Chocolate-Wizard.com

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Chocolate-Wizard.com

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Chocolate is the general term for the produce of the seeds of the cacao or chocolate tree, used for making beverages, snacks, and confectionery goods. The flavor of each chocolate variety depends on the quality of the cocoa nibs, the remainder after the cacao seeds have been fermented and roasted. Chocolate's flavor also depends on a complex process of grinding, heating, and blending. The chocolate liquid that is formed in an intermediate stage is used in the confectionery industry as a glaze for fresh fruit, candy, or cookies. If the process may be continued, the resulting smooth mass of chocolate can be molded, refrigerated, and packaged as candy--most often as candy bars.

All chocolates should be firm enough to snap when broken, have a mellow, easy flow during melting, have no gritty or granular particles. Chocolate should also have a rich, dark color and an aromatic smell and flavor, with the exception of white chocolate, which has a pearlish white color.

Chocolate beverage were commonplace among the Aztecs of South America. Through the expeditions of Spanish explorers, chocolate made its way into Europe in the early sixteenth century. Some believe the Maya of South America may have made chocolate drinks as early as 900 A.D., but it wasn't until 1657 that the first store carrying chocolate was opened in London. Here, chocolate was sold at luxury prices and long considered a food of the wealthy. Chocolate became a very fashionable drink; many shops sprang up to become centers of political discussion and grow into famous clubs, such as the Cocoa Tree.