Chocolate : A History of Chocolate
by: Christine Breen
Did you know chocolate was originated in Central America? That it used to be a treat only to the rich? Chocolate has a fascinating history!
The Olmecs occupied a small area south of Veracruz and were the first cultivators of the cacao pod. The Mayans were next, just south of present day Mexico, to elevate chocolate to status of the Gods. They named the cacao tree Cacahuaquchtl (tree) as they were concerned no other tree was worth naming. They believed the tree belonged to the gods and that the pods growing from the tree were an offering from the gods to man. They Mayans were the originators of a bitter brew made from cacao beans. It was a luxury drink enjoyed by kings and noblemen. Thankfully we can all enjoy chocolate now!
Christopher Columbus, in 1502, reached the island of Guanaja off the coast of Honduras. As legend goes he was greeted by natives that gave him a sackful of cacao beans in exchange for some of his own merchandise. When Cortes arrived seventeen years later the cacao beans were being used as food and a form of currency. It was reported that a slave could be bought for one hundred cacao beans. At the time, two hundred small cacao beans were worth one Spanish real.
The Spanish helped develop cacao plantations in Mexico, Ecuador, Venezuela, Peru, Jamaica and Hispaniola (Haiti and the Dominican Republic). Cacao production has since spread all over the world but the cacao from these original regions still produce the most highly prized variety of cacao bean. The first ever chocolate processing plant was set up in Spain in 1580. From then on the popularity of chocolate gradually spread to the other European countries.
The Dutch transplanted the tree to their East Indian states in the early seventeenth century and from there it spread to the Philippines, New Guinea, Samoa and Indonesia with a large degree of success made possible by the exploitation of hundreds of thousands of African slaves. In the early nineteenth century the Portuguese transplanted Brazilian cacao saplings to the island of Sao Tome off the African coast and later to West Africa. By the end of the nineteenth century the Germans had settled it in Cameroon and British in Sri Lanka. Plantations have since spread to Southeast Asia and Malaysia is now one of the world's leading producers.
About The Author
Christine Breen Find online chocolate resources by visiting chocolate.computer-sources.info
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Best Recipes: White Chocolate Brownies
Best Recipes: White Chocolate Brownies
by: Donna Monday
Here?s a twist on the traditional chocolate brownies. Flip the script and make these delicious brownies made with real white chocolate. White Chocolate Brownies are a different, but equally yummy taste sensation. The chocolate chips sprinkled throughout, not only add traditional flavor, but make them look pretty too.
- ? cup UNSALTED butter
- 6 oz. white chocolate, coarsely chopped
- 2 eggs
- ? cup sugar
- 1 cup all-purpose flour
- ? tsp. salt
- ? tsp. vanilla
- 1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees.
Lightly grease an 8x8x2-inch baking pan; set aside.
In a small heavy saucepan, melt butter and HALF of the white chocolate over low heat, stirring occasionally. Remove from heat.
In medium bowl, beat eggs with electric mixer on medium to high speed until foamy. Gradually...
Best Recipes: White Chocolate Brownies
Chocolate > Best Recipes: White Chocolate Brownies
Chocolate : A History of Chocolate
Chocolate : A History of Chocolate
by: Christine Breen
Did you know chocolate was originated in Central America? That it used to be a treat only to the rich? Chocolate has a fascinating history!
The Olmecs occupied a small area south of Veracruz and were the first cultivators of the cacao pod. The Mayans were next, just south of present day Mexico, to elevate chocolate to status of the Gods. They named the cacao tree Cacahuaquchtl (tree) as they were concerned no other tree was worth naming. They believed the tree belonged to the gods and that the pods growing from the tree were an offering from the gods to man. They Mayans were the originators of a bitter brew made from cacao beans. It was a luxury drink enjoyed by kings and noblemen. Thankfully we can all enjoy chocolate now!
Christopher Columbus, in 1502, reached the island of Guanaja off the coast of Honduras. As legend goes he was greeted by natives that gave him a sackful of cacao...
Chocolate : A History of Chocolate
Chocolate > Chocolate : A History of Chocolate
Best Cookies: Chocolate Chip Oatmeal Cookies
Best Cookies: Chocolate Chip Oatmeal Cookies
by: Donna Monday
These cookies are a delightful chocolaty twist on the traditional oatmeal cookie.
Chocolate Chip Oatmeal Cookies
- 1 ? cups sugar
- 1 cup butter, softened
- 2 eggs
- 2 ? (1 oz.) squares unsweetened baking chocolate, melted
- 2 teaspoons vanilla
- 1 ? cups all-purpose flour
- 2 teaspoons baking powder
- ? teaspoon salt
- 3 cups uncooked quick-cooking oats
- 1 cup semi-sweet chocolate chips
Directions
Heat oven to 350 degrees.
Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, chocolate and vanilla; continue beating, scraping bowl often, until well mixed. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed. Stir in oats and chocolate chips by hand.
Drop dough by rounded tablespoonfuls, 2-inches apart,...
Best Cookies: Chocolate Chip Oatmeal Cookies
Chocolate > Best Cookies: Chocolate Chip Oatmeal Cookies
Best Cookies: PB & Jam Bars
Best Cookies: PB & Jam Bars
by: Donna Monday
Peanut butter and jam make great sandwiches, but these two winners make even better cookies. These cookies have a crispy texture with a yummy chocolate peanut butter topping. Best of all, they?re no bake cookies, so leave your oven off.
PB & Jam Bars
Bar
- 3 cups miniature marshmallows
- 1 cup crunchy peanut butter
- ? cup butter
- 4 ? cups crips rice cereal
Filling
2/3 cup strawberry, apricot, or peach jam
Topping
- ? cup milk chocolate chips
- 1 tablespoon crunchy peanut butter
- 2 teaspoons shortening
Directions
Melt marshmallows, 1 cup peanut butter and butter in 3-quart saucepan over low heat, stirring constantly, until smooth (4 to 5 minutes). Add cereal; quickly stir until well coated. Press mixture into ungreased 11x7-inch pan.
Spoon jam by teaspoonfuls over hot cereal mixture;...
Best Cookies: PB & Jam Bars
Chocolate > Best Cookies: PB & Jam Bars
shoes Chocolate Chocolate : A History of Chocolate