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Chocolate By: Connor Payne. History of Chocolate . Chocolate existed for 4,000 years Aztecs attributed it’s creation to their god Quetzalcoatl Cacao beans were used as money Chocolatl- a liquid so prestigious it was used in golden goblets that were thrown away after one use.
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History of Chocolate • Chocolate existed for 4,000 years • Aztecs attributed it’s creation to their god Quetzalcoatl • Cacao beans were used as money • Chocolatl- a liquid so prestigious it was used in golden goblets that were thrown away after one use. • Hernando Cortez claimed all cacao fields or plantations in the name of Spain • Chocolate
History Continued • When Hernando Cortez returned to Spain in 1528 he brought the drink to the King. Cortez was suspicious that if the drink was mixed with sugar it could be more tasteful for the Europeans. They mixed this drink with other ingredients too: vanilla, nutmeg, clove, allspice, and cinnamon. This became a drink of nobility. It was secret though. Spain kept their secret concoction from the World for 100 years • Hernando Cortez
Three different beans all over the world • Three different beans are grown all over the world: • Criollo comes from Central America, Venezuela, Columbia, and parts of Asia. • Forastero originates in the Upper Amazon. Some groups within this are cacaos from Brazil, West Africa, Equador, Latin America, Java, and Sri Lanka. • Trinitarios are the result of breeding between Trinidad Crillos and Amazon Forasteros. • Cocoa Beans
Facts About The Cocoa Bean • Cacao trees need plenty of rainfall and adequate drainage to mature. When trees begin to bear fruit the ripened pods are shaped like small footballs. They come in red, orange, or gold. When pods are ripe, they are collected and broken open. The seeds inside are wet and sticky. Flesh is white and shiny when broken open. After being broken open and scooped out the beans start to turn a deep lavender or purple. Then they are allowed to ferment in their own heat which cause flavor to form more. When fully fermented the beans turn a brow color. This is a sign that they are ready to be dried. In many cases, drying is done by places the beans in mats made of bamboo or trays and leaving them in the sun for a natural drying. If climate is not sunny, then the beans can be dried over hot air pipes. After drying they are placed in bags and shipped all over the world on their journey to people’s tummies. The beans are either stored in their original bags in warehouses near the factories or placed silos. These rooms are welled aired so they don’t overheat. Before being made in food products, they are cleaned and sorted. Also like coffee, cacao beans do not acquire the richness of its color. It also doesn’t need the fullness o fits flavor until it’s roasted. The degree takes very special care because the heat determines the flavor or quality when it’s finished. When done roasting the beans are cooled within their shells which are later removed by a machine. After being husked and winnowed the beans are then referred to as “nibs”. Nibs are blended combining as many as 8-10 varieties. It is control of these subtle mixes that controls flavor and quality. Roasted and winnowed nibs pass through refining mills where they are ground. The heat from grounding causes the cocoa butter or fat to melt and form a fine paste or liquid known as chocolate liquor. Then it goes to large hydraulic presses which remove most of the cocoa butter. The cake which is left may eventually be made into cocoa powder. The cake is sifted finely and crushed. Then it’s milled. This is then made into hot cocoa mix and Nestle chooses to add different ingredients for flavoring.
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