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Mm-hmm. Happy World chocolate day! To celebrate this exquisite feast, we want to refresh our understanding of candy. EVERY YEAR THERE ARE SEVERAL FESTIVALS OF CHOCOLATES. Vacationers are always on the lookout for a good place to eat chocolates, so the diary has a lot of reasons to buy a cork.
7 July is also Boxing Sunday, an allusion to the historic traditions that marked the date on which it was first introduced to Europe on 7 July 1550, although a number of springs claim that, thanks to Christopher Columbus, it could have reached the coasts of the African coastline as early as 1504.
Either officially or not, we know that sometime in the sixteenth-century chocolate reached Europe. 28 July is National Milk Chocolate Festival, 13 September is International Day of Chocolates and 7 November is National Bittersweet Almond Day of course. CHOCOLATATE IS ACTUALLY A PLANT-BASED TYPE OF.
Dairy and black praline come from the coffee beans grown on the Malvaceae plant (Theobroma cacao), an periwinkle (other members of the Malvaceae genealogy are ovary and cotton). CHOCOLATES are NOT CHOCOLATES. In the narrower definition, it is not a type of chocoate, as it contains no solid substances of solid or liqueur type.
However, it contains parts of the coffee beans - mainly coffee butters. BEANS COME FROM MEXICO AND MIDDLE AND SOUTH AMERICA. It is assumed that the people of these areas began growing the beans as early as 1250 BC, perhaps even before. WAS THE FIRST CHOCLATE was the first choclate delicacy.
Cocoa was produced in both Mexico and Azteca cultures, although the results did not correspond to today's warm chocoate - it was a typical bitterness preparation often used for ceremonies such as marriages. Mary ANTOINETTE FAVOURED HEAT COCOLATE (THE MODERN CHOCOLATE). Not only did Marie like cakes, she also liked candy, and warm candy was often eaten in the castle of Versailles.
COCOA WAS ONCE USED AS A COMMODITY. Cocoa beans were so much appreciated and liked by the Aztecs that they used them as their money at the peak of their civilisation. When cocoa and chocoa were imported into Europe, they brought monks from Spain to various convents and spread them all over the country.
MADE UP SOME INVENTIONS OF SOLID PRALINE CHOC. In 1847, the Fry and Son business created what they named "eating chocolate" by mixing the ingredients they used to call hot cocoa butter, sugars and a liqueur. CHOCOA AND CHOCOA ARE THE SAME. It' all a sausage. THE NAPOLEON LOVED CANDY. He asked that he and his leaders be provided with wines and chocolates even during intensive armed operations.
BAKER COCOLATE IS NOT ONLY FOR MAKING. Dr. James Baker and John Hannon established their own choco firm Walter Baker Chocolate in 1765. This is where the word "Baker's Chocolate" comes from, not to describe a type of hot and cold confectionery. Born Pennsylvania may be best known for starting the Hershey Schokolade business in good old Hershey, PA, but he got his beginning in sweets long before he connected up with choco.
He started his first business, The Lancaster Caramel Co. at the age of 30. MILCHSCHOKOLADE WAS INVENTION IN SWITZERLAND. In the end, evaporated water was the most important ingredients. TO MAKE CHOCCOLATE IS TOUGH WORK. In spite of its royal heritage and venerable reputation, the cocoa is not only transformed magic into chocolate - it needs about 400 baked coffee to turn the good things into a lump of cocoa.
1ST CANDY BLOCK MADE IN ENGLAND. Cadbury produced the first choco bars as early as 1842. It still exists and is perhaps best known for its delicious Easter delicacies. THE MOST COCOAO IS NOW CULTIVATED IN AFRICA. Ivory Coast is the biggest individual manufacturer and supplies around 30 per cent of the world's cocoa.
COCOA TREES CAN REACH 200 YEARS OF AGE. This might seem spectacular, but the beauty of the tropics only makes cocoa for 25 years of its life. THERE' ARE TWO TYPES OF COCOA. The majority of today's chocolates come from easily grown forkstero chocolates - although it is thought that krillo makes much more tasty candy.
CHOCOLATATE HAS A PARTICULAR SMELTING POINT. Cocoa is the only foodstuff that is able to fuse at 93 F, just below mankind' s own temperatures. That'?s why praliné is so easy to meld.