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| Sunday, 4 December 2005 |
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Oh those yummy chocs by Rikaza Hassan A few years ago an analysis of a ceramic teapot of Mayan originated proved the item to not only be a vessel to pour chocolate but also pushed the date of chocolate drinking to about 2,600 years ago. It was previously believed that chocolate originated only around 1,500 years ago in 460 A.D.
The circumstances surrounding the discovery of producing chocolate still remain a mystery. The etymology of the word chocolatl or xocoatl itself is a raging debate spanning from 'bitter water' in the Aztec language of Nahautl to 'hot water' in Mayan to the amalgamation of the 'choco-choco' sounds that emerged in the grinding process with the word atl which means water in several native Mexican native languages. The word cacao which led to the present day misspelt cocoa however is generally considered derived from the Aztec cacahuatle in turn derived from the Olmec kakaw. The Olmecs, Mayans and Aztecs highly valued cocoa beans trading the prized beans for quetzal, feathers, pyrite and obsidian for tools, jewellery and other works of art. The beans were a means of currency. It is said that four cocoa beans would buy you a rabbit, 10 beans ensured you the services of a prostitute and a 100 beans bought you a wife or a medium quality slave depending your needs. The counterfeiters of those times drilled small holes in the beans to extract the pulp and filled it with dirt. The cocoa or cacao tree from which cocoa pods containing from 25 to 30 almond sized cocoa beans are harvested is a very delicate tree that originated in the tropical rain forests of South and Central America. Today cocoa is cultivated not more than twenty degrees north or south of the equator.
The chocolate manufacturing process, whether for drinking or eating, involves a long process: fermentation, drying, roasting, grounding, conching (the process of blending chocolate into a smooth liquid consistency invented by Rudolph Lindt) and finally tempering. While chocolate manufacturing may seem to be simple at first glance, the origins of the cocoa beans required are not so simple. West Africa, the largest producer and exporter of cocoa beans have been known to allow the practise of slave labour in its cocoa plantations. A 1998 report from UNICEF concluded that certain Ivory Coast farmers (suppliers of half the world's cocoa) use enslaved children, many from poorer neighbouring countries of Mali, Burkina Faso, Benin and Togo. It was reported in 2001 that children are kidnapped and sold as slaves for about US$ 30 while others were sold by their families for a few dollars. It is believed that children, even under the age of 11, are held forcibly on farms to heavy sacks of cocoa. Any attempt to escape is met with severe beatings and the children are forced to work until they are very sick or die. Recent studies have indicated that dark chocolate (not milk or white chocolate) are full of flavonoids that help protect blood vessels, promote cardiac health and prevent cancer. Research funded by Mars Inc., is being carried out on the potentially helpful effects of treating diabetes, dementia and other diseases. Chocolate also causes the release of serotonin in the brain which produces feelings of pleasure similar to sunlight. This has also been associated with its purported aphrodisiacal properties - the Aztecs associated it with Xochiquetzal, the goddess of fertility while Giacomo Casanova is said to have taken chocolate before bedding his conquests. Some of the world's oldest super centenarians have been known for their passion for chocolate. Jeanne Calment ate two pounds of chocolate every week until her physician induced her to stop intake of sweets. She died three years later at 122. Then 500 years ago Christopher Columbus discovered his 'New World' in a foiled attempt to reach the East; though he brought back a few cocoa beans to Spain he did not understand its significance. It took Hernan Cortez, the subjugator who realised its value, at least to the invaded party, when he opened the treasurer of Aztec ruler Moctezuma expecting gold, other precious metals and gems but to find more than a billion cocoa beans. Together with the knowledge of its preparation, the beans finally arrived in Europe in the 16th century. It took a few scores of years for the junk as it was considered to be, to become an acceptable drink when Spanish nuns in South America found the addition of sugar and vanilla to deliciously improve its taste. As chocolate began to be seriously appreciated, Spain established a monopoly on the cocoa beans and closely guarded the secret of its preparation. It took another century for Spain to retract its monopoly and little chocolate shops to appear all over Europe and its colonies to be sipped by its peoples. In 1838 Dutchman Coenraad van Houten revolutionized the chocolate drinking industry by inventing a hydraulic press that could get rid of two thirds of the fat (cocoa butter) which made it possible to extract cocoa butter to be used in the preparation of eating chocolate as well as cocoa powder. He also discovered a means of neutralising the powder (dutching) permitting it to remain in suspension in liquids longer. However it was Englishman Joseph Fry who first made chocolate for eating in 1847, followed closely by the Cadbury brothers. Daniel Peter, a Swiss candle maker joined his father-in-law's chocolate business and began experimenting with milk as an ingredient. He was assisted in removing the water content in the milk to prevent the formation of mildew by neighbour and baby food manufacturer Henri Nestle; milk chocolate was first marketed in 1875. Chocolate is available in various types from dark chocolate to couverture to milk, bittersweet, semi-sweet and white chocolate and cocoa powder. It is eaten all over the world in the form of drinks, chocolate bars, cookies, cakes, brownies and so much more. A collection of recipes made by an 18th century Italian priest contained recipes for fried chocolate dipped in liver, chocolate pudding with veal and candied fruit, chocolate soup and chocolate polenta among others. Chocolate has managed to feature in various aspects of our life, including the books we read (The Poisoned Chocolates Case, Charlie and the Chocolate Factory), the movies we watch (Chocolat, Consuming Passions) and even fashion. Annually held all over the world are chocolate festivals where confectionary marvels are displayed for all to see and today the world of fashion has taken a step towards the chocolate by designing very delectable chocolate fashions. The Bayern health resort considers chocolate to be a healthy treatment for skin and offers the pleasure of being soaked from head to toe in a chocolate body treatment under the open sky while listening to relaxing music. No wonder then that chocolate was voted the most favourite flavour in the world. |
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It also now believed though not yet proven that chocolate is even
older, preceding the Mayans to the Olmec civilization. The Mayans lived a
life that would no doubt garner envy from chocoholics everywhere: they had
chocolate at every single meal and by the time of the invasion by the
crusading Spaniards, both rich and poor were drinking it. 
Theobroma cacao, the scientific name of the tree as given by botanist
Carolus Linnaeus is Greek for 'food of the gods'. Cocoa beans are of three
main varieties, Criollo - expensive, rare and native to Venezuela,
Forastero - hardier than Criollo and native to the Amazon basin and
Trinitario - a natural hybrid of Criollo and Forestero that originated in
Trinidad. 
