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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 ...
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 ...
Those were some of the little known facts presented during "The History of Chocolate" at the Laurel County Public Library on the day when giving and receiving the delectable chocolate candy is a ...
Milton Snavely Hershey (September 13, 1857 – October 13, 1945) was an American chocolatier, businessman, and philanthropist. Trained in the confectionery business, Hershey pioneered the manufacture of caramel, using fresh milk. He launched the Lancaster Caramel Company, which achieved bulk exports, and then sold it to start a new company ...
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 ...
In 1875, a Swiss confectioner, Daniel Peter, developed the first solid milk chocolate using condensed milk, which had been invented by Henri Nestlé, who was Peter's neighbour in Vevey. [1][2] In addition to milk, a wide variety of ingredients other than cocoa are used to make the most popular chocolate bars.
A Milka chocolate bar, 30% cocoa. Milk chocolate is a form of solid chocolate containing cocoa, sugar and milk. It is the most consumed type of chocolate, and is used in a wide diversity of bars, tablets and other confectionery products. Milk chocolate contains smaller amounts of cocoa solids than dark chocolates do, and (as with white ...