A short history lesson on chocolate
Cocoa pods have been used in chocolate manufacturing for more than 3000 years. However, it is only in the 16th century that chocolate made its appearance in Europe. In the beginning, chocolate was consumed as a very bitter beverage. People would add sweeteners like honey or aromatics to mask the bitterness. During the 17th and 18thcenturies, chocolate was served like coffee amongst European aristocracy, notably in Spain, France, and England. Around mid 18th century, mechanicals mills were invented in order to extract cocoa butter from cocoa pods which allowed manufacturing of chocolate in solid form as it is known today.
Theobroma Chocolat – Etymology
The name Theobroma represents, in botanical terms, the Malvaceae family to which belongs the cocoa tree. In Greek, Theobroma means “food of the Gods”.
That is what we had in mind when we created our chocolate. Delicious tasting products which are good for you and the planet!
Manufacturing “Food of the Gods”
Cocoa pods are harvested twice a year. Cocoa beans are than extracted from the pods and left to ferment for several days. After the fermentation process, the beans are laid under the sun to dry. Beans are then cleaned and shelled until only cocoa nibs, or kernels, are left. Nibs are then roasted, so they will develop their flavor and color, and finally grinded. This is how we obtain cocoa liquor which will be used to create all kinds of chocolatey delights!
Tricks from the pros for chocolate tasting
- Ideal moment for tasting: early morning, before or after coffee
- Chocolate should be at room temperature before tasting.
- Rinse your mouth with warm water before tasting each piece.
- Start with white chocolate, then milk and finish with the dark chocolate from lower % to higher
- Let the chocolate melt in your mouth for a few seconds to taste the firsts flavors and aromatics.
- Slowly chew chocolate to free secondary flavors and aromatics.
- Swirl chocolate around your tongue to discover all flavors from the 4 taste zones.