Why seeds “ chocolate tree “ Aztecs called food of the gods?
In Europe chocolate was on sale in drugstores, and physicians in the XVII century pointed to its miracle properties. Sometimes behind chocolate turns were built. It was instantly bought up though at the price chocolate eclipsed some overseas drugs.
Christopher Columbus was the first European who managed to taste chocolate. It was in 1502. It is necessary to tell that drink did not make special impression on the seafarer. But it delivered these mysterious grains from expedition to the New World. But whether was before to its inhabitants when Columbus just filled up them with other treasures.
It is known also that to the Spanish king the box of selected cocoa - beans and the recipe of preparation of drink not who brought other as the conqueror of Mexico Hernan Cortes. The result did not keep itself waiting. Soon the Spanish aristocrats tried out chocolate. Its bitterish taste with spices, the pepper, honey which is shaken up to foam was divine. However Spaniards changed a way of its preparation soon, having added cane sugar, cinnamon and a nutmeg to drink. Chocolate was such expensive that one Spanish historian wrote: “ Only rich and noble was able to afford to drink chocolate as he literally drank money “.
Europe continued to open properties of chocolate. The contribution to distribution of this surprising product was made also by the daughter of the Spanish king Philip III Anna Avstriyskaya. Being Ludovic XIII`s spouse, in 1616 she brought to Paris a cocoa box - beans. The French Royal Court was subdued by taste of chocolate … the fact of emergence of drink Is interesting to
Is considered that the word “ " cocoa; for the first time sounded as “ kakawo “ in a civilization of Olmecs, the people living on the bank of the Gulf of Mexico 1000 years ago B.C. There is also other version of scientists. People tried out cocoa - beans much earlier, 1500 years ago BC. Who all - is right, nobody decides to tell. But we will continue our conversation. Olmecs were replaced by Maya`s nationalities. The sweet invention and it was to the taste. They put plantations of trees of cocoa. By the 9th century the culture of these people fell into decay. In the territory of the Central and the Southern Mexico the powerful empire of Aztecs was formed. It occurred shortly before the Spanish gain. Aztec city-states received the name “ valley of Mexico City “ where now the capital of Mexico is located.
Exactly thanks to Aztecs a miracle - drink became known to Europe. It were very educated people. They brought together libraries, created the Register of taxes and the Burbonsky code. Aztec copyists described life and beliefs of tribespeople. No wonder that Aztecs understood that cocoa - beans are a symbol of force and wealth. “ Chocolate tree “ could give up to two kilograms of beans a year. In one bag inhabitants of the valley collected about 24 thousand beans. It is known that the emperor of Aztecs Montezuma drank up to 50 cups of drink a day. In its warehouse forty thousand bags of cocoa - beans were stored. Aztecs put many beautiful legends of this tasty and useful product. Possibly, in them there is a lot of invention and the imagination. But these stories were retold by one generation to another, multiplied by the new facts. And now are perceived not without interest.
But we will return to Europe.
in the middle of the 13th century in France opened the first candy stores where everyone could regale on favourite drink. England became famous for the chocolate houses which eclipsed tea and coffee salons over time. And what Russia?
In Russia taste of chocolate was learned 190 years ago. Even literature could not pass
by this fact. In I. A. Goncharov`s novel “ Break “ Tatyana Markovna “ to the cook, except a set of dishes, ordered to cook " chocolate still;. Liked to drink a chocolate cup also the heroine from A. P. Chekhov`s story “ Anna on a neck “. Chocolate was drunk at the Imperial yard. This ritual was entered by Catherine II. Production of confectionery from chocolate in Russia became mass to the middle of the XIX century. The merit in it belongs to Swiss Francois Louie Kaya who in the 18th century created the first-ever tile of firm chocolate.
One by one in Moscow and St. Petersburg confectioneries open. Today in the Moscow museum of modern history it is possible to see collected exhibits under the name “ Happiness in " chocolate;. These are packing materials in which the well-known confectionery firms wrapped the production. Sometimes packing was more expensive than chocolate products. And once such tin or paper box flaunted among festive ware where - nibud on a look or on a table as a symbol of prestige of family. Such boxes were not thrown out. Stored photos, gingerbreads, laces in them. Or perhaps in some houses store and still. Also descend to children, and those, in turn, - the as a valuable family relic.
After 1917 chocolate was sold in shops. But soon after it it was already possible to see in trays of street dealers where chocolate adjoined near cigarettes, saccharin and gingerbreads. And that is also soap. However aroma of good chocolate lived in houses of his fans. Anna Akhmatova wrote in 1920: “ From the basement " windows; Kraft “ still smelled of " chocolate; remembering the shop located near her house. The Soviet power did not hurry to restore confectioneries. For everything there was not enough money. But the world does not live without enthusiasts. Gradually old factories began to reconstruct, place shops in basements of shops and warehouses. Before the war the confectionery industry reached the level of Russia of 1913. “ The Latest “ history of chocolate began in the country only in 60 - 70 - e years.
cannot imagine life without chocolate Now. It is loved by both adults, and children.
If you after reading of article (I am afraid to seem immodest) have a desire “ to enjoy “ chocolate drink, take advice of the famous culinary specialist, collector of recipes Elena Molokhovets which she provides in the book “ To the Modern hostess “: “ To pound Yolks until white with sugar, to pour grated chocolate, to part with the boiled warm milk or cream, to put on a plate, to stir slowly, will not thicken yet. But it is not necessary to allow to begin to boil. As foam will rise, to pour on cups “. The author of the book suggests to take three yolks, three glasses of milk, the one eighth part of pound of chocolate. The recipe is designed for six persons.