Chocolate Shop in Murlipura

 HISTORY OF CHOCOLATE


 Chocolate is a delicacy derived from cocoa beans that is eaten as candy and used to flavor and coat various confections and bakery products. It's high in carbohydrates and includes trace amounts of the stimulating alkaloids theobromine and caffeine, making it a great source of fast energy.

The Maya, Toltec and Aztec peoples planted the cacao tree about 3,000 years ago, and used its fruit, the cocoa bean, to make a beverage (sometimes as a ceremonial drink) as well as use it as a money. Chocolate was considered the meal of gods by the Maya, who revered the cacao tree and buried officials with bowls of the stuff . In reality, comprehending the Maya's phonetic writing style required identifying the (Olmec-derived)word ka-ka-w ("cacao") engraved on those containers.

Spain was the first European country to include chocolate into its cuisine, however the exact circumstances are unknown. After his fourth voyage in 1502, Christopher Columbus is believed to have brought cocoa beans to Spain, though little was made of it at the time. Although there is no evidence, it is widely assumed that in 1519, Montezuma II, the Aztec emperor of Mexico, offered a bitter cocoa-bean drink to Spanish explorer Hernán Cortés, who later introduced the drink to Spain. Chocolate may have first arrived in Spain in 1544, when representatives of Kekchí Mayan tribe of Guatemala travelled with gifts (including chocolate) to visit Prince Philip's court. However, the first recorded shipment of cocoa beans from Veracruz, Mexico, did not arrive in Spain until 1585. Chocolate, sweetened and flavored with cinnamon and vanilla, was served as a hot beverage in the Spanish court and became highly popular. Chocolate was not introduced to France, England or the rest of the world for many years.


A Frenchman founded a business in London in 1657, selling solid chocolate for manufacturing the drink for 10 to 15 shillings per pound. Only the wealthy could afford to drink it at that price, so elegant chocolate houses popped up in London, Amsterdam, and other European capitals, some of which ultimately evolved into famous private clubs. Many chocolate houses in London, including Cocoa-Tree Chocolate-House (later the Cocoa-Tree Club), which opened in 1698, and White's, which was build by Francis White in 1693 as White's Chocolate-House, were utilized as political party meeting locations as well as high-stakes gambling venues. The addition of milk to chocolate by the English around 1700 improved it. The enforcement of high import charges on the raw cocoa bean delayed the lowering of the beverage's cost in Great Britain, and it was not until the mid-19th century that the duty was reduced to a uniform amount of one penny per pound that chocolate became popular.

Meanwhile, the art of chocolate production spread over the world and became more sophisticated. Chocolate production began in the American colonies in 1765 in Dorchester, Massachusetts, with beans brought in by New England sea captains returning from West Indian voyages. The first mill, which was run by an Irish immigrant named John Hanan, was financed by James Baker. The beans were ground using waterpower. C.J. Van Houten patented a method for squeezing much of the fat, or cocoa butter, from ground and roasted cocoa beans and getting cocoa powder in the Netherlands in 1828. Fry and Sons of England mixed cocoa butter, chocolate liquor, and sugar to make a sweet chocolate in 1847, while Daniel Peter of Switzerland added dried milk to make milk chocolate in 1876. Flavored, solid and coated chocolate dishes proliferated quickly after that.  


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