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The history of chocolate dates back over 5,000 years, when the cacao tree was first domesticated in México. Soon introduced to Mesoamerica, it gained cultural significance as an elite drink among different cultures, including the Mayans and Aztecs. Cacao was extremely important; considered a gift from the gods, it was used as a currency as ...
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 ...
Nesquik is a brand of food products made by Swiss company Nestlé. In 1948, Nestlé launched a drink mix for chocolate-flavored milk called Nestlé Quik in the United States; this was released in Europe during the 1950s as Nesquik. [1] Since 1999, the brand has been known as Nesquik worldwide. [1] Today, the Nesquik name appears on a wide range ...
The sweet history of chocolate is assembled in New York's first chocolate museum founded by famed pastry chef and chocolatier, Jacques Torres.
Roasted nibs (pieces of kernels) are generally powdered and melted into chocolate liquor, but also inserted into chocolate bars to give additional "crunch". The cocoa bean, also known simply as cocoa (/ ˈkoʊ.koʊ /) or cacao (/ kəˈkaʊ /), [1] is the dried and fully fermented seed of Theobroma cacao, the cacao tree, from which cocoa solids ...
September 13, 2024 at 12:02 AM. On this day in history, September 13, 1857, milk chocolate magnate Milton Hershey is born. Milton Snavely Hershey, a German-speaking Mennonite farmer who turned his ...
Theobroma sativa var. melanosperma A. Chev. Theobroma sativum (Aubl.) Lign. & Bey. Theobroma cacao (cacao tree or cocoa tree) is a small (6–12 m (20–39 ft) tall) evergreen tree in the family Malvaceae. [1][3] Its seeds, cocoa beans, are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. [4]
Chocolate gained popularity in elevated social circles around the 1650s and 1660s. [4] During the 18th century, the French emphasized cacao quality in making chocolate. Chocolate recipes commonly included vanilla, which was twice as common in French recipes for chocolate at this time than British recipes. [5]