Chocolate is undoubtedly considered aphrodisiac even today. From the new world, the Spanish Conquistadors read about the chocolates and finally in the year 1502, introduced it to Europe through Spain and there started the grand and enriching journey of chocolates to satisfy the taste buds of millions of chocolate lovers from all across the universe. How to convert the bitter cocoa bean to a wonderful chocolate, drink Spanish explorer Herman Corts learned from the Aztecs and in Spain, brought this treasure back. With the Spaniards, chocolate grew big way in its popularity and for over a century, the preparation method remained a secret with Spain. It is a wonder when we discuss about Belgium or France or Switzerland but hardly anybody discuss chocolates made in Spain, when we discuss who makes the best chocolates existing in this world. Today, swiss chocolate is also becoming very popular and these have proved to best dark chocolate undoubtedly without any scopes of queries or misunderstanding as such. |
In France, certainly with scepticism, chocolate was received and was considered a noxious drug for sure. As the drink of the French court and saved the day for the French and Chocolate in the year 1615, a French Queen, Anne of Austria, wife of Louis XIII declared chocolate. In the early 17th century, soon becoming popular, chocolate travelled to the nooks and corners of Italy and England as well. In the year 1650, in Oxford, chocolate became quite a huge rage among the youngsters as well as for people who are not so young for sure. How come these two countries became synonymous with the highest quality of diversified and tasty chocolates and we are still left wondering about the fact.
In fact, only in the year 1800, Switzerland began making chocolates in the various forms and shapes. At that time, not much cocoa and sugar was available but there were lots of cows. It was available only as a cocoa or a liquid form till in the year 1879 which is another interesting little known in fact about chocolate. To add cocoa butter back to the chocolate, it was Rudolph Lindt who thought about it. Into a bar that "snaps" when broken as well as melting on the tongue adding the additional cocoa butter helped the chocolate set up in a good form. And in the year 1876, although it took him eight long years to perfect the technique in collaboration with Henry Nestle who has perfected the art and science of evaporated milk, M. Daniel Peter of Switzerland attempted to add milk to chocolate to produce a smoother chocolate. From then on, the master of making milk chocolates was enjoyed by the Swiss. Today besides Swiss chocolates, many other chocolates are gaining popularity like Valrhona chocolate and Godiva Chocolate and have witnessed a high demand in the chocolate market with a huge rise in the sales graph for sure.
Russ Murray is the owner of this website and writes articles for his own website. For further details about godiva chocolate and valrhona chocolate please visit to website.
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