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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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Taylor Swift out and about in London

The Stars Are One Of Us…

The Stars Are One Of Us…

The Stars Are One Of Us…


  • Chocolate X As many boxes as the store has... that's the INGREDIENTS you need to beat Taylor Swift! =)


OK.. Time out from recipes for a minute..

Everyday of our lives..we wanted to eat at least even just one chocolate, no matter what it is. And  we won’t deny it.  We crave.. and it’s a common thing to happen.  I mean…Who wouldn’t drool for a big bar of dark chocolate? I know i would… and i have a feeling that you would  too.. ;)

The thing is.. it’s clearly not just for us common folks.  Even the stars are one of us!

No.. it’s not the literal stars in the galaxy..

I’m talking about today’s biggest celebrities.  It is a very interesting fact that this hot shots are craving for the world’s most favorite sweet like we do. Well yeah..after all.. they are humans like us.

And as i was having a great time searching the internet for fun chocolate facts.. i happen to read this collection of celebrities’ confessions for their love for chocolate:

Jim Carrey.. the funny actor admitted: ” I’ll always have a day where i eat more chocolate than has ever consumed by a human being.”

Taylor Swift, America’s biggest Country-singer superstar twitted: ”I don’t know what’s even greater than spending your free time eating chocolate non-stop!”

Rihanna, could not help  in admitting  in her interview with Fabulous magazine that what she enjoys the most other than music and fashion is a really yummy slice of chocolate cake.

Danielle Steel the novelist, wrote:  ”I’m a irresponsible eater. There are only two things in the food world that i love the most: chocolates and soft-boiled eggs.  I never meet a chocolate i could not eat!”

Victoria Beckham,the British beauty celebrated her 39th birthday with a very big chocolate cake even after having dinner with her family.

Audrey Hepburn, an English Actress, declared: ”Well.. let’s face it.. a nice creamy chocolate cake does a lot for many people. Couz it does for me..”

And here’s a list of the others who are guilty also.. =)

Angelina Jolie, Kate Moss, Nadine Coyle, Sienna Miller, Nicole Ritchie, Bar Rafaeli, Andriana Lima and a whole lot more…. even Mr Tummus, the faun in Narnia! =)

So as you can see.. almost every  people in the world, a celebrity or a common folk,  just love chocolates so much..

And i know you can understand why..   ;)

Source: Yareah Magazine

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An Interesting Twist In Taste..

Want to taste one of the world’s interesting chocolate recipe combination?

I know you do.. ;) And that’s exactly why I”m here , to show you how to make your very own Choco-Soda Cake!



Choco-Cola Cake

Choco-Cola Cake


  • 1 cup of Coca-Cola
  • 1/2 cup of buttermilk
  • 1 cup butter
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups of all-purpose flour
  • 1 3/4 cups of sugar
  • 1/4 cup of cocoa
  • 1 tsp baking soda
  • 1 1/2 cups of marshmallows
  • Coca-Cola frosting Ingredients: (1 1/2 cup of butter
  • 1/3 cup of Coca-Cola
  • 3 tbs cocoa
  • 1 package of powdered sugar (16 oz)
  • 1 tbs of vanilla extract)


  1. Combine both the Coca-Cola and buttermilk. Make sure both is perfectly blended, and then set it aside for a while.
  2. Beat the butter using an electric mixer (at low speed) until really creamy. Gradually add the sugar, and let it both be beaten well.
  3. Put in now the eggs (both lightly beaten), and vanilla extract in the mixer, still in low speed.
  4. Combine (at a different bowl) the flour, cocoa, and soda.
  5. Have an alternate adding of the flour and the cola mixture in the butter bowl. (Only little by little, and make sure the flour is the last one)
  6. Stir in the marshmallows, as the last entry.
  7. Now that it's all mixed, pour it in a greased and floured pan and bake it for half an hour(at 350f).
  8. Remove after it's done and let it cool.
  9. Now for the Coca-Cola frosting (it doesn't have to be already made before baking the cake) : Combine the butter, Cola, and cocoa in a saucepan. Cook for medium heat. Add the sugar and vanilla extract. Pour it now over the cake.. and TING! It's finish! =)

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Chocolate Is.. Fondue! (Fun!)

No matter what is the weather, even if it’s not freezing cold..  Once in a while (or every time!) we crave for a hot fondue in a lazy afternoon, or just any time of the day.

And because i share that same desire..  lemme show you an easy and quick way of doing your own Hot Choco Fondue! =)





Chocolate Fondue

Chocolate Fondue


  • 1 cup whipping cream
  • 3 (4oz) semi-sweet chocolate bars (chopped)
  • 2 tbsp coffee liqueur (or other liqueur that suits you)
  • Assorted foodies to dip.


  1. Microwave the whipping cream and chocolate in a bowl (microwave safe) at high for 2 min.
  2. Stir it after every 30 seconds.
  3. Add the coffee liqueur.
  4. Transfer in the fondue bowl and serve along with the foodies! =)

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Brownie Party!


This is not your ordinary tiramisu..

This one will make you go crazy and ask for more!!

But if you still dare to have a desire to make one… well… don’t say we didn’t warn you.. =)

Here it is..




Brownie Tiramisu

Brownie Tiramisu


  • 1/3 cup almond liqueur
  • 1/2 cup chopped pecans
  • 1 1/2 (4oz) semi-sweet chocolate bars
  • 2 1/4 cups of sugar
  • 3/4 cup butter
  • 3 eggs (large)
  • 1 cup of all-purpose flour
  • 1 (8 oz) container of mascarpone cheese
  • 1 cup of whipping cream
  • 1 tsp vanilla extract
  • 1/3 brewed coffee


  1. Preheat your oven (at 350f). In a single layer baking sheet, arrange pecans as you like it and bake it for 5 mins. or until toasted and fragrant.
  2. On a bowl, stir together the almond liqueur and coffee.
  3. Chop a chocolate bar, and microwave it along with butter in a micro-safe bowl, at medium heat only for a minute or two (but stirring it in every 30 secs intervals). Whisk 2 cups of sugar(leave at least 1/4 behind) and eggs. blend it.. and mix in flour while blending it all. Spoon it in a lightly greased pan.
  4. Bake it for 35 mins. at 350f. Once set, remove it and cool for 10 mins. Pierced the brownies multiple times with a fork tines. Pour the coffee-almond mixture over it and let it cool afterwards.
  5. Whisk the remaining 1/4 sugar, the cheese and vanilla in a bowl while beating whip cream in a electric mixer(medium speed). Then mix it all together.
  6. Crumble the brownies and divide in fancy looking glasses and spoon a mixture over the top or anyway you like then add the pecans.
  7. Chop some remains of the chocolate and sprinkle over it and let it cool, or.. eat it already. =) (Source

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Choco-Cheesy Goodness!

Cheese is awesome.  Chocolate is ultra.

Cheese + Chocolate?  PERFECTION!


What happens when two of the world’s most favorite foods are combined? It’s heaven!

Don’t believe me? Try it and see for your self dear.. ;)


here’s how..






  • Chocolate crust
  • 1 (8oz) and 1 (3oz) package cream cheese (softened)
  • 2/3 cup sugar
  • 6 large eggs
  • 1/3 cup whipping cream
  • 2 tsp instant coffee granules
  • 9 (1oz) semi-sweet chocolate baking squares
  • 1/b plus 1 tsp vanilla extract
  • Some garnishes like coffee coated coffee etc


  1. Prepare chocolate crust. (How? Prepare- 1/3 cup of butter, 2( 1oz) semi-sweet chocolate baking powder, 1 1/3 cups of fine, dry breadcrumbs and 1/3 cup sugar. Preheat your oven (at 350f). Stir butter and chocolate in a saucepan (medium-sized) in low-heat for 5 min until melted. Then, remove and put the breadcrumbs and sugar, place in a lightly greased pan and bake at 350c. Cool for 15 min and let it chill.)
  2. Beat the cream cheese and sugar with an electric mixer until fluffy. Add eggs one at a time (but carefully beating each egg before adding another one) until it is blended thoroughly.
  3. Heat the whip cream in a measuring cup for 30 seconds in a microwave oven. Mix in coffee granules until dissolved. Let it cool.
  4. Microwave the chocolate (at high) for a minute. Then again for a minute but stirring after every 15 seconds. Add all the mixture to the cream cheese mix, and blend in low speed. Now pour the chocolate crust.
  5. Bake it now for 375f in 30 min until the center is soft and the edges are firm.
  6. Let it cool, serve and garnish and... there! you now have it ready! =) (Source:

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White is The Color

Chocolate is white…

Well… it CAN be white.

Just because it’s white does not mean it’s less chocolaty. No.. and Never.

And i know you’ll believe it too when you taste this sweet delight!



(White-Chocolate Panna-Cotta w/ Dark Chocolate Smoothy)

(White-Chocolate Panna-Cotta w/ Dark Chocolate Smoothy)


  • 1 envelop unflavored gelatin (1/4 oz)
  • 1 1/2 cups cold milk (divided)
  • 1 cup of whipping cream
  • 1/2 cup of sugar
  • 1 dark chocolate baking bar (3 oz), chopped
  • 3/4 cup heavy cream


  1. The Dark Chocolate Partner first: Microwave the chocolate & cream for 1 minute (at high) until melted totally and smooth, stirring it after every 30 seconds.
  2. Now, sprinkle gelatin over a 1/4 cup of milk and stir it until moistened. Wait 'til it's lumpy.
  3. Cook whipping cream, chocolate, and sugar in a saucepan for medium-low heat while occasionally stirring until all is dissolve. Remove now and add gelatin mixture, stir until dissolve.
  4. Pour the remaining 1 1/4 cups of milk.
  5. Pour it in slimmed glasses, and serve along with the dark chocolate. Enjoy.. =)

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Hearts For Chocolate

All you need is love….

for chocolate that is… =)

We all know that there’s not much (or maybe none!) people in the world who hates chocolate. You, yourself love it.. because .. well.. you’re here right now, checking our website. XD

So why not let the world know it?  How?  Make this super easy choco Heart-shape cookies!!

It’s like saying to everyone: “I love chocolates… and i know you will too!! =)”




Heart-Shaped Cookies

Heart-Shaped Cookies


  • 1 Package of chocolate morsels (12 oz semi-sweet)
  • 1/2 cup of peanut butter
  • 2 cups crisp rice cereal
  • 1 1/2 cups of peanut
  • 1 1/2 cups of miniature marshmallows
  • 2 (2 oz) chocolate bark coating squares
  • White nonpareils (if you want only)


  1. Microwave the chocolate morsels in 1 large glass bowl for 2 minutes (at high) until melted(stirring after every 30 seconds).
  2. Mix the peanut butter until both blended well.
  3. Stir the cereal, peanuts marshmallows, pressing it in a lined pan with foil and lightly greased.
  4. Drizzle the chocolate sprinkle with white nonpareils.
  5. Let it stand for an hour or two until firm and cut with heart-shaped cookie cutter and serve.. =) Perfect for parties! (Source;

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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


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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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.

More Dark Chocolate Benefits Articles


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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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Mars, Incorporated Wins 11 Awards At Cannes Lions 2014

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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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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.


black magic curse.

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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