Unsweetened Cocoa

In the ancient world, cocoa existed only in its purest form and was only known for its medicinal properties. For several centuries, this pure form of cocoa was revered by all and trusted for its beneficial use in cases such as heart pain, fever, weight loss, fatigue, kidney and gastrointestinal symptoms. There is historical evidence that shows us the ancient Mayan and Aztec civilizations that recorded their use of cocoa for medicinal purposes for over 2000 years.

More recently, the man's tarnished reputation by adding cocoa health emulsify fats, sugars, milk, flavorings and preservatives, processed and introduced cocoa to the world. But this was not true of cocoa in the ancient world.

Old road cocoa

The cultivation of cocoa goes back to 1500 BC, when it suspects Olmec Indians grew cocoa beans as a national culture. About 250 BC to 900 AD consumption of a drink unsweetened cocoa was widespread, but only among the elite of Mayan society. It was a sophisticated drink, even in the days! When the Mayans migrated into the northern regions of South America, they took their cocoa beans with them. This drink was a great success with the upper class Aztecs and they decided to endorse, by imposing a tax on beans. Aztecs were the first to call "xocalatl", meaning warm or bitter liquid.

The famous explorers Columbus and Hernandez met with the cocoa beans during their travels. Maya nobles endowed with Prince Philip of Spain defeated cocoa pots, pre-mixed and ready-to-drink. Neither Spain nor Portugal shares this gift with the rest of Europe until a century later. In the 16th century, the Spanish began to add the juice of cane sugar and vanilla flavoring a beverage sweetened cocoa, which was more acceptable to the taste buds.

Cocoa has begun to gain wide popularity as a medicinal drink for its value as an aphrodisiac. The first shop cocoa in London was established in 1657. At that time, too, cocoa was considered a drink only for the elite of society. Only in 1730 when the price of cocoa fell it became affordable for ordinary mortals.

In 1765, chocolate has been imported to the new "colonies" by an Irishman named John Hanan. The beans were imported from the Caribbean in Dorchester, Massachusetts, where the chocolate factory was built in 1780. The chocolates have been named after Dr. James Baker, who helped refine the chocolate for a taste similar to the one we know today. These chocolates have been known as Baker's ®.

In 1819, Francois-Louis Callier, opened the first Swiss chocolate factory. In 1828, Conrad Van Houten developed a process of Amsterdam gave the chocolate a smoother consistency by pressing a portion of cocoa butter and adding alkaline salts. About twenty years later Joseph Fry & Son has developed a process that has a bit of cocoa butter back, added sugar and created a smooth paste that can be molded into the first bar of chocolate. In 1861, Richard Cadbury created the first box of Valentine chocolate shaped for Valentine forming an irrevocable link between chocolate and romance. Since then, the chocolate makers have been improving the texture, taste and variations of chocolate for chocolate lovers around the world. Back to the historical use of cocoa

Only recently, in 1998 research studies on cocoa has suggested that the historical use of cocoa can be a very healthy way indeed .. Chocolate lovers have been thrilled to know that instead of discouraging people from eating chocolate, doctors and scientists are now to encourage the selective consumption of chocolate for its antioxidant power and its benefits for heart health! But not all chocolate is equal in its health giving properties. From the assortment of chocolates available today, the pure cocoa.