My chocolate territory

Author: Li Juntao
Publisher:
Publish Date: 2005-12-01
Features: As the 2006 Spring Festival approaches, our country's series of books that combine knowledge and fun, comprehensively introducing the origin, transformation, and development of chocolate, are presented to readers. "Chocolate" is a loanword (CHOCOLATE). The main raw material for producing chocolate is cocoa beans, which grow in the tropical regions between 15-20 degrees north and south of the equator. Since China does not produce cocoa, most people in the country are unfamiliar with the shape of cocoa beans and often mix them up with coffee beans. Cocoa has been recorded in history since 1942, when Christopher Columbus discovered the New World and returned to Europe from northern South America, where he brought back a beverage made from cocoa beans (a royal drink called chocolate) to Spain. Due to its unique flavor and function, it became popular in many European countries, and people began to recognize the role of cocoa beans and gradually introduced and cultivated them. In 1828, a Dutch chocolate craftsman invented a press to extract cocoa butter from cocoa beans and produce cocoa powder. For the 300 years prior to this, chocolate had always been consumed as a liquid beverage. It was not until 1847 that an inventor added cocoa butter to chocolate, transforming it into the solid form we are familiar with today.