Theobroma - the Cocoa Tree.
The everflowering cocoa Paradise tree produces light-yellow
and reddish blossoms all year round. The tree has
its origin in Central America and flourishes in
the humid Equatorial region.
 The
cocoa pods ripen from green to yellowish to red-brown
directly on the tree trunk and on the thick branches.
The pods contain 25 to 50 aromatic bitter seeds,
the cocoa beans.
More than 200 years ago, Carl von Linné,
the founder of modern botanic, gave the cocoa tree
its botanical name "Theobroma cocoa" or
"Food of the Gods". The name is justified
as Chocolate has always been considered a heavenly
delight. Chocolate is stimulating, it positively
influences the cardio-vascular system, triggers
feelings of happiness and desire. Some say that
it has an aphrodisiac effect.
Xocolatl - Divine Drink of the Aztecs
Because cocoa beans taste bitter, they were roasted
and then ground on a hot stone. The cocoa was whisked
to a froth with water and spices and served as "Xocolatl"
in golden cups.
The Aztecs celebrated the Divine drink as the "Bridge
to Heaven". Cocoa beans, called "Cacahuatl",
were used as a means of payment.
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The Discovery of brown Gold
In 1502 Christopher Columbus was the first
European to come into contact with cocoa during
his fourth journey to the New World. However, it
seems as though he did not show much interest in
it. Hernando Cortez, the conqueror of Mexico, found
cocoa interesting mainly because of its stimulating
effect: "A mug proves a soldier with a day’s
vigour". In 1528 he brought the first cocoa
beans to Spain.
From elitist Luxury to mass Product
When Princess Anna married Louis VIII
she brought this customary drink to the French
court.  This
was the beginning of an inexorable and popular
fashionable drink in Europe. With the start of
the industrialisation of Europe, chocolate in
solid form became increasingly appreciated. In
the 19th century the Swiss made history by discovering
the conching method and the Milk Chocolate. Today
the demand for chocolate has increased greatly
to a global uniform mass product without identity.
However, the real chocolate lover searches for
authenticity, the original, unspoiled chocolate
quality. |
