Chocolate is a food product made from roasted and ground cacao pods, that is available as a liquid, solid or paste, on its own or as a flavoring agent in other foods.
The history of chocolate dates back over 4,000 years to ancient Mesoamerica, present-day Mexico, where the first cacao plants were found. The Olmec, one of the earliest civilizations in Latin America, were the first to turn the cacao plant into chocolate. They drank their chocolate during rituals and used it as medicine.
Centuries later, the Mayans praised chocolate as the drink of the gods. Mayan chocolate was a revered brew made of roasted and ground cacao seeds mixed with chilies, water and cornmeal. The Mayans poured this mixture from one pot to another, creating a thick foamy beverage called "xocolatl," meaning "bitter water."
By the 15th century, the Aztecs used cacao beans as currency. They believed chocolate was a gift from the god Quetzalcoatl, and drank it as a refreshing beverage, an aphrodisiac, and even to prepare for war.
Chocolate arrived in Europe during the 16th century, likely brought by Spanish conquistadors. Initially consumed as a beverage, it was a bitter drink quite different from what we know today. Europeans added sugar and honey to sweeten it, and it quickly became popular among the aristocracy.
In the 18th century, the invention of the cocoa press by Coenraad van Houten revolutionized chocolate production. This device could separate cocoa butter from roasted cacao beans, leaving behind a dry cake that could be pulverized into cocoa powder. This made chocolate more affordable and led to the creation of solid chocolate.
The Industrial Revolution brought mass production to chocolate. In 1847, Joseph Fry created the first modern chocolate bar by adding melted cacao butter back into Dutch cocoa. This produced a moldable paste that could be shaped into bars.
In 1875, Daniel Peter and Henri Nestlé invented milk chocolate by adding condensed milk to chocolate. Rodolphe Lindt later developed the conching machine, which improved the texture and flavor of chocolate by aerating it.
Chocolate production involves several steps:
Dark chocolate, in particular, has been found to have several health benefits when consumed in moderation:
Known for its intense, bitter flavor and health benefits. Has little to no milk content.
Creamy, sweet, and most popular type worldwide. Invented in Switzerland in 1875.
Technically not "chocolate" as it contains no cocoa solids. Sweet and creamy texture.
A naturally pink chocolate with a berry-like flavor. Launched by Barry Callebaut in 2017.
Used by professionals for tempering and creating fine chocolates and decorations.
Also called baking chocolate. Very bitter and used primarily as an ingredient in baking.
France is renowned for its high-quality chocolate and prestigious chocolatiers. Here are some of the most famous chocolate brands available in France:
A light and airy dessert that's a French classic. Ingredients: dark chocolate, eggs, sugar, butter.
Also known as chocolate lava cake. A dessert with a liquid chocolate center. Ingredients: dark chocolate, butter, eggs, sugar, flour.
Choux pastry filled with chocolate cream and topped with chocolate icing. Ingredients: water, butter, flour, eggs, chocolate, milk, cream.
Buttery, flaky croissant dough wrapped around dark chocolate batons. A classic French breakfast.
A light, baked cake with chocolate flavor. Known for being delicate and airy.