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Chocolate is a Spanish loanword, first recorded in English in 1604, [1] and in Spanish in 1579. [2] However, the words origins beyond this are contentious. While it is popularly believed that chocolate derives from the Nahuatl word chocolatl (the language of the Aztecs), early texts documenting the Nahuatl word for chocolate drink use a different term, cacahuatl, meaning "cacao water".
Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either on its own or as a flavoring in other foods. The cacao tree has been used as a source of food for at least 5,300 years, starting with the Mayo-Chinchipe culture in what is present-day Ecuador. Later, Mesoamerican civilizations consumed ...
Belgian chocolate (French: Chocolat Belge, German: Belgische Schokolade, Dutch: Belgische Chocolade) is chocolate produced in Belgium. A major industry since the 19th century, today it forms an important part of the nation's economy and culture. The raw materials used in chocolate production do not originate in Belgium; most cocoa is produced ...
The Festival of Gourmet Art also continued, which featured chocolate accessories and paintings. [10] Chocolate makers and consumers were interested in sourcing high-quality, single-origin beans. Firms such as Valrhona moved to bean-to-bar production, cultivating relationships with small producers. [11]
Feb. 17—Did you know that M&M candies were developed by an estranged member of the Mars family, who created Mars candy bars? Or that M&Ms were once distributed primarily to military personnel?
They say traditional chocolate production, using only the beans, involves leaving the rest of the cocoa fruit – the size of a pumpkin and full of nutritious value - to rot in the fields.
Two generations of chocolate factories: Suchard in Neuchâtel (1826, built for the production of plain chocolate) and Cailler in Broc (1898, built for the production of milk chocolate). While the first one is set in an urban context, the second one is set in the countryside to benefit from fresh milk supplies.
Relatives. François-Louis Cailler (father-in-law) Daniel Peter (9 March 1836 – 4 November 1919) was a Swiss chocolatier and entrepreneur who founded Peter's Chocolate. A neighbour of Henri Nestlé in Vevey, [1] he was one of the first chocolatiers to make milk chocolate and is credited for inventing it, [1][2][3] in 1875 or 1876, by adding ...