Chocolate has gradually become the world’s most favourite food of all time. With various different varieties and flavours, there really is so much to choose from, and according to research; a little bit every day can actually be good for you! So just where does chocolate come from?
The History of Chocolate and Where it Comes From
Chocolate has been around for over 2,000 years now and it is enjoyed by people all over the globe. Originating from the seeds of the Cacao trees which grow in the tropical rainforests of Central and South America, chocolate has to go through quite lengthy processes before it turns into the sweet which we all know and love.
It was the ancient cultures of the Mexico and Central America who first created chocolate. The Cacao seeds were ground and mixed with seasonings to make spicy, frothy drinks. Years later the Spanish Conquistadors took the seeds back to Spain and they created new drinks recipes. The popularity of the drink grew throughout Europe and since then technologies have changed both the texture and the taste of chocolate.
It wasn’t until the 1700’s that chocolate really changed into what we know and love today, and even today technologies are changing and chocolate is being constantly improved. Who knows what new flavours and textures could develop next!
How Chocolate is Made
Making chocolate does take quite a while and as mentioned earlier, before the Cacao seeds turn into chocolate, they have to undergo quite a lengthy process. Firstly, the seeds are grown by farmers and they are then harvested, fermented and dried by hand. The seeds are then sold through both export and import, and the companies which buy them then turn them into chocolate.
Once the Cacao seeds reach the factory, they are sorted into country of origin and they are cleaned and tracked. The seeds are then weighed so that they can be used to create specific formulas, and as each seed is different, some chocolate bars can have up to 12 different seeds in them!
The next step is for the seeds to be roasted. Factories use large roasting ovens for this purpose and they are usually set at temperatures of around 250 Fahrenheit. After they have been roasted they look very similar to coffee beans, and they are then sent to the Winnowing machine.
The Winnowing machine cracks open the shell containing the seeds, and giant fans blow away the empty husks so that the seeds can be got to. These left over bits are known as nibs and they are made up of 53% cocoa butter and 47% pure chocolate solids. The nibs are then milled and they are turned into a thick paste called chocolate liquor. It then takes numerous other steps before chocolate is finally created.
Overall the chocolate that we all know and love takes years to create. It truly is a masterpiece and there is often a lot more to it than we give it credit for!
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