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Pecan Pie with chocolate mint

Top 3 Desserts Creole Delicacies Of Louisiana

Long time ago, people were very busy moving and mingling together that resulted to mixtures of cooking style. Especially in Louisiana where different dishes were created and it was called Creole foods. One of their very obvious evidence of infusion is their Creole delicacies. Anyone could not afford not to taste any of them, if they have been in Louisiana. In order for you to choose which of them you want to have first, here are some sweet delicacies from Louisiana you would like to have.

 

Chocolate Praline

Chocolate Praline

1. Praline. It is the number one Creole delicacy that you would like to have when you go to Louisiana. It is considered to be a part of the family of confections made from nuts and sugar syrup. You can taste its different flavors like chocolate, rum, pineapple and many more.

Its story of how it landed to Louisiana is already known by many. Way back then, those French settlers brought this recipe to their place. They call it praline since New Orleans chefs substituted almond with pecan during the 19th century. Pralines are usually made by mixing brown sugar, butter, and cream or buttermilk in a pot on medium-high heat. Stir it constantly, until most of the water has evaporated and wait till it reached a thick texture with a brown color. It is usually dropped by spoonfuls onto wax paper or a sheet of aluminum foil greased with butter, and left to cool

2. Pecan pie. It is the top 2 of our list which by definition it is a sweet pie made primarily of corn syrup and pecan nuts. It is popularly served at Pecan Pieholiday meals and is also considered a specialty of Southern U.S. cuisine. Most pecan pie recipes include salt and vanilla as flavorings. Chocolate and bourbon whiskey are other popular additions to the recipe. Pecan pie is often served with whipped cream.

Since this is a Creole delicacy, it is expected to be an influence by past settlers of Louisiana. As stated in a trusted source, the French invented pecan pie soon after settling in New Orleans, after being introduced to the nut by Native Americans. It is sometimes referred to as “New Orleans pecan pie,” adding an aura of French cuisine to a home-cooked comfort food.

3. Bananas Foster. Just by name itself, we can easily identify that it is a dessert made from bananas. It is prepared together with vanilla ice cream, with the sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. You will cook the bananas, sugar and butter and add alcohol to ignite it. However, before the Katrina hit clear rum was used instead. Then serve the bananas and sauce over the ice cream.

 

In recollection, it was Paul Blange who created Bananas Foster during 1951. Its name comes from the name of his friend Richard Foster the New Orleans Crime Commission chairman back then.

These are the top three desserts wanted by locals and foreigners who have visited Louisiana. These are available by many restaurants and shops in Louisiana.

Jane Ros is a great follower of New Orleans praline recipes. She is now mastering the quick and easy recipe of New Orleans to produce tasty, creamy and affordable creole delicacies.

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Chocolate Museum Barcelona - Museu de la Xocolata in Catalan

Chocolate Museum Barcelona – Museu de la Xocolata in Catalan

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By Harriet Freeman

Barcelona offers its visitors the possibility of knowing much more about the cocoa temptation!

Are you a sweet-toothed person? If so, the Chocolate Museum Barcelona – Museu de la Xocolata in Catalan – is the perfect place for you. This museum tells you everything about chocolate. It is a private museum which was opened in Barcelona in 2000, at Carrer Comerç 36. It is in the neighborhood of El Born, on the ground level of an old barracks and very near the Zoo of Barcelona.

The museum aims to develop a project to prove that chocolate is much more than a delicious snack. Since ancient times, chocolate has had a very important role in human history and it is a highly prized good. It has been the sweetest gold which men have used as a bargaining chip and the sweetest addiction of any human being.

imagesMG8S6UD3The Chocolate Museum Barcelona is divided into different rooms which are dedicated to all aspects related to chocolate. The museum gives its visitor the chance to go back to the origins of chocolate and its later arrival in Europe. It also informs about the myth of chocolate, its aphrodisiac and medicinal properties and its nutritional value. Special attention is paid to Easter eggs and the typical Catalan chocolate craft Monas, originally created in Barcelona, which godparents give away on Easter Monday.

Furthermore, the museum offers a wide range of workshops in which children are the special guests and can learn how to work with chocolate and become expert patissiers. There are special activities for all the family, too.

Visitors are also invited to take part in all kinds of cultural activities which take place in the Barcelona Chamber, including concerts of classical music and theater. You can also learn about chocolate-making machines from old Catalan factories, as there is a room focused on that.

Since the opening of the museum, it has housed iconic pieces of chocolate. The many displays of chocolate sculptures include various well-known Barcelona arc-chocolate[1]buildings, famous characters and illustrations from various stories. For example, the statues of Ben-Hur, the Sagrada Familia by Gaudi and the cute albino gorilla, Floquet de Neu.

What is more, have you ever dreamed of celebrating your birthday surrounded by a chocolate environment? The Chocolate Museum Barcelona makes your wish come true. You can invite your friends to an original chocolate party in the museum! For further information, visit the Chocolate Museum Barcelona website.

About the Author:

 

Harriet Freeman,

travel specialist in Europe and general interest in tourist spots in Barcelona, Costa Brava and Sitges. Have a look at my website: Ok Barcelona apartments

Articles Source: Chocolate Museum Barcelona

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Michel Cluizel

MADECASSE, BEST DARK CHOCOLATE AND LINDT CHOCOLATE

Madagascar ChocolateExperts believe that a Madagascar cocoa to be the best in the world, and that is the trick behind making world class chocolate. The end result is magnificent chocolate with a rare cocoa and unique and fruity flavour. These chocolates meets the criteria of being free of genetically modified soy lecithin for which it also got food award. Through this, we can well imagine the popularity of these Madecasse chocolates. They truly are irresistible.

After a long day at work or a hectic schedule at home, these chocolates serve perfectly to relax and immerse in the honey coated chocolate and let go off all the tension. Because of the popularity of these chocolates the brand never seems to have undergone loss in its entire life. In order to know the secret of this chocolate one must take a bite of these heavenly chocolates at least once in their lifetime.

Michel Cluizel

Michel Cluizel

Some of us crave for the michel cluizel chocolate that are bitter and dark. We love the hard scent it hits us with and the nice snap it usually has. Best dark chocolate has the perfect high cocoa content, high fat, low sugar that is required to make a best dark chocolate. This unconventional taste needs to be developed for chocolate lovers, as they say, but once the ‘bitter chocolate bug’ bites one, it’s difficult to get rid of the addiction of these dark chocolates. On the other hand, it is also very health conscious since the first bite is usually not liked by people and thus one tends to stop eating chocolate, which is good health wise and thereby this chocolate lasts longer. Dark chocolate is definitely worth the extra expenditure.

Good part about these chocolates is that they are hard and thus comes in beautiful styles. As you start eating it, it begins to reveal the floral, nutty and coffee notes. You can find the good old cinnamon too in some of them. However, for the starters, there are dark chocolates with a tiny bit of sugar content, with butter cream. These chocolates are hard shell when outside but as you put it into your mouth it becomes silky, smooth ad melts in your mouth like a snowflake. Now, isn’t that just pure magic?

Then we have Lindt chocolate which is a true combination of Italian and Swiss flavours. Lindt has perfected in making chocolates that melts easily giving limitless tastes, beautiful aroma and qualities that has never seen in the industry before. The secret of making the Lindt chocolate has not been kept secret as they believe in making a world with enchanting chocolates.

 

More Dark Chocolate Benefits Articles

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nib-pile-comp-122

Eat it Raw – The Healthiest Ways to Eat Dark Chocolate

Why Raw Chocolate?

Raw cacao has a large concentration of minerals such as magnesium and sulfur, both of which are central to many of the body’s processes. It also contains enzyme inhibitors that help sustain the amount of the chemical andandamide in our bodies. Andandamide contributes to feelings of happiness in the brain.

Cooking and processing dilutes the nutritional value of cacao. Cacao naturally contains small amounts of caffeine. However, the aromatic and tannic substances released during the roasting process amplify its effects and have also been known to contribute to insomnia, anxiety and mood swings.

So how do you reap the health benefits of dark chocolate? The answer: raw, organic chocolate. Here are two ways this nutritionally-rich and complex food can be enjoyed:

1. Cocoa Nibs

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Chocolate Nibs

One of the best ways to consume organic raw cacao is in the form of cacao nibs. Similar to chocolate chips, they are great as an addition to trail mix, yogurt or blended into a chocolate shake. They are unroasted and often unsweetened but taste like true chocolate. (see: In the chocolate making process, what are “nibs”?)

2. Cocoa Powder

Cocoa powder has the largest amount of flavanols, which research suggests may help protect the body from disease. It’s also high in antioxidants. It is the least processed form of cacao and contains no fillers. You can use raw organic cocoa powder to make soy ice cream, smoothies or coconut water shakes. Dairy products may inhibit the absorption of the antioxidants in chocolate, so blend cocoa powder into non-dairy products.

What To Buy

The majority of cacao products on the market today are made from roasted beans and aren’t the place to derive maximum nutritional value. Organic raw cacao is the best option and is easily found in health food and some grocery stores. In the absence of raw, organic chocolate, the next healthiest form of chocolate is organic dark chocolate, particularly unsweetened or bittersweet. Milk chocolate should not be considered healthy in any way given the fats, oils and refined sugars it contains.

Visit Chocolate Is Healthy for more information on the health benefits of chocolate. Learn more about raw organic chocolate.

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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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getty_rf_photo_of_melted_chocolate

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!

getty_rf_photo_of_melted_chocolate

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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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These Foods Can Increase The Brain Power

Posted in Chocolate 101, Chocolate Facts1 Comment

A-Raw-Chocolate-History-Interactive-Infographic-from-the-Chocolution

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

600
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.

1200s
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.
1300s

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.

1400s

1492
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.

1500s

1502
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.
1519
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.
1535
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.”
1544
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.
1565
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
1570
Cocoa gains popularity as a medicine and aphrodisiac.
1585
The first official shipments of cocoa beans begin arriving in Seville from Vera Cruz, Mexico.
1590
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

1600s

1606
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.
1615
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.
1624
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
1631
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.
1641
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
1653
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
1657

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
1659
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
1664
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
1662
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
1672
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
1674
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
1680s
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
1697
Zurich mayor Heinrich Escher brings chocolate to Switzerland for the first time, from Brussels. ³

1700s

1700
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).
1712
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.
1728
Fry sets up the first chocolate factory in Bristol, England using hydraulic machinery to process and grind the cacao beans.
1730
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.
1732
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.”
1750
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
1755
Chocolate “returns” to America: The English colonies are brought the drink that that is the rage in Europe.4
1765
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.
1770s
Madame du Barry, mistress to French King Louis XV, drinks chocolate with her lovers.¹
1795
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.

1800s

1810
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.
1819
The pioneer of Swiss chocolate-making, François Louis Callier, opens the first Swiss chocolate factory in Corsier, near Vevey.
1825
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
1828
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
1839
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.
1840
The first pressed chocolate tablets, pastilles and figures are produced in Belgium by the chocolate company Berwaerts.
1847
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
1849
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.
1851
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.
1860
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.
1861
Richard Cadbury creates the first known heart-shaped candy box for Valentine’s Day.
1863
The 1863 edition of Culpepper’s Complete Herbal includes cocoa as aphrodisiac.¹
1865
The first gianduja is created in Italy: chocolate mixed with hazelnut paste.³
1868
John Cadbury mass-markets the first boxes of chocolate candies.
1875
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.
1879
Daniel Peter and Henri Nestlé form the Nestlé Company, which later becomes the world’s largest producer of chocolate.
1879
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.)
1884
Félix Bonnat founds the Bonnat Chocolate Shop. Shortly afterwards he creates the French praline.
1895
Milton S. Hershey sells his first Hershey Bar in Pennsylvania, using modern, mass-production techniques that make chocolate affordable to the masses.
1899
The Tobler firm, founded in 1868, starts to produce its own chocolate. The Toblerone nougat, almond, and honey chocolate bar is born.

1900-1970s

1900
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.
1906

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.

1906

Milton Hershey’s birthplace, Derry Church, Pennsylvania, is renamed Hershey.
1910
Canadian Arthur Ganong markets the first nickel chocolate bar.
1912
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.
1913
Swiss confiseur Jules Séchaud of Montreux introduces a machine process for manufacturing filled chocolates, creating the first box of filled chocolates.
1920
Jean Neuhaus’ daughter-in-law invents the ballotin, the rectangular box with molded insets that protect the individual pieces of chocolate from rolling around.
1920
The Kestekides family launches the Leonidas brand in Belgium.
1920s
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.
1922
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.
1925
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.
1926
Belgian chocolatier, Joseph Draps starts the Godiva Company to compete with Hershey’s and Nestlé’s American market.
1930
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
1939
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 -
Present

1980
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.
1986
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.
1990s
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.
2000
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.
2000
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.

A-Raw-Chocolate-History-Interactive-Infographic-from-the-Chocolution

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

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caca beans in sack with cacao pod

Time for Chocolate Trivia! Wiwiit ^_^

True or False?

Trinitario is Italian for any tri-colored chocolate bar, dessert, cake, etc.

Answer: False!

THERE ARE THREE DIFFERENT types of cocoa bean which are used in chocolate production today. They are the noble Criollo, the common Forastero and a hybrid between the two, the Trinitario. Criollo and Trinitario are often referred to as fine or flavour cocoa beans, while Forastero is considered the ordinary or bulk bean for mass production (although there are exceptions to this rule — see below). Over 90% percent of the world’s cocoa is bulk production, mostly from the Forastero bean. The remainder is fine/flavour cocoa, from most of the Trinitario and all of the Criollo varieties.

 

TRINITARIO

Trinitario is a hybrid between the Criollo and Forastero trees and originated in Trinidad. Around 1678, Criollo trees from Venezuela had been planted in Trinidad, and in the following decades they went on to produce some of the finest Criollo of the time. Then, in 1727, disaster struck. The exact reasons are still unknown and theories vary from fungi and disease to speculation whether the increasingly mature trees imported decades earlier were becoming more and more sensitive to Trinidad’s soil and climate, for which they may have not been suited. In any case, the crop failure of 1727 delivered a fatal blow to Trinidad’s cocoa economy, which was revived in 1756 with the introduction of the more robust Forastero from the Amazon region. The new variety was combined with the remaining Criollo trees, resulting in the new Trinitario variety. In the 19th century Trinitario trees spread across the globe and can be found in Venezuela, Ecuador, Cameroon, Samoa, Sri Lanka, Java and Papua New Guinea. Trinitario is the predominant fine/flavour cocoa and is the most likely bean to be found in high-quality dark chocolate today. A particular mention should go to the Venezuelan Carenero and Rio Caribe varieties, which are very highly regarded. An exception is the Trinitario from Cameroon which is generally classified as bulk produce.

caca beans in sack with cacao pod

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cocoa power

Cocoa Chocolate Weight Loss Benefits

The natural health researchers at Institute for Vibrant Living (IVL) have investigated the natural benefits of cocoa in weight loss programs. Here is their report:

cocoa power

The History

There are good reasons that cocoa has stood the test of time and has been enjoyed as a major beverage for hundreds of years.  Cocoa comes from the cacao tree and is found in Central and South America as well as Mexico.  While consumed by generations by the people of the New World, it wasn’t until the Spaniards arrived that the cocoa began its process of becoming a fixture in the Western world.

 

Cocoa Can Be Part of a Healthy Diet and a Smart Weight Loss Plan?

Today, we see cocoa used in a variety of forms, ranging from drinks such as hot chocolate to desserts.  While much hChocolate-with-Cocoa-Beans-A[1]as been made of cocoa’s impressive levels of antioxidants and anti-cancer properties, what has not been adequately explored is cocoa’s role in a weight loss plan.  As it turns out, cocoa isn’t just part of a healthy diet, but can also be a key part of a smart weight loss plan.

 

Dietary Benefits

There is no doubt that cocoa is good for you, as research has shown that cocoa contains more antioxidants than comparable servings of green tea and perhaps even red wine.  In fact, cocoa may even improve brain health and overall mental performance.  Thus, if even there were no weight loss benefits to consuming cocoa, it would still be a low-calorie food worthy of incorporating into your diet.

Additionally, cocoa is seen as one of the foods that can boost your metabolism.  This means that you will be able to burn calories and fat more rapidly.  Additionally, eating metabolism-boosting foods like cocoa will allow you to get more results from your workouts.

 

Cocoa and Chocolate - There is a Difference

There is a substantial difference between consuming cocoa and eating chocolate.  While dark chocolate with a high-cocoa content has been shown to be very good for you, it is also very high in calories, which means you should limit your consumption.

Cocoa, on the other hand, is extremely low in calories, especially if you purchase minimally processed cocoa.  An important fact to keep in mind is that not all cocoa is equal, nor should you treat it that way when you are considering a healthy diet.

 

Beware of Sugar and Additives

Sugar is damaging, pure and simple.  In fact, many are quite surprised to learn that sugar can actually damage DNA and continue to do so for hours after it is consumed.

Unfortunately, a great many companies add large amounts of sugar, chemicals and artificial flavorings and sweeteners to cocoa and, in the process, negate many of the benefits that cocoa has to offer.  Dieters should be particularly concerned as the added sugar in many brands of cocoa can translate into added calories as well.

Cocoa can be a low calorie treat that is full of antioxidants and other benefits, so be on the lookout for brands of cocoa that ruin what is otherwise a very good thing!

 

Part of Your Weight Loss Plan

Taste is so much of what many dieters miss when on a diet or when they start a new weight loss plan, but it doesn’t have to be that way.  Adding flavor rich foods like cocoa to your diet can be an easy way to add flavor to your weight loss plan and gain some serious health benefits at the same time.

 

David Flores is a natural health researcher for Institute for Vibrant Living, a leading source for all-natural supplements, vitamins, and minerals for many health and nutrition challenges.  To learn more about the products offered by the Institute for Vibrant Living visit http://www.ivlproducts.com

 

If you found this helpful you might like to visit http://www.theivl.org where you’ll find more free healthy living articles to help improve your health today.

More Chocolate Benefits Articles

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Kiss of Dark Chocolate can save your Heart

A Kiss of Dark Chocolate Can Save Your Heart

Kiss of Dark Chocolate can save your HeartAccording to researchers, at least half a slab a week of dark chocolate (70% to 85% cocoa content) has a protective effect against inflammation and heart disease. The findings come from one of the largest epidemiological studies ever conducted in Europe. The study focused on the complex mechanism of inflammation. Chronic inflammation is a risk factor for the development of cardiovascular diseases (heart disease) ranging from myocardial infarction to stroke. The study found that people having moderate amounts of dark chocolate regularly had significantly lower levels of C-reactive protein in their blood, which indicates that their inflammatory state was considerably reduced. Those who ate dark chocolate regularly had a 17% average reduction in C-reactive protein – enough to decrease the risk of cardiovascular disease by one-third in women and one-fourth in men. The findings apply to dark chocolate only. Milk chocolate does not have the same affect, since milk interferes with the absorption of polyphenols. Sources: – Science Daily September 23, 2008 – The Journal of Nutrition October 2008, 138:1939-1845 The scientific name of the cocoa tree is ‘Theobroma Cacao’, which means ‘Food of the Gods’. Chocolate, providing it’s a milk-free and sugar-low variety, contains a substance called Theobromine, which the body converts into Serotonin and Endorphins, the first having a calming effect, the second and uplifting effect and boosts the immune system. Cocoa contains the chemical PEA (Phenylethylamine), which occurs naturally in the brain and is released at times of emotional excitement – it gives us the ‘high’ feeling. Caffeine and theobromine in chocolate increase alertness and sharpen the memory. Theobromine is a vagus nerve suppressor, which is responsible for coughing. Theobromine is three times more effective to cure persistent cough than codeine, a powerful chemical cough cure. Another study showed that blood vessels dilate better when eating good quality chocolate, helping to improve the circulation. A good quality chocolate should have no milk content and be sugar low. The cocoa content should be at least 70%. These top quality chocolates are usually marked ’70%’ or ‘Intense 70%’ or ’72%’. Chocolate prevents cardiovascular disease The chemicals known as flavanols, which are found in chocolate as well as in fruits and vegetables, can reverse smoking-related damage to blood vessels by boosting the levels of nitric oxide in the blood. This raises the possibility of a potential new treatment for cardiovascular disease. Those who drank cocoa containing as much as 185mgs of flavanols experienced significant increases in circulating nitric oxide and flow-mediated dilation – a definite improvement in function. Moreover, the benefits disappeared when patients were given a drug that interferes with nitric oxide signaling. Improved Blood Vessel Response Researchers compared the effect of flavanols on a dozen smokers participating in a double-blind study. Half were given a cocoa drink rich in flavanols, and the rest had a drink that tasted the same but had far fewer flavanols. The study, however, was designed specifically to identify the active ingredients, so the cocoa drink used was specially processed to retain much higher levels of flavanols than are typically found in commercially-available cocoa drinks. Smokers chosen to test cardiovascular benefits Smokers were chosen for the study because their blood vessels tend to respond poorly to changes in blood flow, possibly related to impairments in how nitric oxide sends signals to the inner lining (the endothelium) of blood vessels, which is in turn a warning sign for cardiovascular disease. The study was not designed to find out whether flavonols could specifically protect smokers, but rather to investigate the effects of cardiovascular disease in general. ‘Journal of the American College of Cardiology – October 4, 2005; 46(7): 1276-1283′

Health Benefits of Dark Chocolate: http://www.acai-berry-healthy-chocolate.info Latest research & science has recently been discovered dark chocolate to have… Video Rating: 4 / 5

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kokoa

Which continent produces the most chocolate?

Which continent produces the most chocolate? Answer is Africa! Africa produces close to double the tonnage of chocolate than South American Plantations.

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Ivory Coast (Côte d’Ivoire) leads the world in production and export of the cocoa beans used in the manufacture of chocolate,as of 2009, supplying 30% of cocoa produced in the world. West Africa collectively supplies two thirds of the world’s cocoa crop, with Ivory Coast leading production at 1.22 million tonnes, and nearby Ghana, Nigeria, Cameroon and Togo producing additional 1.41 million tonnes.Ivory Coast overtook Ghana as the world’s leading producer of cocoa beans in 1978.  The primary non-African competitor of Ivory Coast is Indonesia, which went from having almost nonexistent domestic cocoa industry in the 1970s to becoming one of the largest producers in the market by the early 2000s. According to the UN FAO, Indonesia overtook Ghana and became the second-largest producer worldwide in 2006.(World Cocoa Foundation provides significantly lower figures for Indonesia, but concurs that it is the largest producer of cocoa beans outside West Africa.) Large chocolate producers such as Cadbury, Hershey’s, and Nestle buy Ivorian cocoa futures and options through Euronext whereby world prices are set.

kokoa

The crop is grown in Ivory Coast mostly by smallholder farmers planting on 1-3 hectares.The pods containing the beans are harvested when a sufficient number are ripe, opened to separate the seeds and pulp from the outer rind, and the seeds and pulp are usually allowed to ferment somewhere on the farm, before the seeds are dried in a central location. The dried seeds are purchased by a traitant or buyer who travels among villages in an area to weigh, purchase and collect the crop. The traitant then takes the crop to a short-holding warehouse in a major town or city where the major exporters purchase the seeds and arrange for its export from Ivory Coast. The entire process requires the labored contribution of a variety of workers, from the farmer who owns the fields, to his laborers who may be slaves (non confirmed allegation[by whom?]) and include family members, to others in the village who harvest pods to ferment seeds at the same time, to the local buyers, and the middlemen between these purchasers and the exporters who finally get the crop to an export ship.

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1015hersheyjpg-blog480

True or False

True or False.

In  Hershey, PA, the street lights on the main street are all shaped like Hershey Kisses?

 

Answer is True.

Hersheys-kiss-streetlamp-002

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Chocolate Avenue is a street in Hershey, Pennsylvania, that runs past the original Hershey’s Chocolate Factory, and is considered to be the main street of the town. It runs from Hersheypark Drive to the intersection of Pennsylvania Route 3017, at which the road continues as Main Street. Most of Chocolate Avenue is a segment of U.S. Route 422.

Chocolate Avenue was one of the first two streets built in the town of Hershey by Milton Hershey when he built up the town for his chocolate empire; the other was Cocoa Avenue.

The name of the street was picked by Milton Hershey himself. He picked names for many streets in the town that related to chocolate.

Chocolate Avenue is known for its street lamps that are shaped like Hershey’s Kisses.These unique lamps were first erected in 1963.Some of the kisses are shown as being wrapped, and some as unwrapped, alternating between these two designs.  These lamps can also be found on Park Avenue. In 1990, the need to replace the wrappers for the lamps became noticeable.

The street has been known for traffic congestion during the summer months due to tourists visiting Hersheypark and other local attractions.

 

 

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