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History of the Chocolate Print

We take it for granted that chocolate is a sweet delicacy to be eaten. Chocoholics might be surprised to learn that for centuries it was a BITTER DRINK reserved for royalty and the elite. The modern chocolate is a relatively new invention. A brief outline of a fascinating confectionery….

2000 BC: Oldest known origin of cocoa is more than 4000 years ago in the Amazon jungle. Chocolate is made from the seed of the cocoa tree. Technically there is no such thing as "white chocolate," which is not made from cocoa.

600 AD: The Mayas are the first to cultivate cocoa in Central America. They brew a bitter drink from the cocoa seeds called, "Xocoatl," meaning "bitter water".

1200: The Aztecs continue the tradition of Xocoatl which they believe to be a special gift from God. It was thick, bitter, cold and unsweetened. Since there was no sugar in the Americas at that time, the Aztecs flavoured Xocoatl with spices, including hot chilli peppers! The last Aztec emperor was so addicted; he drank 50 goblets of red coloured Xocoatl every day. The drink was so prestigious it was served in gold goblets thrown away after a single use. Cocoa beans were also currency. E.g. 4 beans = a rabbit dish, 100 = a slave (1513 rates).

1492: Christopher Columbus brings cocoa beans to Spain. Queen Isabella, murderess of Muslims, ignores them.

1513: Spanish rename Xocoalt, "Chocolatl."

1528: Cortez presents Charles V of Spain and Austria with cocoa beans and the means of production. He also thought to mix the drink with sugar. The Spanish kept the drink a secret from the rest of the world for over a century. They mixed the drink with sugar, vanilla, nutmeg, cloves, allspice and cinnamon. The drink was reserved for the nobility.

1579: English pirates capture a Spanish ship loaded with cocoa beans. They think it to be sheep dung and burn the ship.

1585: The first shipment for the public market arrives in Spain.

1609: The first book devotedly entirely to chocolate written in Mexico, "Libro en el cual se trata del chocolate."

1643: Chocolate mania spreads in France when the Spanish princess, Maria Theresa, gives her new husband, Louis XIV of France, a chest of chocolate as dowry. It is no longer a Spanish secret.

1674: The first chocolate cake sold in the London coffee house, "At the Coffee Mill and Tobacco Roll."

1730: Chocolate becomes more affordable when steam engines instead of hand methods are used to grind the cocoa beans.

1830: Solid chocolate is invented after having been a drink for centuries. Invented by the British chocolate maker, J.S. Fry & Sons.

1875: After eight years of experimentation, Daniel Peter from Switzerland puts the first milk chocolate on the market.

1879: Rodolphe Lindt of Berne invents the melt-in-the mouth chocolate. The chocolate is refined by heating and rolling it for 72 hours. Then more cocoa butter is added. The process is called conching.

1913: The final stage in modern chocolates. Jules Sechaud of Montreux (Switzerland) introduced the process for filling chocolates.

1930's: Most famous brands invented.

ISLÂM & CHOCOLATE

The cocoa bean and its descendants, chocolate drink and eating chocolate, are in their plain forms Halâl. Issues of Harâm arise due to the additives. The most common Harâm additives include wine and E120 (Cochineal Carmine - a colouring from crushed beetle). Just as Muslims are careful in other foods we eat, chocolate too requires investigation before consumption. An Arabic saying goes, "Kullu Jadîd Lazîz - everything new is delicious." Whilst human nature is prone to experimentation and trying everything novel, one should not let this be a basis for breaking the Laws of Allâh. Those chocolates known to be Halâl are numerous and are of sufficiently high quality to satisfy the most discerning of palates. Muslims should refrain from haphazardly consuming any new chocolate solely on the basis of novelty or price. Even products from Muslim countries should first be investigated. The sad fact of the matter is that in these days of moral corruption and degeneration, Harâm products have been noted to originate from Muslim counties. Allâh knows best whether this is due to negligence, ignorance or wilful disregard of Allâh's Laws.

SOME HARÂM CHOCOLATES

BEACON

  • # Cheers Liqueurs
  • # Midnight Delight
  • # Irish Coffee Creams # Dom Pedro
  • # Inside Story Truffle Balls
  • # Truffle chocolate Assortment
  • # Cappuccino moulded Squares

The above mentioned chocolates contain Liquor

NESTLE (IMPORTED)

  • * Black Magic - Liquid Cherry
  • * Dairy Box - Turkish Delight
contains liquor.

LINDT

Many flavours contain LIQUORS such as Rum. In terms of information the plain flavour et al is Halâl Suitable.

SANHA AND CHOCOLATES

SANHA certifies many confectionery manufacturers, including Nestle, the world's largest Food and Beverage Company which celebrated its 90th year in South Africa in 2006. It should be noted that only South African produced Nestle chocolates are SANHA certified, not foreign produced chocolates. Certified chocolates include famous classics such as;

 

  • " Kit Kat (made since 1935)
  • " Smarties (made since 1937)
  • " Crunch (made since 1938)
  • " Tex - a South African invention (made since 1956)
  • So feel free to indulge in a confectionery with such a distinguished history, but remember watch out for Harâm ingredients…and watch your waistline!

 
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