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Chocolate is a Spanish loanword, first recorded in English in 1604, [1] and in Spanish in 1579. [2] However, the word's origins beyond this are contentious. [3] Despite a popular belief that chocolate derives from the Nahuatl word chocolatl, early texts documenting the Nahuatl word for chocolate drink use a different term, cacahuatl, meaning "cacao water".
Chocolate is perceived to be different things at different times, including a sweet treat, a luxury product, a consumer good and a mood enhancer. [166] Its reputation as a mood enhancer is driven in part by marketing. [167] Chocolate is a popular metaphor for the black racial category, [168] and has connotations of sexuality. [169]
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 as cocoa ( / ˈ k oʊ . k oʊ / ) or cacao ( / k ə ˈ k aʊ / ), [ 1 ] is the dried and fully fermented seed of Theobroma cacao , the cacao tree, from which ...
Scientists are getting a better taste of the early history of the domestication and use of cacao - the source of chocolate - thanks to residues detected on a batch of ancient ceramics from South ...
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?
Download as PDF; Printable version; In other projects Wikidata item; ... Pages in category "History of chocolate" The following 11 pages are in this category, out of ...
Furthermore, the lead goes like this: The history of chocolate dates back over 5,000 years, when the cacao tree was first domesticated in present-day southeast Ecuador. Soon introduced to Mesoamerica, chocolate gained cultural significance as an elite drink among different cultures, including the Mayans and Aztecs.
Coenraad Johannes van Houten (15 March 1801 – 27 May 1887) was a Dutch chemist and chocolate maker known for the treatment of cocoa mass with alkaline salts to remove the bitter taste and make cocoa solids more water-soluble; the resulting product is still called "Dutch process chocolate".