How much do you really know about Chocolate?
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Chocolate: One bite, sheer delight!
Like the lowly peanut, Cocoa beans were an important part of ancient South American cultures. The Mayans created a ritual beverage made from ground cocoa beans and water, along with black pepper, vanilla and spices. The beverage was shared during engagement and marriage ceremonies, providing one of the first known links between chocolate and romance.
The beans also served as a medium of exchange among South American civilizations and were only consumed when they wore out - how hard was that?. Records suggest that you could buy a horse for 10 cocoa beans. In short, money does grow on trees :-)
For almost a century after the Spanish conquistadores discovered chocolate, the cherished drink of South American aboriginal peoples, they kept the means of its manufacture a secret - they knew a good thing when they tasted it. Missionary and theologian José de Acosta wrote from Peru, of cocoa, "It is so much esteemed among the Indians (yea, among the Spaniards), that it is one of the richest and the greatest traffickes of New Spain."
Contents at a Glance
Chocolate cake, thats my style
Chocolate cake, good for awhile
Chocolate cake, it tastes so yummy
Chocolate cake, chocolate cake
Oh my Lord, My tummy aches
(Dana Georgekish)
Think "18th Century Starbucks"
The hapless Spaniards couldn't keep their secret forever. although they sure tried -- they lost their chocolate monopoly within another 100 years. Hot chocolate was soon enjoyed by rich Frenchmen... it was a Frenchman, in fact, who opened the first hot chocolate shop in London. By the mid-1600s, the drink made from the little brown cocoa beans had gained widespread popularity in France. It was praised as a delicious, health-giving food enjoyed by the wealthy. One enterprising Frenchman opened the first hot chocolate shop in London and by the 18th century, "chocolate houses" were everywhere in England, much like high quality coffee shops are seen everywhere today.
It wasn't long before the whole world was making sweet treasures from the magic bean, Theobroma Cacao. That name tells us a lot about cocoa's place in our culture-theobroma translates to "food of the gods."
Who are we to argue?
Ode to the Cocoa Bean
"I will swim to Robben Island and back braving icy seas, fighting off great white sharks. I will hike the most dangerous wet mossy cliffs of Mount Mulanje fighting off rabid hawks. I will endure the Comrades marathon in ugly green parachute shorts. Yes, I will do absolutely anything that ensures I do not have to give up eating chocolate." (Suzy Bell, as quoted in Picknpay.)
Suzi isn't alone. Untold millions of us love cocoa, but how much do we really know about it?
Chocolate comes from cocoa beans, the dried, fully fermented fatty seeds of Theobroma cacao. The beans are found in cocoa pods, which are the fruit of the cocoa tree. The pod has a thick leathery rind about 3 cm (2.5cm = 1 inch) thick which will vary according to the origin and variety of pod. The pod is filled with sweet, mucilaginous pulp (baba de cacao in South America) which encolses 30 to 50 large seeds. The seeds are fairly soft and coloured from white to pale lavender. The seeds become violet or reddish brown as they are dried.
Enough Dawdling;
Let's See What You Know!
Question 1
The Nestle Crunch bar was introduced in 1938. It was the first to combine milk chocolate and crunchy crisps to create an eating experience that blended milk chocolate taste, texture and sound.
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Photo: Votrube.ru
Question 2
The International Labour Organization (ILO) reported (2002) that more than 109,000 children were working on cocoa farms in the Ivory Coast, some of them in "the worst forms of child labour".
The ILO reported (2005) 200,000 children were working in the cocoa industry in the Ivory Coast.
Photo Credit: International Rights Labor Fund
Question 3
In 2001, reports of human trafficking and physical abuse on West African cocoa farms raised serious concerns. Later that year, an American Congressman introduced a measure to fund the development of a "no child slavery" label for chocolate products sold in the United States.
Question 4
In 1913, Swiss candy maker Jules Sechaud invented a process that made it possible for chocolates to contain unique fillings, and this was the orgasmic result. Booyah!
Photo: As We Travel
Question 5
Photo: Daily Illumination
Bitter chocolate contains about 5 to 10 mg's of caffeine per ounce - It won't keep you up, however, as you'd have to eat a dozen or more chocolate bars to get the same amount of caffeine found in a cup of coffee.
Question 6
The Cocoa Protocol stipulated that by July 2005, the chocolate industry would develop standards of certification. This deadline was not met. An extension of the Protocol was agreed upon, giving industry 3 more years to implement the Protocol. Again, after 3 more years, the key promises of the Protocol still had not been met.
Duration of the peak growing period for the average cocoa tree is 10 years
Question 7
The stuff is actually healthy! It aids depression, high blood pressure, tumors and pre-menstrual symptoms.
Question 9
Photo: Pimp My Space
Question 10
Death by Chocolate Cake Photo: My Gift Shop
In the 17th Century, in San Cristobal de las Casa, in Chiapas, Mexico, upper class Spaniards were so addicted to chocolate intake that they refused a church-imposed ban which forbade the consumption of food or drink during Mass.
The townspeople refused to obey, and chose to attend worship services in Convents.
The Bishop of Chiapas, who imposed the edict, was found dead due to a mixture of poison that was secretly added to his daily cup of chocolate. Rumor has it that he passed from the world with a smile on his face.
Chocolate Galore!
Question 12
Question 13
Question 14
Question 15
If you miss this one, you may want to quit while you're ahead :-)
Compagnie...
Buy This at Allposters.com
Hershey's Milk...
Buy This at Allposters.com
Willy Wonka and...
Buy This at Allposters.com
Question 16
Question 17
In 1998, Swiss chocolate giant Lindt & Spruengli acquired Ghirardelli, the American chocolate company.
Question 18
Question 19
Question 20
Question 21
Milton Hershey made himself wealthy selling caramels. After selling his caramel business for the incredible sum of $1,000,000 (tax free, I might add) in 1900, he started making milk chocolate.
Question 22
Chocolate can be deadly for dogs. It contains Theobromine (or xantheose), a substance which can be toxic to a dog's central nervous system and heart. (It's also found in tea leaves and the kola (cola) nut.
Question 23
The first Hershey milk chocolate bar was invented in 1900. The famous "Hershey Bar" was created during World War II to fulfill a US Government commission to produce a candy bar to include with military rations.
Question 24
Cocao beans are roasted in large, rotating ovens, much like coffee, at temperatures of up to 290F. Roasting lasts from 30 to 120 minutes. As with coffee, the heat brings enhances flavor and aroma, dries the beans and darkens them.
Question 25
The ageless Milk Chocolate Hershey's Kisses, one of the most successful and famous chocolates ever produced, were introduced in 1907.
Photo: Koyal Wholesale
Chocolate Resources on the Web
- InfoBarrel: Facts About Chocolate
Chocolate is one of the most popular and delicious types of foods - that's why it remains at the top of many shopping lists. It's something we've grown up enjoying, but few of us have taken the time to learn much about it.
- Text of the Cocoa Protocol
- Chocolate Manufacturers Association
- Wikipedia on the Hershey Company
The Hershey Company, known until April 2005 as the Hershey Foods Corporation and commonly called Hershey's, is the largest chocolate manufacturer in North America.
- Wikipedia on Lindt & Spruengli
Lindt & Spruengli AG, more commonly known as Lindt, is a luxury Swiss chocolate and confectionery company.
Death by Chocolate Cake
- Serves: 12
Ingredients
- 8 ounces Dark Semisweet Chocolate (40-50% Cocoa)
- 1 C. Sugar
- 2/3 C. Butter
- 4 Eggs
- 4 heaping TBSP All-Purpose Flour
- 4 TBSP unsweetened cocoa powder
- 1½ TSP Baking Powder or 1 TSP Baking Soda
- 1 TSP Vanilla Extract
- 4 TBSP Sour Cream
- 2/3 C. Whipping Cream (Frosting)
- 9 ounces Semi-Sweet Chocolate (40-50% Cocoa) (Frosting)
Instructions
- Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
- Line a circular 10 inch (25 cm) cake tin (3 inches tall) with grease proof or other non-stick paper and grease the tin. (Please note that the cake will rise to 3 inches and collapse somewhat when cooled. If your cake tin is less than 10 inches wide and 3 inches tall we recommend that you use two cake tins.)
- Break the chocolate into small pieces and melt it with butter over hot water.
- Beat the eggs with sugar, mix with flour, cocoa powder, baking powder and vanilla extract.
- Slowly fold in the melted butter and chocolate and the sour cream.
- Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 to 50 minutes (if using 2 cake tins 20-30 minutes may be sufficient).
- Cool the cake completely. When it has obtained room temperature place it in the refrigerator for at least 30 minutes before removing the cake from the tin (the cake is sticky and difficult to cut when it is warm!) Remove the crusted surface on the top of the cake, and cut in half, horizontally.
The Frosting
- Heat 2/3 C. Whipping Cream in a sauce pan.
- Remove from heat, finely chop Semi-Sweet Chocolate, stir until smooth, and let cool until thickened.
- Use a third of the frosting between the two layers, a third on top, and the rest on the side of the cake. Cool cake in the refrigerator for an hour or so to harden the frosting.
- Serve at room temperature.
Recipe courtesy Cacaoweb
Got a minute?
The original 3 Musketeers Bar of the 1930s had three parts: chocolate, vanilla and strawberry.
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Chocolate Bars in the News
- Rescue Chocolate: The Sweetest Way to Save Animals
- by Lavanya Sunkara Vegan chocolate bars from Rescue Chocolate, made for humans, are a great way to support rescue organizations helping dogs and other animals. Dogs can't digest chocolate?but vegan chocolate bars from Rescue Chocolate, made for humans ...
- Chocolate Cheesecake Bars
- Garnish with chocolate shavings or sprinkles if desired. Refrigerate overnight. To serve, lift out of pan and remove foil. Cut into 1-inch squares. Makes 25 bars Per bar: 116 calories (64 percent from fat), 8 g fat (4 g saturated fat), ...
- Will Dark Chocolate a Day Keep the Doctor Away?
- First, the researchers plugged in the best-case scenario: 100% of the people eating the recommended 100 grams of dark chocolate (3.5 ounces, or about two bars) a day for 10 years. This would prevent 70 nonfatal and 15 fatal heart attacks and strokes ...
- DC Reynolds
- The Georgia Avenue bar also has attention-grabbing specials: All drinks are two-for-one between 5 and 9 pm, one of the best deals in town. Order a gin and tonic or a pint of one of the numerous local beers on draft -- such as Lost Rhino, ...
Chocolate cake, thats my style
Chocolate cake, good for awhile
Chocolate cake, it tastes so yummy
Chocolate cake, chocolate cake
Oh Darn, aching tummy
(Me!)
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