We feel happy when we eat chocolate..but do you know who invented it??20 September, 2022
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Many people feel happy when eating chocolate, and people resort to it when feeling sad and depressed at times, and the question is often asked about the discoverer or inventor of this delicious dessert?
The oldest evidence for the use of cacao, the dried, fermented seed of the fruit that grows on the Theobroma cacao tree in South America, dates back to about 5,300 years ago, from the archaeological site of Santa Ana la Florida in southeastern Ecuador, which is attributed to the Mayo-Chinchipe culture according to a 2018 study. In Nature Ecology & Evolution, the plant has likely been used by people across South America as long ago as the tree was already out of its natural range 5,300 years ago, yet the natives of South America didn't know the chocolate we enjoy today. . To make chocolate, the large seeds, which look like a bean and are found in the pulp of the cocoa tree, are fermented, dried, cleaned and roasted, after which the shell of the seed is removed to produce cocoa nibs, a very coarse form of the final product. Cocoa is in liquid form - called chocolate liquor - which can be mixed with other ingredients to make commercial chocolate. Chocolate liquor can also be pressed to make two ingredients, cocoa powder and cocoa butter.
Many Mesoamerican recipes for cacao drinks also use chili peppers to make them spicy - such as the Mayan and Aztecs xocolatl, where the word "chocolate" comes from in English, but it is not known whether chili was included in the recipes for these ancient drinks. One reason for cocoa's popularity is its caffeine content. For ancient Americans, McNeil said, the stimulus from cocoa was likely subtle, but potent. He added that while other stimulants are available in South America, cocoa was the only stimulant in Central America, and this may be the reason for its incubation and becoming a source of wealth there.
Since the 16th century, chocolate from the New World was introduced to Europe as a beverage, and quickly became a symbol of luxury, what most of us now think of as chocolate - the chocolate bar - was invented in 1847 by the British company J. Fry and Sons, according to the Oxford Companion to Sugar and Confectionery. In 1795 Joseph Storz Fry patented a method for grinding cocoa beans with a steam engine, whose sons later combined cocoa powder, cocoa butter, and sugar to make a solid chocolate bar that became popular in Europe.
It was heavily taken with new chocolate, and in the 1870s the Swiss company Nestle used powdered milk to produce the first milk chocolate bar, and the first mass-produced milk chocolate was sold in the United States in 1900 by Milton Hershey, who had sold caramel Before that, chocolate bars became especially popular in the United States in the 1920s.
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