Historia del chocolate, traduccion

The History of Chocolate
        The first recorded evidence of chocolate as a food product goes back to Pre-Columbian Mexico. The Mayans and Aztecs were known to make a drink called "Xocoatll from the beans of the cocoa tree. In 1528, the conquering Spaniards returned to Spain with chocolate still consumed as a beverage. A similar chocolate drink in France in 1615, and England welcomedchocolate in 1662. To this point "chocolate" as we spell it today, had been spelled variously as "chocalatall, "jocolatte", "jacolatte", and "chockelet.11
        In 1847, Fry & Sons in England introduced the first "eating chocolate," but did not attract much attention due to its bitter taste. In 1874, Daniel Peter, a famed Swiss chocolateer, experimented with various mixtures in an effort to balancechocolates rough flavor, and eventually stumbled upon that abundant product -- milk. This changed everything and chocolate's acceptance after that was quick and enthusiastic.
GROWING COCOA BEANS
        Cocoa beans are usually grown on small plantations in suitable land areas 20 degrees north or south of the Equator. One mature cocoa tree can be expected to yield about five pounds of chocolateper year. These are planted in the shade of larger trees such as bananas
or mangos, about 1000 trees per hectare (2,471 acres).
        Cocoa trees take five to eight years to mature. After harvesting from the trees, the pods (which contain the cocoa beans) are split open, beans removed, and the beans are put on trays covered with burlap for about a week until they brown. Then they are sun drieduntil the moisture content is below 7%. This normally takes another three days.
After cleaning, the beans are weighed, selected and blended before roasting at 250 degrees Fahrenheit for two hours. Then shells are removed leaving the "nib." Nibs are crushed to create a chocolate "mass." This is the base raw material from which all chocolate products are made.
KINDS OF CHOCOLATE
Milk ChocolateThis consists of at least 10% chocolate liquor ("raw" chocolate pressed from carob nibs) and 12% milk solids combined with sugar, cocoa butter (fat from nibs), and vanilla. Sweet and Semi-Sweet Chocolate Are made from 15-35% chocolate liquor, plus sugar, cocoa butter, and vanilla. Imprecision of the two terms causes them to commonly be called "dark" or "plain" chocolate. Dark chocolate has alarge following among dessert makers, and for this reason is referred to as "baking" chocolate.
Bittersweet and Bitter Chocolate


Bittersweet usually contains 50% chocolate liguor and has a distinct "bite" to the taste. Bitter or unsweetened chocolate liquor also is used in baking and is also referred to as "bakers" chocolate.
Creams and Variations


Bite sized and chocolate covered. Theyare filled with caramels, nuts, creams, jellies, and so forth.
White Chocolate


Is not really chocolate as it contains no chocolate liquor, Carob This is a brown powder made from the pulverized fruit of a Mediterranean evergreen. It is used by some as a substitute for chocolate because it can be combined with vegetable fat and sugar, and made to approximately the color and consistency ofchocolate.


La historia del chocolate

La primera evidencia del chocolate como un alimento se remonta al Mexico precolombino. Los Mayas y Aztecas eran conocidos por hacer una bebida llamada ‘’Xocoatll’’ venía de las semillas del árbol de cocoa. En 1528, los conquistadores españoles volvieron a España con el chocolate que aun se consumía como una bebida. Una similar bebida de chocolate fuellevada a una boda real en Francia en 1615, y Inglaterra dejo entrar el chocolate en 1662. Para este punto ‘’chocolate’’ se le llamaba en todos lados, luego vario a ‘’Chocolatall’’, ‘’Jocolatte’’, ‘’Jacolatte’’, and ‘’Chockelet’’.
En 1847, Fry & Sons en Inglaterra presento el primer ‘’comer chocolate’’, pero no atrajo mucha atención debido a su sabor amargo. En 1874, Daniel Peter, un famoso...