Artisanal Bio
and Industrial Factories in Tuscany Piedmont Emilia Romagna and Umbria
Chocolate History up until
the late 18th century, chocolate only existed in liquid form and was
drunk exclusively by the aristocracy and the clergy, only to spread to other
sectors of society, beginning with the wealthy merchant classes.
The drink of the gods dates back to the Maya, using cocoa beans to prepare a beverage, the
Xocoatl, with a very spicy and intense flavor. Cocoa becomes a very valuable
commodity.
Christopher Columbus and Cortes discover the Americas, the cocoa plant and bear the seeds for the first time in Europe. The recipe of the Aztecs, with red pepper and hot spices, is modified with cinnamon, sugar, vanilla and cocoa for a sweeter taste.
In Italy, Venetian and Florentine masters give life to the art of preparing chocolate and start exporting it.
19th Century chocolate becomes accessible to a wider audience, product quality improves and new varieties are created. New manufacturing processes separate cocoa paste and cocoa butter.
Christopher Columbus and Cortes discover the Americas, the cocoa plant and bear the seeds for the first time in Europe. The recipe of the Aztecs, with red pepper and hot spices, is modified with cinnamon, sugar, vanilla and cocoa for a sweeter taste.
In Italy, Venetian and Florentine masters give life to the art of preparing chocolate and start exporting it.
19th Century chocolate becomes accessible to a wider audience, product quality improves and new varieties are created. New manufacturing processes separate cocoa paste and cocoa butter.
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