The History of Chocolate and other Chocolate Facts
The history of chocolate began 2000 years ago, when it was discovered in the South American rainforest. It is the seeds contained in the pods of the cacao tree that are processed into chocolate. Cocoa pods symbolized life and fertility to the Maya and they referred to cocoa as the food of the gods. Both the Maya and Aztecs used cocoa to make a health drink called Xocoatl. This was an unsweetened, thick drink spiced with hot pepper. The Aztecs believed their god Quetzalcoatl stole a cocoa tree from paradise and descended from heaven with it, on the beam of a morning star. They believed cocoa was a nourishing and strengthening aphrodisiac. The history of chocolate in Europe began after the Spanish conquest of the Aztecs. For a long time, it was only consumed as a drink, which the Spaniards added sugar and cinnamon to. In the 16th century, the Catholic Church allowed people to drink chocolate during fasts, when solid foods were not eaten. Chocolate was consumed only in Spain for 100 years, before its use migrated to the rest of Europe. Hot chocolate was not made with milk until the late 17th century. Sir Hans Sloane is credited with that improvement. In France during the 1600's, no one but the aristocracy could drink chocolate, by royal decree. In England, anyone who could afford it, could have it. Chocolate was extremely popular with Louis XIV and his Court. This may have been as much due to chocolate’s reputation as an aphrodisiac as its taste. Art and literature was full of erotic imagery inspired by chocolate. It wasn't until the Industrial Age that solid chocolate candy was available. Chocolate Facts: Chocolate contains phenylethylamine and serotonin, two chemicals that effect pleasure areas in the brain, as well as theobromine which is related to caffeine. Chocolate contains more antioxidants than red wine. (Try a glass of wine with a bit of dark chocolate.) If you want to buy unprocessed, unsweetened chocolate in its rough form, look for cacao nibs at your local health food store. In commercial chocolate making, cacao nibs are processed to become cocoa mass, which is seperated into cocoa solids and cocoa butter. Home cooks can use cacao nibs in all sorts of recipes. They are nutty and earthy tasting, and may offer many health benefits. Unsweetened baking chocolate contains cocoa solids and cocoa butter. Add varying amounts of sugar and you have dark or milk chocolate. White chocolate is technically not chocolate at all since it does not contain cocoa solids. It contains cocoa butter, milk, and sugar. It is the theobromine in chocolate that is toxic to pets, including dogs, cats, and birds. Chocolate toxicity is one of the most common poisonings seen in vet offices, especially during the holidays and Valentine's Day. Some animals don't seem to be very sensitive to chocolate, but that is because the effects of chocolate toxicity may not be apparent right away. Always keep chocolate away from your pets. Subscribe to my free monthly newsletter to receive new holiday recipes that aren't posted on the website, as well as fun facts and tips. As a gift, you will immediately receive a free e-cookbook full of 155 quick and easy, time-saving recipes! |
