Most of the world’s chocolate is produced in Europe and the USA from cocoa beans imported from all over the world. Today, most of the world’s cocoa is produced by countries in Western Africa, a long way from the cocoa bean’s early beginnings in the Americas.
Pioneering chocolatiers from all over the world developed chocolate as we know it today. The first chocolate house was opened in London by a Frenchman in 1657. Then chocolate was known as a beverage enjoyed predominantly by the elite class. It was introduced to the United States in 1765 when Irish chocolate-maker John Hanan imported cocoa beans from the West Indies into Dorchester, Massachusetts, to refine them with the help of American Dr. James Baker. The pair soon after built America's first chocolate mill and by 1780, the mill was making the famous Baker’s chocolate. In 1795 Dr. Joseph Fry of Bristol, England, employed a steam engine for grinding cocoa beans, an invention that led to the manufacture of chocolate on a large factory scale. The pioneer of Swiss chocolate-making, François Louis Callier, opened the first chocolate factory in 1819. Jean Neuhaus, the father of Belgian chocolate, left his native city of Neûchatel in Switzerland in1857 and set himself up in Brussels. Later that same year, with his brother-in-law, a pharmacist, he opened his "first pharmaceutical confectioners" at 25-27 Galerie de la Reine, Europe's first covered shopping gallery.
Switzerland, Belgium and the USA are the world’s largest producers of chocolate. The main difference between American chocolate and that produced in Europe stems from the roasting of the cocoa beans in the initial production process. The higher the temperature, the more bitter the chocolate and the greater the need for sugar. This is particularly common in the US. In Europe, beans are roasted at a lower temperature for a longer time and therefore have a richer flavour, so less sugar is needed.
Switzerland has long been known for its fine milk chocolates. The reputation of Swiss chocolate is based not only on a prodigious history, but is also bolstered by a series of medals at international exhibitions. The first milk chocolate was produced by Swiss chocolatier Daniel Peter in 1875, using condensed milk manufactured by his friend Henri Nestlé. Another Swiss Rodolphe Lindt discovered conching in 1879 by accident, when assistant left the machine on all night! Conching involves heating and rolling the chocolate in order to refine it. After chocolate had been conched for seventy-two hours and had more cocoa butter added to it, it was possible to create chocolate "fondant" and other creamy forms of chocolate. Both Lindt and Nestle are names well known in the world of chocolate today.
Belgian chocolates are some of the finest in the world. Belgium produces 172,000 tons of chocolate per year with more than 2,000 chocolate shops throughout the country. In 1912 Jean Neuhaus created the world's first filled chocolate, which he named "Praline”. He also created the praline box or "ballotin". The handmade pralines could nestle alongside one another in covered layers. The practical gold and green packaging with its embossed letter "N" has barely changed to the present day. Jean neglected to patent the "ballotin" and it has been the design favoured by all Belgian chocolate manufacturers ever since. Many Belgian chocolates are still made by hand. Every town and even small villages have chocolate stores selling their own luxurious pralines.
In the United States, not renowned for its fine chocolate, there are a few entrepreneurs endeavouring the raise the profile of good chocolate, in particular Scharffenberger. The first official batch of Scharffenberger chocolate was made in their San Francisco factory using vintage European equipment and was well-received by local foodies. One of the best known makers of American chocolate, Hershey, built the Hershey Chocolate factory and town in Pennsylvania in 1903, which included housing, schools, churches, parks, recreational facilities and a trolley system. Tours of the Pennsylvania factory are available and visitors can indulge in Hershey’s famous chocolate kisses or take a trip to the accompanying theme park and zoo.
As well as chocolate festivals such as those held yearly in Holland, Sweden, Belgium and Switzerland, the Academy of Chocolate Awards are now in their fourth year. The Awards in 2007 featured winners from Italy, France and as far a field as Madagascar, illustrating that there is a world of chocolate just waiting to be discovered!
Author Bio:
Natasha, along with her wonderful team is proud of the beautifully hand-packaged gifts Chocol8 delivers. She wanted to develop a business that really does provide that personal touch, which is evident in each gift. Chocol8 is committed to providing unique bespoke packaging, to compliment the most decadent chocolates and confectionery. You can visit the website at www.chocol8.co.uk