Where Did I Get This Chocolate for Your Candy? A Brief History of Chocolate

The quick answer is from my local distributor, and he gets it from Belgium, but how did it get to Belgium and why is it considered the best chocolate in the world?

The chocolate that I used today to make your candy came from a long line of cacao seeds that became trees in the Amazon Rain Forests more than 40 centuries ago. These trees were most probably discovered by the Incas who then traded the seeds to the Olmecs.

About 30 centuries ago the Olmecs planted the seeds and began enjoying the fruits of their labor - cacao seeds. The Olmecs were a trading society that traveled quite extensively throughout the region and they introduced the cacao seeds, among other seeds, to the Aztecs.

The Aztecs started mixing ground up cacao with various spices and vanilla to make a chocolate drink. When the Spanish Conquistadors were exploring modern-day Central America they noticed the nobility drinking this chocolate drink. They acquired the seeds and brought them back to Spain. Unfortunately, for the Spanish, the cacao trees can only grow in the equatorial regions so they needed to plant the cacao seeds in their colonies in the West Indies and the Philippines. The Spanish being a trading society passed on their new commodity to other European countries over the next two hundred years. One country that got these cacao seeds was Belgium.

Belgium colonized an area of Africa, in the late 1800's, that had both the weather conditions and the soil to plant the cacao seeds. The Belgians took over the land (and the cacao trees) in The Congo and started importing the cacao seeds to chocolate makers in Belgium. These cacao seeds were mixed with various items by the fine chocolate craftsmen to create the best chocolate in the world. Some of the ingredients that the chocolatiers used were various nuts, thus inventing the praline. Therefore, technically, unless pralines are made from Belgian chocolate they really are not pralines.

The Belgian chocolatiers shared their recipes with foreign chocolatiers but the Belgians apparently did not share their techniques because over the last century Belgian chocolate is still the industry standard for the finest quality chocolate available. Belgian chocolates place in History was solidified in 1912 when the Belgian chocolatiers Jean Neuhaus created what is called couverture (the term translates from the French as roughly meaning "coating"). This creation made it possible to make chocolates with fillings. Today the European Union regulates the amount of cacao (at least 35%) and fat (at least 31%) in the finished chocolate.

A. Conway
Owner/Chocolatier
The Nut Shop
http://www.thewoodburynutshop.com/
We offer the finest hand-made chocolates available.
We're nuts about chocolate!

Original article

A Brief History of the Candy Bar

Most people have had a craving for a candy bar at some point in their life. They're easily accessible at work, at home, or at the supermarket. It can give you a "pick me up" for a burst of energy. If you're hungry, it can curb your appetite until lunch or dinner. When you're feeling down, eating one can put a smile on your face. Chocolate, the prominent ingredient, has been around for hundreds of years, but it wasn't until the nineteenth century that it was developed into a candy bar. Here is its brief history:

1500 BC to 400 BC - The Olmec Indians of the Eastern Mexico lowlands are thought to be the first people to grow cocoa beans as a domestic crop. It took hundreds of years before cocoa became widely used as a remedy and as an aphrodisiac, and so it became known as a food from the gods. The Aztecs used cacao beans as currency and as a drink for people with high social status. Europeans were first introduced to chocolate as a beverage, and they loved it so much that a chocolate house was opened in London in 1657 where drinks were served to the upper class. Within twenty years, chocolate was found in tea cakes and other sweets. It took almost ninety years after Europe discovered chocolate before it was introduced to the United States. Dr. James Baker and John Hanan built America's first chocolate mill, and soon after, they were making Baker's chocolate.

1830- A kind of solid chocolate was developed by a British company called Joseph Fry & Sons. 1847- Fry's chocolate factory molded the first chocolate bar. 1866- The Fry's Chocolate Cream bar is produced for mass sale. 1900- Milton S. Hershey introduces the first Hershey milk chocolate bar in the United States. It sold for a nickel. 1920- The Baby Ruth candy bar is first sold. There is still an ongoing dialogue whether is was named after President Cleveland's daughter or Babe Ruth. 1923- Mounds, a double chocolate coconut concoction, is first made. 1924- Milky Way is introduced. 1928- Heath Bar, a chocolate coated toffee is introduced. 1936- The 5th Avenue Bar is created.

Hundreds of candy bars have come and gone. Some popular ones are: 100 Grand Bar, Almond Joy, Charleston Chew, Chunky, Clark Bar, Goo-Goo Clusters, Marathon Bar, Milkshake, Mr. Goodbar, Nestle Crunch, Oh Henry, Powerhouse, Seven-Up Bar, Skybar, Snickers, and Three Musketeers. Most candy bars are made with chocolate, but an occasional non-chocolate one becomes a favorite, such as Payday, Zero, and Zagnut. Time will tell which ones will be favored by future generations.

Bridget Sweeney is the owner of Woodstock Candy, an online store that specializes in retro and nostalgic candy gift boxes. Please visit Woodstock Candy for all your favorite old time candies.

Original article