Hot chocolate , also known as Chocolate tea , drinking chocolate or just cocoa is a hot drink consisting of chocolate , melted chocolate or cocoa powder, warm milk or water, and usually a sweetener. Hot chocolate can be whipped cream. Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and thicker consistency.
The first chocolate drink is believed to have been created by Maya around 2,500-3,000 years ago, and chocolate drinks are an important part of the Aztec culture in 1400 AD, by which they are referred to as xoc? L? Tl. Drinks became popular in Europe after being introduced from Mexico in the New World and have undergone many changes since then. Until the 19th century, hot chocolate was even used as a medicine to treat diseases such as liver and stomach diseases.
In 2010, hot chocolate is consumed all over the world and comes in a variety of varieties, including flavored chocolate mesas in Latin America, very thick cioccolata calda served in Italy and < i> chocolate a la taza served in Spain, and thin hot chocolate is consumed in the United States. Processed hot chocolate can be purchased from various companies, including cafeterias, fast food restaurants, coffee shops and cafes. A mixture of hot chocolate powder, which can be added to boiling water or hot milk to make a drink at home, sold in grocery stores and online.
Video Hot chocolate
Histori
Arachaelogists have found evidence that Mayan chocolate consumption occurred in the early 500 BC, and there is speculation that chocolate preceded even the Mayans. To make chocolate drinks, which are served cold, Mayan cacao seeds into pasta and mixed with water, corn flour, chili, and other ingredients. They then pour drinks back and forth from cup to saucepan until thick foam is developed. Chocolate is available to Maya from all social classes, though the rich drink chocolate from the "big spurts" that are often buried with the elite. The early classical period (460-480 AD) The Mayan tomb of the Rio Azul site, Guatemala, has a vessel with Maya flying machines for cocoa with the remainder of a chocolate drink.
Because sugar has not come to America, xoc? L? Tl is said to be the taste obtained. What was then called the Spaniards xoc? L? Tl is said to be a drink consisting of a chocolate base peppered with vanilla and other cold-served spices. The drink tasted spicy and bitter compared to the sweet, modern hot chocolate. Like when xoc? L? Tl first presented hot, a source of conflict on when and by whom. However, Jose de Acosta, a Spanish Jesuit missionary who lived in Peru and then Mexico in the 16th century, described xoc? L? Tl as:
Hate like not recognize it, have garbage or foam that tastes very unpleasant. Yet it is a highly prized drink among the Indians, where with those noble people who pass through their country. The Spaniards, both men and women, accustomed to the state, are very greedy about this Chocolate. They say they make different kinds, some hot, some cold, and some medium, and put in it lots of "chili"; yes, they make pasta thereof, which they say is good for the stomach and against catarrh disease.
Inside Mesoamerica many drinks are made from cocoa beans, and further enhanced by flowers such as vanilla to taste. This is a tribute to the Aztecs. The Aztecs, or Mexicans, need those who are conquered to give them chocolate. Cups, pumpkins, cocoa beans, and other things they earn are listed on The Essential Codex Mendoza. Cocoa is used as a currency throughout Mesoamerica. The Aztecs use chocolate to indicate high status. Seeing it as if someone with low or general status should drink chocolate, that's a bad sign. The first recorded contact in Europe with chocolate was less than 1502 on Columbus's fourth journey.
European Adaptation
After defeating Montezuma's warriors and demanding the Aztec nobles to surrender their valuables, Cortà © returned to Spain in 1528, bringing cocoa beans and chocolate drinks to make their equipment. At this time, chocolate is still only in the bitter beverages found by the Mayans. The sweet chocolate and chocolate bars are still missing. Once introduced to Europe, beverages are slowly gaining in popularity. King Charles V's trial immediately adopted a drink, and what came to be known as "chocolate" became a fashionable drink popular among the Spanish upper classes. In addition, chocolate is given as a dowry when members of the Spanish Royal Family marry other European nobles. At that time, chocolate is very expensive in Europe because cocoa beans only grow in South America.
Hot chocolate sweet flavor was later discovered, leading hot chocolate to become a luxury item among European nobility in the 17th century. Even when the first Chocolate House (set up similar to a modern coffee shop) opened in 1657, chocolate is still very expensive, costing 50 to 75 pence (about 10-15 shillings) a pound (about Ã, Â £ 45-65 in 2016). At that time, hot chocolate is often mixed with herbs for flavor; one famous recipe is hot chocolate "infused with fresh jasmine flowers, amber, musk, vanilla and ambergris." At the end of the 17th century, Hans Sloane, president of the Royal College of Physicians, visited Jamaica. There, he tried chocolate and considered it a "nausea", but found it to be better when mixed with milk. When he returned to England, he brought the recipe, introducing milk chocolate to England. The aristocratic nature of the drink caused chocolate to be called the "drink of the gods" in 1797.
The Spaniards started using porcelain-made jicaras in lieu of the perforated flasks used by the natives. They then further tinker with recipes using spices such as cinnamon, black pepper, aniseed, and sesame. Many of these objects are used to try to recreate the original flower flavor that they do not easily get. Black pepper is used to replace chillies and mecaxochitl, cinnamon is used instead of orejuelas, sugar replaces honey. The goal is to create a new version for chocolate that they can call their own.
In 1828, Coenraad Johannes van Houten developed the first cocoa powder production machine in the Netherlands. The press separates oily cocoa butter from cocoa beans, leaving pure chocolate powder in the back. This powder, like instant chocolate powder used today, is more easily stirred into milk and water. The result is another very important discovery: solid chocolate. By using cocoa powder and cocoa butter in low quantities, it is possible to produce chocolate bars. The term "chocolate" then became a solid brown rather than hot chocolate, with the first chocolate bar made in 1847.
Maps Hot chocolate
Terminology
A distinction is sometimes made between "hot chocolate", made from a powder made by removing most of the rich cocoa butter from ground cocoa beans, and "hot chocolate", made directly from chocolate bars, which already contain cocoa, sugar, and chocolate. butter. Thus, the main difference between the two is cocoa butter, the absence of which makes hot chocolate significantly lower in fat than hot chocolate while still preserving all the antioxidants found in chocolate.
Hot chocolate can be made with dark, semisweet, or bitter chocolate that is cut into small pieces and stirred into milk with added sugar. American instant hot chocolate powder often contains powdered milk or other dairy ingredients that can be made without milk. In the UK, "hot chocolate" is a sweet chocolate drink made with hot milk or water, and a powder containing chocolate, sugar, and milk powder. "Cocoa" usually refers to a similar drink made only with hot milk and cocoa powder, then sweetened with enough sugar (or not sweetened at all).
Usage
Currently, hot chocolate in the form of drinking chocolate or chocolate is considered a food that is soothing and widely consumed in many parts of the world. The European hot chocolate tends to be relatively thick and rich, whereas in the United States the thinner instant version is consumed more often. In Nigeria, hot chocolate is referred to as "tea" even though it is not tea because Nigerian habits refer to drinks consumed in the morning as "tea". Many areas have special additives or toppings, ranging from marshmallows and whipped cream to cheese.
Europe
In mainland Europe (mainly Spain and Italy), hot chocolate is sometimes served very thick due to the use of thickening substances such as corn flour. Among the various types of hot chocolate served in Europe is Italian cioccolata calda .
Hot chocolate with churros is a traditional male breakfast worker in Spain. This hot chocolate style can be very thick, often has a consistency of warm chocolate pudding. In the Netherlands, hot chocolate is a very popular drink, known as warme chocolademelk , often served at home or in cafes. In France, hot chocolate is often served at breakfast; sometimes sliced ​​bread spread with butter, jam, honey, or Nutella dipped in hot chocolate.
In Germany, hot chocolate made by melted chocolate ( HeiÃÆ'Ÿe Schokolade Wiener Art ) is distinguished from that made from powder ( Trinkschokolade ). Often served with whipped cream on it.
Even further variations of hot chocolate exist. In some cafes in Belgium and elsewhere in Europe, people who order "warm chocolade" or "chocolat chaud " receive a cup of steaming white milk and a small bowl of bitter chocolate to dissolve in milk. One Viennese variant HeiÃÆ'Ÿe Schokolade Wiener Art contains egg yolk for thickness.
North America
In the United States and Canada, this drink is popular in instant form, made with hot water or milk from a package that mostly contains chocolate powder, sugar, and dried milk. This is the thinner of the two main variations. It's very sweet and maybe topped with marshmallows, whipped cream, or a solid chocolate slice. Hot chocolate was first brought to North America in the early 17th century by the Dutch, but for the first time the colony began selling hot chocolate around 1755. Traditionally, hot chocolate has been associated with cold weather, winter and desserts in the United States. and Canada.
In Mexico, hot chocolate remains a popular national beverage, often including semi-sweet chocolate, cinnamon, sugar, and vanilla. This type of hot chocolate is usually sold in the form of round or hexagonal tablets that can be dissolved into hot milk, water, or cream, and then mixed until the mixture produces a soft foam. A 1942 article in the Chicago Tribune describes the Mexican cinnamon hot chocolate traditionally served with a variety of sweet Mexican pastries, such as pan-dulce or churros.
South America
In Colombia, hot chocolate drinks made with milk and water using chocolatera and molinillo are enjoyed as part of a breakfast with fresh, gentle bread and cheeses from farmers. Colombian hot chocolate is often covered with soft peasant cheese or other light cheeses. Similarly, hot chocolate in Ecuador is often cheeseed.
In Peru, hot chocolate can be served with panettone at breakfast on Christmas Day, although summer has begun in the southern hemisphere. In addition, many Peruvians will add sweet chocolate syrup to their drinks. The Argentinian
Health
Although hot chocolate is generally consumed for pleasure, this drink confers some potential health benefits. A 2003 study from Cornell University found that chocolate contains a large amount of antioxidants that can help prevent cancer. Also, it has been proven that the cocoa beans help with digestion. From the 16th to the 19th centuries, hot chocolate is appreciated as a medicine and drink.
Explorers Francisco HernÃÆ'¡ndez writes that chocolate drinks help treat fever and liver disease. Another explorer, Santiago de Valverde Turices, believes that chocolate in large quantities is helpful in treating chest diseases and smaller amounts can help stomach upset. When chocolate was introduced to France in the 17th century, it was reportedly used "to fight anger and bad mood", which may be associated with chocolate phenylethylamine content. Currently, hot chocolate is consumed for pleasure rather than drugs, but new research suggests that there may be other health benefits associated with the drink.
On the other hand, some negative effects can be attributed to drinking hot chocolate, as some hot chocolate recipes contain sugar, hydrogenated oil, or high amounts of fat.
Back when chocolate was first rooted in popularity it was apposed by the Catholic church. It looks less have the ability to break the fast, considering it is consumed in liquid form. Coffee is another popular trend that is considered good for the body but bad for the mind. Chocolate begins to be consumed as a way to recharge one's body from the effects of coffee. It is said to nourish the body and potential of a person.
Benefits
Studies have shown that consumption of hot chocolate can be positive for one's health. A study conducted by Cornell University has shown that hot chocolate contains more antioxidants than wine and tea, thereby reducing the risk of heart disease. In one serving of chocolate, the researchers found 611 milligrams equivalent of gallic acid (GAE) and 564 milligrams of epicatechin equivalent (ECE), compared with 340 milligrams of GAE and 163 milligrams of ECE in red wine, and 165 milligrams of GAE and 47 milligrams of ECE in green tea. Chang Yong Lee, professor and researcher at Cornell who conducted the study, revealed that larger amounts of antioxidants are released when the beverage is heated.
Flavonoids found in chocolate that make hot chocolate also have a positive effect on arterial health. A special study conducted by the National Institutes of Health supported in part by the Mars Chocolate company showed a high increase in blood flow after drinking flavanol-rich chocolate drink. In the study, subjects (27 people aged 18 to 72) drank a chocolate drink containing 900 milligrams of flavonol daily, resulting in increased blood flow and function of endothelial cells lining the blood vessels.
In further research conducted by Dr. Norman K. Hollenberg, professor of medicine at Brigham and Women's Hospital and Harvard Medical School found that flavonols can also help enlarged vessels and help keep platelets from clustering on blood vessel walls. Flavonoids found in hot chocolate are beneficial to health especially as they protect the blood vessel walls from free radical damage. Flavanols are also thought to help reduce the buildup of blood platelets and can balance the levels of compounds called eicosanoids, which may be beneficial to cardiovascular health.
Risk
Some negative effects may be associated with drinking hot chocolate. The type and severity of health risks vary between different styles of hot chocolate. Hot chocolate made from milk also contains sugars that are naturally found in milk. Processed cocoa powder usually contains added sugar. Some brands also contain hydrogenated oils and fats, the most common being coconut derivatives.
In popular culture
In 2012, Andrew 'Freddie' Flintoff broke the world record for the fastest time to drink hot chocolate (5.45 seconds).
See also
- Champurrado, a North American chocolate brown partner
- Chocolate milk
- CuestiÃÆ'³n moral: the el chocolate quebranta el ayuno eclesiÃÆ'¡stico ( Is chocolate breaking the ecclesiastical fast: a moral question )
- Hot chocolate effect
- List of chocolate drinks
- Hot beverage list
Note
Further reading
- Morton, Frederic; Morton, Marcia (1986). Chocolate, Picture History , Crown Publishers, Inc. ISBN: 0-517-55765-7.
- Turback, Michael (2005). Hot Chocolate , Ten Speed ​​Press. ISBNÃ, 1-58008-708-6.
Source of the article : Wikipedia
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