Where did chocolate first start?
It is somewhat hard to say where chocolate first started. Many believe that it was in Southeast Mexico in 1,000 BC.
Christopher Columbus brought a few cocoa beans back to show Ferdinand and Isabella of Spain, but it was the Spanish friars who first introduced chocolate to Europe more broadly. It wasn't until the Spanish conquest of the Aztecs that chocolate could be imported to Europe, where it quickly became a c…ourt favorite. The first recorded shipment of chocolate to Europe for commercial purposes was in a shipment from Veracruz, Mexico to Sevilla in 1585. ( Full Answer )
Answer . The First Chocolate Chip Cookies were invented in 1930 when Toll House Inn baker Ruth Wakefield decided to save time and just throw chunks of chocolate into her cookie batter, rather than melt it first
Answer . This comes from here: http://inventors.about.com/library/inventors/blchocolate.htm 1847 - Joseph Fry & Son discovered a way to mix some of the cocoa butter back into the "Dutched" chocolate, and added sugar, creating a paste that could be molded. The result was the first modern… chocolate bar . - wjs1632- ( Full Answer )
THAT WOULD PROBABLY HAVE BEEN THE AZTECS. Answer by Ha Le Lu Ya: He's right, it is the Aztecs, BUT the first person that know English and who is not an Indian would be Christopher Columbus. When he went on the voyage to America, Aztecs came up to the ship on canoes and started to throw cocabeans abo…ard and that's how chocolate started. ( Full Answer )
3100 years ago ------------------------------------------------ also there was a roman general who made a recipe around 100 C.E.
The ancient Natives of South and Central America (Mayas, Aztecs, Incas, ect.) were the first to discover, harvest, and use the cocoa bean as chocolate.
It was made in 1644 in belguim where workers found the choco beans in the trees and thought it would be a good idea to investigate on whether they were edible or not. So they did and found out that if you break them down and mix them with milk they become a product called chocolate!!
The first people known to have made chocolate were the ancient cultures of Mexico and Central America. These people, including the Mayas and the Aztecs, mixed ground cacao seeds with various seasonings to make a spicy, frothy drink.
Chocolate for consumption was discovered more than 3,000 years ago in present-day Mexico and was widely drunk by the Aztects. It remained in use as only a drink until the 19th century, when the process for making solid chocolates was invented in Italy. Mass production came after further inventions b…y the Dutch firm of Van Houten, the inventors and first mass producers of chocolate bars in 1826. That firm still exists today. ( Full Answer )
Black chocolate, bitter chocolate, Belgium chocolate...if this is not enough information go send a message to http://wiki.answers.com/Q/UserDiscuss:Blue%20Harvy and ask me.
The first chocolate maker in Europe was Cadbury. They were boxingchocolate candies in 1868. Chocolate had never been heard of inSpain until Christopher Columbus brought back cocoa beans to Spain.Spanish friars made the chocolate into a frothy drink that quicklybecame popular.
hi my name is............ and my topic is on chocolate (thats how i started my speech)
The first chocolate was enjoyed by Mayan and Aztec people in Central and South America hundreds of years ago. In those days, the people did not really eat chocolate; the cocoa bean was used to make a chocolate drink that the people enjoyed very much.. from http://www.waylink.co.uk/?page=1816
The first drinking chocolate was made by Maya in mesoamimca. Yet the first edible bar of chocolate was made in the 1800's by Joseph Fry
The Maya Native Americans of central America are thought to be the first to make chocolate, around the year 300 AD. The Maya's chocolate was a beverage, and it stayed that way for centuries. Chocolate wasn't a solid food until the early 1800's. Later, the Aztec took found the secret of chocolate, bu…t the merciless Spanish conquistador Hernando Cortez killed many Aztecs and stole the secret from them. The secret didn't get outside of Spain for a century. The Olmec grew cacao way before that, though, around the year 1500 BC. But they didn't actually make the drink. ( Full Answer )
well chocolate first got to the uk when someone had an idea that the uk chould try it and see how it tastes
Astecs DISCOVERED chocolate in 600 AD they were not supposed to make chocolate they were trying to make beer
1894 in Lancaster, PA in as a coating for caramels. In 1900 the company began producing bars.
Idaho Spud. From the Idaho Candy Products website: . "The popular Idaho Spud Bar is a wonderful combination of a light cocoa flavored marshmallow center drenched with a dark chocolate coating and then sprinkled with coconut (Sorry, no potato!). The potato shape and unique blend of ingredients ap…peals to both young and old, making the "Idaho Spud" one of the top hundred selling candy bars in the Northwest, and is Idaho Candy Company's best selling bar.. https://www.idahospud.com/products.htm ( Full Answer )
Hershey's chocolate is considered the first milk chocolate, introduced in 1894.\n. \nMars was the first American company to introduce Nougat into chocolate, leading Hershey to come out with the Hershey bar with almonds and kisses in order maintain competition.
What determines the melting point of chocolate? . The type of chocolate and its ingredients will have an effect on the heat resistance and melting of the finished product. Melting is important for the mouthfeel and taste of the chocolate. In chocolate the fat element forms the continuous phase i…n which all other ingredients are embedded. Therefore, the melting characteristics of the fat used are of importance to the stability of the chocolate in a tropical climate. The supplier of the chocolate should be able to provide information on its melting point and solid fat contents over a range of temperatures.. Melting point . This should be at or just above 36 Â°C to ensure that the product melts in the mouth. If the melting point is too high it will result in a waxy mouthfeel and not melt entirely. If the melting point is too low the product may not be stable during storage in the summer or in hot climates. Fats melt over a temperature range and so at any temperature below the melting point the fat is partly in solid form and partly liquid.. Crystallisation . Cocoa butter is polymorphic and has more than 6 crystal forms, of which only form V or beta form has the necessary heat resistance and melting properties. To ensure that only the stable beta crystals are formed during confectionery production the chocolate mass needs to be tempered prior to solidification. Correct tempering ensures a stable shelf life.. Milk fat . The addition of milk fat to make milk chocolate can soften the product and make it less heat resistant. Milk fat has a different crystalline form compared to cocoa butter, and the resulting incompatibility can lead to a destabilisation of the product. The fat element of the cocoa butter can be replaced wholly or in part with vegetable fats in order to improve heat resistance.. Cocoa butter equivalents . The replacement of part of the cocoa butter content of chocolate with cocoa butter equivalents (CBEs) improves the heat stability of the chocolate. In countries with a warmer climate the addition of CBEs may significantly improve the shelf life of a chocolate product. CBEs are vegetable fats derived from palm and shea oils, which are chemically and physically very close to cocoa butter. CBEs can be made with heat resistant properties superior to cocoa butter.. Cocoa butter replacers . The replacement of most of the cocoa butter with cocoa butter replacers (CBRs) can improve heat resistance. CBRs are derived from oils such as soybean, cottonseed or coconut oil. They have a very dissimilar composition to cocoa butter. The melting point of CBRs tends to be higher than that of cocoa butter thus providing greater heat resistance. Products containing CBRs cannot always be called chocolate.. The tempering and cooling process is also important in improving the stability of cocoa butter and CBEs and hence improving heat resistance.. Tempering and cooling . Tempering is required to ensure that the chocolate has the necessary shelf life. Tempering is conducted in a continuous process whereby the chocolate is cooled and the cocoa butter forms stable and unstable seed crystals. To keep only the desired beta crystals the chocolate is warmed to a temperature that is intermediate between the melting points of the two forms, 31-32 Â°C for milk chocolate and 32-33 Â°C for semi-sweet chocolate. Milk chocolate is tempered at lower temperatures because the milk fat suppresses the formation of seed crystals. The temperatures will vary depending on the ingredients and the quality of the raw materials. At this point most of the unstable crystals are melted out, but some seed crystals will remain. Tempering time is also important, as seed crystals need time to grow in size and mature. The chocolate should have some 'residence' time before use in the enrobing or moulding plant. The length of time will vary depending on the intended use of the chocolate.. Tempered chocolate needs to be cooled under gentle conditions to promote the preferential growth of stable crystals. The best temperature for this process is 13-15 Â°C. Moderate wind speed is recommended in the cooling tunnel to remove the heat of crystallisation. The temperature should be raised gradually to room temperature towards the end of the tunnel.. References: . J. Kristott Confectionery fats - physics matters. Confection, p27-31, July 1998 Leissner, R. Reducing Costs with Cocoa Butter Equivalents. Chocolate & Confectionery International, 2 (6): 24-25, November 1998 Weyland, M. Shelf life of chocolate and compound coatings. The Manufacturing Confectioner, 78 (9): 121-140, September 1998 Duurland, F. Attributes of speciality fats. Chocolate & Confectionery International, 1 (3): 22-25, July 1997 ( Full Answer )
Hershey's because in 1998 there was a man and his three sons and the man was named Hershey. He loved chocolate so much he started his own business with his kids.
When Europeans first started exploring the Americas, they discovered that the Mayans and Aztecs already were consuming chocolate, as a drink. They had been consuming chocolate since about 2,000 years ago. The Europeans took the chocolate to Europe, and it went on from there. So this would have been …from the late 1400s on. See the Related link below. ( Full Answer )
Before you were born.. the first chocolate drink was produced in 40000000 B.C. I dont know the answer!!!! look in a book!!! please!!!!!!!!Â¿Â¡Â¡Â¡Â¿Â¡Â¿Â¿Â¿Â¡Â¡Â¡Â¡Â¡Â½âÂ¼Â½Â¬â©ÏÏâ_
Either would be nice. It depends on who you are. Which would represent you better? They will really appreciate knowing that you really thought about it. Me personably would prefer flowers, pink/yellow.
Twix is a chocolate candy barmanufactured by Mars. It is a shortcake biscuit covered withcaramel and chocolate.
Death by Chocolate is the name of a layered chocolate cake. It begins with the letter d.
There seems to be a little confusion. 1 site lists when, but no name. The other lists 'one of the oldest', and the 3rd lists the 2nd oldest, but doesnt name the first. But one says Ghirardelli ... I've listed them below. 1765, First Chocolate Factory In the USA: The production of chocolate procee…ded at a faster pace than anywhere else in the world. It was in pre-Revolutionary New England. http://www.chocolatemonthclub.com/chocolatehistory.htm ------------------ 1780 One of America's oldest chocolate factories James Baker saw the great possibilities of the chocolate business and The Baker Chocolate Company was established in Dorchester, Massachusetts, in 1780. Under his management the company gained a worldwide name, and the modest mill grew into a plant of more than forty acres and acquired by General Foods in 1927. http://www.fanniemay.com/chocolatepassion/history.asp ------------------ Ghirardelli is the second oldest chocolate company in the United States.. http://factoidz.com/ghiradelli-review-and-promo-coupon-code/. ------------------ As chocolate candy became more popular and accepted worldwide, more companies were established, and many others disappeared shortly after. In the United States, the pioneer was Ghirardelli Chocolate Company, founded in 1852. Ghirardelli chocolate was the first American brand. Article Source: http://EzineArticles.com/356430 -------------------. 1765 America's first chocolate mill In Massachusetts, Dorchester's most famous industry began in 1765, when Messrs. Wentworth and Storer put up a chocolate-mill on the site of an old powder mill in Milton for an Irish chocolate maker, John Hannan. This is said to be the first mill of its kind in North America. http://www.fanniemay.com/chocolatepassion/history.asp. ( Full Answer )
The very first people to use chocolate were the Aztecsapproximately 3,100 years ago, though the way they made chocolateback then is very different from chocolate in the present day.Aztecs used chocolate mainly in somewhat bitter, or even alcoholic,beverages rather than as dessert. Sweet chocolate su…ch as milkchocolate was developed in 1875 by Daniel Peter, who would go on toform the Nestle chocolate company along with Henri Nestle. ( Full Answer )
The person that made the first chocolate was are you ready for this..........................................................................Garrett Paxton made the first one and ate it!
The first group of people to discover chocolate were the MayaIndians during seventh century A. D. The Maya Indians would makedrink involving roasted cocoa beans, spice and water called"chocolatl".
In the year 1900 Milton S. Hershey introduces the Milk Chocolate Bar. He also begins the production of Sweethearts. These are vanilla sweet chocolate candy with a heart imprinted on the base. They will be discontinued in 1931.
Chocolate can be found to date back as far as 1750 BC. Mayans grewthe cocoa trees right in their backyard.
Chocolate chocolate you're my delight. Chocolate chocolate I'll eat you up. Hello fellow students,teachers, and judges my name is...... My topic is about chocolate
The first to enjoy chocolate were the natives to where it was grown (Central / South America), and then the wealthy Europeans who could afford the then-very-expensive chocolates in the 1400s.
The chocolate is easier to melt than the peanut butter filling andbecause the chocolate is on the outside.
Sweden pretty sure check a better website but i definetly know that they are know for it
depends on your definition of chocolate. in ancient times cocoa was smoked in the 18th century they mashed it and applied the powder like sugar in the 1800's they made cocoa butter and mixed it to make chocolate like foods in 1900's the made chocolate bars
The first chocolate was usually cocoa powder made into a drink (similar to hot chocolate, or a spice cafe mocha drink). It was very bitter, as there was not sugar or milk added to it.
America "discovered" chocolate in 1755 The first American chocolate factory opened in 1765. America then led the way producing chocolate at a faster pace than anywhere else in the world.
The first chocolate wasn't a bar, it was a fattening drink. The first person to make a chocolate bar wanted to make it less fattening, and more solid. Because he loved chocolate and was getting too fat over it.
Mayans drank a cold, frothy mix made from kakawa beans harvested from the Mexican rain forests. This was probably the original form of chocolate.
like many naturally plants, it spreads it's seeds naturally, without the aid of man. Ancient Americans found these beans, and made a bitter drink from it, the predecessor of modern chocolate. this process was brought back to the old world, but was sweetened to form drinking chocolate. the process cr…eated two products, cocoa powder and cocoa butter. only the powder was used for drinking chocolate, but an attempt to use the butter to reduce waste created solid chocolate. ( Full Answer )
At the end of the 18th century, the first form of solid chocolate was invented in Turin by Doret.
it was first sirved as a drink in europe, and then cocoa powder was mixed with cocoa butter,milk and sugar to create the chocolate we eat today.
It was made in Florida! by a man called Thomas Rhonan in the eighteenth century.
The first people known to have made chocolate were the ancient cultures of Mexico and Central America.
The first chocolate drink is believed to have been created by the Mayans over 2,000 years ago. Hot chocolate was developed sometime in the 17th Century.
See's Candies, headquartered in California, has been making fine chocolate candies since 1921. An American company, See's Candies produces over 150 different varieties of candy to consumers all over the world.
By the Mokaya and other pre-Olmec people in Central America ,with evidence of chocolate beverages dating back to 1900 B.C.