Up until the early
Victorian period chocolate was exclusively for
drinking. A technique was then devised for the making
of solid 'eating' chocolate. From those early
evolution days of the chocolate manufacturing
process, hard chocolate has been enjoyed, relished
and savored by ensuing generations.
Superior chocolate
is a distinctive artform always relying on recipe
traditions, which have matured and evolved over the
years. Chocolatiers have used their acquired and
inherited skills, to make a delectable and poised
recipe, in which all the ingredients blend to produce
a chocolate with all the attributes, that enable the
sensations of the full delicious and delicate taste
to be savored by consumers. Throughout its history,
whether as a cocoa, drinking chocolate refreshment or
significantly a confectionery treat. Chocolate has
always been a much yearned-for aliment or food.
By today's standards
the first chocolate for eating would have been
considered quite unpalatable. It was the introduction
of the van Houten cocoa press from Holland that was
the major break through in chocolate production as it
provided the extra cocoa butter needed to make a
smooth glossy chocolate.
The earliest eating
chocolate was plain dark chocolate, with the first
milk chocolate being introduced in the late 19th
century.
In 1875, after years
of trying, a 31-year-old candy maker named Daniel
Peter, figured out in Vevey Swizerland, how to
combine milk and cocoa powder, resulting in the birth
of the milk chocolate.
At this time the
Swiss dominated the milk chocolate market. Today many
countries manufacture and produce highly coveted
brand name chocolates. With the United States
producing more chocolate than any other country.
Modern chocolate
making is a highly sophisticated computer controlled
process, producing chocolate of the highest quality.
Famous brand names are renown throughout the world
for their distinctively unique and very special taste
including creamy smoothness, which is achieved
through carefully, controlled processes and years of
chocolate making expertise and experience.
The craving, hunger
and tingling taste-bud desire for chocolate have
become one of the most universally accepted food and
refreshment for romancing, gifts, snacking and after
diner enjoyment. From extravagant hand made boutique
chocolates to everyday off the shelf candy bars.
Consumption figures confirm that the chocolate
consumers of the world increase in numbers as each
day goes by.
