ok,,firstly i wanna try to describe what is chocolate..chocolate is came from cacao beans which come from a large pod that grows on a tropical tree. These beans are roasted, shelled, and ground into a paste. The cacao paste is mixed with sugar and cooked at a high temperature to make chocolate..
People love chocolate. Each American eats almost 12 pounds of chocolate per year. There are many different types of chocolate such as milk chocolate, dark chocolate, and white chocolate.
well,,i think we must know about the history of chocolate it self..
History Of Chocolate
600 AD - | Mayans migrate into northern regions of South America establishing earliest known cocoa plantation. |
1519 - | Spanish explorer Hernando Cortez recorded the cocoa usage in the court of Emperor Montezuma in the form of a beverage called 'Chocolatl'. The fact that Montezuma consumed large quantities of Chocolatl before entering his harem led to the belief that it was an aphrodisiac |
1544 - | Dominican friars took a delegation of Kekchi Mayan nobels to visit Prince Philip of Spain. The Mayans brought gifts jars of beaten cocoa, mixed and ready to drink. Spain did not export the beloved drink to the rest of Europe for nearly a century. |
1585 - | First large shipments of cocoa beans began arriving in Seville. The Spanish roasted and ground the beans down to make chocolate powder which they then exported across Europe. The chocolate powder was then used to make the European version of Montezuma's Chocolatl drink. Although the Spanish did their best to keep the source of the chocolate powder a secret eventually the word got out and with that the Spanish monopoly of the chocolate trade ended. |
1657 - | The first chocolate house was opened by a Frenchman. The shop was called The Coffee Mill and Tobacco Roll. Costing 10 to 15 shillings per pound, chocolate was considered a beverage for the elite class. None but the extremely rich could afford to drink Chocolatl. It was so valuable in fact that it was even used as a currency. |
1674 - | Eating solid chocolate was introduced in the form of chocolate rolls and cakes, served in chocolate emporiums. |
1730 - | Cocoa beans had dropped in price from $3 per lb. to being within the financial reach of those other than the very wealthy. |
1732 - | French inventor, Monsieur Dubuisson invented a table mill for grinding chocolate. |
1795 - | Dr Joseph Fry of Bristol, England, employed a steam engine for grinding cocoa beans, an invention that led to the manufacture of chocolate on a large factory scale. |
1828 - | The invention of the cocoa press, by Conrad Van Houten, helped cut prices and improve the quality of chocolate by squeezing out some of the cocoa butter and giving the beverage a smoother consistency. Conrad Van Houten patented his invention in Amsterdam and his alkalizing process became known as "Dutching". |
1874 - | Joseph Fry & Son discovered a way to mix some of the cocoa butter back into the "Dutched" chocolate and added sugar, creating a paste that could be moulded. The result was the first modern chocolate bar. |
1849 - | Joseph Fry & Son and Cadbury Brothers displayed chocolates for eating at an exhibition in Bingley Hall, Birmingham, England.. |
1857 - | The ambitious Swiss, Jean Neuhaus, left his native city of Neûchatel and set himself up in the Belgian capital, Brussels. Later that same year, with his brother-in-law, a pharmacist, he opened his "first pharmaceutical confectioners" at 25-27 Galerie de la Reine, Europe's first covered shopping gallery. Jean Neuhaus made cough sweets, liquorice for stomach complaints and bars of bitter chocolate. This was the beginning of the Neuhaus history of chocolate. |
1868 - | John Cadbury mass-marketed the first boxes of chocolate candies. |
1876 - | Daniel Peter of Vevey, Switzerland, experimented for eight years before finally inventing a means of making milk chocolate for eating. |
1879 - | Rodolphe Lindt of Berne, Switzerland, produced a more smooth and creamy chocolate that melted on the tongue. He invented the "conching" machine. o conch meant to heat and roll chocolate in order to refine it. After chocolate had been conched for seventy-two hours and had more cocoa butter added to it, it was possible to create chocolate "fondant" and other creamy forms of chocolate. |
1912 - | Following Frédéric's death his son Jean Neuhaus Junior took over the reins of the burgeoning and extremely successful business. Because of this success, he was able to follow a more creative path. After months of experimentation with a new technique which he had developed, Jean finally achieved his goal and created the world's first filled chocolate, which he named "Praline" - a real milestone in chocolate history. His new invention brought about a revolution, and not only for his business! |
1913 - | Swiss confiseur Jules Sechaud of Montreux introduced a machine process for manufacturing filled chocolates. |
1978 - | The Neuhaus company was taken over by brothers Jean-Jacques and Claude Poncelet. Their objective was clear. They wanted to make Neuhaus a world famous brand with which they could capture the international market. Even more Neuhaus shops were opened in the United States, Canada, Japan, Colombia and Guadeloupe, as well as in most European capital cities. |
1991 - | Neuhaus became the absolute market leader in the luxury praline sector in Belgium and Luxembourg and has retained this enviable position by further developing its home market. Thanks to a well-defined marketing strategy and an international network of nearly 2,000 sales outlets, more than 2,400 tons of Neuhaus products are sold anually in 50 countries. |
2000 - | His Majesty King Albert II bestowed upon Neuhaus the title of Accredited Supplier to the Belgian Crown.   |
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