10 Frequently asked Questions about Chocolate
Q: Where does the word “chocolate” come from?
Around 600 AD the Mayas were already cultivating cocoa in Central America and establishing the earliest known plantations. They used the cocoa beans to prepare a very nourishing and fiery drink - which they called “Xocolatl”, from which we get the modern word “chocolate”.
Q: Who brought the first cocoa to Europe?
Herman Cortés, a Spanish explorer started the trade of cocoa bean when he arrived in the Mexican coast and tried out “Xocoatl” and brought to Europe in 1528.
Q: Where does cocoa grow?
Today’s growing areas are all in the warm and humid zone 20° north and south of the equator. The main cocoa producing regions are Africa, Central and South America as well as Southeast Asia. The Swiss chocolate industry obtains most of its cocoa from the Ivory coast, Ghana and Ecuador.
Q: Who invented the milk chocolate?
Daniel Peter in Vevey was the first to successfully refine the cocoa mixture with milk. The experiment was obvious: Swiss farms provided milk in abundance, and consumers mixed the cocoa or chocolate powder with milk in any event. So why not add it to the basic mixture? However, because the high water content of milk prevented it from forming a stable emulsion when mixed with cocoa butter, the mixtures quickly turned rancid. It was only when he used condensed milk from the “Anglo-Swiss Condensed Milk Company” in Cham that Peter’s new product was a success. Following the launch of cocoa milk powder in 1875, he enjoyed unimagined success with his eating
chocolate, “Chocolat au lait Gala Peter” in the 1880s. The development started by Peter thus made a very significant contribution to the great importance of Swiss chocolate.
Q: What makes a chocolate a “good” chocolate?
High-quality chocolate has the following characteristics:
- a nice shine on the surface
- a “firm” break
- delicate melting behaviour
- rounded cocoa flavour
Q: How to taste a premium chocolate?
Important: Begin the tasting with the chocolate with the lowest percentage of cocoa. Start with white chocolate, then milk chocolate and finally dark chocolate. Gradually work up to high-percentage varieties. Chocolate is best tasted in a calm atmosphere so that you are able to concentrate on your senses. In the following we will explain the main principals.
1. Sight: The first impression is also important when it comes to chocolate tasting. Therefore, you should first pay attention to the chocolate’s appearance – colour, an even structure and sheen.
2. Touch: Now you can assess the structure of the surface (from smooth to rough or grainy).
3. Hearing: Hold a piece of chocolate to your ear and break it. Pay attention to the noise it makes: it may be distinct or rather dull. High-quality unfilled chocolate breaks with a distinctly perceivable cracking sound. The edge of the break is smooth and without crumbs.
4. Smell: You can use your nose to perceive the chocolate’s many aromas: You can either inhale its scent by holding a piece directly under your nose or you can let the chocolate melt in your mouth, breathe out and then inhale the aromas.
5. Taste: We now come to the most intense experience of chocolate tasting: Let a piece slowly melt in your mouth. Spread the chocolate with your tongue to bring it in contact with your taste nerves. What do you perceive?
Q: What is the best chocolate desert recipe?
Chocolate mousse - Simple version.
- Ingredients: 100g dark or milk chocolate + 5 dl cream
- Heat the cream quickly until it comes to the boil, add the chocolate pieces and let them completely melt.
- Put the mousse into the fridge overnight.
- The next day whip the mousse lightly with a hand whisk (average power) until it is light and fluffy.
Q: Is it healthy to eat chocolate?
Researchers around the world found that chocolate is good for your skin and strengthen your brain. It also helps in reduces the likelihood of heart attack as well as fighting strokes. Particularly dark chocolates itself act as antioxidant activity and endothelial function, and lowers blood pressure and blood clotting.
Q: How can I use chocolate as an ingredient in a main dish?
You find LINDT recipes under: http://www.lindt.com/swf/eng/recipes/recipes/
Q: What does The Duty Free Store offer?
Exclusive Duty Free/Travel Retail Range, mainly produced in Switzerland, in each price range, depending on type and size of the products. The Duty Free/Travel Retail Range can be classified into Premium Gifting, Self Consumption/Snacking, Family and Children and Souvenir Products.