Table of Contents

Introduction

History & Origins of Chocolate

How Chocolate's Made

Types of Chocolate

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3

7 - 11

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Ch. 1 - Introduction

Do you LOVE chocolate? Do you want to know EVERYTHING about it? About the origins with the Mayans and Aztecs? About how it gets from a cacao pod to the mouth-foaming piece of chocolate bar that you might find in your local 7/11? What other delicious and unique flavors there are? Then, this is the book for you! Come on in and dig into this tasty book about the delicacies of chocolate!

Ch. 2 - History & Origins

The 12th & 15th Centuries

The cultures of the Mayans and

Aztecs used cacao beans in rituals

and in xocoatl.

1492 - Christopher Columbus brought

treasures from the Americas to Spain.

One of the treasures included cacao

beans which were mostly ignored.

16th - 17th Century

1519 - Part of Mexico was conquered by a Spanish explorer and he noticed the cacao beans' importance, so he started a cacao plantation

1544 - Spain changed pepper in chocolate (drink) to sugar. It was kept from the rest of Europe for nearly a 100 years.

Chocolate arrives in different countries

1653 - Chocolate's first official statement

1657 - First chocolate house opened and the English changed using water for chocolate to milk.

1674 - Chocolate Pastilles arrive in England

Chocolate Pastilles

18th, 19th - 20th Century

1712 - America is introduced back to chocolate again.

1750 - Most of the world is colonized by Europe and most countries secure access to cocoa.

1819 - First Swiss chocolate factory

1828 - A process called "dutching" is invented.

1840 - Belgium produces the first chocolate tablets, figures, etc.

1847 - First chocolate bar by Francis Fry

1875 - Milk chocolate by Daniel Peter

1913 - Machine to manufacture filled chocolates is invented

1920s - Chocolate bars become individual sized

1926 - Godiva is born

1930 - First white chocolate bar made by Nestlé

Step 1 - Harvesting

Harvesting is the first step in making chocolate (not including actually planting the beans). The time to harvest depends on the region. The cacao pods, once ripe, are two times per year harvested. The pods are cut open and the pulp inside the pods, which contains the beans, are taken out. cocoa pods ->

Ch. 3 - How It's Made

Step 2 - Fermenting

In a large container, the pods and pulp are left to ferment for a around a week. To make the process of fermenting easier, people turn the beans over. First stage of making the chocolate's flavor. Cocoa pods - >

Step 3 - Drying

Spread out in a single layer under the sun, the beans are left to dry. The beans are transported to different parts of the world after drying, so it's vital that they're fully dry.

Cocoa beans drying - >