The history of chocolate goes back several cultures. That we have knowledge, everything started on July 30, 1502, when Christopher Columbus It was found in front of the island of Guanajo, in the vicinity of Central America. An impressive canoe with an Aztec chief on board approached them; offering to the small squad of four caravels weapons, luxurious fabrics and striking almonds. Before the curiosity of Colon and his, the Aztecs explained that these constituted the currency of the country, also used to make a drink much appreciated by the Indians

Christopher Columbus and his crew left for Europe, without realizing that what they had in their hands were "cocoa beans", From which the chocolate came out.

Seventeen years later Hernán Cortés undertook the conquest of Mexico. What was his surprise, when he was just disembarking to start the fight and surprised them with a spectacular reception. Believing that Hernán Cortés was the reincarnation of Quetzacoatl (a godless god who left the country announcing his return some day), the emperor Moctezuma covered them with riches; among others, he highlighted the actual plantation of cocoa trees, whose beans were also used as coins.

Cultivation of chocolate

The cultivation of chocolate could be summarized in the following stages:

  • Treatment of beans.
  • Storage.
  • Cleaning.
  • Roasting or roasting (it is a delicate and important process).
  • Trituration.
  • Mixed.
  • Grinding.

In the last stage, a paste is obtained, which will follow two paths: either it will be used to produce cocoa powder (which is used to make chocolate drinks, ice cream, desserts and pastries), or chocolate (such as chocolates, tablets, etc).

Nutritional value of chocolate

Chocolate contains nutrients that are very beneficial for the body.

Chocolate contains very beneficial nutrients for the body, and is associated with feelings of well-being and improved mood.

It contains a high energetic power: the cocoa contributes almost almost 300 calories by each 100 grams and the chocolate, in function of its composition, provides between 450 and 600 calories. It is a food rich in fats, carbohydrates and proteins, vitamins A, E, B1, B6; and minerals such as sodium, potassium, calcium, phosphorus, iron and magnesium. In addition, if milk is added to chocolate, the calcium intake increases markedly.

Being essentially of vegetable origin, what is the fatty body of chocolate has a low cholesterol. For this reason, it is an excellent food for those people whose work supposes a physical exhaustion and for athletes.

The history of chocolate - Deanna Pucciarelli (November 2019).