chocolate

Chocolate
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Chocolate bars
Chocolate is the name for food that is processed from cocoa beans.
Chocolate is usually given as a gift or gifts at holidays. With the shape, style, and unique flavors, chocolate is often used as an expression of thanks, sympathy, or attention. Even as a declaration of love.
Chocolate also has been one of the most popular flavor in the world, as well as chocolate bars are most commonly eaten, chocolate is also the subject of hot and cold drinks.
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History of Chocolate


A glass of hot chocolate. Historically Chocolate was originally drunk and not eaten.
Chocolate is produced from cocoa (Theobroma cacao), which is expected to grow initially in the northern Amazon region to Central America. Maybe down to Chiapas, the southernmost part of Mexico. Olmec people take advantage of the tree and, possibly, make a "chocolate" along the Gulf coast in southern Mexico. The earliest documentation of chocolate found in its use in a chocolate manufacturing sites in Puerto Escondido, Honduras around 1100 -1400 BC [1]. Residues from the processing tanks indicates that the initial use of cacao was not destined to make a drink, but white selput contained in cocoa beans are more inclined to use as a source of sugar to alcohol.
Brown residue found on the pottery used by the ancient Mayans in Río Azul, northern Guatemala, suggests that the Maya drank chocolate around the year 400 BC. The first civilizations inhabiting the Meso-American region was known tree "kakawa" whose fruits are consumed as a beverage xocolātl which means a bitter drink. According to them, these drinks should be consumed every day, for some reason. However, it seems that chocolate is also a symbol of prosperity. How to serve it was not arbitrary. By holding a liquid container is as high as his chest and poured into another container on the ground, an expert presenter who can make a thick foam, part of what makes the drink so valuable. This foam is actually produced by the cocoa fat (cocoa butter), but sometimes also added extra foam. Meso-American people seem to have a critical habit of drinking and eating porridge containing chocolate. The seeds of the cacao tree itself is very bitter and must be fermented for taste can be obtained. Once baked and dibubukkan result is chocolate or cocoa. It is estimated that drinking chocolate to the Maya began about the year 450 BC - 500 BC. It is said that chocolate consumption is considered as an important status symbol in those days. Mayan eating chocolate in the form of frothy fluid sprinkled with red pepper, vanilla, or other spices. Drinks are also believed to be a deterrent Xocoatl fatigue, a belief which may be caused from theobromin content therein.
When the classic Maya civilization collapsed (around 900) and was replaced by the Toltec, cocoa beans became a major commodity Meso-America. During the Aztec Empire in power (until about 1500 BC) region that includes Mexico City now known as the Meso-American region most rich in cocoa beans. For the Aztecs cocoa beans is the "food of the gods" (Theobroma, from the Greek). Usually the cocoa beans used in religious ceremonies and as gifts.
Chocolate is also a luxury item during the Meso-American Colombia, in their culture of the Maya, Toltec, and Aztec cocoa beans (cacao bean) is often used as currency [2]. As an example of Aztec Indians using the system to calculate where a chicken turkey for a hundred cocoa beans and one avocado for three cocoa beans [3]
As the year 1544 AD, a delegation of Kekchi Mayan Guatemalan who visited the palace of Spain bearing gifts, including chocolate drinks.


Brown liquid.
At the beginning of the 17th century, chocolate became a popular refreshing drink in the palace of Spain. Throughout the century, chocolate spread among the elite of Europe, then through a democratic process to be fairly cheap price, and at the end of the century it became a drink enjoyed by the merchant class. Approximately 100 years after his arrival in Europe, so famous chocolate in London, to set up "chocolate houses" to store supplies chocolate, starting at coffee houses. The first chocolate house opened in 1657.
In 1689 a physician and collector named Hans Sloane, developed a type of milk chocolate drink in Jamaica and was originally drunk by tribal apothekari, but the drink is then sold by the Cadbury brothers [4].
All European chocolate was originally consumed as a beverage. New in 1847 found a brown solid. Europeans get rid of almost all spices are added by the Meso-Americans, but often retain vanilla. Also replaced many ingredients so that according to their own taste from a special recipe that requires ambergris, waxy purple dye extracted from the intestines of whales, to the more common ingredients such as cinnamon or cloves. However, the most frequently added to the sugar. In contrast, the Meso-American chocolate did not appear to be sweet.
European Chocolate was originally mixed in the same manner as that used Maya and Aztecs. Even now, the way ancient Meso-America is still maintained, but in the machinery industry. Still slightly fermented cocoa beans, dried, roasted, and ground. However, a series of more complicated techniques were played. Brown powder emulsified with potassium or sodium carbonation for easy mixing with water (dutched, emulsification method found in the Netherlands), fat reduced by removing lot of cocoa fat (defatted), ground as a liquid in a special barrel (conched), or mixed with milk so that a milk chocolate (milk chocolate).