The history of chocolate

The Aztecs associated chocolate with Xochiquetzal, the goddess of fertility. In  the New World, chocolate was consumed in a drink called xocoatl, often seasoned  with vanilla, chili pepper, and pimento. Xocoatl was believed to fight fatigue,  a belief that is probably attributable to the caffeine content. Chocolate was an  important luxury good throughout Pre-Columbian Mesoamerica, and cocao beans were  often used as currency. Other chocolate drinks combined it with such edibles as  maize gruel and honey. 

The Cocoa Tree
The Cocoa Tree
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The xocoatl was said to be an acquired taste. Jose de Acosta, a Spanish Jesuit  missionary who lived in Peru and then Mexico in the later 16th century, wrote:  Loathsome to such as are not acquainted with it, having a scum or froth that  is very unpleasant to taste. Yet it is a drink very much esteemed among the  Indians, where with they feast noble men who pass through their country. The  Spaniards, both men and women, that are accustomed to the country, are very  greedy of this Chocolaté. They say they make diverse sorts of it, some hot,  some cold, and some temperate, and put therein much of that "chili"; yea, they  make paste thereof, the which they say is good for the stomach and against the  catarrh. 

Christopher Columbus brought some cocoa beans to show Ferdinand and Isabella of  Spain, but it remained for Hernando de Soto to introduce it to Europe more  broadly.  The first recorded shipment of chocolate to the Old World for commercial  purposes was in a shipment from Veracruz to Seville in 1585. It was still served  as a beverage, but the Europeans added sugar to counteract the natural  bitterness, and removed the chili pepper. By the 17th century it was a luxury  item among the European nobility. 

In 1828, Conrad J. van Houten patented a method for extracting the fat from  cocoa beans and making powdered cocoa and cocoa butter. This made it possible to  form the modern chocolate bar. It is believed that Joseph Fry made the first  chocolate for eating in 1847. 

Daniel Peter, a Swiss candle-maker joined his father-in-law's chocolate  business. In 1867 he began experimenting with milk as an ingredient. He brought  his new product, milk chocolate, to market in 1875. He was assisted in removing  the water content from the milk to prevent mildewing by a neighbor, a baby food  manufacturer named Henri Nestlé. 

 


low carb chocolate
There's no food that stirs the passions like chocolate.  Whether its dark, white, or in between, chocolate is one of the all-time favorite foods and flavours. And YES!  You CAN eat chocolate on a low carb diet!  Of course, you need to find a sugar-free chocolate that uses a low carb sweetener.

low carb recipes
Recipes for a low carb diet. You really do need a variety of low carb meals to help you stay with your low carb diet. Find the recipes that fit your diet, and you're on your way!

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