An Age-old Obsession 3 Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
* Prince Alberts Exposition in 1851 in London was the first time the
United States was introduced to bonbons, chocolate creams, hand
candies (called "boiled sweets"), and caramels.
* An 1891 publication on The Chocolate-Plant by Walter Baker a Co.
records that, "At the discovery of America, the natives of the
narrower portion of the continent bordering on the Caribbean Sea were
found in possession of two luxuries which have been everywhere
recognized as worthy of extensive cultivation; namely, tobacco and
chocolate."
* Chocolate was introduced to the United States in 1765 when John
Hanan brought cocoa beans from the West Indies into Dorchester,
Massachusetts, to refine them with the help of Dr. James Baker. The
first chocolate factory in the country was established there.
* Yet, chocolate wasnt really accepted by the American colonists
until fishermen from Gloucester, Massachusetts, accepted cocoa beans
as payment for cargo in tropical America.
* Where chocolate was mostly considered a beverage for centuries, and
predominantly for men, it became recognized as an appropriate drink
for children in the seventeenth century. It had many different
additions: milk, wine, beer, sweeteners, and spices. Drinking
chocolate was considered a very fashionable social event.
* Eating chocolate was introduced in 1674 in the form of rolls and
cakes, served in the various chocolate emporiums.
* In 1747 Frederick the Great issued an edict forbidding the hawking
of chocolate.
* By 1795, Dr. Joseph Fry of Bristol, England, employed a steam
engine for grinding cocoa beans, an invention that led to the
manufacture of chocolate on a large scale. Around 1847, Fry & Sons
sold a "Chocolat Delicieux a Manger," which is thought to be the
first chocolate bar for eating.
* Nestle (The History of Chocolate and Cocoa, p. 3) declares that
from 1800 to the present day, these four factors contributed to
chocolates "coming of age" as a worldwide food product:
The introduction of cocoa powder in 1828;
The reduction of excise duties;
Improvements in transportation facilities, from plantation to
factory;
The invention of eating chocolate, and improvements in
manufacturing methods.
Submitted By CHARLENE DEERING On 03-13-95
Title: AN AGE-OLD OBSESSION 4
Categories: Information, Chocolate, Godiva
Yield: 1 servings
* By the year 1810, Venezuela was producing half the worlds
requirements for cocoa, and one-third of all the cocoa produced in
the world was being consumed by the Spaniards.
* The invention of the cocoa press in 1828 by C.J. Van Houten, a
Dutch chocolate master, helped reduce the price of chocolate and
bring it to the masses. By squeezing out cocoa butter from the beans,
Van Houtens "dutching" was an alkalizing process.
* In his 1923 volume The Cocoa and Chocolate Industry, Arthur W.
Knapp attributes the rise in popularity of cocoa to these innovations:
The introduction by Van Houten of cocoa powder as we now know it.
The reduction of the duty to a low figure which remained constant
for a number of years.
The great improvements that have taken place in the methods of
transport.
Improvements in the manufacture of eating chocolate.
* Daniel Peter of Vevey, Switzerland, experimented for eight years
before finally inventing a means of making milk chocolate for eating
in 1876. He brought his creation to a Swiss firm that today is the
worlds largest producer of chocolate: Nestle.
* In 1879 Rodolphe Lindt of Berne, Switzerland, produced chocolate
that melted on the tongue. He invented "conching," a means of heating
and rolling chocolate to refine it. After chocolate had been conched
for 72 hours and had more cocoa butter added to it, the original
"fondant" was created.
* Cadbury Brothers displayed eating chocolate in 1849 at an
exhibition in Bingley Hall at Birmingham, England.
* Swiss confiseur Jules Sechaud of Montreux introduced a process for
manufacturing filled chocolates in 1913.
* The New York Cocoa Exchange, located at the World Trade Center, was
begun October 1, 1925, so that buyers and sellers could get together
for transactions.
* Brazil and the Ivory Coast are leaders in the cocoa bean belt,
accounting for nearly half of the worlds cocoa.
* While the United States leads the world in cocoa bean importation
and chocolate production, Switzerland continues as the leader in per
capita chocolate consumption.
* In 1980 a story of chocolate espionage hit the world press when an
apprentice of the Swiss company of Suchard-Tobler unsuccessfully
attempted to sell secret chocolate recipes to Russia, China, Saudi
Arabia, and other countries.
* By the 1990s, chocolate had proven its popularity as a product,
and its success as a big business. Annual world consumption of cocoa
beans averages approximately 600,000 tons, and per capita chocolate
consumption is greatly on the rise. Chocolate manufacturing in the
United States is a multibillion-dollar industry. According to Norman
Kolpas (1978, p. 106), "We have seen how chocolate progressed from a
primitive drink and food of ancient Latin American tribes -- a part
of their religious, commerce and social life -- to a drink favored by
the elite of European society and gradually improved until it was in
comparably drinkable and, later, superbly edible. We have also
followed its complex transformation from the closely packed seeds of
the fruit of an exotic tree to a wide variety of carefully
manufactured cocoa and chocolate products. Beyond the historical,
agricultural and commercial, and culinary sides to chocolate, others:
affect on our health and beauty, and inspiration to literature and
the arts."
webmaster@godiva.com
Submitted By CHARLENE DEERING On 03-13-95
Source from luhu.jp
United States was introduced to bonbons, chocolate creams, hand
candies (called "boiled sweets"), and caramels.
* An 1891 publication on The Chocolate-Plant by Walter Baker a Co.
records that, "At the discovery of America, the natives of the
narrower portion of the continent bordering on the Caribbean Sea were
found in possession of two luxuries which have been everywhere
recognized as worthy of extensive cultivation; namely, tobacco and
chocolate."
* Chocolate was introduced to the United States in 1765 when John
Hanan brought cocoa beans from the West Indies into Dorchester,
Massachusetts, to refine them with the help of Dr. James Baker. The
first chocolate factory in the country was established there.
* Yet, chocolate wasnt really accepted by the American colonists
until fishermen from Gloucester, Massachusetts, accepted cocoa beans
as payment for cargo in tropical America.
* Where chocolate was mostly considered a beverage for centuries, and
predominantly for men, it became recognized as an appropriate drink
for children in the seventeenth century. It had many different
additions: milk, wine, beer, sweeteners, and spices. Drinking
chocolate was considered a very fashionable social event.
* Eating chocolate was introduced in 1674 in the form of rolls and
cakes, served in the various chocolate emporiums.
* In 1747 Frederick the Great issued an edict forbidding the hawking
of chocolate.
* By 1795, Dr. Joseph Fry of Bristol, England, employed a steam
engine for grinding cocoa beans, an invention that led to the
manufacture of chocolate on a large scale. Around 1847, Fry & Sons
sold a "Chocolat Delicieux a Manger," which is thought to be the
first chocolate bar for eating.
* Nestle (The History of Chocolate and Cocoa, p. 3) declares that
from 1800 to the present day, these four factors contributed to
chocolates "coming of age" as a worldwide food product:
The introduction of cocoa powder in 1828;
The reduction of excise duties;
Improvements in transportation facilities, from plantation to
factory;
The invention of eating chocolate, and improvements in
manufacturing methods.
Submitted By CHARLENE DEERING On 03-13-95
Title: AN AGE-OLD OBSESSION 4
Categories: Information, Chocolate, Godiva
Yield: 1 servings
* By the year 1810, Venezuela was producing half the worlds
requirements for cocoa, and one-third of all the cocoa produced in
the world was being consumed by the Spaniards.
* The invention of the cocoa press in 1828 by C.J. Van Houten, a
Dutch chocolate master, helped reduce the price of chocolate and
bring it to the masses. By squeezing out cocoa butter from the beans,
Van Houtens "dutching" was an alkalizing process.
* In his 1923 volume The Cocoa and Chocolate Industry, Arthur W.
Knapp attributes the rise in popularity of cocoa to these innovations:
The introduction by Van Houten of cocoa powder as we now know it.
The reduction of the duty to a low figure which remained constant
for a number of years.
The great improvements that have taken place in the methods of
transport.
Improvements in the manufacture of eating chocolate.
* Daniel Peter of Vevey, Switzerland, experimented for eight years
before finally inventing a means of making milk chocolate for eating
in 1876. He brought his creation to a Swiss firm that today is the
worlds largest producer of chocolate: Nestle.
* In 1879 Rodolphe Lindt of Berne, Switzerland, produced chocolate
that melted on the tongue. He invented "conching," a means of heating
and rolling chocolate to refine it. After chocolate had been conched
for 72 hours and had more cocoa butter added to it, the original
"fondant" was created.
* Cadbury Brothers displayed eating chocolate in 1849 at an
exhibition in Bingley Hall at Birmingham, England.
* Swiss confiseur Jules Sechaud of Montreux introduced a process for
manufacturing filled chocolates in 1913.
* The New York Cocoa Exchange, located at the World Trade Center, was
begun October 1, 1925, so that buyers and sellers could get together
for transactions.
* Brazil and the Ivory Coast are leaders in the cocoa bean belt,
accounting for nearly half of the worlds cocoa.
* While the United States leads the world in cocoa bean importation
and chocolate production, Switzerland continues as the leader in per
capita chocolate consumption.
* In 1980 a story of chocolate espionage hit the world press when an
apprentice of the Swiss company of Suchard-Tobler unsuccessfully
attempted to sell secret chocolate recipes to Russia, China, Saudi
Arabia, and other countries.
* By the 1990s, chocolate had proven its popularity as a product,
and its success as a big business. Annual world consumption of cocoa
beans averages approximately 600,000 tons, and per capita chocolate
consumption is greatly on the rise. Chocolate manufacturing in the
United States is a multibillion-dollar industry. According to Norman
Kolpas (1978, p. 106), "We have seen how chocolate progressed from a
primitive drink and food of ancient Latin American tribes -- a part
of their religious, commerce and social life -- to a drink favored by
the elite of European society and gradually improved until it was in
comparably drinkable and, later, superbly edible. We have also
followed its complex transformation from the closely packed seeds of
the fruit of an exotic tree to a wide variety of carefully
manufactured cocoa and chocolate products. Beyond the historical,
agricultural and commercial, and culinary sides to chocolate, others:
affect on our health and beauty, and inspiration to literature and
the arts."
webmaster@godiva.com
Submitted By CHARLENE DEERING On 03-13-95
Source from luhu.jp