How did chocolate develop globally and bloom everywhere?

2020-03-13


The earliest history of chocolate should begin with the discovery of the Americas. Chocolate production line manufacturer Xiao Bian introduced that before 1492, people knew nothing about this kind of food that will fascinate millions.
 
During the Spanish conquest of Mexico, Goutez discovered that Aztec Indians used cocoa beans to prepare their kingdom's * chocolate "(Chocolatl).
 
In 1519, Emperor Montezuma entertained his Spanish guests with a chocolate tel. These drinks are served in gold goblets, just as they are used to worship the gods. The emperor is said to drink fifty or more chocolate tels a day. In spite of its demeanor, Montezuma's chocolate ter is very bitter and unsuitable for the Spanish. To make this mixed drink more palatable to Europeans, Gutz and his compatriots came up with the idea of ​​sweetening it with sucrose.
 
When they brought the chocolate telco back to Spain, the idea of ​​sweetening was affirmed, and after adding several newly discovered spices such as cinnamon and vanillin, the drink went through several changes. Finally, the chocolate production line manufacturer Xiaobian introduced that some people think that this kind of beverage will be better to drink.
 
The new drink quickly won praise among the Spanish aristocracy. Spain wisely proceeded to grow cocoa in its overseas colonies, which gave birth to a profitable business. Surprisingly, the Spaniards have successfully concealed cocoa craft from other European countries for almost a hundred years.
 
Chocolate promotion to Europe
 
The Spanish monk Zui, who was commissioned to process cocoa beans, leaked the secret. Soon after, chocolate was applauded throughout Europe as a delicious, healthy food. It once outweighed the fashionable French court drink. Chocolate drinks quickly passed across the Channel to Great Britain. In 1657, the first batch of British chocolate houses appeared. The small workshop's manual production method timely gave way to the mass production of chocolate. An improved steam engine has accelerated production transformation. This engine mechanizes the cocoa grinding process. By 1730, the price of chocolate had fallen from more than $ 3 per pound to a price that everyone could afford. In 1828, the invention of the cocoa press further reduced the price of chocolate and helped to improve the quality of beverages by squeezing out part of the cocoa butter-naturally occurring fat in cocoa beans. Since then, drinking chocolate has more of the smooth stickiness and pleasant aroma that it has today.
 
In the 19th century, revolutionary developments occurred in the history of chocolate. In 1847, a British company introduced solid "chocolate" by developing fudge chocolate. This is a velvet-like variety that almost completely replaces the coarse-grained chocolate that once dominated the world market.
 
Chocolate spread to the United States
 
In the United States of America, chocolate production is progressing faster than anywhere else in the world. Chocolate production line manufacturer Xiao Bian introduced New England before the revolution-exactly 1765, the country's chocolate factory was established. Chocolate was also brought into space as part of American astronaut food.

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