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Those who have never tasted chocolates should not read this article, as they won’t understand the pleasure of eating one. When the Olmec Indians began to grow them, we can thank the Mayan Indians for discovering and planting the first cocoa plants in 1500 BC. Using as the base of a watery drink just like we do with tea or coffee today, they used to dry out the beans and then grind it up. By the time of the Mayans, this was such a delicacy that only the social elite were able to afford such luxury. He was introduced to the coco bean as cargo a Mayan trader was carrying when Columbus first began to explore the new world. Today, chocolates have come a far way. Today one has the opportunity to enjoy exquisite chocolates like amedei toscano, guittard melt n mold , callebaut milk chocolate, Valrhona powder and many more. After Columbus brought back the first supplies cacao beans were not very popular. To try the drink as a hot beverage in fact it took some laterally minded monks. Throughout Spain, this immediately became popular. Soon throughout Europe, Chocolate Houses opened. Leading to a price drop in coco production, in the 1700's the first steam mechanized coco grinders made chocolate available for all. People became more adventurous and experimented with using the cacao beans differently as the hot drink spread as a favourite drink. Soon in cakes and desserts, the powder was being used. The combination with sugar was a vital developmental step as it became obvious. Bakers Chocolate Company began large scale manufacturing around the time of the American Revolutionary War. The Dutch were quickly moving to widespread use of cocoa powder produced by a process named after the country, the "Dutching" method whilst the Bakers Chocolate Company was influential in North America. Still a favourite with chocolate connoisseurs, this process produced a fine grained powder. To make candies of varying types, soon chocolate began to be used. Multiple uses were possible with the "Dutched" method and the modern chocolate styles began to emerge, when combined with cocoa butter. With the production of moldable treats which we call chocolate truffles this was especially evident. A rich diversity of baked goods and candies are featured in the history of chocolate in America. The first published recipe for this now classic treat was published one of the baked goods beloved by Americans are brownies, in the Sears Roebuck Catalogue back at the end of the 19th century. In the United States, the Hershey Company and the Nestle Company were making so much money, and in 1926, a Belgian confection maker opened Godiva Chocolate Company. All these three companies are still popular. Russ Murray is the owner of this website and writes articles for his own website. For further Details best cocoa powder and best dark chocolate please visit the website .
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