Tuesday 24 April 2012
Works Cited
Works Cited
Dahl, R. Charlie and the Chocolate Factory. Great Britain. Puffin Books, 2001 (First published 1964)
http://www.xocoatl.org/history.htm (Visited 22nd March)
http://www.chocolate-history.co.uk/aztec-chocolate.htm (Visited 22nd March)
http://www.youtube.com/watch?feature=player_embedded&v=DH-N7MGhccU (Visited 22nd March)
http://www.youtube.com/watch?v=3fGgI3OKK1k&feature=results_main&playnext=1&list=PL1621EB9BA2C899DD (Visited 15th April)
http://www.youtube.com/watch?v=HcsvEKLprpY (Visited 16th April)
http://www.youtube.com/watch?v=FRtKJkGA2PU (Visited 16th April)
http://www.taaz.com/makeover/virtual-makeover.html (Visited 17th April)
http://www.salonduchocolat.fr/univers.aspx (Visited 17th April)
http://www.cadburyworld.co.uk/CADBURYWORLD/Pages/Welcome.aspx (Visited 18th April)
http://www.youtube.com/watch?v=hR_TjBwkBEw&feature=player_embedded (Visited 18th April)
http://www.youtube.com/watch?v=3fGgI3OKK1k&feature=player_embedded (Visited 19th April)
http://www.youtube.com/watch?v=rgbdVihagWg&feature=player_embedded (Visited 19th April)
http://www.youtube.com/watch?v=r2pt2-F2j2g&feature=player_embedded (Visited 19th April)
http://www.youtube.com/watch?v=EbX_WvpgL0o (Visited 20th April)
http://www.youtube.com/watch?v=dfx6krYSDLY (Visited 21st April)
http://www.streetdirectory.com/food_editorials/snacks/chocolates/20_chocolate_facts.html (Visited 22nd April)
http://www.infobarrel.com/10_Facts_about_Chocolate (Visited 22nd April)
http://www.chocolate-emporium.co.uk/chocolate/facts.shtml (Visited 22nd April)
http://www.youtube.com/watch?v=RSXdW_jvw9A&feature=player_embedded (Visited 22nd April)
http://www.youtube.com/watch?v=Yi3yD0ovsqg&feature=player_embedded (Visited 22nd April)
http://www.festivalchocolate.co.uk/2012/02/masters-of-chocolate-interview-philipp-kauffmann/ (Visited 23rd April)
http://www.youtube.com/watch?v=BIFi8but3Vw (Visited 23rd April)
Lawson, N. How to be a Domestic Goddess. Great Britain. Butler & Tanner Ltd, 2000
Allen, R. Rachel’s Food for Living. United Kingdom. Butler, Tanner & Dennis, 2009
http://www.dailymail.co.uk/news/article-413051/Ramsay-criticises-brand-chocolates.html (Visted 23rd April)
Valerie Elliott. Why have the ladies fallen out of love with Milk Tray? Page 9. The Mail on Sunday, April 15th 2012
Jan Moir. The Lady loves Milk Tray? Not any more. Page 20. The Daily Mail, April 16th 2012
http://www.bbc.co.uk/news/health-17511011 (Visited 24th April)
http://www.bbc.co.uk/news/health-14679497 (Visited 24th April)
http://www.acu-cell.com/choc.html (Visited 24th April)
http://psychcentral.com/lib/2006/does-chocolate-addiction-exist/ (Visited 24th April)
http://my.clevelandclinic.org/heart/prevention/nutrition/chocolate.aspx (Visited 24th April)
What does the future hold?
‘Remember that lovely chocolatey waft when the lid was first popped open? The rustle of the padded menu card that listed all the different types? The first glimpse of the chocolates themselves, crouching obediently in their individual berths, a battalion of taste grenades ready to be detonated?’ These are the memories of Jan Moir, in a recent article from the Daily Mail about the disappointment in Cadbury’s Milk Tray. This comes after a number of unsatisfied customers complained on social networking sites about the quality of the chocolate. It is believed that there has been a change in the texture and taste, and people are now describing the product as ‘cheap’, ‘boring’ and ‘bland’.
Mail on Sunday reporter Valerie Elliott discusses the worry about ‘the loss of another historic British brand’ and possible reasons behind it. There is some suggestion that the change was caused by the takeover of Cadbury by American food company Kraft, but they have been quick to defend Milk Tray. A spokesperson stated; ‘We have not seen any increase in complaints about Milk Tray’, adding that in the UK there is approximately £20 million worth of sales every year. Moir writes that ‘generations of British children understood that Cadbury made the greatest chocolate in the world. But that was then and this is now’. It is rather disappointing to think that a once loved recipe has been changed to cater for the demands of a modern society. Many people remember the ‘thick, glossy’ chocolate, which is now ‘waxy and thin’ due to a switch to ‘cheaper ingredients such as soya and vegetable oils.’
I wonder if the disappointment expressed in these articles will continue to grow as we progress into the 21st Century. It is a shame to think that a British brand such as Cadbury, which has brought so much happiness to people’s lives, has fallen victim to rich overseas companies.
Something that is very important to people in today's society is the preservation of the planet. Many companies have policies in place to protect the environment, by replacing what they use, if possible. I found this interview with Philipp Kauffmann, a conservationist who is the co-founder of Original Beans, a company which was set up to replenish any cocoa that is consumed. Here is what he had to say about chocolate. The full interview can be found at: http://www.festivalchocolate.co.uk/2012/02/masters-of-chocolate-interview-philipp-kauffmann/
Q. Where did your love of chocolate begin?
A. In the rainforests. Cacao is a magical tree, mythical like our olive and apple tree. I love the tree, with its beautiful flowers, the funny fruit on the stem, with this uniquely fine perfume and taste of lychee, pear, citrus… And I love the gentle humid air of a tropical forest, with all the endless sounds and all this abundance. That is what I want to taste in a chocolate.
Q. Tell us one fact about chocolate that you find fascinating.
A. That the evolution of chocolate is actually just the beginning. All the really exciting developments – discovering and protecting the diversity of cacao, developing flavours through fermentation, changing the industry to become sustainable – are ahead of us.
At Original Beans, we use Domori’s ratio that of 100% end product quality, 50% comes from nature (i.e. variety, soil, biodiversity, shade, etc.), 25% is added by the craftsmanship of a cacao farmer (farming, harvest, fermentation, drying), and only 25% we add in the factory (roasting, grinding, conching).
The industry has hardly invested in the last 25%, i.e. good manufacture. Let alone in the remaining 75%. Now that the consumer is slowly discovering all of this, there is so much to develop and change for the better.
Q. If you were stranded on a desert island which chocolate would you most crave?
A. One that doesn’t melt too quickly! So: dark cacao, but enough sugars to taste fruit flavors. You can already hear: I’d have to bring a library, like Original Beans ‘Story of Cacao in 4 Bars’.
Further research about the company's work showed me just how important chocolate is, and the necessity to keep replenishing stocks so that the world can continue to enjoy the pleasures that chocolate provides. I think it's brilliant that people are guaranteeing the protection of the environment, as well as providing us with delicious chocolate.
Another development in the chocolate world is the creation of a chocolate printer. It is now possible to design something unique that you can then use the machine to 'print' in chocolate. It makes you realise just how many uses people can find for chocolate.
Mail on Sunday reporter Valerie Elliott discusses the worry about ‘the loss of another historic British brand’ and possible reasons behind it. There is some suggestion that the change was caused by the takeover of Cadbury by American food company Kraft, but they have been quick to defend Milk Tray. A spokesperson stated; ‘We have not seen any increase in complaints about Milk Tray’, adding that in the UK there is approximately £20 million worth of sales every year. Moir writes that ‘generations of British children understood that Cadbury made the greatest chocolate in the world. But that was then and this is now’. It is rather disappointing to think that a once loved recipe has been changed to cater for the demands of a modern society. Many people remember the ‘thick, glossy’ chocolate, which is now ‘waxy and thin’ due to a switch to ‘cheaper ingredients such as soya and vegetable oils.’
I wonder if the disappointment expressed in these articles will continue to grow as we progress into the 21st Century. It is a shame to think that a British brand such as Cadbury, which has brought so much happiness to people’s lives, has fallen victim to rich overseas companies.
Q. Where did your love of chocolate begin?
A. In the rainforests. Cacao is a magical tree, mythical like our olive and apple tree. I love the tree, with its beautiful flowers, the funny fruit on the stem, with this uniquely fine perfume and taste of lychee, pear, citrus… And I love the gentle humid air of a tropical forest, with all the endless sounds and all this abundance. That is what I want to taste in a chocolate.
Q. Tell us one fact about chocolate that you find fascinating.
A. That the evolution of chocolate is actually just the beginning. All the really exciting developments – discovering and protecting the diversity of cacao, developing flavours through fermentation, changing the industry to become sustainable – are ahead of us.
At Original Beans, we use Domori’s ratio that of 100% end product quality, 50% comes from nature (i.e. variety, soil, biodiversity, shade, etc.), 25% is added by the craftsmanship of a cacao farmer (farming, harvest, fermentation, drying), and only 25% we add in the factory (roasting, grinding, conching).
The industry has hardly invested in the last 25%, i.e. good manufacture. Let alone in the remaining 75%. Now that the consumer is slowly discovering all of this, there is so much to develop and change for the better.
Q. If you were stranded on a desert island which chocolate would you most crave?
A. One that doesn’t melt too quickly! So: dark cacao, but enough sugars to taste fruit flavors. You can already hear: I’d have to bring a library, like Original Beans ‘Story of Cacao in 4 Bars’.
Further research about the company's work showed me just how important chocolate is, and the necessity to keep replenishing stocks so that the world can continue to enjoy the pleasures that chocolate provides. I think it's brilliant that people are guaranteeing the protection of the environment, as well as providing us with delicious chocolate.
Another development in the chocolate world is the creation of a chocolate printer. It is now possible to design something unique that you can then use the machine to 'print' in chocolate. It makes you realise just how many uses people can find for chocolate.
Health
Health is something that concerns all of us. Newspapers regularly report contradictory statements telling us how bad chocolate is for us one minute and that it is beneficial the next. In an article for BBC news, published on March 27th 2012, Michelle Roberts informed readers that although ‘chocolate is loaded with calories, it contains ingredients that may favour weight loss’. For many people, this would be a relief, as it encourages the consumption of a delicious product without a single feeling of guilt. Roberts continues to state; ‘Consumption of certain types of chocolate has been linked to some favourable changes in blood pressure, insulin sensitivity and cholesterol level.’ The public rely on the opinions of professionals when it comes to obtaining guidance for health, and I for one know how confusing it can be to try and follow what has been proven to be good for us and what hasn’t.
The following video is full of interesting information from dietician Lynn Goldstein.
Another BBC article from August 30th 2011 reports that when tests were carried out at the University of Cambridge by the British Heart Foundation, they showed that the "highest levels of chocolate consumption were associated with a 37% reduction in cardiovascular disease and a 29% reduction in stroke compared with the lowest levels". These statistics present a positive impact of consuming chocolate. Words such as ‘reduction’ are encouraging for us, as it brings to mind possible benefits of our wellbeing. The cocoa bean is believed to be a beneficial product to us because it is considered to be rich in flavonoids, a plant nutrient.
Although there have been many positive reviews of chocolate, information that is provided to us can hide important details. When we hear someone tell us that chocolate is good for us, it automatically gives us a positive feeling. However, you should remember that the scientists are not referring to processed chocolate which has many harmful additives such as sugar. Excessive consumption can result in Type 2 Diabetes and weight gain, mainly due to the number of calories, which already contradicts a statement made previously. Companies such as Boots stock a number of chocolate products designed for diabetics, yet many reviews have been negative towards these. It has been suggested that the ingredients are equally as harmful as a regular chocolate bar.
Chocolate possesses many appealing qualities, from its smell, to its texture and taste. This can result in individuals developing an addiction to the product. Experts have suggested that people use chocolate to deal with emotions, and so excessive consumption is frequent amongst many as a result of this. In an article by Jane Collingwood, she discusses chocolate as an addictive substance. ‘Although there are similarities between eating chocolate and drug use, generally researchers believe that chocolate “addiction” is not a true addiction. While chocolate does contain potentially mood-altering substances, these are all found in higher concentrations in other less appealing foods such as broccoli. A combination of chocolate’s sensory characteristics — sweetness, texture and aroma — nutrients, and chemicals, together with hormonal and mood swings, largely explains chocolate cravings.’ I find it very interesting how chocolate is compared to drugs. A substance that can have such a dramatic effect on behaviour, but I suppose it is something that many people can’t get enough of.
Another BBC article from August 30th 2011 reports that when tests were carried out at the University of Cambridge by the British Heart Foundation, they showed that the "highest levels of chocolate consumption were associated with a 37% reduction in cardiovascular disease and a 29% reduction in stroke compared with the lowest levels". These statistics present a positive impact of consuming chocolate. Words such as ‘reduction’ are encouraging for us, as it brings to mind possible benefits of our wellbeing. The cocoa bean is believed to be a beneficial product to us because it is considered to be rich in flavonoids, a plant nutrient.
Although there have been many positive reviews of chocolate, information that is provided to us can hide important details. When we hear someone tell us that chocolate is good for us, it automatically gives us a positive feeling. However, you should remember that the scientists are not referring to processed chocolate which has many harmful additives such as sugar. Excessive consumption can result in Type 2 Diabetes and weight gain, mainly due to the number of calories, which already contradicts a statement made previously. Companies such as Boots stock a number of chocolate products designed for diabetics, yet many reviews have been negative towards these. It has been suggested that the ingredients are equally as harmful as a regular chocolate bar.
Chocolate possesses many appealing qualities, from its smell, to its texture and taste. This can result in individuals developing an addiction to the product. Experts have suggested that people use chocolate to deal with emotions, and so excessive consumption is frequent amongst many as a result of this. In an article by Jane Collingwood, she discusses chocolate as an addictive substance. ‘Although there are similarities between eating chocolate and drug use, generally researchers believe that chocolate “addiction” is not a true addiction. While chocolate does contain potentially mood-altering substances, these are all found in higher concentrations in other less appealing foods such as broccoli. A combination of chocolate’s sensory characteristics — sweetness, texture and aroma — nutrients, and chemicals, together with hormonal and mood swings, largely explains chocolate cravings.’ I find it very interesting how chocolate is compared to drugs. A substance that can have such a dramatic effect on behaviour, but I suppose it is something that many people can’t get enough of.
What the professionals say
Whilst compiling my research I decided to look at what some professional chefs thought about chocolate.
In How to be a Domestic Goddess (2000), Nigella Lawson admits ‘I am not particularly keen on chocolate’ (164). This is something which I found surprising, I suppose I presumed that as a lover of delicious products, she wouldn’t be able to resist chocolate. However, she then continues to tell her readers that ‘there are times when only chocolate will do’ (164). With this, I could not agree more. Nigella feels that when it comes to cooking with this particular ingredient, that it is necessary to use one that is ‘extraordinarily, seductively good’ (164) as the quality of the chocolate can have an effect on the end product.
Rachel Allen devotes a chapter to chocolate in Rachel’s Food for Living (2009). She believes that ‘chocolate is almost an emotion in its own right! People who love chocolate often say they can’t live without it. This single food inspires such extraordinary passion that it seemed essential to dedicate an entire chapter to it.’ (189). I love her passion for chocolate, and I think it is important for people to see how it can inspire people to create wonderful and delicious treats.
Gordon Ramsay released his own brand of chocolate, Just Desserts, but according to the following article by Tom Kelly, he is less than impressed with the quality of the product, and even misquotes the price. It is a shame that such a famous chef dismisses his own product, stating 'I don't worry about the standard of the chocolates because they're £3.99.’ However, the manufacturer Ashbury Confectionery has dismissed the claims, informing us that 'The range has been very successful over the past four years and the number of repeat orders speaks for itself.’ The rest of the article can be found at: http://www.dailymail.co.uk/news/article-413051/Ramsay-criticises-brand-chocolates.html
In How to be a Domestic Goddess (2000), Nigella Lawson admits ‘I am not particularly keen on chocolate’ (164). This is something which I found surprising, I suppose I presumed that as a lover of delicious products, she wouldn’t be able to resist chocolate. However, she then continues to tell her readers that ‘there are times when only chocolate will do’ (164). With this, I could not agree more. Nigella feels that when it comes to cooking with this particular ingredient, that it is necessary to use one that is ‘extraordinarily, seductively good’ (164) as the quality of the chocolate can have an effect on the end product.
Rachel Allen devotes a chapter to chocolate in Rachel’s Food for Living (2009). She believes that ‘chocolate is almost an emotion in its own right! People who love chocolate often say they can’t live without it. This single food inspires such extraordinary passion that it seemed essential to dedicate an entire chapter to it.’ (189). I love her passion for chocolate, and I think it is important for people to see how it can inspire people to create wonderful and delicious treats.
Gordon Ramsay released his own brand of chocolate, Just Desserts, but according to the following article by Tom Kelly, he is less than impressed with the quality of the product, and even misquotes the price. It is a shame that such a famous chef dismisses his own product, stating 'I don't worry about the standard of the chocolates because they're £3.99.’ However, the manufacturer Ashbury Confectionery has dismissed the claims, informing us that 'The range has been very successful over the past four years and the number of repeat orders speaks for itself.’ The rest of the article can be found at: http://www.dailymail.co.uk/news/article-413051/Ramsay-criticises-brand-chocolates.html
Recipes
My youngest sister Ellie is very interested in cooking after studying food technology at school. When I came home today I was greeted by the following sight. She had decided to make these for me to use in my blog.
To say thank you, I decided that we were going to have a chocolate night. After a long trip to Tesco's for our ingredients, we are ready to begin. I believe that I have inherited my love of chocolate from my Dad. Whenever he is given a number of options for a snack or desert, if there is something that contains chocolate, the other choices don't stand a chance.
One of my family's favorite desserts is Mum's 'Mississippi Mud Pie'. I've noticed that she doesn't make it that often anymore, which is probably due to the fights that break out in the Peacock household when someone (usually Dad) decides to devour most of it before anyone else has a chance. However, for the benefit of myself and this blog, I have made my own version of the mud pie. It's very easy to make, and tastes delicious!
For this recipe, you will need:
- A flan dish
- A mixing bowl
- A clear freezer bag
- A wooden spoon
- A tablespoon
- A packet of Milk Chocolate Digestive biscuits
- A litre tub of chocolate ice cream
- A bottle of chocolate sauce
- A punnet of raspberries
- Access to a fridge and a freezer
Begin by tipping the Digestive biscuits into the freezer bag and seal it tightly. Use the wooden spoon to break the biscuits up until they have separated into smaller crumbs. Tip the contents into the mixing bowl and add butter. Use your fingers to mix the two together, and then press it into the flan dish. Place in the fridge for fifteen minutes to set. Next, spoon the ice cream over the base until it is covered completely. Use the chocolate sauce to decorate any way that you desire,and then cover in clingfilm. Finally, place in the freezer until you are ready to serve, then add the raspberries.
To say thank you, I decided that we were going to have a chocolate night. After a long trip to Tesco's for our ingredients, we are ready to begin. I believe that I have inherited my love of chocolate from my Dad. Whenever he is given a number of options for a snack or desert, if there is something that contains chocolate, the other choices don't stand a chance.
One of my family's favorite desserts is Mum's 'Mississippi Mud Pie'. I've noticed that she doesn't make it that often anymore, which is probably due to the fights that break out in the Peacock household when someone (usually Dad) decides to devour most of it before anyone else has a chance. However, for the benefit of myself and this blog, I have made my own version of the mud pie. It's very easy to make, and tastes delicious!
For this recipe, you will need:
- A flan dish
- A mixing bowl
- A clear freezer bag
- A wooden spoon
- A tablespoon
- A packet of Milk Chocolate Digestive biscuits
- A litre tub of chocolate ice cream
- A bottle of chocolate sauce
- A punnet of raspberries
- Access to a fridge and a freezer
Begin by tipping the Digestive biscuits into the freezer bag and seal it tightly. Use the wooden spoon to break the biscuits up until they have separated into smaller crumbs. Tip the contents into the mixing bowl and add butter. Use your fingers to mix the two together, and then press it into the flan dish. Place in the fridge for fifteen minutes to set. Next, spoon the ice cream over the base until it is covered completely. Use the chocolate sauce to decorate any way that you desire,and then cover in clingfilm. Finally, place in the freezer until you are ready to serve, then add the raspberries.
Chocolate Art
Chocolate art is rapidly becoming very popular among many individuals who cannot resist the sight of something delicious. It is truly incredible what can be done with chocolate as shown before in my fashion post. There are a number of places around the world such as the World Chocolate Wonderland in China which opened for a short period of time earlier this year. A group of master chocolatiers crafted over two hundred amazing pieces of artwork such as the Terracotta Warriors which wowed visitors of all ages.
Chocolate sculptures are amongst the popular options appearing regularly at weddings and other celebrations. This has led to an increase in small companies who specialise in the creation of beautiful works of chocolate for a special occasion. From cakes to table pieces to shot glasses, it is possible to please guests with delicious edible treats. I think it is trends such as this which highlight just how popular chocolate is. Something that is so easily accessible can be transformed into unique works of art.
After finding some tutorials online, I decided to have a go at chocolate painting. For this you will need:
- A picture on an A4 sized piece of paper
- Tracing paper/ Greaseproof paper
- Lollypop sticks/ cocktail sticks
- A spoon
- A plastic bowl
- A saucepan
- Either dark, milk or white chocolate depending on your picture.
- Access to a fridge and an oven
To start with you need to find the picture that you want to paint. It’s best not to start with one that is too complex, as the chocolate might run which will lead to nothing but a big mess. I decided to use a picture of Audrey Hepburn for my first attempt. After printing out your chosen design on an A4 sized piece of paper, tape it at all four corners onto a clean, flat surface. Next, place a piece of tracing paper or greaseproof paper over the top and also tape that down. You will then need to melt the chocolate using the saucepan and the oven. Tip the contents into a plastic bowl and you are ready to start.
Gently pour a small amount of chocolate onto the greaseproof paper and begin to spread it around with the back of the spoon. Use the lollypop or cocktail sticks for any small tricky bits. It’s easiest to begin with one colour first and let it dry before starting another.
Gradually build up a good layer; otherwise there is a risk of it cracking once it has hardened. For my attempt I covered the whole picture with white chocolate to create a solid background.
Once you have finished, leave it to cool down in the fridge. Then gently peel the tape away from the edges and place the greaseproof paper in the fridge. It might be necessary to put it on a baking tray just to keep it on an even surface. Leave it there for fifteen to twenty minutes and then remove from the fridge. Gently peel off the greaseproof paper, and admire your work.
Not bad for a first attempt!
Chocolate sculptures are amongst the popular options appearing regularly at weddings and other celebrations. This has led to an increase in small companies who specialise in the creation of beautiful works of chocolate for a special occasion. From cakes to table pieces to shot glasses, it is possible to please guests with delicious edible treats. I think it is trends such as this which highlight just how popular chocolate is. Something that is so easily accessible can be transformed into unique works of art.
After finding some tutorials online, I decided to have a go at chocolate painting. For this you will need:
- A picture on an A4 sized piece of paper
- Tracing paper/ Greaseproof paper
- Lollypop sticks/ cocktail sticks
- A spoon
- A plastic bowl
- A saucepan
- Either dark, milk or white chocolate depending on your picture.
- Access to a fridge and an oven
Monday 23 April 2012
Fun Facts
Whilst browsing the internet, I found a number of interesting facts about chocolate that I thought I would share with you.
- 90% of the worlds cacao is grown on small family run farms, no larger than 12 acres.
- A cocoa pod contains an average of 42 beans. It takes approximately 270 cocoa beans to make a pound of chocolate.
- Allergies to chocolate are reportedly uncommon.
- Although not scientifically proven, chocolate is believed by many, to be an aphrodisiac. The theory is supported by the fact that chocolate does contain among many chemicals the stimulants: caffeine, theobromine, and phenyethylamine
- In Alfred Hitchcock's movie "Psycho" chocolate syrup was used to indicate blood in the famous shower scene.
- Chocolate is considered a valuable energy source. It is believed that a single chocolate chip can provide enough energy for an adult to walk 150 ft.
- On average, 66,000 Creme Eggs are made every hour
- In Shanghai and Hong Kong, chocolate in a blue wrapper won't sell, as the Chinese associate blue with death.
- 90% of the worlds cacao is grown on small family run farms, no larger than 12 acres.
- A cocoa pod contains an average of 42 beans. It takes approximately 270 cocoa beans to make a pound of chocolate.
- Allergies to chocolate are reportedly uncommon.
- Although not scientifically proven, chocolate is believed by many, to be an aphrodisiac. The theory is supported by the fact that chocolate does contain among many chemicals the stimulants: caffeine, theobromine, and phenyethylamine
- In Alfred Hitchcock's movie "Psycho" chocolate syrup was used to indicate blood in the famous shower scene.
- Chocolate is considered a valuable energy source. It is believed that a single chocolate chip can provide enough energy for an adult to walk 150 ft.
- On average, 66,000 Creme Eggs are made every hour
- In Shanghai and Hong Kong, chocolate in a blue wrapper won't sell, as the Chinese associate blue with death.
Sunday 22 April 2012
Reality
Much to my disappointment, Willy Wonka’s chocolate factory does not exist. However, we have been provided with a substitute in the form of Cadbury World. Located in Birmingham, it is an exciting experience for all the family.
A few years ago, a weekend away resulted in a surprise visit to Cadbury World with the rest of my family. Unfortunately, there had been confusion over our booking for the tour, and so after an awkward five minutes trying to figure out what we were going to do, we were approached by a member of staff with five carrier bags packed full of free chocolate. She informed us that instead of having to wait a few hours for a slot, that we were going to be put to the front of the queue for the self-guided exhibition tour, to make up for their mistake. Well you can imagine the reaction that this news brought.
So off we went to begin our Cadbury journey, which proved itself to be a wonderful experience. I remember that as we travelled along, all you could smell was chocolate. By the time we had finished, there wasn't much left of the chocolate that we had been given. The tour presented us with interesting facts about the development of the company in Bourneville, as well as displays of handcrafted chocolate objects. I'm not sure if it is still there, but when we visited, one display held a miniature version of a well-known street that you would recognise from the following advert.
If you ever get the chance to go to Cadbury World I would seriously recommend it. There are many different zones which are packed with information about the origins of chocolate and the history of the company. Visitors can explore areas such as the Aztec Jungle, The Cadbury Story and The Bourneville Experience. It was interesting to learn about how Cadbury’s developed as a business, where employees were treated like members of a community. They were provided with housing and other benefits such as health care and paid holidays. At the time, Cadbury was the only company to offer these sorts of benefits to their workers, which made the Bourneville factory a very popular place to work. Here is a short film about Richard and George Cadbury's small idea, which turned into a huge success. Although it is quite long, it is definitely worth watching. I found that it highlights the benefits that the company offered, as well as discussing the manufacturing process of the chocolate.
Watching the television last night, a particular advert caught my attention. In honour of the 2012 Olympics, Cadbury has launched their own Golden Tickets with a chance for lucky finders to win tickets to watch the events. Not quite a trip to the most amazing chocolate factory ever imagined, but I guess it can be considered a close second.
A few years ago, a weekend away resulted in a surprise visit to Cadbury World with the rest of my family. Unfortunately, there had been confusion over our booking for the tour, and so after an awkward five minutes trying to figure out what we were going to do, we were approached by a member of staff with five carrier bags packed full of free chocolate. She informed us that instead of having to wait a few hours for a slot, that we were going to be put to the front of the queue for the self-guided exhibition tour, to make up for their mistake. Well you can imagine the reaction that this news brought.
So off we went to begin our Cadbury journey, which proved itself to be a wonderful experience. I remember that as we travelled along, all you could smell was chocolate. By the time we had finished, there wasn't much left of the chocolate that we had been given. The tour presented us with interesting facts about the development of the company in Bourneville, as well as displays of handcrafted chocolate objects. I'm not sure if it is still there, but when we visited, one display held a miniature version of a well-known street that you would recognise from the following advert.
If you ever get the chance to go to Cadbury World I would seriously recommend it. There are many different zones which are packed with information about the origins of chocolate and the history of the company. Visitors can explore areas such as the Aztec Jungle, The Cadbury Story and The Bourneville Experience. It was interesting to learn about how Cadbury’s developed as a business, where employees were treated like members of a community. They were provided with housing and other benefits such as health care and paid holidays. At the time, Cadbury was the only company to offer these sorts of benefits to their workers, which made the Bourneville factory a very popular place to work. Here is a short film about Richard and George Cadbury's small idea, which turned into a huge success. Although it is quite long, it is definitely worth watching. I found that it highlights the benefits that the company offered, as well as discussing the manufacturing process of the chocolate.
Watching the television last night, a particular advert caught my attention. In honour of the 2012 Olympics, Cadbury has launched their own Golden Tickets with a chance for lucky finders to win tickets to watch the events. Not quite a trip to the most amazing chocolate factory ever imagined, but I guess it can be considered a close second.
Saturday 21 April 2012
Fantasy
There are many works of literature which revolve around the subject of chocolate. In this post I am going to look at how chocolate contributes to our imagination, through the words of Roald Dahl, in the mesmerising Charlie and the Chocolate Factory (1964).
I have often wondered what it would be like to enter ‘the nerve centre’ (87) of Willy Wonka’s chocolate factory. To visit a place where a chocolate waterfall and river contain ‘enough chocolate to fill every bath tub in the entire country!’ (89). I desired a palace like Prince Pondicherry, with ‘one hundred rooms, and everything was made of either dark or light chocolate!’ (25). Dahl’s descriptions encourage all readers to dive deep into their imaginations, creating their own palace, where the ‘bricks were chocolate, and the cement holding them together was chocolate, and the windows were chocolate, and all the walls and ceilings were made of chocolate, so were the carpets and the pictures and the furniture and the beds; and when you turned on the taps in the bathroom, hot chocolate came pouring out.’ (25).
I was first introduced to this book by my mum after watching ‘Willy Wonka’s Chocolate Factory’ (1971) starring Gene Wilder as a wonderful Mr Willy Wonka. I’m not ashamed to admit that I still love to watch it, and every time I sit in awe of the children walking around the factory, especially when they are led into the Chocolate Room with the magnificent chocolate river. I wanted to live in the factory, where ‘in every room, something delicious and wonderful [was] being made.’ (150). My admiration for literature developed at a later stage, and so my Mum’s attempts to get me to use my imagination by reading sections from the book failed miserably. However, studying the text on my Literature of Food course brought back fond memories of sitting with Mum or Dad trying my hardest to pronounce the names of Dahl’s various inventions such as the ‘Whipple-Scrumptious Fudgemallow Delight’ (42). My favourite characters were the Oompa-Loompa’s. Dahl writes that ‘You had only mention the word “cacao” to an Oompa-Loompa and he would start dribbling at the mouth.’ (94). I think this is a reaction that occurs in many people today, even if they won’t admit it!
My love for Charlie and the Chocolate Factory and everything in it continues today. I am still waiting for a genius to invent ‘lickable wallpaper’ (132) or ‘hot ice creams for cold days’ (133). One of my favourite moments in the film is the scene in the sweet shop. I think it captures the magic of a child’s imagination beautifully and so I have included it for you just in case you haven’t seen it before.
I have often wondered what it would be like to enter ‘the nerve centre’ (87) of Willy Wonka’s chocolate factory. To visit a place where a chocolate waterfall and river contain ‘enough chocolate to fill every bath tub in the entire country!’ (89). I desired a palace like Prince Pondicherry, with ‘one hundred rooms, and everything was made of either dark or light chocolate!’ (25). Dahl’s descriptions encourage all readers to dive deep into their imaginations, creating their own palace, where the ‘bricks were chocolate, and the cement holding them together was chocolate, and the windows were chocolate, and all the walls and ceilings were made of chocolate, so were the carpets and the pictures and the furniture and the beds; and when you turned on the taps in the bathroom, hot chocolate came pouring out.’ (25).
I was first introduced to this book by my mum after watching ‘Willy Wonka’s Chocolate Factory’ (1971) starring Gene Wilder as a wonderful Mr Willy Wonka. I’m not ashamed to admit that I still love to watch it, and every time I sit in awe of the children walking around the factory, especially when they are led into the Chocolate Room with the magnificent chocolate river. I wanted to live in the factory, where ‘in every room, something delicious and wonderful [was] being made.’ (150). My admiration for literature developed at a later stage, and so my Mum’s attempts to get me to use my imagination by reading sections from the book failed miserably. However, studying the text on my Literature of Food course brought back fond memories of sitting with Mum or Dad trying my hardest to pronounce the names of Dahl’s various inventions such as the ‘Whipple-Scrumptious Fudgemallow Delight’ (42). My favourite characters were the Oompa-Loompa’s. Dahl writes that ‘You had only mention the word “cacao” to an Oompa-Loompa and he would start dribbling at the mouth.’ (94). I think this is a reaction that occurs in many people today, even if they won’t admit it!
My love for Charlie and the Chocolate Factory and everything in it continues today. I am still waiting for a genius to invent ‘lickable wallpaper’ (132) or ‘hot ice creams for cold days’ (133). One of my favourite moments in the film is the scene in the sweet shop. I think it captures the magic of a child’s imagination beautifully and so I have included it for you just in case you haven’t seen it before.
Friday 20 April 2012
Beauty and Spa
Chocoholics rejoice! It was only a matter of time before someone decided that chocolate could be beneficial for us. The obvious fact that it is delicious combined with scientists believing that it is a powerful antioxidant... well I don't need any extra encouragement! In the media today there are many discussions about the qualities of chocolate that are beneficial to our skin.
Retailers such as Boots and The Body Shop stock vast amounts of products which offer alternatives for those who don't have the time to visit luxury spas which offer chocolate treatments such as body wraps and facials.
Products such as Palmer's Cocoa Butter are ideal for soothing skin whilst leaving the user with a delicious smell of chocolate. It is ideal for people who suffer with dry or sensitive skin, as it locks in moisture, but also allows your skin to breathe. What more could you ask for?! Palmer's offer a wide range of products from moisturisers to body scrubs, hand creams to lip balms, all of which are beneficial. I would highly recommend trying some if you haven't already. Just make sure you don't try to eat it!
For many years, it has been suggested that consuming chocolate leads to acne. Scientists have dismissed these rumours as myth, which is explained briefly in the following clip. I for one am glad that this has been addressed, as I believe that people should be allowed to eat as much chocolate as they like, without worrying that it is going to result in acne.
This video shows Michelle, another blogger, visiting a spa for some chocolate pampering. There are many locations around the country which offer treatments which use chocolate, as it is considered to be relaxing and very beneficial to your skin.
Something that I have noticed is that chocolate brown is becoming a regular in the cosmetic industry, with celebrities being photographed with beautiful smokey eyes which have been framed with various shades of brown.
I have included this short tutorial on how to create your own chocolate inspired smokey eye look with the help of my sister Ellie. I love how easy it is to achieve and it can instantly brighten eyes no matter what colour they are.
I began by prepping Ellie’s skin with a primer and foundation. The eyeshadow palette that I used was by Front Cover. The colours are beautiful and with the use of the right brushes you can achieve some amazing results.
Then I used a fibre eye blending brush to glide the ‘Biscuit’ shade over her eye lids to add a subtle shimmer. It is important not to overload your brush otherwise you will end up with powder all down your cheeks.
Next, use a pointed liner brush to gently define along the lash line with ‘Clove’ to add some definition. In my demonstration I used a dark eye liner pencil due to bad lighting.
Use a flat definer brush to add some colour to the bottom lash line in ‘Hazel’.
The key to the smokey eye look is to blend a light and dark colour, so use a tapered blending brush to add a mixture of ‘Mother of Pearl’ and ‘Hazel’ to the eye lid. Just make sure that you do not go above the crease. After you have finished blending the colours in, the next step is to use a mascara to define your lashes. Lastly, sweep a nude lip gloss or lipstick to add the finishing touches, and there you have it.
This research has highlighted how widely chocolate is used in todays society. It has proven to be influential to many, who use its qualities to achieve beautiful results, whether it is through skin care or makeup. Something that is very important with makeup is to find styles and colours which match your skin tone. I discovered the TAAZ website (the link below), which allows you to experiment and create many different looks depending on the occasion and had to share it with you. I’ll admit I spent a while on here trying various shades on the models, but it is also possible for you to upload your own photograph so that you can see which sorts of looks work best for you. It was interesting how well brown shades looked on different skin colours, which leads me to the conclusion that a chocolate inspired look can work well for anyone. I also noticed how different products are recommended which have been designed to help you achieve the best results. Definitely have a go at this, you never know what you might discover.
http://www.taaz.com/makeover/virtual-makeover.html
Retailers such as Boots and The Body Shop stock vast amounts of products which offer alternatives for those who don't have the time to visit luxury spas which offer chocolate treatments such as body wraps and facials.
Products such as Palmer's Cocoa Butter are ideal for soothing skin whilst leaving the user with a delicious smell of chocolate. It is ideal for people who suffer with dry or sensitive skin, as it locks in moisture, but also allows your skin to breathe. What more could you ask for?! Palmer's offer a wide range of products from moisturisers to body scrubs, hand creams to lip balms, all of which are beneficial. I would highly recommend trying some if you haven't already. Just make sure you don't try to eat it!
For many years, it has been suggested that consuming chocolate leads to acne. Scientists have dismissed these rumours as myth, which is explained briefly in the following clip. I for one am glad that this has been addressed, as I believe that people should be allowed to eat as much chocolate as they like, without worrying that it is going to result in acne.
This video shows Michelle, another blogger, visiting a spa for some chocolate pampering. There are many locations around the country which offer treatments which use chocolate, as it is considered to be relaxing and very beneficial to your skin.
Something that I have noticed is that chocolate brown is becoming a regular in the cosmetic industry, with celebrities being photographed with beautiful smokey eyes which have been framed with various shades of brown.
I have included this short tutorial on how to create your own chocolate inspired smokey eye look with the help of my sister Ellie. I love how easy it is to achieve and it can instantly brighten eyes no matter what colour they are.
I began by prepping Ellie’s skin with a primer and foundation. The eyeshadow palette that I used was by Front Cover. The colours are beautiful and with the use of the right brushes you can achieve some amazing results.
Then I used a fibre eye blending brush to glide the ‘Biscuit’ shade over her eye lids to add a subtle shimmer. It is important not to overload your brush otherwise you will end up with powder all down your cheeks.
Next, use a pointed liner brush to gently define along the lash line with ‘Clove’ to add some definition. In my demonstration I used a dark eye liner pencil due to bad lighting.
Use a flat definer brush to add some colour to the bottom lash line in ‘Hazel’.
The key to the smokey eye look is to blend a light and dark colour, so use a tapered blending brush to add a mixture of ‘Mother of Pearl’ and ‘Hazel’ to the eye lid. Just make sure that you do not go above the crease. After you have finished blending the colours in, the next step is to use a mascara to define your lashes. Lastly, sweep a nude lip gloss or lipstick to add the finishing touches, and there you have it.
This research has highlighted how widely chocolate is used in todays society. It has proven to be influential to many, who use its qualities to achieve beautiful results, whether it is through skin care or makeup. Something that is very important with makeup is to find styles and colours which match your skin tone. I discovered the TAAZ website (the link below), which allows you to experiment and create many different looks depending on the occasion and had to share it with you. I’ll admit I spent a while on here trying various shades on the models, but it is also possible for you to upload your own photograph so that you can see which sorts of looks work best for you. It was interesting how well brown shades looked on different skin colours, which leads me to the conclusion that a chocolate inspired look can work well for anyone. I also noticed how different products are recommended which have been designed to help you achieve the best results. Definitely have a go at this, you never know what you might discover.
http://www.taaz.com/makeover/virtual-makeover.html
Fashion
I would like to introduce you to the Salon du Chocolat, the biggest chocolate fashion show in the world. It is an annual event which attracts thousands to different locations around the world. They come to admire the beautiful works of art created by the world's finest chocolatiers. Designs in all shapes and sizes oozing with class and a unique quality of art.
Visitors can enjoy a day packed with activities such as the Cocoa Show. Located at the heart of the Salon du Chocolat is an area for meetings. It is here that the Cocoa Show combines music, dance and unique rituals and traditions, celebrating countries that produce cocoa. There is a bookshop selling literature dedicated to chocolate, where guests can meet authors and have purchases signed. World famous chefs provide numerous demonstrations to tingle taste buds and entice the senses. For young visitors, there is a children's workshop. Here the children can become artists, and have the opportunity to create a masterpiece, before being allowed to devour it.
Finally, there is the famous fashion show. From the pictures that I have seen, it is something that everyone should see, and so I have included a few pictures to give you a taste. It's an incredible art! The beautiful creations made of chocolate are unique and the theme changes each year.
The following video is a little tour around the 2011 Salon du Chocolat.
There is one philiosophy that remains at the Salon du Chocolat. ''To understand chocolate is to love it'' I couldn't agree more!!
Christmas
This is the last of the celebrations that I will be discussing but I have to admit, Christmas is my favourite time of year. In the Peacock household, Christmas begins around mid-September, with Mum raiding the supermarkets to stock our upstairs landing with piles and piles of food. From mince pies to crisps, brandy butter to marzipan fruits, you name it; we are very likely to have it. One of the reasons that I love Christmas is because of the smells that fill our house. Mum really gets into the Christmas spirit by making homemade breads, cakes and biscuits that usually last us long into the New Year. Every year we all sit down and discuss what foods we would like to have for Christmas day. My list doesn't usually change. Twiglets, Ben and Jerry’s Cookie Dough ice cream, Marks and Spencer's Dutch Shortcake biscuits, Butterscotch Angel Delight (obviously the best flavour!), and chocolate in any form. For me, Christmas just isn’t the same without a chocolate advent calender and a selection box similar to the one shown below.
Similarly to Valentine’s Day and Easter, Christmas has become a time where manufacturers create a variety of festive figures for people of all ages to enjoy. It is a time where everyone comes together, many to celebrate the birth of Christ, and what better way to celebrate than with an abundance of delicious foods?
When I think back to memories of Christmases that have past, I often reflect on how chocolate has become an influential part of our celebrations. There have been times where Mum has dedicated the tree decorations to various shades of browns to blend with other objects that she has collected over the years. I remember one year walking around our local garden centre looking at Christmas displays. Suddenly my Mum joined us with a basket full of what can only be described as fluffy baubles (similar to the one shown below) to hang on the tree. That year our tree was dedicated to shades of dark, milk and white chocolate.
The most recent Christmas was blessed with the discovery of chocolate baubles which she had found in Boots. We were all given strict instructions not to eat them when they were put on display. She had counted them all, and would continue to do so until further notice. Obviously she knew us well enough to understand our temptation to sneak upstairs with one for a treat.
As you can see from this brief account, chocolate is a product which has many uses in my household, especially at Christmas. I am a firm believer in food being used as a way of bringing people together to enjoy each other's company whilst indulging.
Similarly to Valentine’s Day and Easter, Christmas has become a time where manufacturers create a variety of festive figures for people of all ages to enjoy. It is a time where everyone comes together, many to celebrate the birth of Christ, and what better way to celebrate than with an abundance of delicious foods?
When I think back to memories of Christmases that have past, I often reflect on how chocolate has become an influential part of our celebrations. There have been times where Mum has dedicated the tree decorations to various shades of browns to blend with other objects that she has collected over the years. I remember one year walking around our local garden centre looking at Christmas displays. Suddenly my Mum joined us with a basket full of what can only be described as fluffy baubles (similar to the one shown below) to hang on the tree. That year our tree was dedicated to shades of dark, milk and white chocolate.
The most recent Christmas was blessed with the discovery of chocolate baubles which she had found in Boots. We were all given strict instructions not to eat them when they were put on display. She had counted them all, and would continue to do so until further notice. Obviously she knew us well enough to understand our temptation to sneak upstairs with one for a treat.
As you can see from this brief account, chocolate is a product which has many uses in my household, especially at Christmas. I am a firm believer in food being used as a way of bringing people together to enjoy each other's company whilst indulging.
Easter and Lent
The recent celebration of Easter is one that is recognised around the world, as it a time for Christians to come together and remember the resurrection of Christ. Many manufacturers use Easter, and the symbolism that it holds to tempt the public with chocolate eggs of all sizes and flavours. The eggs represent rebirth and recognise new life, which is something that is celebrated at this time of the year. Chocolate is considered a luxury, which is why so many people choose to present their loved ones with gifts. This is believed to have originated from areas in Europe such as Germany and France in the form of small chocolate eggs. As the distribution of cocoa grew, technology enabled more and more countries to create their own interpretations of the Easter egg. John Cadbury was the genius who introduced the chocolate egg to England in 1873. Now it is possible to buy eggs which include our favourite chocolate bars from supermarkets. Or if you are looking for a unique product, places such as Hotel Chocolat or Thorntons are ideal for beautifully crafted gifts.
Lent is a time when many people give up something that they love. Every year I try really hard to give up chocolate, and every time I fail miserably. I can't understand why something which should be so simple proves so difficult for me. For the first few days I’m fine, but when it gets to about a week in I find myself craving a Twix, my favourite chocolate bar of all. Then it is a downward spiral from there. Realistically, I know every time Lent comes around that I’m going to go through the same routine of promising my Mum that I’ll give chocolate up. But in my opinion, you shouldn’t have to give up something that you love, even if it is for six weeks.
Lent is a time when many people give up something that they love. Every year I try really hard to give up chocolate, and every time I fail miserably. I can't understand why something which should be so simple proves so difficult for me. For the first few days I’m fine, but when it gets to about a week in I find myself craving a Twix, my favourite chocolate bar of all. Then it is a downward spiral from there. Realistically, I know every time Lent comes around that I’m going to go through the same routine of promising my Mum that I’ll give chocolate up. But in my opinion, you shouldn’t have to give up something that you love, even if it is for six weeks.
Valentine's Day
February 14th. A day dedicated to the ones that we love. For twenty four hours we are surrounded by grand gestures, presents, meals and of course... Chocolate! Many believe that chocolate is love, and what better way to treat the people you love than by giving them chocolate? It's appearance in brightly coloured packaging contributes to the warm fuzzy feeling people get when they are in love. However, what I would like to know is, what is it about chocolate that makes it ideal for celebrations such as Valentine's Day?
Since it's discovery in the Sixth century, chocolate has been recognised as a valuable product. Over time its uses have evolved and expanded and even today we are still infatuated with it. It's sweet taste and smooth texture have proven it to become an irresistable treat. Which is why so many men make sure they have a little present ready for their partners when Valentine's Day comes around. When John Cadbury introduced chocolates in a heart shaped box in the 1861, I wonder if he knew how successful that product was going to be?
For those who are anti Valentines, chocolate can become your best friend. It can comfort you, listen to your hatred at soppy couples gazing into eachothers eyes whilst you are alone devouring an entire box of chocolate or other delicious treats such as Ben and Jerrys Cookie Dough Ice Cream. Mmmm. For those of you who have seen the film Legally Blonde, you will remember the scene after Elle has been dumped by Warner. For those who haven't seen it, I have included a short clip. Notice that it is chocolate that she has turned to in order to ease the upset. I can't speak for boys, but past experience has taught me that chocolate is my friend. It is something that I can rely on to cheer either myself or friends up when times get tough. For a short period of time it actually can make everything better.
Thursday 19 April 2012
Where it all began...
Let us start at the very beginning, with a brief history before the fun begins...
It is the sixth century, and hidden deep in the Amazon, grows the ‘Theobroma cacao’ plant. Its beans are used by the Aztecs and Maya cultures for royal and religious celebrations, being presented as offerings to honour the Gods. They created a drink by grinding the beans to a powder, adding other ingredients such as seeds or corn, and then mixing with water. (As demonstrated below). Another popular use was as a method of payment for taxes and other expenses. Merchants would very often trade cocoa beans for other goods, such as cloth, jade, and ceremonial feathers.
The word ‘chocolate’ originates from the Spanish ‘xocolātl’ which translates as bitter water. Specialists are unsure as to how it found its place in this language, but most believe that it derives from Nahuatl, the language of the Aztecs, from the word ‘chocolatl’ or ‘xocolatl’ taken from ‘xococ’ meaning sour or bitter, and ‘atl’ meaning water or drink. I have included a recipe for Mayan Hot Chocolate for you to try.
Ingredients:
- 4 cups of milk
- 1/2 cup of unsweetened cocoa powder
- 1 tsp. of flour
- 1/4 cup of brown sugar
- 3 crushed cloves
- 1/4 tsp. of nutmeg
- 1 cinnamon stick which has been broken into pieces
- 1/4 tsp. of dried, crushed chilli peppers
- 2 tsp. of powdered sugar
- 1 1/2 tsp. of vanilla extract
- Corn starch
Begin by heating the milk on a medium-low heat. Then sift the cocoa powder and flour together. Slowly stir in enough hot milk to form a paste. Add the brown sugar, crushed cloves, nutmeg, cinnamon stick and crushed chilli peppers into the paste, and add the mixture to the remaining hot milk. To avoid the mixture from burning, remember to stir constantly. To thicken the hot chocolate, stir in a small amount of corn starch until you are happy with the consistency. You will need to remove the cloves and cinnamon off from the top of the mixture with a spoon. Then, add the vanilla extract and powdered sugar. All that remains is to serve the drink and enjoy.
Fast forward and the year is now 1502. During a voyage to the New World, explorer Christopher Columbus (1451-1506), is the first European to taste chocolate. Clearly he knew that he had discovered something incredible, as he returned home with cocoa beans. However, no one knew how they could be used, and so this resulted in them being dismissed in favour of more popular products.
In 1517, Hernan Cortes (1485-1547), a Spanish explorer who also desired to explore the New World, arrived in Mexico to learn about the riches of the Aztec empire. It was here that he was introduced to ‘chocolatl’ by the Emperor of Mexico, Montezuma (1466-1520). Cortes was so impressed that in a letter to King Charles V of Spain he described ‘chocolatl’ as:
"The divine drink which builds up resistance and fights fatigue. A cup of this precious drink permits man to walk for a whole day without food."
Chocolate began appearing all over Europe in the late 1500’s. It quickly became a very popular item, as it was considered to be ‘exotic’. The Europeans are believed to have used sugar and milk to create a sweeter substance which would take its place in people’s diets as a dessert. The recipe for chocolate drinks developed, and even in today’s society, it is possible to buy flavoured hot chocolate, mixed with different ingredients such as chilli, peppermint, marshmallow and caramel.
During the Seventeenth century, there was a significant rise in ‘Chocolate Houses’, which became home to many politicians, writers and socialites. They are believed to have rivaled Coffee shops, which also served chocolate beverages. Unfortunately, their popularity faded, and by the end of the Eighteenth century, they began to disappear. However, some were kept and used as gentlemen’s clubs.
In the Nineteenth century, and an emulsification process enabled John Cadbury to create a solid chocolate bar. His method remained unchanged until developments in the Industrial Revolution, where machines were created which could produce chocolate. It is also during this time that chocolate was being distributed worldwide. Today Africa is responsible for growing two thirds of the world’s cocoa supply. This short video highlights how successful the Cadbury brand has become, and how it has developed to become a worldwide organisation.
It is the sixth century, and hidden deep in the Amazon, grows the ‘Theobroma cacao’ plant. Its beans are used by the Aztecs and Maya cultures for royal and religious celebrations, being presented as offerings to honour the Gods. They created a drink by grinding the beans to a powder, adding other ingredients such as seeds or corn, and then mixing with water. (As demonstrated below). Another popular use was as a method of payment for taxes and other expenses. Merchants would very often trade cocoa beans for other goods, such as cloth, jade, and ceremonial feathers.
The word ‘chocolate’ originates from the Spanish ‘xocolātl’ which translates as bitter water. Specialists are unsure as to how it found its place in this language, but most believe that it derives from Nahuatl, the language of the Aztecs, from the word ‘chocolatl’ or ‘xocolatl’ taken from ‘xococ’ meaning sour or bitter, and ‘atl’ meaning water or drink. I have included a recipe for Mayan Hot Chocolate for you to try.
Ingredients:
- 4 cups of milk
- 1/2 cup of unsweetened cocoa powder
- 1 tsp. of flour
- 1/4 cup of brown sugar
- 3 crushed cloves
- 1/4 tsp. of nutmeg
- 1 cinnamon stick which has been broken into pieces
- 1/4 tsp. of dried, crushed chilli peppers
- 2 tsp. of powdered sugar
- 1 1/2 tsp. of vanilla extract
- Corn starch
Begin by heating the milk on a medium-low heat. Then sift the cocoa powder and flour together. Slowly stir in enough hot milk to form a paste. Add the brown sugar, crushed cloves, nutmeg, cinnamon stick and crushed chilli peppers into the paste, and add the mixture to the remaining hot milk. To avoid the mixture from burning, remember to stir constantly. To thicken the hot chocolate, stir in a small amount of corn starch until you are happy with the consistency. You will need to remove the cloves and cinnamon off from the top of the mixture with a spoon. Then, add the vanilla extract and powdered sugar. All that remains is to serve the drink and enjoy.
Fast forward and the year is now 1502. During a voyage to the New World, explorer Christopher Columbus (1451-1506), is the first European to taste chocolate. Clearly he knew that he had discovered something incredible, as he returned home with cocoa beans. However, no one knew how they could be used, and so this resulted in them being dismissed in favour of more popular products.
In 1517, Hernan Cortes (1485-1547), a Spanish explorer who also desired to explore the New World, arrived in Mexico to learn about the riches of the Aztec empire. It was here that he was introduced to ‘chocolatl’ by the Emperor of Mexico, Montezuma (1466-1520). Cortes was so impressed that in a letter to King Charles V of Spain he described ‘chocolatl’ as:
"The divine drink which builds up resistance and fights fatigue. A cup of this precious drink permits man to walk for a whole day without food."
Chocolate began appearing all over Europe in the late 1500’s. It quickly became a very popular item, as it was considered to be ‘exotic’. The Europeans are believed to have used sugar and milk to create a sweeter substance which would take its place in people’s diets as a dessert. The recipe for chocolate drinks developed, and even in today’s society, it is possible to buy flavoured hot chocolate, mixed with different ingredients such as chilli, peppermint, marshmallow and caramel.
During the Seventeenth century, there was a significant rise in ‘Chocolate Houses’, which became home to many politicians, writers and socialites. They are believed to have rivaled Coffee shops, which also served chocolate beverages. Unfortunately, their popularity faded, and by the end of the Eighteenth century, they began to disappear. However, some were kept and used as gentlemen’s clubs.
In the Nineteenth century, and an emulsification process enabled John Cadbury to create a solid chocolate bar. His method remained unchanged until developments in the Industrial Revolution, where machines were created which could produce chocolate. It is also during this time that chocolate was being distributed worldwide. Today Africa is responsible for growing two thirds of the world’s cocoa supply. This short video highlights how successful the Cadbury brand has become, and how it has developed to become a worldwide organisation.
Tuesday 17 April 2012
Welcome
Chocolate. A product which has developed since its discovery by the Olmec culture from as early as the Third Century BC. As a self confessed chocoholic, I decided to expand on my knowledge of an item that holds a special place in my heart, and share my newly acquired findings with you! As I began my research, little did I know just how chocolate has evolved as a food to become a widely significant ingredient in everyday living. From literature to medicine, art to fashion, chocolate is universally recognised as an indulgence that has many functions and requirements.
My aim is simple, to entertain you and educate you on the tantalisingly tasty subject of chocolate, teasing your taste buds from beginning to end. To also question what it is that is so appealing about the product, and why people adore it so much. Together we will dive into Roald Dahl’s imaginary chocolate factory, learn how to paint using chocolate, investigate its appearance and iconic symbolism on famous traditional celebrations such as Valentine’s Day, Easter and Christmas and much more. So... Sit back, relax, and take the opportunity to learn something new.
My aim is simple, to entertain you and educate you on the tantalisingly tasty subject of chocolate, teasing your taste buds from beginning to end. To also question what it is that is so appealing about the product, and why people adore it so much. Together we will dive into Roald Dahl’s imaginary chocolate factory, learn how to paint using chocolate, investigate its appearance and iconic symbolism on famous traditional celebrations such as Valentine’s Day, Easter and Christmas and much more. So... Sit back, relax, and take the opportunity to learn something new.
Subscribe to:
Posts (Atom)