1. Information about cocoa, history, production, and health
Chocolate effects.
A Brief History of Chocolate
Mayan Beginnings
Our chocolate obsession actually began many, many centuries ago with the Mayan civilization of Mexico and Central America
(250-900 A.D.). But, the Mayan form of chocolate bore hardly any resemblance to what we enjoy today. Most Mayans grew
the cacao tree, the source of chocolate, in their backyards, and harvested the seeds, which they then fermented, roasted, and
ground. Combined with water and hot chili spices, the ground paste became an unsweetened frothy beverage regularly enjoyed as
part of Mayan life.
Aztec and the Sacred Brew
The Aztecs adapted this bitter drink and even considered it the food of the gods. The word chocolate comes from the Aztec word
"xocoatl," meaning bitter drink. While most Mayans could enjoy the drink, chocolate was reserved for royalty, priests, and other
members of the highest social class in Aztec culture. Chocolate was such an important part of Aztec society that cacao seeds
became a form of currency.
Journey to Europe
When the Spanish, led by Hernando Cortez, conquered Mexico in 1521, they quickly picked up on the importance of chocolate to
the Aztecs and started shipping it home. The Spanish added cinnamon, sugar, and other spices to the very expensive import, and
kept their chocolate drink a secret enjoyed only by the Spanish nobility for almost 300 years. When Spanish royalty began
marrying other Europeans, the word spread quickly and it was soon popular all over Europe, but only for the wealthy. Not until
the 18th and 19th century, when sea trade expanded and chocolate began to be mass produced, could most of the middle class
afford chocolate. By the late 18th century, chocolate houses were as popular as coffee houses throughout England.
Unlike many crops, the pods of the delicate cacao tree must be picked by hand, making the
process of creating chocolate a laborious affair. The pods are opened one by one, and the pulp-
Making covered seeds extracted. To reduce bitterness, cacao seeds are fermented for several days (like
wine grapes), and then dried. At this point, farmers sell sacks of cacao seeds to corporate
buyers, where industrial machines take over. On the factory floor, large machines roast the seeds
to release the taste and aroma. The roasted seeds are cracked open to reach the nib or heart,
Chocolate which is then ground into chocolate liquor (not liqueur). This thick liquid, made of cocoa butter
and cocoa solids, is manipulated to create the different kinds of chocolate
Fondant with the chocolate Recipe
Ingredients :
5 oranges; 150 G of orange juice (approx. 2 freshly squeezed orange juices) 150 G of liqueur-like white wine; 1/2 cinnamon stick;
1/2 vanilla bean; 3 cloves; 50 G of sugar; 6 gelatine sheets
Instructions:
Dissolve butter. Add the chocolate into pieces, dissolve the whole while whipping. Break Åœufs, bleach them with sugar. Put flour
and mix well. Add the preparation ââ ‚¬Å “blanc+chocolatââ ‚¬Â •. Prepare the moulds, line them by furnishing them with the
mixture obtained. Cook during 3 to 4 minutes with the oven with 180-200 degrees.
Other french recipes like (bellini cocktail); (recettepoularde)