A Divine History of Chocolate

Wait a minute...

Didn't I say just a few posts ago that I didn't like chocolate?

Hmm...maybe I'm changing my tune? I did notice that my tastes changed a lot last year (Ex: I finally like mushrooms!)... it seems that chocolate is making its way up that list, too.

 I mean, watch the opening credits of Willy Wonka & The Chocolate Factory and tell me you don't want chocolate every. single. time.

And then the movie starts and you're sitting there like "WHY didn't I get chocolate?!". 

ME TOO!

If you couldn't guess, this week's Food & Culture post is dedicated to the history and manufacture of chocolate. Try to curb those cravings cause I'm not gonna hold back on the decadence ;)

Starting now!

Theobroma cacao (or “the magical chocolate tree” as I like to call it) has collected quite the loyal following since its discovery over 2,000 years ago by the inhabitants of Mesoamerica. The Mayans believed in a god that took the form of a cacao tree and thought the product of this tree to be holy while the Aztecs believed that cacao seeds were a divine gift from their god, Quetzalcoatl; depictions in hieroglyphic paintings suggest that Mesoamerican people considered this delicate substance worthy as the drink of the gods. Placing such high value on this plant allowed the cacao bean to further be used as currency, given as a respectable gift, and utilized in special occasions such as weddings, a tradition which is still very much alive today!

The Spaniards, learning from the Mesoamericans, brought the comforting custom of drinking chocolate back to Europe in the 1520s after their expeditions where the delicacy was not only enjoyed as a treat, but used as medicine! Spanish royalty also used cacao beans in the dowries. In 1753, Theobroma cacao was deemed “Food of the gods” by Carolus Linnaeus, the father of plant taxonomy.

Later, with the exception of Nestlé, many prominent chocolate producers (like Cadbury and Hershey) got their start in the 19th-20th century. During WWII, chocolate bars were sent to soldiers as an effort to boost morale.

Today, the majority of the world’s cacao production stems from West Africa and Brazil and many researchers purport that chocolate promotes several health benefits such as lower blood pressure and antioxidant benefits.

Historically, it seems like anyone who tried this decadent treat didn’t believe it was of this world because of its many uses. We have the Mesoamericans and the chocolatiers of the 19th and 20th centuries to thank for the cacao beans’ popularity and massive spike in availability.

So next time someone tells you to put that chocolate down: first off, look at them incredulously; then, you tell them it would be an insult to the divine and keep eating while educating them on the fascinating history behind one of the world’s most beloved delicacies.

Part 2

How It’s Made: Chocolate Edition

Chocolate is an undeniable universal love that comes in many different forms. But do you know how it actually came to be the tasty dessert that you enjoy? Well, sit down with a cup of hot chocolate and I’ll tell you a story…

A long time ago in a galaxy far far away-

Wait sorry...wrong story.

A long time ago (~ 2,000 years to be exact), the Olmec people of Mexico are believed to be the first people to cultivate the cacao crop and prepare chocolate. Archaeological evidence makes it clear that these people used cacao in many different food and drinks, flavoring chocolate delights with other fruits of their labor such as vanilla, chile peppers, and honey.

Cacao grows in hot humid environments and flourishes in Mexico, South America, and Africa. In the 1900s, Latin America was the leading chocolate producer; today, West Africa garners a majority (71%) of the world’s cacao production. When Europeans discovered chocolate on their expeditions to Mesoamerica, they scrambled to establish plantations in these parts of the world as it would not grow in their homelands.

Although each cacao tree produces approximately 2,500 beans, it takes 2-3 years to produce any buds, and even then only 3 out of 1000 flowers will produce ripe buds. It is an extremely fragile plant; so fragile in fact that farmers lose ~ 30% of their crops each year on average!

Because of its fragility, cacao is still picked by hand as machines don’t handle the plant gently enough. Once picked, the pods are taken to a processing area where the pulp and seeds are removed; this process prevents unwanted germination, but most importantly creates the chocolate-y aroma that we’ve all come to recognize and love. The pods are then fermented under a blanket of banana leaves. The process in its entirety takes about 2-7 days depending on the size of the crop. 

After the pods are fermented, they are laid out in the sun to dry out; sometimes wood or oil is used to speed up this process, but sun drying produces the best flavor.

When the pods arrive at Willy Wonka’s, they are cleaned and roasted in large ovens which rotate- this allows the flavor of the beans to come out most prominently. The seeds are then cracked and can be made into either cocoa powder or actual chocolate. For the latter, sugar, cocoa butter, and lecithin (a product derived from vegetable fat) are added; evaporated or powdered milk is added to milk chocolate products. All the ingredients are then mixed until they are a dough-like consistency and put into an oven (called a Concher) where more cocoa butter and extra flavoring are added to improve texture and taste. The chocolate is then tempered and cooled in large kettles and ultimately ready to be used in a multitude of delicious fashions.

And voilà! Chocolate!

Now you know!

Well, I hope you stuck with me and didn't run to a chocolate shop! Your homework this week, should you choose to accept it, is to eat some delicious chocolate! 

See you Sunday for the next recipe post!

And as always, I'll see you at the dinner table.