Chocolate Shop in Murlipura

 COCOA


Cocoa is a highly concentrated powder formed from chocolate liquor, which is a paste made from cocoa beans, the cacao fruit, and is used in beverages and as flavoring ingredient. Chocolate and chocolate confections rely heavily on cocoa. 

The Cocoa bean is the seed of cacao tree (Theobroma cacao), a tropical plant native to the Americas' equatorial regions. The fluid paste, or liquor, is made from the processed cocoa bean and is used to make cocoa powder and chocolate. Chocolate is sold to consumers in the form of solid eating chocolate bars, packed cocoa, and baking chocolate. Confectioners use it to coat candy bars and boxed or bulk chocolates, bakery product producers and bakers use it to coat a variety of cookies and cakes, and ice cream companies use it to coat frozen novelty items. Cocoa powders, chocolate liquor, and mixtures of the two are used in great quantities to flavor a variety of foods and to supply the flavors in  "chocolate" items such as syrups, chocolate milk, prepared cake mixes, toppings and medications.

HISTORY OF COCOA



Cocoa was first cultivated as a crop by a number of ancient South American societies, the most well-known of which are the Aztecs and Mayans. Researchers discovered evidence of cocoa-based diet that dates back thousands of years.
The current name "chocolate" comes from two Nahuatl words: chocolatl, which literally means "hot water", and cacahuatl, which referred to a bitter cocoa beverage shared at religious ceremonies. The cacao bean was so important to the indigenous people that it was employed as a kind of payment, given to soldiers as a post- battle reward , and even eaten at royal feasts.
The significance of the local cacao crop was realized when the Spanish Conquistadors came in the New World and began the process of invading, colonizing, and ultimately destroying the native cultures.
They did, however, add sugar and spices to sweeten the bitter cocoa, which was a new addition to the appropriated drink. Following that, chocolate became extremely popular among the Spanish, who kept the process of manufacture a secret from other Europeans for about a century after its discovery.
The Spaniards couldn't keep their secret for much longer, and chocolate swiftly swept throughout Western Europe. Chocolate appeared in royal courts and special "chocolate houses" that serviced the social elite in France and England, where it was still only available as a drink. The upper classes praised hot chocolate for being both delicious and nutritious, and cocoa earned a reputation.


The exclusivity of chocolate was eventually eroded as the Industrial Revolution began, and steam-powered machinery made cocoa powder production much faster and more accessible. Solid chocolate was introduced to the market in 1850, thanks to Joseph Fry's discovery that adding cocoa butter to cocoa powder created a solid mass. Sixty years later, the art of making chocolate confections with flavored filling, known as pralines after its Belgian inventor, Jean Neuhaus II, became widely known. The chocolate and cocoa industries surged in popularity after that, and they swiftly spread over the globe.
One characteristic has stayed constant throughout cocoa's centuries-long history, and it has attracted enthusiasts from all around the world. Cocoa beans are consumed in about 4.5 million tons per year around the world, in anything from drinks to candy bars. It's safe to say that the ancient Mesoamericans who first cultivated cocoa could never have predicted its current appeal.

 

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