Chocolate History and Production

Chocolate History

• Chocolate's history traces back to the ancient Mayans, and even earlier to the Olmecs in southern Mexico.
• Early chocolate was a revered beverage, but often bitter, not a sweet treat.

Chocolate Production

• Chocolate is made from cacao beans, which are found in pods on cacao trees native to Central and South America.
• Beans are dried and roasted to create cocoa beans.
• The Olmecs used cacao to create a ceremonial drink around 1500 B.C.
• Historical records are inconsistent regarding use of cacao beans. Some suggest it was just the pulp, while others propose it being made into a beverage or other products.

Mayan Chocolate

• Mayans revered chocolate, using it in celebrations and important transactions.
• Chocolate was accessible to almost everyone in Mayan society.
• Chocolate was often consumed with chili peppers, honey, and water, making it thick and frothy.

Aztec Chocolate

• The Aztecs held chocolate in high regard, even using cacao beans as currency.
• Chocolate was primarily a luxury for the upper class, although it was enjoyed occasionally by all classes at celebrations.
• Montezuma II, a significant Aztec ruler, is known for consuming large quantities of chocolate for energy and perceived aphrodisiacal properties.

Spanish Hot Chocolate

• Chocolate arrived in Europe, initially Spain, through various accounts such as Christopher Columbus's voyages, Hernan Cortes, and friars.
• European consumers modified the traditional Aztec chocolate recipes, adding sugar, cinnamon, and other common spices.
• Chocolate houses began emerging in major European cities, like London and Amsterdam.

Chocolate in the American Colonies

• Chocolate arrived in Florida during the 17th century.
• Chocolate houses opened in Boston in the late 17th century.
• Chocolate was commonly consumed by all social classes.
• Chocolate was used as rations for soldiers during the Revolutionary and World Wars.

Cacao Powder

• The Dutch chemist Coenraad Johannes van Houten invented a process in 1828 to create cacao powder (Dutch processing) by treating cacao beans with alkaline salts.
• This made chocolate more affordable and easier to use, paving the way for mass production.

Cacao or Cocoa

• Carl Linnaeus coined the name "Theobroma cacao" in 1753. The word "theobroma" is Greek for "food of the gods."
• There are different conventions for using the word 'cocoa' or 'cacao' - in the UK cocoa generally refers to unprocessed powder, while in the US it is often called cacao.

Chocolate Varieties

• Criollo: a highly-prized cacao for its mild flavor and low bitterness; rare.
• Nacional/Arriba: abundant type commonly used for chocolate production; known for its floral and fruity notes.
• Armelonado: commonly found in West Africa, and typically used in mass-produced chocolate.
• Trinitarios: a hybrid cacao, widely available; its flavor profile varies based on the geographic origin.

Different Flavors

• Chocolate flavors frequently relate to the chemical compounds and personal experiences associated with the flavors.
• Descriptors for chocolate flavors include fruity (red berries, citrus, tropical fruits), earthy (wood, hay, soil), caramel (butterscotch, brown sugar), floral (jasmine, orange blossom), dairy (milk, cream), spicy (pepper, cloves), toasted, cocoa, and nutty (hazelnuts, almonds).

Storing Chocolate

• Chocolate should be stored in a dry environment with a stable temperature (14-20°C or 57-68°F).
• Keeping chocolate away from strong odors is recommended.

Fair-Trade Chocolate

• Fair-trade chocolate production aims to support ethical and sustainable cocoa farming practices.
• It addresses issues of low wages, child labor, and poor working conditions frequently associated with chocolate trade.

Chocolate Products

• Chocolate pieces (dark, milk, white).
• Gems (dark, milk, white)
• Wafers (dark, milk).
• Pralines (dark, milk).
• Dragees (dark, milk).
• Truffles (dark, milk with honey or other ingredients).
• Thins (dark, milk).
• 'Sesame Seed Candy' or Pasteli
• Florentines
• Crackers
• Halva

Additional Notes from the document

• The text includes details about specific ingredients and combinations used in different types of chocolate products, and important information like nutritional facts where applicable.