The history of chocolate began in Mesoamerica. Fermented beverages made from chocolate date back to 450 BC.[1] The Aztecs believed that cacao seeds were the gift of Quetzalcoatl, the god of wisdom, and the seeds once had so much value that they were used as a form of currency. Originally prepared only as a drink, chocolate was served as a bitter liquid, mixed with spices or corn puree. It was believed to be an aphrodisiac and to give the drinker strength. Today, such drinks are also known as "Chilate" and are made by locals in the South of Mexico. After its arrival to Europe in the sixteenth century, sugar was added to it and it became popular throughout society, first among the ruling classes and then among the common people. In the 20th century, chocolate was considered essential in the rations of United States soldiers during war.[2]
The word "chocolate" comes from the Classical Nahuatl word chocolātl, and entered the English language from the Spanish language.[3]
TYPES AND VARIETIES OF CHOCOLATES
1)Unsweetened Chocolate (sometimes known as baking chocolate) contains 100% cacao and 0% sugar. It’s held together by cocoa butter. Most people find unsweetened chocolate too bitter to eat as is, but it is often used in baking.
2)Cocoa Powder also contains 100% cacao and 0% sugar, but is missing the cocoa butter to keep it together. Cocoa powder is only used in baking and should not be confused with hot chocolate mix, unless you enjoy really bitter beverages.
3)Dark Chocolate is chocolate that contains over 70% cacao. Not all 70% chocolates will have the same flavors or bitterness since the provenance of the cacao bean can radically alter the flavor, but all will contain the same amount of cacao to sugar ratio.
4)Bittersweet Chocolate is chocolate that contains around 70% cacao and 30% sugar. Nowadays this chocolate is more often used in baking than the traditional unsweetened chocolate. In Europe, bittersweet chocolate is simply known as dark chocolate.
5)Semi-sweetChocolate contains around 60% cacao and 40% sugar. This great all-purpose chocolate can be eaten, used in baking, or even melted for decorating pastries.
6)Milk chocolate is chocolate that contains only 10 – 40% cacao mixed with sugar and milk solids. Occasionally vanilla is added extra flavor and lecithin for smoothness.
7)White chocolate contains no cacao at all and is simply made up of cocoa butter and sugar and occasionally a little vanilla for flavor. Chocolate purists don’t consider white chocolate to even be chocolate.
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8)Chocolate wafers look like large chocolate chips and are specially formulated for easy melting. These are ideal for covering fruit or anything else. They’re also a great base if you’ve decided to try your hand at making your own chocolate truffles.
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