Cacao beans to chocolate. Most people, as well as myself, believe that chocolate came from Europe. But that is not so. Call the “Food Of Gods”, by the Mayans and Aztecs, The word chocolate can be traced back to the Aztec word xocoatl. Chocolate was first made in the Americas. However, the first chocolate was very different from present-day chocolate. In the Mayan written history, chocolate drinks; were used in festivities and also to settle important trades. Go here to select your own special delicious treat
How Chocolate Was Grown
The first trees grew easily in the humid Amazon rainforest. The trees sprouted clusters of flowers, which then turned into seeds. In each seed, 20-60 cacao beans are found, and the cacao beans are what’s needed to make Chocolate into all of its delicious treats. But they also used cacao beans as currency to buy food and other goods. In Aztec culture; cacao beans were considered more valuable than gold.
Used first as a special beverage, with a pleasant odor. The drink was not given to women and children; because the men believed it would be toxic to them. The mighty Aztec ruler Montezuma ll; it was told to drink gallons of chocolate each day for energy and, as an aphrodisiac. Plus it was also said. He put aside some of his cacao beans for his military.
In spite of the importance of chocolate in Mayan culture; it wasn’t just put aside for the wealthy and; powerful families, but it was also easily available to just about everyone; In many Mayan households; chocolate was also enjoyed with each meal. Mayan chocolate was thick and frothy and often combined with chili peppers, honey, or water.
Cacao Beans Journey To Spain
Dried Beans.
No one knows for sure how or when chocolate arrived in Spain. One story gave this to Christopher Columbus; who is said to have intercepted a cargo ship; took the beans back to Spain with him in 1502.
Another tale gave this to the explorer Hernan Cortes; who was introduced to chocolate; while in Montezuma court by the Aztecs. He became very interested in the chocolate trees and, when he returned to Europe, he took cacao beans with him. In secret, Which supposedly he kept to himself.
A third version states, that the Monks who introduced the Guatemalan Mayans to Philip ll of Spain, also took him cacao beans as a gift. And Philip introduced the beans to the people of Spain.
By the late 1500s, Chocolate drinks became very popular. With the addition of Sugar; the drink is even more enjoyable Over the next 100 years or so; Then special machines were made; which give the chocolate makers the ability to add condensed milk to chocolate giving it a smooth texture. It was a much-loved indulgence by the Spanish court, and Spain began importing chocolate in 1585.
The Arrival Of Cacao Beans In Other European Countries
As other European countries such as Italy and France visited parts of Central America, they also learned about cacao and brought chocolate back to their respective countries. Soon, the chocolate frenzy spread throughout Europe. With the high demand for chocolate came chocolate plantations; which were worked by thousands of slaves.
The European were not satisfied with the traditional Aztec chocolate drink recipe. Because of this, they made their own varieties of chocolate drinks with cane sugar, cinnamon, and other spices. Adding more flavors. And so, soon afterward Chocolate houses, for the rich turned up all over European cities including London and Amsterdam.
Later in 1828, a form of powdered chocolate was made, that was easy to dissolve in water; discovered by Coenraad Johannes von Houten, a chemist. By treating cacao beans with an alkaline salt and, presto, we have powered chocolate.
The American Colonies And Cacao:
The chocolate arrived on a Spanish ship in Florida in 1641. The first chocolate house was in Boston in 1682. Cocoa beans were a major import for the American colony by 1773. And as a result; We all get to enjoy chocolate; Different types are refined to please every chocolate lover’s taste. Chocolate was provided to the soldiers as rations in the Revolutionary war and, sometimes, as payment instead of money. In world war ll, chocolate was also provided as rations
Chocolate Today
Chocolate today is refined and mass-produced; Also Some chocolatiers continue to make chocolate by hand; keeping the ingredients as clean and pure as possible; Your hot chocolate drink at bedtime; plus; chocolate baked goods and desserts; Moreover Dark chocolate has won its place in the medical archive as a heart-healthy, antioxidant-rich delicious treat.
There are three main types of chocolate — white, milk, and dark chocolate. We all have our favorite. I am a milk chocolate girl. It all comes down to how the chocolate is made and the ingredients used.
Our hot cocoa drink comes into play; when chocolate liquor is separated under high pressure. You get solid cocoa bars, which are then crushed into powder. Unsweetened cocoa powder is 100% cocoa. But we do have 2 types of cocoa powder. The natural one, is light brown, with a strong flavor that is often acidic. And second, the Dutch processed cocoa has to be alkaline to offset the acidity of the natural one.
The USA food and drug administration [FDA]; monitors, sets standards, and, has classifications for all chocolate products. Because of this, For example, by their definition to call something white chocolate; it must contain at least 20% cocoa butter, 14% milk, and no more than 55% sugar. Because cocoa butter is expensive, we find white-flavored and or vanilla coating on many items. But they cannot call it chocolate. As it does not have 20% cocoa. Milk chocolate; 10% chocolate liquor 10 percent chocolate liquor, 12% milk solids, and at least 3.9% milk fat. There are no standard specifications for dark chocolate, but its maker does have certain rules they have to follow.
In Conclusion
Learning about Chocolate was a good and enjoyable task. Especially when there were so many new discoveries for me. I will admit to being a chocolate lover. Medium-dark with nuts. Valentine’s Day will be here soon, you can never go wrong with a box of chocolate. Many places now make low-sugar treats and, add chocolate to them, Making low-calorie chocolate a scrumptious treat. Something to think about. Thanks for dropping in. Hope to see you again soon. Be Safe.
I did this recipe as a treat for the holidays and, it was a great hit. This is also keto-friendly.
Peanut Butter Chocolate Clusters
1/2 cup peanut butter
1 bag of white chocolate chips. 12ozs
I bottle of dry roasted peanuts. 16ozs
Get a heat-proof bowl, and place it over barely simmering water. Add peanut butter and chocolate. On medium heat. Stir until all is melted and smooth. Remove from stove. Add peanuts and stir until well-coated. For scooping, your choice. You can make them any size you want. I used my ice cream scoop. And spooned my yummy-looking treats onto a baking sheet lined with waxed paper. Then into the fridge until firm. About 30 minutes. A quick And delicious treat. Once it was firm, I wrapped each separately and placed them back in the refrigerator. A good grab-on-the-go snack. Thanks for stopping by, I enjoyed the Cacao beans to chocolate journey, as this is one of my favorite snacks it was a pleasure learning all about it.
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