From bitter water to ruby chocolate

By bammbuss | bammbuss | 15 Jul 2019


Painting Liotare "Chocolate"

The Indians of South America in the pre-Columbian era crushed cocoa beans into powder, mixed it with water and added bitter pepper. They called the resulting drink “bitter water” (chocolatl) and drank cold.

Once in Europe, chocolate began to be consumed in the drink in the opposite way: hot and sweet. Yes, the Europeans were the first to add sugar to chocolate, and they drank their chocolate with this liquid. However, due to the high cost of cocoa beans, the chocolate drink was available only to wealthy people. In those days, hot chocolate was sold in European pharmacies under the guise of tonic.
In the 19th century, chemists invented ways to produce solid chocolate, which still fills the shelves of our supermarkets. Initially, in 1828, Dutchman Guten patented the technology of squeezing cocoa butter, and based on this discovery in the early 40s, he created solid chocolate. In the mid-1970s, chemists learned how to add powdered milk to chocolate and produce milk chocolate. He began to produce Henri Nestlé.

The latest squeak of chocolate fashion is ruby ​​chocolate. It is obtained by Barri-Calbo specialists without any dyes from berries grown in Brazil, Cote d'Ivoire and Ecuador. Ruby chocolate has a natural berry flavor and pink color.

By the way, for diabetics and vegans, industrialists produce acceptable types of chocolate. And specially trained people (chocolatiers) make chocolate sculptures of chocolate.

Personally, I love bitter chocolate, which, when made correctly and from natural raw materials, melts only in the mouth of gourmet. I am pleased to put a piece of such chocolate on the tongue and mentally imagine this long way from bitter water to ruby ​​chocolate ...

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