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Chocolate is a Spanish loanword, first recorded in English in 1604, [1] and in Spanish in 1579. [2] However, the word's origins beyond this are contentious. [3] Despite a popular belief that chocolate derives from the Nahuatl word chocolatl, early texts documenting the Nahuatl word for chocolate drink use a different term, cacahuatl, meaning "cacao water".
York's Chocolate Story is a visitor attraction and chocolate museum on King's Square, in York. Opened in March 2012, [ 1 ] it shows the history of chocolate making in York, including the Rowntree's factory which opened in 1890, owned since 1988 by Nestlé . [ 2 ]
Chocolate is perceived to be different things at different times, including a sweet treat, a luxury product, a consumer good and a mood enhancer. [166] Its reputation as a mood enhancer is driven in part by marketing. [167] Chocolate is a popular metaphor for the black racial category, [168] and has connotations of sexuality. [169]
A large medieval house was built 600 years ago in Barcelona, Spain. By the 19th century, it was a chocolate factory. Now, archaeologists are exploring the remains of the ancient building ...
Hernán Cortés de Monroy y Pizarro Altamirano, 1st Marquess of the Valley of Oaxaca [a] [b] (December 1485 – December 2, 1547) was a Spanish conquistador who led an expedition that caused the fall of the Aztec Empire and brought large portions of what is now mainland Mexico under the rule of the King of Castile in the early 16th century.
Roasted nibs (pieces of kernels) are generally powdered and melted into chocolate liquor, but also inserted into chocolate bars to give additional "crunch". The cocoa bean , also known as cocoa ( / ˈ k oʊ . k oʊ / ) or cacao ( / k ə ˈ k aʊ / ), [ 1 ] is the dried and fully fermented seed of Theobroma cacao , the cacao tree, from which ...
Coenraad Johannes van Houten (15 March 1801 – 27 May 1887) was a Dutch chemist and chocolate maker known for the treatment of cocoa mass with alkaline salts to remove the bitter taste and make cocoa solids more water-soluble; the resulting product is still called "Dutch process chocolate".
Swiss chocolate consumption increased dramatically from the beginning to the end of the 20th century, from about 1 kg to 12 kg per capita per annum. [27] Although partly developed outside Switzerland, white and ruby chocolate were also invented by Swiss-based chocolate manufacturers Nestlé and Barry Callebaut, in 1936 and 2017 respectively.