In the modern world Chocolate is a multi-million pound industry, but where did it come from and how did the humble cocoa bean develop into the many varieties we see on our shelves today?
The Cocoa bean is thought to have originated in the Amazon as far back as 2000 BC, it was used by the Aztecs as a drink and as part of their diet. This was much different to the treat we know it as today.
The Aztecs were actually just one of these historic cultures to see the potential inside the lowly bean, the first written indication of cultivation occuring in approximately 1100BC. In those years the seeds of the cacao tree were made into a drink known as xocolātl that basically translates into ‘bitter water’.
Equally the Mayans and the Aztecs used chocolate in their royal as well as their spiritual gatherings, with priests giving seeds to the gods and serving up chocolate drinks during sacred events.It was not until 1528 that cocoa was introduced to the outside world when it returned from South America with Spanish explorer Hernando Cortez, it was presented to Spanish King Charles V. Cocoa mixed with nutmeg, vanilla, cloves, allspice and cinnamon became a fashionable drink amongst Spanish nobility who managed to keep it to themselves for almost 100 years.
In 1615 a Spanish Princess gave chocolate as an engagement present to her fiancé Louis XIV of France, the French court embraces chocolate and increases in popularity when it is discovered to be an aphrodisiac.
In 1657 the first chocolate house is opened in London, many more follow and start to experiment with chocolate in cakes and rolls.
Over the next few years the chocolate phenomena spreads across Europe and by 1755 has made it to the United States.
As the industrial revolution develops so does the process of producing chocolate, factories open up across the world. Mass produced chocolate is on the market.
By 1830 solid eating chocolate is developed by British Chocolate makers Fry and Sons. Then in 1875 after years of experimentation the first milk chocolate is brought to the market by Swiss chocolatier Daniel Peter.
Over the next 100 years there is further experimentation and development. Including the process of conching, heating and rolling the chocolate then adding butter to it to create fondant. Switzerland takes over as market leader in the manufacture and development of chocolate.
By the time World War Two comes along chocolate is becoming a staple in many developed countries it is even included in the rations of US soldiers and still is to this very day.
There are now so many varieties to buy, a chocolate shop in almost every town, chocolate fountains, chocolate parties and so on. There has been much research into whether chocolate is beneficial to health (there is some research to show that it can help with depression and high blood pressure. Although we all know what can happen if you eat too much of it, it would take 22lb in one sitting (that’s about 40 dairy milks) to kill you though,
A Chocolate Making Workshop is just one of the hundreds of interesting things to do at the weekend that can be purchased as a gift or for yourself from My Outdoor Store. Follow the link to discover our vast selection of days out ideas.
Bruno Blackstone is a freelance writer interested in all things to do with the outdoors and helping others get the most from the outdoors. Starting with a psychology degree his early career was as a social worker and family therapist working with families to help them achieve more positive and stable relationships. In his more recent career he has coached many senior executives in both small and large organisations in areas such as strategy, human resources, organisational design and performance improvement. He now continues his work in the business world but he is also co-owner of My Outdoor Store a price comparison site for outdoor enthusiasts.