Food of the Gods
- Chocolate originated in Central and South America. The Maya and Aztecs made it into a drink with pepper and vanilla, calling it xocoatl. They believed that the cocoa tree was a gift from the gods – and the beans were so precious that they were used as currency.
- In the early 16th century the Spanish conqueror Hernán Cortés brought chocolate to Europe – but there, for a long time, it remained a luxury for the rich and powerful.
- It was not until the 18th century that a new process was invented for making cocoa powder quickly and efficiently. By 1900 the price of cocoa had fallen so far that it spread to the masses: from being a luxury, chocolate became a drink for the people. Solid chocolate as we now know it was made for the first time in England in the early 19th century.
- Today chocolate is available everywhere in every form, but the scientific name for the cocoa tree is still a reminder of its precious origins: Theobroma cacao – food of the goods.
From Cocoa to Chocolate
- The most important raw materials for making chocolate are cocoa mass, cocoa butter and sugar. Milk powder gives a creamy taste to white and milk chocolate.
- Next come the five work processes that, ever since the beginning of chocolate production, have transformed these ingredients into the most delicious treat of all: