Chocolate - the names that helped forge the tastes

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We all have seen the brands but what do we know of the people behind the names ? Did you know for example that Rowntrees and Cadburys were founded by Quakers ? Some of the unusual backgrounds to several of the chocolatiers are shown in the following list -

Baker 

Now owned by conglomerate Kraft Heinz, the company was founded in 1765 by John Hannon, an Irish Chocolatier. It was taken over by his partner Dr James Baker after Hannon never returned from sailing in the Carribean Sea where he had been destined for the West Indies searching for new supplies of cocoa beans.

 

Billy Blue

An English chocolatier, Billy Blue had a colourful and eventful life being variously soldier, chocolatier, convict, boatmaster to name a few occupations. Sentenced to 7 years transportation in Australia for stealing sugar for his chocolate factory, Billy Blue made his fortune in Sydney, NSW Australia but never returned to chocolate making.

John Cadbury

John Cadbury from Birmingham, United Kingdom, started with a tea and coffee shop selling cocoa as a side line. The taste for cocoa however overtook selling tea and coffee thus with his brother, Benjamin, Cadbury Brothers was established in 1824. A Quaker, Cadbury had a strong social conscience, a characteristic shared with other chocolatiers such as Hershey in the United States, Meiner in France and Suchard in Switzerland. 

Hershey

Milton Hershey another Quaker mixed being a chocolatier with being a social reformer. His rich dark Hershey bars dominated American tastes for decades and remain a favourite today. Hershey built a model town for his employees called Hersheyville and notably none of his employees lost their jobs during the Great Depression in the 1930s. Notably he commented ' caramels are a fad, chocolate is permanent'.

 

Lindt

Lindt was an eccentric aristocrat who developed the conching process for chocolate however the Lindt process was purchased by David Sprungli-Schwarz who opened his own chocolate factory in 1899. The Sprungli family have run the business ever since retaining the Lindt name.

  

Mars

Mars is very much a family affair with Forrest Mars following his father's footsteps and travelling to Slough, England to start his chocolate business. His father, Frank C Mars was a Chicago based confectioner who created the Milky Way so Forrest Mars using this recipe created the almost ubiquitous 'Mars Bar' in 1932.

 

Nestle

Milk chocolate originates from completely different purpose. In 1867, Henri Nestle, a chemist, was originally engaged in research for a milk substitute for babies allergic to their mother's milk. The result was sweet condensed milk which garnered the attention of Swiss chocolatier, Daniel Peter. Together with Nestle they developed the first milk chocolate with their respective companies merging in 1879. Nestle is now a global chocolate with a recipe that is adjusted from country to country to suit different tastes.

  

Terry's of York

In 1767 Joseph Terry started producing sugar confectionery during the reign of George III but at this time chocolate tended to be a beverage for drinking rather than eating. When the change came, Terry's pioneered the boxed chocolate assortment. 

Bon appetite ! 

Chocolate - food of the Gods - the basic facts

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Chocolate - what is it and where does it come from ?  In summary -

• chocolate is derived from the cocoa bean grown on the cocoa tree.
• the cocoa tree requires intense heat and moisture found in climates located around 20 degrees North and South of the Equator. Too much direct sunlight and wind however is detrimental hence a level of shade is also needed for the tree to thrive. This is usually achieved through the use of an umbrella tree or mother tree that is used to provide such cover (Note climate change with increased temperatures may well effect this essential human food luxury).
• there are two basic beans that are cultivated and from which various hybrids are derived: Criollos and Forasteros.
• Criollos are recognised for their concentrated flavour, are thinner skinned and grow predominantly in Java,Samoa, Venezuela, Sri Lanka and Madagascar.
• Forasteros are often used as a base bean mix, have less flavour, grow in thick walled pods and are mainly found in West Africa and Brazil. 
• Cocoa trees produce a waxy pinkish-white blossom which in turn produces pods. During harvesting the pods are cracked open to extract twenty to thirty seeds in a bed of white pulp. 
• A period of fermentation around slightly more than a week, is used to remove the bitter acid taste and the white pulp, followed by drying either through the natural sun or through large scale hot air blowers.
• the beans are then transported for commencement of the manufacturing process -in short order: careful roasting of beans, thence the nibbing machine (breaking the husk off to reveal the 'nib' or raw chocolate), grinding the nib to produce cocoa butter and the a brown powder which is pure cocoa. It is the pure cocoa powder which is the base of chocolate.
• the cocoa butter is then reintroduced in varying levels depending on the product being developed.  Cocoa butter is only used in small amounts for baking chocolate and larger amounts for chocolate for direct human consumption.

From this point onwards the chocolatiers have experimented to provide the many taste sensations which have made this one of the world's arguably most recognised cross cultural, cross border culinary experiences.

Chocolate - a short history

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Chocolate, a vice for some, a special treat for others. Described by Swedish botanist, Carolus Linnaeus as the "food of the Gods" (Linneaus gave the cacao tree its  formal botanical name 'Theobroma Cacao'), chocolate has travelled across the world in many forms since the 16th Century. A short history is summarised -

• In 1502 Columbus returned to Spain from the Americas with the cocoa bean. Unfortunately Ferdinand of Spain was unimpressed (and Columbus had been something of a nuisance to Ferdinand and Isabella of Spain in any case so there was even less interest)

• Years later in 1517 Conquistador Hernan Cortes and his expedition come into contact with the cocoa bean with the Aztecs and their Emperor, Montezuma. Cortes establishes cocoa bean crops in Spanish territories in Africa and the West Indies with the bean arriving in Austria and Italy.

• Anne of Austria and Louis XIII of France are married in 1615 and Anne brings her love of chocolate to France.

• Chocolate drinking is promoted  in London through public advertisements in 1657 with special Chocolate Houses becoming preferred places instead of the then popular Tea Houses. Chocolate continues to gain popularity throughout Europe.

• In England, Dr Joseph Fry establishes the first large-scale manufacturing enterprise using steam engines that grind beans in 1795. The Industrial Revolution enables larger production volumes to be achieved.   

• C J Van Houten in Amsterdam in 1828 discovers how to extract cocoa butter from the cocoa bean producing a smooth dry powder. He also invents a machine which chemically adjusts the natural acid of the bean through alkalines.

• The 1870s see Daniel Peter of Nestle creating milk chocolate bu adding condensed milk into the production process. Randolph Lindt develops a process of heating chocolate dough and then using rolling through the chocolate creating a liquid form still in use today.

Chocolate has been with us for over 500 years with a world-wide following crossing borders and cultures.

Chocolate continues to astound with its unique value

The latest research on chocolate, contained within a letter to the science journal, Nature, takes a new direction in data analysis by outlining the results of a survey of chocolate consumption of 23 male Nobel laureates during their years of prizewinning work. The survey relates that 10 (43%) report eating chocolate more than twice a week, compared to 25% of 237 educated, age-matched men. This latest survey follows a 2012 analysis showing the level of national chocolate consumption correlates strongly with the per capita incidence of Nobel Prize Awards. Fascinating data for all those who derive their energy boost from sweet indulgence.

Flavonoids, the key chemicals in choclate claimed to boost cognitive ability, are also in red wine although the merits of this source are very limited. Classifed as a phytochemical, Flavonoids are highly effective in reversing age-related declines in neuro-cognitive performance through their ability to interact with the cellular and molecular architecture of those partsm of the brain responsible for memory and by reducing neuronal loss due to neurodegenerative processes. It is claimed that in particular, Flavonoids may increase the number of, and strength of, connections between neurons. Naturally correlation does not necessarily equal causation. What if the Nobel laureates were also coffee drinkers thus with another source of stimulation ?

Chocolate's magic properties...

According to news reports from the Karolinska Institute in Stockholm
" Heart attack survivors who eat chocolate two or more times per week cut their risk of dying from heart disease about three fold compared to those who never touch the stuff, scientists have reported. Smaller quantities confer less protection, but are still better than none, according to the study, which appears in the September issue of the Journal of Internal Medicine. Earlier research had established a strong link between cocoa-based confections and lowered blood pressure or improvement in blood flow. It had also shown that chocolate cuts the rate of heart-related mortality in healthy older men, along with post-menopausal women".

Apparently this new study, led by Imre Janszky (Karolinska Institute) is the first to demonstrate that consuming chocolate can help ward off mortality if one has suffered a heart attack.

Really?