Chocolate biscuit

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Learn about the major environmental problems facing our planet and what can be done about them! While every effort has been made to follow citation style rules, there may be some discrepancies. Please refer to the appropriate style manual or other sources if you have any questions. Our editors will review what you’ve submitted and determine whether to revise the article. Articles from Britannica Encyclopedias for elementary and high school students. The history of chocolate can be traced back more than 3,000 years to the Maya, Toltec, and Aztec people who prepared a beverage from the fruit of the cocoa bean. The Maya considered chocolate to be the food of the gods, held the cacao tree to be sacred, and buried dignitaries with bowls of chocolate.

Chocolate is rich in carbohydrates, which is an excellent source of quick energy. It also contains minute amounts of chemicals as the stimulating alkaloids known as theobromine and caffeine. Houten of the Netherlands patented a process for pressing much of the fat, or cocoa butter, from ground and roasted cocoa beans, thus obtaining cocoa powder. Who first added sugar to chocolate? In 1847 the English firm Fry and Sons first combined cocoa butter with chocolate liquor and sugar to produce sweet chocolate. It became the base of most chocolate confectionery used today.

White chocolate, though prized for its rich texture and delicate flavor, is technically not chocolate. It is made from cocoa butter with added milk products, sugar, and flavorings such as vanilla. Spain was the earliest European country to incorporate chocolate into its cuisine, but exactly how that happened is vague. Hernán Cortés, who subsequently introduced the drink to Spain. It was many years before chocolate had its introduction to France, England, and beyond. In 1657 a Frenchman opened a shop in London at which solid chocolate for making the beverage could be purchased at 10 to 15 shillings per pound.