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The world consumes over a million tons of chocolate every year!

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"Eating chocolate gives you the same feeling as falling in love."

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Until the 16th century, the drink from the Central and South American peoples was unknown to Europeans. Christopher Columbus encountered the cacao bean on his fourth mission to the Americas on August 15, 1502, when he and his crew seized a large native canoe that proved to contain among other goods for trade, cacao beans. His son Ferdinand commented that the natives greatly valued the beans, which he termed almonds, "for when they were brought on board ship together with their goods, I observed that when any of these almonds fell, they all stooped to pick it up, as if an eye had fallen." But while Columbus took cacao beans with him back to Spain, it made no impact until Spanish friars introduced chocolate to the Spanish court

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The history of chocolate - Deanna Pucciarelli

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To'ak chocolate is proclaimed the most expensive chocolate in the world, and 50 grams of chocolate packed in a box of jars, where you will find wooden handles - so you can feel the taste of chocolate without damaging the oil from your fingers and a 116 pages brochure Explains the origin of the cocoa beans of which this chocolate is produced, stands at $ 260. To make it even more exclusive, the chocolate produced in 2014 (as it produced only 100 tablespoons of chocolate) ranges from $ 315 to $ 345.

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In Mesoamerica cacao beans were used for payment.

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Beans need to be rich
only use nibs (inside)
ground them
add milk, chocolate liquor, and sugar
put into molds after all ingredients are added
constant attention.

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What are the most important ingredients?

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What are the most important ingredients?

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Cocoa Beans
Milk
Sugar
Chocolate Liquor
Cocoa powder
Cocoa butter
Paraffin wax

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Which country makes the best chocolate in the world !?

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Which country makes the best chocolate in the world !?

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Switzerland is the home of chocolate as we know it today. When chocolate first reached Europe, it was served as a frothy drink, and early attempts to market solid chocolate were unsuccessful - mainly because the product was so coarse and gritty! Two important things happened in Switzerland to change this: in 1875, after much experimentation, Daniel Peter developed the first milk chocolate recipe using condensed milk (which was developed by another famous chocolatier and Peter's future business partner Henri Nestlé); Then in 1879, Rodolphe Lindt found a way to improve the quality of chocolate using a mixing machine called 'conche.' The mild taste, smooth consistency and melt-in-the-mouth texture of chocolate produced by conching secured the popularity of the Chocolate bar, and by the 1920s it had overtaken drinking chocolate completely. Today, Lindt specializes in luxury chocolate in a variety of flavors, not forgetting the famous 'gold bunny' that emerges every year around Easter.

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After its arrival to Europe in the sixteenth century, sugar was added to it and it became popular throughout society, first among the ruling classes and then among the common people. In the 20th century, chocolate was considered a staple, essential in the rations of United States soldiers at war.

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The history of chocolate begins in Mesoamerica. Fermented beverages made from chocolate date back to 1900 BC. The Aztecs believed that cacao seeds were the gift of Quetzalcoatl, the god of wisdom, and the seeds once had so much value that they were used as a form of currency. Originally prepared only as a drink, chocolate was served as a bitter, frothy liquid, mixed with spices, wine, or corn puree. It was believed to have aphrodisiac powers and to give the drinker strength. Today, such drinks are also known as "Chilate" and are made by locals in the South of Mexico.