bars are made. With the increasing demand for dark chocolate with a high cocoa content, many manufacturers indicate the percentage of its content on the packaging.

It is believed that in 1847 the first chocolate bar appeared at the English confectionery factory J. S. Fry & Sons. The history of milk chocolate began in 1875, when Daniel Peter from Vevey added powdered milk to the chocolate ingredients.

Nowadays, food chocolate is usually divided into white, milk and bitter. White chocolate is made from cocoa butter, sugar, film powder and vanillin without adding cocoa powder, so it is creamy in color (white) and does not contain theobromine. Milk chocolate is made from cocoa mass, cocoa butter, powdered sugar and milk powder. Black (bitter) chocolate is made from cocoa mass, powdered sugar and cocoa butter. By changing the ratio between powdered sugar and grated cocoa, you can change the taste characteristics of the resulting chocolate - from bitter to sweet. The more grated cocoa in chocolate, the more bitter the taste and the brighter the aroma of the chocolate.

Interesting fact from the history of chocolate: In honor of the holy month of Ramadan, a chocolate mosque three meters wide and five meters high was built in Indonesia! Construction took two weeks. Everyone who came to see this miracle could not only admire it, but also try a piece.

The history of the appearance of chocolate in Russia

The history of chocolate in Russia began with Empress Catherine the Great. They say that this delicacy was presented to the court of Her Imperial Majesty in 1786 by the Venezuelan Ambassador, Generalissimo Francisco de Miranda. For some time, chocolate, and we mean drink, was drunk exclusively among the nobility and merchants. The main reason for this is the high price of the product delivered from overseas, and even through European ports. The situation began to change by the middle of the 19th century, when in 1850 the German Theodor Ferdinand Einem came to Russia to do business and opened a small chocolate production in Moscow, which became the basis of a large production, now known under the Red October brand. Einem chocolate was famous not only for its excellent quality and excellent taste, but also for its expensive and elegant packaging. The sweets were placed in silk or velvet cells, the boxes were trimmed with genuine leather with gold embossing. T.F. Einem came up with the idea of ​​selling sets of chocolates with surprise gifts inside. Usually these were notes of small musical
special compositions - songs or simply greeting cards. In St. Petersburg, Moscow, Nizhny Novgorod and others major cities In the second half of the 19th century, the Russian Empire opened cafes and restaurants where one could drink hot cocoa or enjoy home-made chocolate. Gradually, ordinary people are accustomed to drinking cocoa at home, buying cocoa powder in confectionery stores, and for people with low incomes they offered cocoa shells - waste from the production of cocoa beans. The drink made from cocoa shells bore the same name and differed from real cocoa in its liquid consistency and less pronounced taste. For a long time, cocoa shell was very popular, but as incomes grew, it was replaced by cocoa powder made from cocoa beans.

History of the development of Russian chocolate production

From the history of Russian chocolate it is known that in our country one of the first famous chocolate magnates was the industrialist Alexey Ivanovich Abrikosov, who produced such famous candies as “Crow's Feet”, “Crawfish Tails” and “Duck Noses”.

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The owners of the Partnership A.I. Abrikosov's sons" were the first in Russia to come up with the idea of ​​covering dried fruits with glaze - this is how prunes and dried apricots in chocolate appeared, which had previously been imported to us from France. In 1900, the chocolate enrobing process at the Abrikosov factory became automated, and a year earlier the Partnership received the high title of “supplier to the court of His Imperial Majesty.” In 1918, all “sweet” production of Apricots was nationalized. The Abrikosovs also packaged their products in expensive and memorable packaging. The box of chocolate included cards and labels dedicated to artists, scientists, musicians and writers, and the chocolate kings were oriented mainly towards children, which is why they called the candies names close to children’s hearts, where paws and beaks are present.

In the last century, the domestic industry produced a lot of dark and milk chocolate, chocolates and chocolate-glazed products. Historically, most of the products consumed in Russia are milk chocolate; to a lesser extent, we eat dark chocolate. But this is due to the fact that the German Eichen brought milk chocolate from Germany, and his company quickly accustomed our ancestors to chocolate with a lower cocoa content. Of course, Russia also loved dark chocolate, but consumed it in smaller quantities. The start of the mass history of modern chocolate production was given by the Moscow confectionery factory “Red October” and the factory named after N.K. Krupskaya, located in St. Petersburg. The latter even had its regular admirers - chocolate lovers were looking for its products.

Interesting history of chocolate for children

The history of chocolate development has not stood still. The invention of milk bars led to the fact that from that time on this delicacy became increasingly associated with children. The history of chocolate for children shows that at first it was a purely marketing ploy: manufacturers, advertising their products, appealed to parents' feelings, forcing them to buy chocolate for their children. And when doctors proved that chocolate was not only tasty, but also healthy, the developers began to think about the need to create specialized children's chocolate. Varieties of chocolate intended for children contain a reduced amount of cocoa products and an increased amount of milk and sugar.

Thus, Michele Ferrero (inventor of the favorite children's treat - “Kinder Surprise”), who did not like milk since childhood, developed a variety of chocolate “Kinder” containing 42% of this product. Chocolate for children is produced not only in the form of bars, but also in the form of bars and all kinds of figures (animals, fish, cones). It should be remembered that even children's varieties of chocolate should not be given to children under three years: It is harmful to their pancreas and liver. After three years, children can already be given 2-3 slices of chocolate. Small portions of chocolate are extremely beneficial for the child’s body due to the presence of antioxidants, theobromine, unique amino acids and tryptophan, vitamins and microelements. All these substances are vital for every baby. There is not a single company that does not produce products intended for children. The famous company Nestlé, which is at the origins of the creation of milk chocolate, has developed a whole line of Nesquik products, including children's breakfasts, nutritious cocoa and chocolate for children.

Russian chocolates for children are represented by the varieties “Alenka” (milk), “Mishka” (with almonds), and “Chaika” (with roasted hazelnuts). White chocolate for children of the Khreshchatyk and Detsky brands is made without cocoa powder and contains only milk powder, sugar and cocoa butter. Brands of children's chocolate without additives - “Circus”, “Dorozhny”, “Vanilla”. The content of cocoa powder in it is no more than 35%.

Here you can see photos from the history of chocolate from time immemorial to the present day:

The real connoisseurs of everything refined are, of course, the French and cocoa beans are no exception. Having surpassed the generally accepted favorites, it is French chocolate that is the best chocolate in the world, and France can rightfully be proud of it.

The first chocolate factory in the world was opened directly in France in 1659, and today the confectioners of this country differ from their global competitors in their ingenuity and creativity, and have many recipes. It was thanks to the country that milk and dark chocolate appeared.

When making the best French chocolate, the use of vegetable and animal fats is prohibited, and numerous productions skillfully combine several types of cocoa beans at the same time, which gives the chocolate an exceptional bouquet.

Where did chocolate come from?

The priceless food of the gods and the most delicious delicacy were discovered 1000 years ago in Mexico. Cocoa beans were grown by the Olmec civilization. Products made from cocoa beans were eaten, used in rituals, and applied to the body for beauty. There are references to cocoa beans among the Mayans, who seasoned the bitter drink with pepper and vanilla and consumed it hot and unsweetened. From these facts we can conclude that the recipe for French hot chocolate has its origins in the culinary traditions of these peoples. This treat became so famous and significant that it even began to be used as a monetary unit in currency transactions.

Back in 1527, Cortes brought cocoa beans to Spain along with potatoes, tobacco, corn, and tomatoes. From this period, the conquest of Europe by chocolate began. The monarchs of Spain became admirers of chocolate, and one of them was the wife of Louis XIV, Maria Teresa. It is thanks to her that chocolate comes into fashion and is served in royal surroundings. Later, his wife Marie Antoinette introduced a new official position at court - chocolatier. The popularization of chocolate appeared in print media and on posters. Tasty tiles were very expensive and available only to the nobility. Only since 1802 did this treat become easily accessible not only to the nobility, but also to ordinary people.

Beneficial features

On a cold winter morning or a cloudy rainy day, nothing lifts your spirits like a cup of hot French chocolate. Delicious tiles are one of the best French gifts brought from a trip as a gift to friends. Its use is beneficial for nervous system and figure, and the content of flavonoids strengthens the cardiovascular system, reduces cholesterol production, and improves the overall tone of the body. Endorphins are released - hormones of happiness. Chocolate pacifies, relieves anxiety and stress, and the taste of cocoa beans has no analogues in nature.

In 2013, the famous company Valrhona opened a unique museum, which occupies 700 square meters, dedicated to cocoa beans. Here you can learn everything about the production and history of chocolate and taste various sweets. One of its attractions is a waterfall of liquid chocolate that makes you want to stick your finger into it and taste it.

In addition to virtuoso chocolate studios, which are located almost anywhere in France, making chocolate desserts with your own hands at home is very common.

Simple recipes

Now let's make true French chocolate. For the recipe you will need:

• milk 0.5 l.;
• whipped cream 0.6 l.;
• sugar;
• chocolate 100 g.

Preparation:

• the chocolate bar should be crushed;
• pour 250 milliliters of milk into a bowl and set over low heat;
• Without bringing to a boil and stirring, add chocolate, slowly;
• after the chocolate has completely dissolved, pour in the remaining milk and heat for 5 minutes, without bringing to a boil;
• remove the French from the stove and pour into glasses;
• Decorate the drink with pre-whipped cream.

An invigorating and tasty drink served hot. You can add sugar to the cup to taste.

The second recipe for French chocolate is no less tasty and life-giving. For it you will need:

• 100 g chocolate;
• four cups of warm water;
• sugar.

Preparation:

• Pour one cup of warm water into a bowl and place the chocolate in it;
• after it has melted a little, put it on the fire and dissolve completely, stirring;
• then add the remaining water and, stirring, bring to a boil;
• remove from heat and whisk;
• add sugar and pour the homogeneous mass into cups;
• serve hot.

You can add vanilla to this drink or decorate it with cream. For example, in Paris, in one of the famous coffee shops, hot French chocolate is served with oysters, various spices and ginger.

The chocolate itself for these recipes can be chosen according to taste; it can be either bitter or creamy. If you have a sweet tooth, then this tasty drink recipe will please your taste and will pleasantly please your loved ones.

French chocolate.

Quite often, tourists wonder: what exactly to bring as a gift from France to friends and acquaintances. This is almost always a classic choice - wine, mini-figurines of the gargoyles of Notre Dame and the Eiffel Tower, and, as a last resort, cheeses if you can get them at home. But in vain. One of the most delicious “French gifts” is amazingly delicious chocolate, but not in the form of industrial bar-boxes with a standard set of flavors, but made by the hands of French “chocolatiers”.
The name of this profession already sounds like music, and the results of their work will make you believe that until this day you have never tried what real chocolate is.

How far is the day from us when, according to legend, the Aztec man-god Quetzacoatl created the Garden of Eden where the cocoa tree grew, which is where the story of the conquest of Europe with chocolate and coffee begins... When Cortes first entered the land of the Aztecs in 1519, he was mistaken for a god. In a golden bowl in front of him flowed an unusual bitter drink made from boiled cocoa beans with spices, pepper, honey, whipped to foam. This was the first chocolate that the Spanish conquistadors gradually got used to, replacing pepper with vanilla in this drink and adding nutmeg and sugar to give the drink a stronger aroma.

In 1527, Cortez returned to Spain, bringing with him hitherto unknown tomatoes, beans, potatoes, corn, tobacco and his favorite drink - foaming, thick and syrup-like chocolate.

The nobility imposes huge taxes on cocoa beans in order to make the drink a delight for the elite. The King of Spain and his sister become chocolate lovers. It was as a result of the dynastic marriage on October 25, 1615 of Louis XIII with the Infanta of the Spanish court, Anna of Austria, that France learned the taste of chocolate. The first “chocolatephiles” and “chocolatephobes” appear at court. Among the latter was Maame de Sevigne, who claimed that it was because of the consumption of chocolate during her friend’s pregnancy that she gave birth to a completely black child.

One of the chocolate fans was Maria Teresa, wife of Louis XIV. At court they say that the king and chocolate are her only two passions in life. Chocolate becomes fashionable at court - it is served on Mondays, Wednesdays and Thursdays in the royal salon.

Louis XIV allows David Chaillou to open the first chocolate shop of that time. Under Louis XV, the production of chocolates, dragees, and lozenges began - this was already a revolution, since before that time it was only drunk.

Chocolate of that time was expensive, as it was processed using the traditional Aztec method - workers were on their knees, crushing the beans. This is what caused numerous fakes, when a small amount of cocoa was added to the almond mass and passed off as chocolate. Savary wrote in 1740 that Paris had the worst chocolate in Europe.

In 1732, Dubuisson invents a special high table, heated from below, which allows factory workers to rise from their knees and this immediately significantly increases chocolate production.

The favorites of Louis the 15th, Madame Pompadour and Madame Du Barry, love chocolate - the first says that she eats it to “warm the blood,” as the king says that she is “cold as a mackerel,” and the second gives it to her many lovers, who must were consistent with her frantic temperament... It was then that chocolate was considered an aphrodisiac. The time of the Marquis de Sade is coming.

In 1770, Marie Antoinette married Louis XVI and came to France with her personal “chocolatier”. It is she who invents a new position at court - the queen's "chocolatier". There are varieties of chocolate with orchids to give strength, with orange flowers to calm the nerves, with almond milk for better digestion.

Advertising for chocolate appears in newspapers and magazines, on posters. In 1776, Roussel puts his name on boxes of his chocolate. And in the 19th century, mass production of chocolate began; coffee trees were planted in Africa by the Portuguese colonialists. Well, when in 1802 a method of processing chocolate was invented, making it possible to make bars, it became available not only to the nobility. It is said that this method was invented by an apprentice chocolatier in Turin, Franco-Louis Caillet, who, having left Italy, created the first chocolate shop in Switzerland in 1819 in the city of Vevey.

The further chronicle of events looked like this:

In 1820, the first Fry & Sons chocolate bar was produced in England, which was a mixture of liqueur, chocolate, sugar and cocoa butter.

In 1820, Philippe Suchard opened his first pastry shop in Switzerland, Neuchatel, and Antoine Meunier opened his first in Noiselle-sur-Marne.

Amedee Kohler invented chocolate with nuts in 1828, which later became one of the most popular in Europe.

1828 - the appearance of powdered chocolate.

In the same year, the Dutchman Caspar Van Houten learned to separate cocoa butter. It also removes excess bitterness and acidity from cocoa powder.

1875 - milk chocolate was invented. Switzerland becomes the “country of chocolate” thanks to its then enormous industrial production chocolate.

1883 - American Milton Hershey produces the first chocolate bar, modeled after Meunier and Cadbury

1920 - Englishman John Mars produces the still famous chocolate bar named after him.

But these are all boring facts, facts, dates... It’s much more interesting to try for yourself what kind of drink it is - chocolate, which you can drink from a cup. In conclusion, a couple of recipes for our readers:

Chocolate in French.

It is prepared with water, 100 grams of dark chocolate, broken into pieces, is added to 4 cups of water. First, the chocolate is placed in a cup of warm water, then, when it melts a little, we put it on low heat until completely dissolved, when it turns into a homogeneous mass. Add another 3 cups of water, bring to a boil, stirring constantly, and leave for 10 minutes over very low heat. Remove from heat, whisk and serve hot. Sugar is added to taste.

If you are making coffee with milk, first dissolve the chocolate in boiling water, then add warm milk. Once everything turns into a homogeneous mass, bring to a boil, whisk and serve hot.

Viennese chocolate.

This is a completely different chocolate both in taste and in the method of preparation. First you cook it in the French style, and then add 2 or 3 egg yolks (very fresh), mix the mass thoroughly, then put it on very low heat and wait until the mass thickens, but do not bring it to a boil, then pour the hot mass into cups and add one tablespoon of creme fraiche to each cup (this is a dairy product similar to our thick homemade sour cream, you can replace it with it). Everyone adds creme fraiche to taste.

Viennese chocolate with Chantilly (whipped cream).

150 gr. Melt the chocolate in one cup of water, heat for 5 minutes over medium heat, add 4 cups of milk, pour into cups and place a crown of Chantilly cream (whipped cream) on top, sprinkle with vanilla sugar or powder.

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Well, if you want to become professional chocolate taster, then you have a direct road to Paris. Taster courses await you. Here are some addresses:

Carrement chocolate
Chloe DOUTRE-ROUSSEL
83, rue d'Alesia 75014 PARIS
Tel: 01 47 30 80 63

Robert LINXE
La Maison du Chocolat
225, rue du Faubourg Saint Honor 75008 PARIS
Tel: 01 42 27 39 44

If you want to try the famous French chocolate from a “chocolatier”, here you will find the addresses of the most famous chocolatiers in France: http://www.choco-club.com/carnetcroqueurs.html

Bonnat chocolatier
Jean Paul Hevin
Regis
La Maison du Chocolat
Dalloyau
Michel Richart
Roy
Le fleuriste du chocolat
La fontaine au chocolat (Michel Cluizel)
La marquise de Sevigne
Joubin
Debauve et Gallais
Demoulin
Mazet
Maiffret
Angelina
Laduree
Castelanne
Maurice Albert
Rodrigues
Michel Chatillon
Henri Le Roux
http://www.infrance.ru/cuisine/art-cuisine/chocolat/chocolat.html

Chocolate story

The history of chocolate goes back more than one thousand years.
As you know, everyone’s favorite delicacy is made from the cocoa beans of the “Chocolate Tree” or as it is also called “Theobroma cocoa”, which is translated as food of the Gods.
The ancient civilizations of the Olmecs, Mayans and Aztecs knew the taste of "chocolate" beansand they knew how to make drinks from them a thousand years ago. So, the Olmecs crushed cocoa beans, and then
poured them with cold water and insisted.
The ancient Mayans were the first to establish plantations of cocoa trees and come up with methods for making chocolate drinks with various additives. It is well known that the Mayans added chili pepper, cloves, and vanilla to the drink. "Chocolate" for the Mayans was a sacred drink and was used during rituals and marriage ceremonies. Some ancient Mexican tribes believed that chocolate was patronized by the food goddess Tonacatecuhtli and the water goddess Calciuhutluk. Every year they made human sacrifices to the goddesses, feeding the victim cocoa before death.
The ancient Aztecs considered "Theobroma cacao" a tree that came to them from paradise, they worshiped it and were

We are sure that wisdom and strength come from the fruit of the tree.

They believed that the god Quetzalcoatl brought the cocoa tree to people as a gift, taught them to fry and grind its fruits, and make a nutritious paste from them, from which they get a chocolate drink - chocolatl (bitter water), which gives strength, vigor and health.

Linguists believe that the word cocoa has its roots in ancient times. It is believed that this word was first pronounced as “kakawa” a thousand years BC, precisely during the heyday of the Olmec civilization.
The Mayans called the chocolate drink "xocolatl", and the Atzecs called it "cacahuatl". These names are made up of a combination of two Indian words: "choco" or "xocol" - "foam" and "atl" - "water", because the first chocolate was known only as a drink and was thick, foamy, reddish in color and very bitter.
In the New World, cocoa beans were valued very highly, they were almost more expensive than gold and replaced money, so for 100

cocoa beans could buy a good slave.

According to legend, the Aztec emperor Montezuma II was very fond of this drink. Every day, bags containing about 30 thousand cocoa beans arrived at the palace. In the emperor's palace itself, there was an emergency reserve of about 40 thousand bags.
In 1515, the palace of Emperor Montezuma II was captured spanish conquistadors, led by Fernando Cortes. The conquistadors tortured the Indian leaders into revealing the secret of making chocolate. They didn’t like the taste at all, but they appreciated the invigorating effect of the bitter drink.
In 1528, Cortez, having left Mexico, went to Spain to appear before King Charles I. The king was angry, he heard rumors about Cortez’s outrages and about his appropriation of part of the looted jewelry. However, Charles I not only did not bleed Cortez’s head, but granted him the Order of Santiago de Compostela and bestowed the title of Marquis del Valle de Oahbca, and all this thanks to an exotic drink made from selected cocoa beans. In the middle of the 16th century, the scientist- Monk Benzoni presented to the King of Spain a report on the amazing properties of liquid chocolate. The report was quickly classified, and chocolate was declared a state secret. The king decided that only they, the Spaniards, should own such a treasure, and for a century they managed to keep the secret of making chocolate a strict secret. People who betrayed the secret were executed.

Cortez himself wrote about chocolate - it is “a divine nectar that gives strength to fight fatigue. A cup of this valuable drink allows a person to travel the whole day without food.” The aromatic drink simply captivated Charles I and the entire Madrid court and became a mandatory morning ritual, replacing tea and coffee. But the price of the drink was so high that only very rich people could afford it. This is what the 16th century Spanish historian Hernando de Oviedo y Valdez wrote: “Only the rich and noble could afford to drink chocolate, since he literally drank money.”
Despite its high price, “chocolate” began its journey across Europe, but for a very long time continued to be considered a drink of rich people.
Cortez became the discoverer of chocolate for Europe, but a decade and a half before Cortez, Christopher Columbus tasted the “bitter water”. In 1502, on the island of Galiano, the Indians treated Columbus to a strange hot drink, the taste of which the discoverer of America did not like, as did many other Europeans. Thus, at the end of the sixteenth century, the famous geographer and historian José de Acoste writes about chocolate: “Nausizing, with foam or scum, extremely unpleasant in taste, however, it is a very revered drink among the Indians, with which they honor the noble people passing through their country.” .
From Spain, “chocolate” came to Southern Italy and the Netherlands. At the beginning of the 17th century, smugglers began to actively saturate Dutch markets with chocolate, and in 1606, through Flanders and the Netherlands, cocoa beans reached the borders of Italy. Nine years later, the daughter of Philip III of Spain, Anna of Austria, brought the first box of cocoa to France. After King Louis XIII of France “tasted” and fell in love with the aromatic drink, liquid chocolate became a symbol of the aristocratic lifestyle in France.
In the middle of the 17th century, England became acquainted with chocolate and in 1657 the first “Chocolate House” opened in London. The drink becomes part of English culture.

The path of chocolate

1528 - Central America began importing cocoa beans to Spain from Mexican plantations conquered by Cortez's conquistadors. Valuable cargo was transported across the Atlantic under heavy security, fearing attacks by pirates. But no one suspected what this cargo was, everything was kept in the strictest confidence. And when, in 1587, the British captured a Spanish ship loaded with cocoa beans, not realizing the value of the cargo, they simply threw it into the sea. Spain kept the recipe for making liquid chocolate secret for almost a hundred years and was a monopolist in this area.

1565 - On behalf of the Spanish monarch, the scientist-monk Benzoni studied the beneficial properties of liquid chocolate and presented a detailed report to the king. And since then, everything related to chocolate has become a state secret of Spain. More than 80 people were executed for violating this secret.

1590 - Only the king’s trusted people, Spanish Jesuit monks, studied the properties of chocolate. They didn't like the bitter taste of the drink. Experimentally, they excluded chili pepper from the chocolate recipe, began adding honey, vanilla, and then sugar, and came to the conclusion that hot chocolate tastes better and more enjoyable.

1606 - Spain lost its monopoly on chocolate. While traveling around America, the Italian Carletti became acquainted with an unusual drink and brought home a recipe for making chocolate. The Dutch stole or traded the recipe for the hot drink from the Spaniards, then it appeared in Germany and Belgium. The daughter of the Spanish king, Anna of Austria, married the French king Louis XIII in 1616 and “introduced” chocolate to the French court. Soon the Swiss also became acquainted with the new drink.

1621 - The Spaniards' raw materials monopoly collapsed completely.
The West India Company, which imported cocoa beans into Spain, began smuggling small quantities to foreign traders.

1631 - The beneficial and medicinal properties of chocolate were discovered.

1653 - Bonaventura di Aragon as a result scientific research confirmed the beneficial properties of chocolate and described in detail its use to improve mood, reduce irritability and improve the digestive functions of the body.

1659 - In France, David Shallou opened the world's first chocolate factory. The cocoa beans were cleaned, roasted, ground and rolled, all by hand. Chocolate remains an exclusive and very expensive delicacy.

1671 - The French ambassador to Belgium, the Duke of Plessis-Pralines, creates a dessert that much later was called "praline". The signature dessert contained grated almonds with other nuts mixed with candied honey and lumps of chocolate, then the filling was doused with burnt sugar - something like caramel.

1700 - The British discovered milk in hot chocolate, the taste of the drink became less strong and children liked it.

1728 - In England, in the city of Bristol, the first mechanized Frey factory was built. The production was equipped with modern (for that time) hydraulic machines and high-tech equipment for processing and grinding cocoa beans. Active production of chocolate began, which led to a reduction in prices and the popularization of the drink among the country's population.

1737 - "Chocolate tree" receives an official Latin name: Theobroma cacao, which translates

Literally, “cocoa is the food of the gods.”

1765 - The year the United States discovered chocolate. James Baker and John Hannon building
the first American chocolate factory in Massachusetts.

1778 - The productivity of chocolate factories increases. In France, Doret invented and built in his factory the first machine to automate the process of processing cocoa beans.

1819 - Creation of pressed chocolate. The Swiss François Louis Caillet produced chocolate in the form of a bar by pressing the powder. But they continued to drink chocolate and drink it liquid. However, they have already begun to try to eat the tiles themselves in a solid state. In 1820, a factory for the production of chocolate bars was built near the town of Vivi.

1822 - Consumption of chocolate in Europe increases sharply, but the supply of cocoa beans decreases sharply. Old plantations, mercilessly exploited, degenerate, creating new ones takes time. Cocoa bean traders are looking for new regions suitable for the climate for growing Theobroma cocoa. Such places are located in Ecuador, Brazil, Indonesia, Congo, and the Ivory Coast.

1828 - The appearance of solid chocolate. Dutchman Konraad van Houten invents a press that allows you to squeeze out excess oil from cocoa powder, the powder becomes more friable and easily dissolves in water and milk. The quality of hot chocolate has improved. And pressed cocoa butter has a hardening temperature of about 30 degrees C. If you return cocoa butter to the original chocolate powder, it will harden. In England, the company of the Frey family was the first to prepare tiles, first in an artisanal manual manner, and then in a mechanized way.

1839 - The German Stolwerk, using converted gingerbread boards, begins to produce chocolates and figured chocolate. The Shtolwerk factory is still the largest and most successful company

Germany.

1848 - The recipe for making chocolate changes almost all over the world.
30-40% cocoa butter was added to ground cocoa, already with sugar and vanilla, and real solid chocolate was produced.

1867 - The first step towards the invention of milk chocolate.
Swiss Henry Nestlé, while developing new dairy products, invented a method for removing liquid from milk, which led to the creation of milk powder.

1875 - Swiss Daniel Peter adds milk powder to chocolate and gets the first milk chocolate.

1879 - Chocolate manufacturer Rudolf Lind invents the first conching machine. The machine kneads the warm chocolate mass for hours, resulting in a thick, rich chocolate without lumps or aftertaste.

1900 - The price of chocolate falls, and even the middle class can afford it. Chocolate consumption is increasing around the world.

1910 - There is a catastrophic shortage of cocoa beans from American plantations, plantations are established closer to Europe. Industrialization in chocolate production begins. Belgium, France and Switzerland are rapidly developing new production technologies. Big chocolate names and brands appear: the Belgian company Callebaut and the French company Cacao Barry began to produce branded chocolate of the highest quality.. A powerful concern was formed in Switzerland for the production of all types of Nestlé chocolate bars.

1912 - Belgian Jean Neuhaus invents a chocolate body, which he fills with pralines, various creams and nut butters. This is how chocolate and sweets with fillings appeared. In 1920, he developed a rectangular packaging box (“ballotin”) for his praline chocolates.

1940 - American and some European armies introduce chocolate into the daily diet of soldiers as a high-calorie product.

1950 - The post-war years were marked by a surge of interest in chocolate in Asia and Africa.

1980 - New varieties of dietary chocolate appear, and various chocolate diets become fashionable. Doctors pay attention to the beneficial properties of chocolate.

1996 is the year of birth of the Barry Calbo concern, which was born through the merger of the Belgian company Calbo and the French company Cocoa Barry. Barry Calbo is a leading manufacturer of the finest professional chocolate in the world.

According to statistics, 35% of the population eat chocolate when they want; 29% - when you need to relax; 21% - to restore strength; 8% - to encourage yourself; 7% - never eat.

The British eat up to 13 kg of chocolate per year, Russians only 3 kg. Let's enjoy the heritage of the ancient Aztecs and be healthy!

It's safe to say that The French are true connoisseurs of everything exquisite, and chocolate was no exception. No wonder last year french chocolate was awarded the title the best chocolate in the world, overtaking the recognized world leaders in chocolate production - Belgium and Sweden. The jury gave the highest score not only the quality of French chocolate, but also its taste, color, appearance and consistency.

France can rightfully be proud of his, especially since the French are involved in the production of chocolate strictly adhere to the prescribed norms and rules.

• Firstly, prohibited for use in chocolate any plant or animal fats instead of cocoa butter, the minimum content of which is 26%.
• Secondly, in the production of chocolate the French combine several varieties of cocoa beans at once, usually at least four, while the Belgians have only three varieties of cocoa beans.

French confectioners claim that good chocolate starts with good cocoa. That's why they take the choice of cocoa beans for their products so seriously.

By the way, exactly France has the largest number of boutiques and shops specializing in selling chocolate– exclusive and handmade. There are more than 150 small factories. Despite the high price, buyers still give preference for handmade chocolate than the products of large chocolate enterprises.

France became acquainted with chocolate at the beginning of the seventeenth century, or more precisely in 1615, when King Louis XIII of France married an infanta of the Spanish court. Anne of Austria. She is the one brought chocolate to France. Later Maria Teresa, wife of Louis XIV, introduced the fashion for chocolate drink.

At this time, the first small store opened in France, which was allowed to sell chocolate.

In 1659, David Chaillou opens the world's first chocolate factory.. Of course, the process of making the first chocolate was primitive. After the beans were roasted, they were ground by hand with a metal roller on a stone floor. This labor-intensive process affected the price of chocolate and its quality.

Oddly enough, at that time there were many fake chocolates, when a little cocoa was added to the almond mass and passed off as chocolate.

In 1674, it was the French who came up with the idea of ​​adding chocolate to confectionery – the first chocolate cakes and rolls appeared.

By the way, a chocolate log is still considered a truly French dessert, served with afternoon tea or coffee.

Only after the artisan Debusson invents a special table in 1732 to make it easier to grind cocoa beans, does chocolate become more affordable. “Chocolate girls” appear in Paris- small cafes where the nobility could drink a cup of hot chocolate.

In 1770 in France start producing new varieties of chocolate, to which orchids, orange flowers, and almond milk are added. Exactly Marie Antoinette introduces a new position at court - the queen's chocolatier.

After “hard chocolate” was invented, mass production of chocolate began. New factories, shops, cafes, and even the first chocolate advertisement appear in newspapers and magazines - where would we be without it!