The Traditions of Consuming Chocolate All Over The World And how It Came About

Chocolate, a prevalent and delicious food that is consumed nearly, if not everywhere in the world, has become an irresistible part of an average person’s life. It is not only consumed for its delicious taste but also for the stimulating effect it has as well. Chocolate, when consumed, causes the release of endorphins that binds with opiate receptors to produce a certain kind of highness.

In as much as chocolate is consumed by most people, it is somewhat surprising that many persons have no idea as to how chocolate is made, where it comes from and the history preceding it for that matter. This write-up will, however, be focused on the historical uses and consumption as transcended over time. Chocolate has a vibrant history and culture that has been passed down from the Aztec, Mayan and Olmec civilization, down to the 21st century.

Brief Introduction

The term cocoa was a misinterpretation derived from the word “cacao,” which originated from the Mayan and Aztec languages. Chocolate is derived from Cocoa beans, which grows as a fruit on a Cocoa tree in the form of a pod. It has a similar shape to the ball used to play the sport “American football.” It was given its scientific name by a Swedish botanist named Carolus Linnaeus in 1753. It was called Theobroma Cacao which translates as “food of the gods” It is essential to note this translation “food of the Gods” as it was a determinant factor in influencing the perception and usage of cocoa beans.

Brief History

Cocoa trees were first discovered in the Mesoamerica area, now Mexico and Central America. Olmecs were the first to find this fruit, and at the time did not consume the cocoa beans as they were too bitter to be eaten, but instead ate only the pulp from the pod, but they soon discovered how to make use of the bean by first roasting it and grinding it with a stone. The Mayans, however, were the first people to start farming Cocoa trees. They traded the cocoa beans with the Aztecs for other forms of goods or services. The Aztecs couldn’t grow Cocoa trees because their lands were too dry to grow them.

Early Consumption

The consumption of cocoa beans by the Mayans and Aztecs were mostly as a bitter spiced drink called the chocolatl (meaning bitter water). It was considered sacred  and special, and to that end, was mostly used during big rituals or celebrations. It was also used as a form of aphrodisiac. This tradition continued until the Spanish invaded and conquered the Aztec civilization in 1521. The Spanish conquerors took back a lot of these cocoa beans back to Europe, and tried to adopt the custom of the Aztec people by consuming it as a  beverage, but couldn’t because it was too bitter for them. It was not until later when they started taking this Cocoa drink with sugar and wild honey before it became the most celebrated beverage. Owing to the fact that both sugar and cocoa beans had to be imported to Europe, meant that only the rich and affluent had access to this drink. It continued like this until 1660 when Princess Maria Teresa of Spain got married to King Louis XIV of France and introduced this sweet beverage to the affluent French families. It didn’t take long before the European sojourners took the drink back to North America where its fame spread like wildfire.

Interlude

The first American chocolate factory was opened in the united states in Massachusetts in the year 1765. It had a waterwheel which was used to grind the Cocoa beans into a fine powder. As time passed, various inventions were made for the processing of cocoa, but the first worth mentioning—- which could be described—-as the pioneer of how industrial machines were engineered to process cocoa beans, is the chocolate press invented by a Dutch chemist called Coenraad van Houten. This press separated cocoa butter from the cocoa mass, which resulted in chocolate that had a better flavour with distinct taste.

Subsequently, another company called “Fry chocolate” in England made the first solid chocolate for eating. This was achieved by mixing cocoa powder and sugar with melted cocoa butter instead of water. This led to an explosion within the chocolate industry, as different varieties of chocolate in various forms and shapes became available to the general public. The advent of chocolate being available to the common man precipitated an issue of how healthy chocolate manufactured for the masses really is. Furthermore, people with various traditional beliefs were skeptical as to whether the ingredients used in the manufacture of chocolate were contrary to their beliefs. A good example of this, is kosher chocolate which conforms to jewish standards.

Chocolates today

There is no contention that chocolate now comes in multiple styles, recipes, taste, and colour. Below are a few traditional ways chocolate is being consumed in different countries.

Canada

In Canada, the traditional method of consuming chocolate is with maple syrup and sea salt

Austria

The traditional style of consuming chocolate in Vienna, was making it into a torte called The Sachertorte. It was made with Nutty marzipan, tart apricot jam, and rich chocolate. A well made traditional Sachertorte involves the use of good-quality couverture (which contains more cocoa butter than an average chocolate bar). It was invented by an Austrian named, Franz Sacher in 1832 for Prince Wenzel von Metternich in Vienna, Austria

France

Brioches Suisses is a traditional delicacy usually found in various small coffee shops, it is very common to the French, and is consumed mostly for breakfast. It is made by filling up light brioche with vanilla creme patissiere and chocolate chips

United States

Chocolate brownies were invented in the US and were either eaten or served as a desert. It’s often made with frosting, nuts, jams, honey, cream cheese, berries, chocolate chips, and many more materials, depending on your taste. A form of another brownie derived from this traditional brownie is called a brownie pudding.  It is made with sea salted caramel, figs, chocolate and tea. It can be given a glaze by brushing the top of the pudding with warm caramel, as soon as it is brought out of the oven.

Guatemala

Till this present day, Guatemalans still consume chocolate like their ancestors did, which is, as a beverage called Guatemalan spiced cacao drink. This version of the traditional drink is a light non-dairy alternative to the popular hot chocolate. It can be consumed with little pieces of spice and cocoa, or it can be filtered with a sieve for a smooth, tasty drink

Conclusion

With the increasing awareness of chocolate and the mass demand for different varieties and flavours, it is only a matter of time before the demand for chocolate surpasses the supply. As economist rightly puts it, “when demand is greater than supply, the price goes up” In other words, a few years from now, and judging by the current trend, cocoa farming might be the next gold mine. Nonetheless, the positive emotional and psychological way chocolate makes people feel, is undeniable.

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