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Mars chocolate bar


Hello, I’m Marcello Barenghiillustrator and graphic designer based in Milan (Italy), where I was born in 1969 and where I attended the Art School “Umberto Boccioni”, the School of Applied Arts “Arte e Messaggio” (Castello Sforzesco) and I graduated in Architecture from the Polytechnic University.

As a child I show great artistic skills, when I was 9 years old I was impressed from the Leonardo’s Mona Lisa and I tried to reproduce it.
The 70’s were the years of the markers, the superhero of Marvel and Japanese robots and my favorites were Spiderman, Gig and Mazinger.
In the 80’s I discovered the colored pencils, but I immediately felt the need to find out a different technique that would allow me to cover large areas, shading and avoid the grainy look of colored pencils.
Meanwhile, at school I started drawing from life using the blood-red pencil and I began learning the techniques of tempera, watercolors and clay modeling.
Finally, in 1985, the discovery of the airbrush allowed me to improve the texture of my illustrations.
In those years, I was fascinated by Derek Riggs, the legendary illustrator of the British heavy metal band Iron Maiden; for several years I worked on the figure of Eddie The Head and on my way to represent it.
In the late ’80s, while attending the school “Art and message” in Milan, “I met” other artists who influenced my education. They are all extraordinary designers, for their technique and vision: Hajime Sorayama and his amazing chrome robot, Tanino Liberatore and his magnificent Ranxerox, the great Eleuteri Serpieri and his beautiful Druna, Richard Corben and Simon Bisley.
At least, I must mention the style and the visual power of Tim Burton, author and director of unforgettable images, environments and architectures that are very close to my ideal beauty.

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Chocolate gifts

Chocolate gifts make a great present for anyone, from a mum for Mother’s Day to a friend who has just graduated university or a couple who have just tied the knot. If you are looking for chocolate gifts, then there is a wide variety of choice, from milk and dark chocolate to white chocolate gifts.
Many people buying chocolate gifts opt for traditional items like mixed boxes of different types of chocolate, but there are a variety of other choices, including truffles and chocolate covered fruits or nuts.
Here at Chocolate World, we specialise in top quality chocolate gifts for all occasions. Our selection of chocolate gifts includes chocolate nuts, seeds and fruits, coffee beans, delicious fudge, chocolate boxes and truffles.
All of our chocolate gifts products can be bought by the kilo, and this makes our chocolate gifts store a great option for bulk buyers looking to stock the shelves of their retail store with quality chocolate gifts.
If you are looking for chocolate gifts but you are unsure about what type to opt for, then why not check out our chocolate gifts best selling list? This includes dark chocolate covered raspberries, dark chocolate sunflower seeds, white chocolate raisins and ginger fudge.
We can provide chocolate gifts for a wide range of occasions, and many people coming to us for chocolate gifts choose to buy from our wedding, corporate events and parties chocolate gifts range. Our chocolate gifts capabilities in this area include amazing chocolate buffets, which can be totally tailored to fit the needs of a specific client.
Those choosing this chocolate gifts option can pick their own type of chocolate, any bowl of container they like, any type of bag and as many scoops as they require.
If you are looking for chocolate gifts for a present for a loved one, or you are interested in using our chocolate gifts options to make your special day personal and memorable, then get in touch with us here at Chocolate World and take a look at our wide range of chocolate gifts options.
We are passionate about top quality chocolate and can provide all types of chocolate gifts.

Chocolate gifts are provided with a great variety to choose from, which are a great choice . supplies chocolates online at affordable prices – visit our website to see our selection!

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Whoopsie!! It’s a Pie-Cookie!

Here’s my second entry on celeb recipes!

Taylor Swift…. (do i have to introduce who’s this world’s biggest country superstar is? ;) )  and Kelly Osbourne, (an English singer-songwriter, actress, television presenter and fashion designer),  has made an extra ordinary team-up in making terrific yummy chocolate pie-cookie recipe!

Oooh…  i can already say that you will absolutely love this!

Here it is..


Taylor-Kelly's Whoopie Pie Cookies

Taylor-Kelly's Whoopie Pie Cookies


  • 1 cup all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 1/4 cup butter
  • 1 egg white
  • 1/2 cup 1% milk
  • 3/4 cup marshmallow creme


  1. Preheat oven to 425f. In a medium sized bowl, combine the flour, cocoa powder, baking soda and salt.
  2. In a different bowl, combine the sugar, butter, and egg white. Use an electric mixer at medium speed for 2 minutes in beating it all until fluffy.
  3. Add the flour mixture and milk.
  4. Drop doughs with a round-shaped tablespoon in a large non-greased baking sheet, making 32 cookies. Bake it for 5 minutes.
  5. Let it cool, and spoon 2 tsp marshmallow creme above 16 cookies, and top it with the remaining 16 cookies!


There you have it! Simple and easy.. celebrity style!  Perfect for friends’ get-togethers or just a lazy afternoon snack. ;)

More celeb recipes, coming up!

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Their Recipe.. Your Recipe..

Since now we knew that the stars are one of us..  Here’s another interesting fact connected to that– These celebs have their own original chocolate recipes.

I guess life in the big screen may be a lil too stressful for ‘em that they relieve themselves by creating their own chocolate pleasures.

But here’s the thing… It’s not private.   You can make it yourself too!

So allow me to present some really cool celebrity chocolate recipes. Here’s my first entry:

Fearne Cotton,  is an English television and radio presenter, best known for presenting a number of popular television programs such as Top Of  The Pops and the Red Nose Day telethons.

But she’s not just a hot shot celeb.  She’s also a good chocolate cupcake maker.


Fearne's Chocolate Cupcake with Butter Cream Topping

Fearne's Chocolate Cupcake with Butter Cream Topping


  • 150g butter
  • 150g caster sugar
  • 25g cocoa powder
  • 3 eggs
  • 175g self-raising flour
  • 250g butter
  • 500g icing sugar (sifted)
  • chocolate flakes
  • 2 tsp milk
  • 12 raspberries


  1. Preheat oven to 350f. Lay out 12 cupcake cases on the tray.
  2. Beat the eggs in a separate bowl. Electric mix the butter, sugar, flour and cocoa powder in another bowl, and once all is perfectly mixed, add the eggs slowly.
  3. Use a large spoon in placing equal amounts of mixture in the cupcake cases. Bake it for 15-20 minutes. Check it afterwards if it's firm already and if not, bake it for another 5 minutes.
  4. Let the cupcakes cool.
  5. Now we make the topping. Place the butter into a bowl and stir in the icing sugar. Whisk until fluffy and the color is light.
  6. Add 2 tsp of milk and whisk again until it's not stiff anymore.
  7. Place in the butter cream into a piping bag and squeeze plenty in each cupcakes.
  8. Sprinkle the choco flakes over the top for garnish..

There you have it..  Fearne Cotton’s cupcake!

Enjoy this delightful and bubbly chocolate cupcake  that’s best for parties! =)

And hang in there for more celeb recipes. :)

source: http:

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Determining the Benefits of Organic Dark Chocolate


Michel Cluizel

Michel Cluizel

Are you a person of the countless chocolate fans and appreciate the flavor of this certain delicious treat? Truth is told there are a number of kinds of goodies to choose and one of those more nutritious forms of goodies to consume is the dark chocolate. The outstanding kind of dark chocolate to discover is the organic dark chocolate. Whenever you have a natural candy, you should realize that it is created using natural ingredients as well as may be advantageous for you. In event you need to surprise someone with a display of gratitude which is actually a dark chocolate lover, you may give the individual dark chocolate gift baskets complete of their most favorite.

You may browse on the Web to find the best offers and kinds of dark treats and gift products. Most of these sites have all the sorts of dark chocolates and organic dark chocolate, which people can select to make an exceptional gift presentation for them or for somebody else. Whenever you choose the goodies, you may desire to find what type of cocoa beans is found starting the type of beans utilized in making such products. These are what offer dark goodies the unique, deep and full taste.

Organic dark chocolate is recognized healthy as well as good for the body and of the dissimilar types of candies that most of us may consume, but dark sweets are probably the healthiest products. You might be able to discover a huge collection of all of the recommended kinds of chocolates from smooth and rich to sweet, which are loaded with a few of your preferred flavors. One will be able to find the dark chocolate presents that you want to look for out and understand that you are obtaining the right organic products. These organic chocolates are definitely delectable and healthy and you may likewise discover them in different types once you will browse for them over the Internet.

In case you are searching for a particular type of sweet made from organic ingredients, you may find them on the Internet through the different web sites available. The majority of the products are confirmed safe and can offer beneficial results like the Whey Chocolate. One can select the chocolate that you desire or try a variety of these products to get the best one that will satisfy your taste. In case you wish to buy a special present that is truly enjoyable, you may create a gift box of dark chocolates on your preferred website and show others that you are pleased for them. Definitely, you will be able to discover a wide range of different kinds of sweets online and today, most people are really after buying the organic dark chocolate products because of the natural ingredients they contain.

Please see this site for more info.

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cocoa power

Seniors May Be Able To Take Longer Walks After Eating Chocolate

As inside the event we needed another cause to consume chocolate – a specific analysis has found that the dessert staple could help elder persons with circulatory issues inside their legs take longer walks than general.

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Dark chocolate , Its Health Benefits

Wayne Alston

Everyone wants chocolate. And most of the elders tell kids not to eat too countless chocolates. Is there any logic behind whicht wo types of chocolates are accessible inside markets. One is white chocolate and another is dark chocolate.

Chocolates are split based  on the amount of cocoa content and dairy content present inside it. While white chocolate has more amount of dairy sturdy, dark chocolate might have more cocoa fat. It’s the fewer amounts of dairy solids which offer slight bitter taste to the dark chocolate. According to experts, those which eat tiny amount of dark chocolates daily will remain healthier. Folks recommend dark chocolate considering the cocoa inside the chocolate contains countless antioxidants. The proactive antioxidant contain inside dark chocolate is polyphenols.

Many of the pros of dark chocolates is the fact that it commonly lower blood strain, decrease clots inside blood vessels, nurtures skin. Chocolate usually stimulate the creation of endorphin, the protein molecules that will suppress stress and frustration. It usually activate serotonin, which functions considering an anti-depressant. It equally contains stimulants like theobromine and caffeine. But compared to greens, the calorie content of dark chocolate is advantageous.

Positive impacts of dark chocolate:-

Weight reduction-

Though individuals won’t agree with this, the truth is that dark chocolate has the ability to lower fat. The fiber content inside the cocoa aids we to avoid accumulation of fat inside the body.  The antioxidant name epicatechins present inside dark chocolate is known for the fat burning ability. Theobromine normally moreover avoid accumulation of more fat. The cocoa has the ability to develop insulin inside the body. This would control the blood sugar level inside the body. Though you can not rely regarding dark chocolate for a noticeable fat reduction, you’ll keep the body whenever eating it.

Depression –

The cocoa present inside the dark chocolate could stimulate serotonin and relaxes the cardiovascular blood vessels. Serotonin functions considering an anti-depressor. It might boost the mental activity and change people’s mood. It’s unusual to find people getting angry whenever they are eating chocolates. But there are scenarios where people inside sad mood or worried see get relaxed by eating dark chocolates.

Regularize Blood Pressure-

It is the flavonoids inside the dark chocolate that controls the blood strain level. The flavonoids have the ability to create platelets less wet. This prevents clotting inside the blood vessels. It is the clots that blocks the blood vessels and result the passage of blood by it difficult. Flavonoids might relax the artery muscles and create it dilated. This aids inside the smooth flow of blood from arteries. By stimulating the creation of endothelial nitric oxide, flavonoid improves vasodilation.

Diabetes –

Dark chocolate furthermore has the ability to control diabetes. As dark chocolate has advantageous amount of flavonoids, it helps inside regulating the blood flow. For diabetes people appropriate blood circulation is compulsory, otherwise they might face serious circulation issues. Many analysis analysis show which dark chocolate is ideal inside treating kind II diabetes. Dark chocolate is furthermore superior inside treating certain mKiss of Dark Chocolate generally protect the Heartore ailments like heart failure, cancer and stroke.

Those which eat dark chocolates don’t consider the health blessings of it. These are eating it considering they are interested inside chocolates. However they are getting countless blessings. If you select buying chocolates, it’s better to buy dark chocolates. You can furthermore try dark chocolate cake, dark chocolate brownie, dark chocolate truffle and dark chocolate cookie. Recipes and cooking techniques is studied from cooking programs airing inside TV channels associated with service from services like Charter Cable. Do you want any cause to enjoy dark chocolate



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Did we recognize which Chocolate would treat Fever?

Chocolate can Treat Fever

Centuries ago practitioners employ chocolates to treat fever.

The Maya plus Aztecs believed which chocolate had all types of healing powers. They utilized it to treat anything from fever to seizures to skin infections.

Whenever chocolate prepared its method to Europe inside the 1600s, numerous practitioners selected to test to treat ailments like ulcers an ringworm. Meanwhile different physicians thought it caused disease plus drunkenness! Woah!


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What are you capable to include to the brownie blend to pump up chocolate taste?

What are you capable to include to a brownie blend to pump up chocolate taste?

Instant Espresso powder.

Should you need To provide a brownies or different chocolate baked goods a tiny additional chocolate-y-goodness, try adding a bit of instant espresso powder – a teaspoon or less – inside the future recipe.

Espresso powder could ramp up the chocolate taste inside cakes, brownies plus cookies without adding coffee taste or countless calories. ^_^



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The blessings of white plus dark chocolate

Chocolate is a bitter plus sweet history, it is very a specialized experience simply like the journey inside existence. Do you like eating chocolate? Do we know what benefit of eating chocolate is? White chocolate plus dairy chocolate not have the wellness blessings of deep, dark chocolate.

Deep, dark chocolate has many blessings over its paler counterparts. First, dark chocolate is lower inside glucose and it comes with a substantial percentage of cocoa and cocoa fat that is a healthy fat. That healthy fat is recognised because monounsaturated oleic acid. It’s the same form of fat considering there are inside olive oil. We have been hearing for a long amount of time in regards to the exceptional heart-healthy blessings of olive oil.

Another cause to select dark chocolate is straight associated to people which are lactose or casein intolerant. Dark chocolate is a greater choice whenever it doesn’t contain dairy. Be certain to read the label carefully whenever searching milk-free chocolate.

Dark chocolate is superior inside a specialized class of antioxidants called that are called flavonoids. These help keep free radicals, destructive substances built considering by-products from general daily escapades like breathing, beneath control. Dark chocolate is wonderful inside a certain antioxidant called flavanol that has been shown to heighten vascular wellness by reducing blood stress. Flavanol furthermore improves blood flow to the see plus heart. Another plus is the fact that this powerhouse antioxidant can equally create blood platelets less wet. These all add because much because generating deep, dark chocolate a heart-healthy choice. We may even state, “The darker – the greater,” regarding chocolate.

There are many people which don’t like the taste of chocolate or have an allergy into it. They could moreover get the pros of flavanol by eating cranberries, apples plus onions. It is moreover found inside many red wines plus inside tea. The ideal red wines with all the highest antioxidant blessings are pinots, merlots, plus syrahs. For those that do enjoy dark chocolate, these same red wine options may pair well with the chocolate. It’s an indulgence which reaps wellness blessings!

Perhaps we have not acquired a taste for the bitterness of dark, dark chocolate. There’s nonetheless hope. A fabulous program to begin is by gradually improving the percentage of cocoa found inside the chocolate we buy. Many dairy chocolate options have 35 percent cocoa content. Anything over 70 % is considered healthy. By gradually adding a limited percentage points to a chocolate options, you’ll gradually see an heighten inside the taste tolerance we have for the more bitter types. Over time you’ll come to take fun inside the darker chocolates plus benefit off their health-enhancing qualities

On another hand, the chocolate is simple to get the teeth pain, heart wellness, fat gain. We should take blessings of chocolate plus inside advantageous mood.

Manufacturers & Suppliers –

Tag: cocoa fat, dark chocolate, heart healthy

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These Foods Can Increase The Brain Power

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Dark Chocolate

The Truth About The Health Benefits Of Chocolate

Many people are wondering why a chocolate gift box is a good to offer because what most of us dont know are the health benefits of chocolate. Certain kinds of chocolate are apparently good for us according to the doctors at the Cleveland Clinic as longs as its eaten in moderation. Some forms of chocolate do contain a high level of chemicals called flavanol. There is a healthy amount of scientific research done to indicate that flavanols can lower blood pressure and cholesterol and improve blood circulation. Flavanol is also an antioxidant which can help the bodys cells resist damage from free radicals.

The Truth about Chocolate’s Healing Power

Chocolate can be good for health, but the problem is that many processed chocolates such as chocolate bars and candies often found in a chocolate gift box dont contain enough flavanols to do any good, indicated an article on the Cleveland Clinics website. The processes used to make commercial chocolate apparently take the flavanols or flavonoids out of the cocoa from which chocolate is made.

So if you want make your girlfriend or wife healthier and allow her to experience the health benefits of chocolate, you should probably add dark organic chocolate in the chocolate gift box next time. The Cleveland Clinic recommends to avoid purchasing a chocolate gift box that contains Chocolate that has undergone Dutch processing since Dutch processed chocolate is treated with alkali which removes the flavonoids.

Organic or Commercial Chocolate

The best way to get the health benefits of chocolate is to consume a dark organic chocolate. There are organic chocolate bars that contain a high number of flavonoids mostly and that are available at health food stores and some supermarkets. People who are concerned about their health should probably avoid most of the popular commercial chocolate candies because they are made from milk chocolate. The Cleveland Clinic also reported that commercial milk chocolate found in the average chocolate gift box simply doesnt contain enough of the flavanols to do any good.AskinosieDavaoPhilippinesWraperWeb[1]

That could soon change because chocolate manufacturers are becoming aware of their products potential health benefits. The clinic’s study shows that a number of chocolate companies are trying to develop healthier chocolate bars and candies that are rich in flavanoids. This means that it should soon be possible to buy healthy chocolate from anywhere.

Chocolate and Fat

The really good news about organic chocolate fat is that it contains large amounts of stearic and palmitic acids the good substances found in olive oil. Doctors believe that these substances neutralize the cholesterol in chocolate. However, even though chocolate may not be extremely fattening, people should still be careful about what they buy because many chocolate products contain other fattening ingredients such as marshmallows.

The best product to buy and eat is the dark organic chocolate with limited consumption to a few ounces a week. According to the Cleveland Clinic, a chocolate gift box containing small pieces of dark chocolates will be an appropriate gift for a person who is concerned about his/her health.


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In a preview to his upcoming cookbook, Cronut inventor Dominique Ansel releases the recipe for a remarkable (and remarkably easy to prepare) chocolate cookie. And it's gluten-free. (Minneapolis Star Tribune/MCT)

Ansel’s flourless chocolate pecan cookies are addictive



In a preview to his upcoming cookbook, Cronut inventor Dominique Ansel releases the recipe for a remarkable (and remarkably easy to prepare) chocolate cookie. And it’s gluten-free. (Minneapolis Star Tribune/MCT)

Pastry chef Dominique Ansel, inventor of the croissant-meets-doughnut confection he christened the Cronut, is coming out with a cookbook in a few months.

To whet the media’s appetite, publisher Simon & Schuster is circulating a preview piece. The sneak peek contains two recipes, and, no, neither is for his most-talked-about creation.

I am not exactly crushed, particularly since the flier features a formula for a flourless chocolate cookie with pecans. Cronut, schmonut; one glance at photographer Thomas Schauer’s hard-core food-porn images of said cookie and I knew that I’d be first in line to buy the book upon its October release.

Ansel’s comment at the top of the recipe proved to be the real clincher. It reads, “I love making this recipe … because of its forgiving nature and utterly addictive results.”

Yeah: Chocolate. Easy. Fabulous. Three of the greatest motivators for composing a shopping list.

I don’t recall the last time that a rookie whirl through a recipe went so well, with so little effort. No electric mixer required, just a whisk. Sure, you’ll need a double-boiler, but my rudimentary version — a saucepan and a mixing bowl — more than sufficed. As for the technique, it’s the drop cookie at its most fundamental.

And wow, what results. I was bowled over by the cookie’s intensely chocolate-y essence. Its gooey texture comes as close to voluptuous as a cookie can get. Holding all of that melted chocolate together is the barest, faintest trace of a crispy exterior, and the way it collapses in your mouth is almost meringue-like.

Ansel, chef/owner of Dominique Ansel Bakery in New York City and winner of the 2014 Outstanding Pastry Chef award from the James Beard Foundation, wisely suggests serving the cookies warm. “A glass of milk helps,” he writes. It certainly does.

But eating them in their fully cooled state isn’t exactly disappointing. Just don’t wait too long. It’s a fairly perishable cookie, lasting about two days when stored at room temperature. Trust me, they’ll go fast.

The dough can be refrigerated for up to three days, or frozen for up to a week. For the latter, defrost the dough in the refrigerator for a few hours before baking.

Initially, the dough resembles a thickish pancake batter, so much so that you’ll wonder, this is going to turn into cookies? Fear not. An overnight firming-up period in the refrigerator resolves the matter.

Ansel doesn’t suggest toasting the pecans, but I do. The recipe’s directions create oversized, fairly ungainly cookies. For more manageable cookies — and more of them


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Chocolate Chronology

This is something I don’t normally do. For one reason, I hate Math and I love chocolates. But for your sake my dear readers I will give you something interesting that might be helpful as well for our student viewers. (You guys need some information for your Thesis, I hope this article helps.)

Okay earlier on the page, we have posted a lot of crunchy information that according to our viewers; they find it “helpful”, “fun” (for that we are deeply honored) and “interesting”. Sure, you have found variety of stories and different facts around here so as well as YEARS. So we thought we will share you peepz a chronology of facts about Chocolate History using a timeline format.

Here’s a timeline of from the origin of chocolate as we can track it, until today, as we know it.

1500 B.C. – 300 B.C.
The Olmec Indians are believed to be the first to grow cocoa beans (“kakawa”) as a domestic crop. Cacao trees have grown wild for possibly 10,000 years. The Olmec civilization lasts to about 300 B.C.
300 B.C. – 500 A.D.
250 to 900
The Olmec, a very sophisticated society, give much of their culture to the Maya, including “xocoatl,” sho-KWA-til. Consumption of cocoa beans is restricted to the Mayan society’s elite, in the form of an unsweetened cocoa drink made from the ground beans.
A.D. 600 – 1000

The Maya migrate into northern regions of South America and Mesoamerica, establishing the earliest known cocoa plantations in the Yucatan. Nobles drink frothy “cacau” from tall pottery beakers. Beans are a valuable commodity, used both as a means of payment and as units of calculation.

Beans are local and international currency: a turkey could be bought for 200 beans, a tomato for 3 beans. Later, when the Maya trade with the Aztecs, 400 beans equal 1 Aztec Zontli, 8000 beans equal 1 Aztec Xiquipilli.

Ancient Mexicans believe that Tonacatecutli, the goddess of food, and Calchiuhtlucue, the goddess of water, are guardian goddesses of cocoa. Each year they perform human sacrifices for the goddesses, giving the victim cocoa at his last meal.

The Maya begin trade with the Aztecs, and give them cacau. The Aztecs called it “cacahuatl” (ca-ca-WAH-tel), meaning warm or bitter liquid. Xocolatl is molinilloflavored with local spices, including chile, cinnamon, musk, pepper and vanilla, and thickened with cornmeal; then frothed in a bowl with a molinillo (photo at right) and served at room temperature.

Cacahuatl becomes popular among the Aztec upper classes. The Aztecs see cacao as a gift of the plumed serpent god Quetzalcoatl, the god of light.

The Aztecs become the first to tax the beans, and restrict it to noblemen, priests, officials, warriors…and the rich traders who supply it. It is a restorative, a medicinal revitalizer, a ceremonial beverage and an abetter of longevity. It is served at end of banquets.


Christopher Columbus is said to have brought back cacao beans to King Ferdinand from his fourth visit to the New World, but they were overlooked in favor of the many other treasures he had found.


Cacao is tasted by Columbus on his fourth and last voyage to the New World. Columbus encounters a great Mayan trading canoe on the island of Guanaja, off Honduras, carrying a cargo of cocoa beans. (Almost 500 years later, Valrhona, the great chocolate company, makes a grand cru chocolate bar and names it  in honor of the island—it is spectacular chocolate.) He presents the King and Queen of Spain with beans, but Ferdinand and Isabella see no real worth in them.
Spanish explorer Hernan Cortès conquers part of Mexico. By chance, his arrival coincides with the expected return of the Aztec god Quetzalcoatl—the god who had given cacao to the people and taught them how to cultivate it—from his travels. Quetzalcoatl is believed to be white-skinned and beard, and Cortès is initially mistaken for the god. Hernando Cortez records the cacao usage in the Aztec court of Emperor Montezuma in San Juan de Ulloa (Vera Cruz, Mexico). He builds a cocoa plantation to “grow money” in the name of Spain, beginning a Spanish cocoa monopoly that lasts two centuries.
1527 or 1528
Cortez conquers the Aztec empire and brings cacao beans, equipment and recipes for preparing chocolate from Mexico to the Spanish court of King Charles V. It is greeted with excitement, but is heavily taxed, so only the rich can afford it. Monks, hidden away in Spanish monasteries, are appointed as the processors of the cocoa beans to keep chocolate a secret for nearly another century. It makes a profitable industry for Spain, which planted cocoa trees in its overseas colonies.
The Spanish historian Gonzalo Fernandez de Oviedo y Valdez, who spent 1535 through 1545 as commander of the castle of Santo Domingo and returned to Spain with the appointment of Historian of the Spanish Indies. Santo Domingo, noted, “None but the rich and noble could afford to drink chocolatl as it was literally drinking money. Cocoa passed currency as money among all nations; thus a rabbit in Nicaragua sold for 10 cocoa nibs, and 100 of these seeds could buy a tolerably good slave.”
Dominican friars take a delegation of Kekchi Mayan nobles from Alta Verapaz to visit Prince Philip of Spain. The Mayans bring gift jars of beaten cocoa, mixed and ready to drink. Spain and Portugal do not export the beloved drink to the rest of Europe for nearly a century. Early after its arrival, the Spanish replace the chile with sugar and keep the cinnamon to make the bitter cacao beverage their liking. It is decided that the beverage tastes better warm. According to The True History of Chocolate authors Sophie and Michael Coe, the most likely scenario for the development of the word “chocolate” is that the Spaniards combined the Maya word chocol, meaning “hot,” and the Aztec atl, meaning “water,” to produce chocolatl. The proper pronunciation of tl is “te.” It is surmised that they would not want to use the Aztec word, cacahuatl, because “caca” in Spanish is a vulgar word.
The first time how the cocoa drink is prepared is found in the notes of Benzoni, an explorer working for the Spanish army. The Spanish keep this secret from the rest of the world, in the hope they can keep their monopoly in the cocoa trade.³
Cocoa gains popularity as a medicine and aphrodisiac.
The first official shipments of cocoa beans begin arriving in Seville from Vera Cruz, Mexico.
Spanish nuns in Oaxaca, Mexico are the first to sweeten chocolate with honey, cinnamon and cane sugar, making the drink popular with colonials. Spanish monks introduce the first sweetened drink to Spain around 1590. They sweeten it with honey and vanilla.³


An Italian traveler, Antonio Carletti, discovers chocolate in Spain and takes it to Italy where chocolate-mania develops: Cioccolatieri open in all major cities. From Italy, chocolate spreads to Germany, Austria and Switzerland.
Spanish Princess Maria Theresa gives her fiancé Louis XIV of France an engagement gift of chocolate, packaged in an elegant, ornate chest. Their marriage is symbolic of the marriage of chocolate in the Spanish-Franco culture. The word of chocolate further spreads throughout Europe.
Chocolate incites controversy. Johan Franciscus Rauch of Vienna condemns chocolate as inflamer of passions and urges monks not to drink it. A Mr. Parkinson in his 1640 “Theatrum Botanicum” calls  it “wash for hogs.” ¹
The first publication of a recipe for chocolate is by the Spanish doctor Antonio Colmenero de Ledesma, based on the Aztec recipe. The bitter flavor is enhanced by adding almonds, anise, cinnamon, flowers, hazelnuts, roses of Alexandria and vanilla. The exact spices depend on the physical ailment.
Cocoa is introduced to Germany by a German scientist named Johann Georg Voldkammer who discovered it in Naples. The Germans institute the habit of a cup of hot chocolate before bedtime.³
Chocolate is seen as having largely medicinal properties. In fact, the first official statement about chocolate is made by Bonavontura Di Aragon, brother of Cardinal Richelieu, describing the use of chocolate as stimulating the healthy functioning of the spleen and other digestive functions.³

The first chocolate house is opened in London by a Frenchman. Coffee houses were already popular. The shop is called the The Coffee Mill and Tobacco Roll. Costing 10 to 15 shillings per pound, chocolate is a beverage for the elite. The English introduced several changes: Instead of water, they added milk. Some also added Madeira or beaten eggs.4
Louis XIV gives the chocolate monopolies of the Paris chocolate drink trade and the French Royal Court to David Chaillou, a baker who made costly biscuits and cakes with chocolate—France’s first “chocolatier.” ²
The first recipe for cacao is published in Spain; it includes chiles, ear flower, cinnamon, almonds or hazelnuts, sugar and annatto seeds, boiled together and frothed with a molinillo. Other recipes use cloves and vanilla. In London, in November, Samuel Pepys notes in his diary that he had been to a coffee house to drink Jocolatte and that it was very good.4
Dr. Stubbe writes that “Chocolate encouraged all sorts of physical prowess. The mighty lover, Casanova, found the drink as useful a lubrication to seduction as champagne.” ¹
While Daniel Peter is given credit for inventing milk chocolate 200 years from now, but according to the International Cocoa Organization, in 1672 Sir Hans Sloane details in the American Physician a medicinal recipe using milk in drinking chocolate. Sir Hans Sloane brings a cacao tree specimen back from Jamaica to England in 1689. During his time in Jamaica he becomes interested in the bitter drink Jamaicans make by boiling roasted beans from a local tree in water. He believes it to have therapeutic properties but because the taste is unpalatable, he boils the beans in milk and sugar, creating the first milk chocolate drink—“hot cocoa.” He brings his recipe back to England and sells it to an apothecary who markets the product as “Sir Hans Sloane’s milk chocolate.” ¹
Eating solid chocolate is introduced in the form of pastilles. One reference states that in 1674 the English propose solid “fingers of chocolate in the Spanish fashion” intended for eating. The phrase indicates that such products may already have been available in Spain.¹ Chocolate pastry is first served in coffee houses in the U.K. ³
In Martinique, chocolate is such a part of the culture that it is used as a reference for time: arriving “at chocolate” means arriving at 8 o’clock.¹
Zurich mayor Heinrich Escher brings chocolate to Switzerland for the first time, from Brussels. ³


After 1700, drinking chocolate expands worldwide; chiles disappear as an ingredient except in Mexican mole sauces (returning in the late 1990s in “Aztec” cocoa recipes, thanks to the popularity of Mexican food).
By the turn of the 18th century, chocolate makes its way back to the Americas. In little more than a decade, Massachusetts sea captains are bringing back cargoes of cocoa beans and Boston apothecary shops are advertising and selling chocolate imported from Europe.
Fry sets up the first chocolate factory in Bristol, England using hydraulic machinery to process and grind the cacao beans.
Chocolate travels to the Low Countries with the Duke of Alba. By 1730, cocoa beans drop in price from $3 per pound to being within the reach of other than the very wealthy.
A French inventor, Monsieur Dubuisson invents a table mill for grinding chocolate.
1737 or 1753
Swedish naturalist, Carolus Linnaeus (1707-1778) is dissatisfied with the word cacao, so renames it “theobroma,” Greek for “food of the gods.”
European countries colonize much of the world, and in the process acquire cacao plantations that ensure their own supply of cocoa beans. The French colonized western India and Madagascar, the Dutch, Ceylon and Java, the Belgians, the Congo, the British, western India, the Germans, the Cameroon and the Portuguese, Brazil. 4
Chocolate “returns” to America: The English colonies are brought the drink that that is the rage in Europe.4
Irish chocolate-maker John Hanan imports cocoa beans from the West Indies into Dorchester, Massachusetts, to refine them with the help of American Dr. James Baker. The pair builds America’s first chocolate mill and by 1780, the mill is making BAKER’S chocolate.
Madame du Barry, mistress to French King Louis XV, drinks chocolate with her lovers.¹
Dr. Joseph Fry of Bristol, England, employs a steam engine to grinding cocoa beans, an invention that leads to the manufacture of chocolate on a large factory scale.


Venezuela is producing half the world’s cacao, and one-third of all chocolate products produced in the world are being consumed by the Spaniards.
The pioneer of Swiss chocolate-making, François Louis Callier, opens the first Swiss chocolate factory in Corsier, near Vevey.
Purchases of cocoa by the Royal Navy are more than for the rest of Britain. Nutritious, hot and non-alcoholic, it is considered a perfect drink for sailors on watch duty. Among sailors on duty in the Atlantic Ocean and the Baltic Sea, the cold wind from the northwest is known as a “chocolate gale.”¹
Coenraad Van Houten invents the cocoa press, a hydraulic press, to squeeze out some of the cocoa butter from the beans, leaving behind the defatted cocoa powder. The nib of the bean is about 52% cocoa butter; Van Houten’s machine reduces the fat content by nearly half and creates a “press cake” that is pulverized into the fine powder known as cocoa. The powder is treated with alkaline salts so that it mixes more easily with water. The final product has a darker color and the beverage has a milder taste and a smoother consistency. Van Houten was Dutch and patented his invention in Amsterdam, so his alkalizing process becomes known as “dutching.” The invention helps cut prices as well; and the overall Industrial Revolution enables the mass production of chocolate, spreading its popularity among the citizenry.¹
A German baker named Stollwerck begins a business that grows into one of the largest companies in Germany, producing a variety of chocolate products and brands.
The first pressed chocolate tablets, pastilles and figures are produced in Belgium by the chocolate company Berwaerts.
Joseph Fry’s grandson Francis Fry, then head of the firm J.S. Fry & Sons, discovers a way to mix some of the cocoa butter back into the dutched chocolate (cocoa powder) and adds sugar, creating a paste that can be molded. He calls this “eating chocolate” (“chocolat delicieux a manger”). This is the first modern chocolate bar, although conching has not yet been invented, so it is not the smooth, silky bar we know today but a rough, grainy chocolate.¹
Cadbury brothers are selling a similar product two years later.¹ Joseph Fry & Son and Cadbury Brothers display “chocolates for eating” at an exhibition in Bingley Hall, Birmingham, England.
Prince Albert’s Exposition in London is the first time that Americans are introduced to bonbons, chocolate creams, hand candies (called “boiled sweets”) and caramels.
Ghiradelli, who imported beans from Peru to San Francisco to sell to gold prospectors, has discovered how to extract cocoa butter from ground cocoa to create a very soluble cocoa powder.
Richard Cadbury creates the first known heart-shaped candy box for Valentine’s Day.
The 1863 edition of Culpepper’s Complete Herbal includes cocoa as aphrodisiac.¹
The first gianduja is created in Italy: chocolate mixed with hazelnut paste.³
John Cadbury mass-markets the first boxes of chocolate candies.
Daniel Peter of Vevey, Switzerland, who had developed an accidental interest in chocolate due to his affection for Fanny Cailler, the eldest daughter of chocolatier François-Louis Cailler, experiments for eight years before finally inventing, at age 31, a means of making milk chocolate, using condensed milk. The milk has been perfected by his neighbor Henri Nestlé, a food scientist.
Daniel Peter and Henri Nestlé form the Nestlé Company, which later becomes the world’s largest producer of chocolate.
Rodolphe Lindt of Berne, Switzerland, invents the conching machine to heat and roll chocolate in order to refine it to a smooth consistency. The result is a more smooth and creamy chocolate that melts on the tongue. Up to this point, even the finest chocolate had a grainy character. After warm chocolate is conched for seventy-two hours in a long narrow trough, and has more cocoa butter added to it, it is possible to create chocolate fondant and other creamy forms of chocolate. (Today, conching can be finished in 12 hours.)
Félix Bonnat founds the Bonnat Chocolate Shop. Shortly afterwards he creates the French praline.
Milton S. Hershey sells his first Hershey Bar in Pennsylvania, using modern, mass-production techniques that make chocolate affordable to the masses.
The Tobler firm, founded in 1868, starts to produce its own chocolate. The Toblerone nougat, almond, and honey chocolate bar is born.


Milton Hershey creates a model factory town town called Hersheyville dedicated to the production of chocolate. The specialty is the Hershey Kiss. Around 1900, the price of cacao and sugar drop tremendously, making chocolate affordable for the middle classes.

The first-known published recipe for chocolate brownies appears, in The Boston Cooking-School Cook Book, edited by Fanny Merritt Farmer. A reference often given for the first publication of brownies, in the 1897 Sears and Roebuck Catalogue, is erroneous. That recipe is not for a chocolate and flour baked brownie bar, but for a molasses candy also called brownies. The Boston Cooking-School Cook Book recipe uses flour and two squares of Baker’s chocolate.


Milton Hershey’s birthplace, Derry Church, Pennsylvania, is renamed Hershey.
Canadian Arthur Ganong markets the first nickel chocolate bar.
Jean Neuhaus invents the chocolate shell that can be filled with soft centers and nut pastes, offering vast variety to the previous dipping and enrobing of chocolate.
Swiss confiseur Jules Séchaud of Montreux introduces a machine process for manufacturing filled chocolates, creating the first box of filled chocolates.
Jean Neuhaus’ daughter-in-law invents the ballotin, the rectangular box with molded insets that protect the individual pieces of chocolate from rolling around.
The Kestekides family launches the Leonidas brand in Belgium.
Chocolate bars become individual-sized: from 150g (5 ounces), they begin to be made in 30g and 45g sizes (1 ounce and 1.5 ounces) and made in tablet shapes for snacking.
Twenty-two years after Hershey’s kisses debut, Francesco Buitoni, a relative of the pasta family, launches Baci, Italian for kiss. His chocolate kisses have a hazelnut in the center.
Barry Callebaut begins the production of chocolate couverture, in Belgium. (We don’t know which company made the first couverture.)¹
The New York Cocoa Exchange begins in New York City.
Belgian chocolatier, Joseph Draps starts the Godiva Company to compete with Hershey’s and Nestlé’s American market.
Nestlé makes first white chocolate, named Galak, although it was called different names, such as Milkybar or Alpine White, in different countries. During the 1930s, brand names become increasingly important. After two years of research, Nestlé launches the Black Magic bar.4
World War II rationing includes chocolate: in Europe it is rationed to 4 ounces per person per week. Sales of chocolate are half of pre-war sales. Production of Kit Kat, a leading brand, is suspended.4

1980s –

A story of chocolate espionage hit the world press when an apprentice of the Swiss company of Suchard-Tobler unsuccessfully attempted to sell secret chocolate recipes to Russia, China, Saudi Arabia, and other countries.
Valrhona introduces the concept of the single origin chocolate bar, making their first with beans exclusively from South America. The 70% cacao bar is named Guanaja in honor of the island of Guanaja, off Honduras, where Christopher Columbus first tasted chocolate almost 500 years earlier. They call it a Grand Cru chocolate.
Following Valrhona’s pioneering efforts, other “designer chocolate bars” debut, including bars made from the beans of single plantations. Today, annual world consumption of cocoa beans averages approximately 600,000 tons, and per capita chocolate consumption is greatly on the rise. But the best chocolate, made of criollo beans, is just 5% of the world crop.
A new generation of chocolatiers knows no bounds. The fusion cuisine of the late 20th century has logically found its way to chocolate: exotic spices such as saffron, curry and lemongrass are now commonplace in chocolate, as are everyday kitchen foods such as basil, goat cheese and olive oil. Most appropriately, chocolate has returned to its Mesoamerican roots. Many artisan chocolatiers now offer some version of “Aztec” chocolate, spiced with the original “new world” flavors of chile and cinnamon. The market has seen growth in organic and kosher brands and high percentage cacao chocolate is recognized as a functional food, delivering antioxidants. It seems that the Aztecs were right about the health-giving properties of cacao.
The Cote d’Ivoire is the world’s largest exporter of cacao beans, 1.4 million tons. The Netherlands both imports and grinds the most cacao. Some is made into chocolates; the remainder is processed into couverture and cocoa powder and exported to other countries which make their own chocolates from it.


So there you have it. Our Chocolate Chronology timeline. I told you I hate Math hahahaha ^_^

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