The story of chocholate

The story of chocolate goes back to the ancient past, and was first mentioned in the Indian civilizations, Maya, Aztecs and Olmecs who have settled in Central America, present-day Mexico and in the surrounding areas. The ancient civilizations of the Aztecs considered chocolate as "food of the gods", or maybe better, "drink of the gods", as the chocolate consumed for centuries in the form of a beverage. Especially appreciated for millennia and has been attributed medicinal and aphrodisiac properties.

Cocoa and chocolate was the drink of all classes and an integral part of public ceremonies and rituals. Legend has it that in Nicaragua, before the arrival of Europeans, cocoa beans used instead of money, such as coins. Europeans with chocolate met Christopher Columbus, who was on his fourth voyage, in 1502 in the Gulf of Honduras came upon a canoe carrying different types of cargo, including to find and cocoa beans.


Put the chocolate in Europe

Initially, the Europeans did not accept the taste of chocolate, which was too bitter for their palate, especially when contained chilli peppers. Therefore, the inhabitants of the old continent began to redesign the recipe according to your taste and add honey, sugar and cinnamon.

At the end of the 16th century, chocolate was an expensive drink that is associated with the noble families, and was especially prized in Spanish court. Chocolate is from Spain spread to Italy and through the royal wedding in France. By the mid-17th century, in Paris are open numerous "house of chocolate", although this delicacy is still largely reserved for the elite. Due to its attractiveness and nutrition, chocolate is gradually becoming popular among all classes in Catholic Europe, especially in Mediterranean countries.

In the second half of the 17th century, the question arose whether the chocolate as food or drink. The sentence was passed Church, comparing chocolate with wine, which is considered a drink, although has nutritional value. Thus, chocolate became a drink for women, and coffee drinks for men in some parts of Western Europe.

During the 18th century, chocolate has become ubiquitous, and it is available in many forms - like toothpaste, blocks, drinks with added sugar, vanilla, cinnamon and other spices. Chocolate drinks added to milk or wine. Very slowly, the accepted and chocolate in solid form, in the form of so-called. Spanish sticks. In France, the popular chocolate pastilles. Cocoa butter, which is from the 16th century used solely for cosmetic purposes, it has become an important ingredient in the culinary elite kitchens.

Several small tricks for better enjoyment of consuming chocolate

Chocolate is tastiest when consumed on an empty stomach. The ideal temperature for consumption of chocolate is between 18 and 20 ° C. Never store chocolate in the refrigerator - it will cause separation of cocoa and production of white bubbles
The ideal temperature for storing chocolate is 10-15 ° C.
If you try several different types of chocolate, always start with the one that has the least cocoa, it is usually milk chocolate (except for white chocolate that does not contain cocoa)

When you eat dark chocolate, let me give you a few seconds melts in your mouth and let go of their first tastes and aromas. Then chew slowly several times to release a secondary flavor. Then let a little "recovery period" in the mouth. In this way, you will feel a whole range of flavors that offers good chocolate.
If the surface of the chocolate created white-gray cover, due to inadequate storage, this means that the chocolate lose on quality, taste and texture, so avoid such a chocolate if you are a true fan of these foods