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In this piece, Mia will be informing readers about the history of chocolate and how it has changed throughout the years.
The History of chocolate
The History of chocolate
By Mia Bartscher
When people bite into a Hershey’s chocolate bar or drink a cup of hot cocoa, they are not generally thinking about where it came from. Even so, chocolate has come a long way from when ancient cultures began the process of fermenting and roasting the cacao bean.
The earliest record of chocolate being prepared is from Mesoamerica. According to Smithsonian Magazine, cacao remains from as early as 1400 BCE were discovered on pottery that was excavated from an anthropological site in Honduras. HIstorians believe that the sweet flesh surrounding the cacao beans, known as the fruit, was brewed into an alcoholic drink. Chocolate was loved from the moment it was discovered. It was considered so valuable that it was used in many ancient Latin-American countries as currency. In 16th century Aztec culture, people could buy a turkey hen for one hundred cacao beans. In addition, it was believed that cacao beans had divine characteristics, and so drinking chocolate was sometimes given to sacrifice victims who were feeling too depressed to take part in the ritual dancing preceding their deaths in order to lift their spirits.
Aztec xocolātl (drinking chocolate) from Sakrid Coffee Roasters
When Europeans discovered the Americas, they discovered cocoa as well. The Spanish were the first to incorporate it into their diets, although how it originally arrived in Spain is somewhat unclear. As reported by Britannica, there are several theories. One thought is that when Spanish explorer Hernán Cortés met Mexican Aztec leader Montezuma II, he served Cortés chocolate. Cortés then returned to Spain, taking chocolate with him. Another theory is that, in 1544, when representatives of the Guatemalan Kekchí Mayan people visited Spain, they brought with them offerings, including the cacao bean. Despite all of this, there is no solid answer, as the first shipment of cacao did not arrive in Spain until 1585.
At first, the bitter chocolate did not suit the palate of the Europeans, but once they added sweetener and spices, chocolate became a popular drink, first in Spain, and then, sometime later, spreading all throughout Europe. It was almost exclusively for the upper class, and its exclusivity was part of its allure. People also believed it was good for your body. As stated by the World Cocoa Foundation, in addition to being seen as delicious and healthy, chocolate was reputed to be an aphrodisiac.
Image from National Geographic depicting a European family drinking chocolate
Chocolate became more widely consumed during the Industrial Revolution, when the advent of the steam engine made producing chocolate on a large scale easier, quicker, and cheaper. The writers at Smithsonian Magazine recount that another thing that lead to the widespread consumption of chocolate was Joseph Fry. He pioneered the first chocolate bar by adding liquefied cocoa butter back into “Dutch cocoa”-- a cocoa powder invented by a Dutch chemist in which he removed much of the cocoa butter from chocolate liquor. This left behind a powder to be treated with alkaline salts that could cut through the bitterness. Fry discovered that, when he added the butter back into Dutch cocoa, it created a paste that could be molded into a given shape. Not long afterward, milk chocolate was first invented and sold by a company that is now one of the top sellers of chocolate products: Nestle. Since then, chocolate has been mass-produced and widely eaten in all of its forms.
Image of a 1932 Hershey's bar in 1932 from Food Reference
Chocolate has been a valuable substance throughout its history and has changed a great deal since the first time it was discovered. Ancient Mesoamerica was the first observable time that chocolate was discovered. There, it held an important role as a status symbol, currency, and even as an element in human sacrifices. From there, it spread to Spain, where it in turn spread to the rest of Europe, and then to the rest of the world. The Europeans sweetened it and discovered a way to create a solid form, which revolutionized the chocolate industry, as well as the invention of the steam engine. Now, chocolate is widely eaten all over the world and is good for an inexpensive treat!
Salted Caramel Cups Recipe
Salted Caramel Cups Recipe
To honor chocolate and all its rich history, below is a recipe for Salted Caramel Cups. The recipe for the cups themselves is from Emily Gough, and the credit for the caramel goes to the wonderful folks at No Frills Kitchen.
For the caramel:
-125mL (½ cup) heavy cream
-100g (7 tbsp) butter
-200g (1 cup) sugar
-60 mL (¼ cup) water
-8g (1 tsp) sea salt
In a small saucepan, melt the butter into the heavy cream over medium heat. Set aside to cool.
Over extremely low heat, put the sugar in a medium saucepan and pour the water over it.
Dissolve the sugar in the water, stirring constantly, and make sure the sugar is completely dissolved before it comes to a boil.
Once the sugar has dissolved, take a pastry brush dipped in water and brush the sides of the pot in order to keep any sugar from crystallizing. As soon as the mixture boils, stop stirring and let the mixture boil until it is a deep red-brown color and a thermometer reads it at 350o F.
Turn off the heat and add the butter/cream mixture and salt into the sugar, stirring constantly. It will bubble and sputter at this point. Keep stirring until combined and put back on medium heat. Keep cooking, stirring constantly, until the temperature reaches 250o F.
Take off the heat and set aside to cool.
For the cups:
-225g semi-sweet chocolate chips
-Mini-cupcake liners
-Salt for garnish
Melt the chocolate over medium heat until smooth and pour into a measuring cup.
Assembly:
Line a baking sheet with mini-cupcake liners.
Pour a thin layer of the melted chocolate into each liner and freeze for 10 minutes. You should have about half of the chocolate left.
Take the caramel and place a spoonful of caramel on top of the layer of chocolate, then freeze for 10 minutes more.
Put another layer of chocolate on top of the frozen caramel and sprinkle salt over the top and set back into the freezer for a final 10 minutes, or until frozen.
Serve right away or store in an airtight container in the freezer or fridge.
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