A Brief History of the Candy Bar

Most people have had a craving for a candy bar at some point in their life. They're easily accessible at work, at home, or at the supermarket. It can give you a "pick me up" for a burst of energy. If you're hungry, it can curb your appetite until lunch or dinner. When you're feeling down, eating one can put a smile on your face. Chocolate, the prominent ingredient, has been around for hundreds of years, but it wasn't until the nineteenth century that it was developed into a candy bar. Here is its brief history:

1500 BC to 400 BC - The Olmec Indians of the Eastern Mexico lowlands are thought to be the first people to grow cocoa beans as a domestic crop. It took hundreds of years before cocoa became widely used as a remedy and as an aphrodisiac, and so it became known as a food from the gods. The Aztecs used cacao beans as currency and as a drink for people with high social status. Europeans were first introduced to chocolate as a beverage, and they loved it so much that a chocolate house was opened in London in 1657 where drinks were served to the upper class. Within twenty years, chocolate was found in tea cakes and other sweets. It took almost ninety years after Europe discovered chocolate before it was introduced to the United States. Dr. James Baker and John Hanan built America's first chocolate mill, and soon after, they were making Baker's chocolate.

1830- A kind of solid chocolate was developed by a British company called Joseph Fry & Sons.
1847- Fry's chocolate factory molded the first chocolate bar.
1866- The Fry's Chocolate Cream bar is produced for mass sale.
1900- Milton S. Hershey introduces the first Hershey milk chocolate bar in the United States. It sold for a nickel.
1920- The Baby Ruth candy bar is first sold. There is still an ongoing dialogue whether is was named after President Cleveland's daughter or Babe Ruth.
1923- Mounds, a double chocolate coconut concoction, is first made.
1924- Milky Way is introduced.
1928- Heath Bar, a chocolate coated toffee is introduced.
1936- The 5th Avenue Bar is created.
Hundreds of candy bars have come and gone. Some popular ones are: 100 Grand Bar, Almond Joy, Charleston Chew, Chunky, Clark Bar, Goo-Goo Clusters, Marathon Bar, Milkshake, Mr. Goodbar, Nestle Crunch, Oh Henry, Powerhouse, Seven-Up Bar, Skybar, Snickers, and Three Musketeers. Most candy bars are made with chocolate, but an occasional non-chocolate one becomes a favorite, such as Payday, Zero, and Zagnut. Time will tell which ones will be favored by future generations.

Bridget Sweeney is the owner of Woodstock Candy, an online store that specializes in retro and nostalgic candy gift boxes. Please visit Woodstock Candy for all your favorite old time candies.

Article Source: http://EzineArticles.com/?expert=Bridget_Sweeney

The History of Truffles

The chocolate truffle today is at the top of all the collections of self-indulging delicacies and has remained a superior chocolate candy in France, Italy, Switzerland, North America, and the rest of Western Europe for more than a century. Thanks to the invention of the cocoa press and the ideas of a few prestigious chocolatiers, the history of truffles remains a very rich one. By definition, a truffle is not just a truffle unless it contains Ganache inside, which is a paste of dark chocolate and heavy cream.

Chocolate started out as a beverage for the Aztecs during the Maya civilization dating all the way back to 400 AD. It ws introduced and spread all over Europe after some Kekchi Maya nobles were escorted by Dominican Friars to Spain in 1544 to visit Prince Phillip. The Kekchi gifted him with many gifts including their chocolate beverage which they called "Chocolatl". Since then large shipments into Europe of cocoa beans allowed Royals to enjoy Chocolatl and different chocolate beverages as an elite drink.

Eating chocolate alone was not possible due to its very bitter taste. When the Cocoa Press was invented in 1828, the process of separating the cocoa solids from the cocoa butter in the beans gave chocolatiers the ability to add sweeteners and other ingredients and shape them into candy. The first edible chocolate bar was introduced in 1847 by Fry Chocolate Factory in Bristol, England. In 1879 Swiss chocolatiers Henri Nestle and Daniel Peter added two ingredients to the chocolate: powdered milk and sugar, making the now famous milk chocolate. Continued experimentation of adding other ingredients back in France and Switzerland lead to the mixture of heavy cream and cocoa powder, which was named Ganache. Check out what the cocoa press looks like here.

One christmas day in 1895, French Patissier Louis Dufour in Chambery, France had run out of ideas for his christmas confections. Instead of going to suppliers to get more sweets, he put together the Ganache mixture, rolled it into a ball, dipped it once in melted chocolate and then into cocoa powder. It looked just like the rough round black mushroom truffles grown in the deep forests of France, so these chocolate ganache balls were named right after the mushrooms, Truffles.

The recipe was brought back to London by Antoine Dufour and introduced in his new Prestat Chocolate shop in 1902 in order to take advantage of its growing popularity in England. He named the cocoa powdered truffle the "Napoleon III", after the 19th century Emperor that spent many periods in exile with his loyal chef. The shop made chocolates for Queen Elizabeth II and many other future royals including Princess Diana.

Chocolate truffles were considered an exquisite dish to be enjoyed by the royal wealth due to the high costs of imported cocoa beans. Today it is still considered a luxury, however it is rejoiced worldwide and in different varieties. Decorated in powdered sugar, chopped nuts, or shredded coconut are just a few of the kinds of coatings truffles are dipped in and relished.

Ana Gonzalez
Vanillana.com - The Art of Chocolate
For more information on chocolate history, the Maya Civilization and their chocolate legend, click here.

Article Source: http://EzineArticles.com/?expert=Ana_B_Gonzalez



Article Source: http://EzineArticles.com/6788105