Hot chocolate: Difference between revisions
| [pending revision] | [pending revision] |
removed part about antioxidants from the introduction, seems a tad trivial to be mentioning in the opening para. info is still in health section. |
No edit summary |
||
| Line 1: | Line 1: | ||
{{For|the UK pop group|Hot Chocolate (band)}} |
|||
[[Image:Hahndorf Hot Chocolate.jpg|thumb|250px|A cup of hot chocolate]] |
|||
'''Hot chocolate''' (also known as '''hot cocoa''' or just '''cocoa''') is a [[Temperature|heated]] [[Drink|beverage]] typically consisting of shaved [[chocolate]], melted chocolate buds or [[Cocoa solids|cocoa powder]], heated [[milk]] or water, and [[sugar]]. Hot chocolate usually contains high levels of calories, saturated fat, and sugars.<ref name="cocoa vs choc"/><ref name="Riches"/> '''Drinking chocolate''' is similar to hot chocolate (or cocoa), but is made from melted chocolate shavings or paste rather than a powdered mix that's soluble in water.<ref>{{cite book |title=Chocolate: history, culture, and heritage |last=Grivetti |first=Louis E. |coauthors=Howard-Yana Shapiro |year=2009 |publisher=John Wiley and Sons |isbn=9780470121658 |p=345 }}</ref> |
|||
The first chocolate beverage is believed to have been created by the [[Maya civilization|Mayan]] peoples around 2000 years ago, and a cocoa beverage was an essential part of [[Aztec]] culture by 1400 AD. The beverage became popular in Europe after being introduced from Mexico in the [[New World]], and has undergone multiple changes since then. Until the 19th century, hot chocolate was even used medicinally to treat ailments such as stomach diseases. Today, hot chocolate is consumed throughout the world and comes in multiple variations including the very thick ''cioccolata densa'' served in Italy, and the thinner hot cocoa that is typically consumed in the United States. |
|||
==History== |
|||
{{Further|[[History of chocolate]]}} |
|||
[[File:Mayan people and chocolate.jpg|thumb|left|200px|A maya lord forbids a person to drink a jar of chocolate]] |
|||
Chocolate is made from [[cocoa bean]]s,<ref>{{cite web|url= http://britannica.com/EBchecked/topic/113885/chocolate|title=Chocolate--Britannica|accessdate=2008-06-27|publisher=Britannica online encyclopedia|date=2008}}</ref> the dried and partially fermented seeds of the cacao tree (''[[Theobroma cacao]]''), a small (4–8 m (or 15–26 ft) tall) [[evergreen]] tree native to the deep tropical region of the Americas. Recent genetic studies suggest that the most common [[genotype]] of the plant originated in the [[Amazon basin]] and was gradually transported by humans throughout South and Central America. Early forms of another genotype have also been found in what is now [[Venezuela]]. The scientific name, ''[[Theobroma]]'', means "food of the [[deity|gods]]".<ref>{{cite web|url=http://www.botanical.com/botanical/mgmh/c/cacao-02.html|title=Cacao|accessdate=2008-06-27|publisher=Botanica.com|date=1995-2008}}</ref> The [[fruit]], called a cacao pod, is ovoid, 15–30 cm (or 6–12 in) long and 8–10 cm (3–4 in) wide, ripening yellow to orange, and weighs about 500 g (1 lb) when ripe. |
|||
The [[sweet chocolate]] residue found in jars from the site of Puerto Escondido in Honduras from around 1100 B.C. is the earliest found evidence of the use of cacao to date.<ref>{{cite web|url=http://pubs.acs.org/cen/news/85/i47/8547news3.html|title=Cacao Drinks Date To 1150 B.C.|publisher=American Chemical Society|accessdate=2008-07-12|last=Kemsley|first=Jyllian|date=2008}}</ref> An early Classic (460-480 A.D.) period [[Maya civilization|Mayan]] tomb from the site of Rio Azul, Guatemala, had vessels with the [[Maya script|Maya glyph]] for cacao on them with residue of a chocolate drink.<ref name="Riches">{{cite book|last=Burleigh|first=Robert|title=Chocolate: Riches from the Rainforest|publisher=Harry N. Abrams, Ins., Publishers|date=2002|isbn=0-8109-5734-5}}</ref> The Maya are generally given credit for creating the first modern chocolate beverage over 2,000 years ago, despite the fact that the beverage would undergo many more changes in Europe.<ref name="M&M's">{{cite book|last=Earley|first=Diane|title=The Official M&M's History of Chocolate|publisher=Charlesbridge Publishing|date=2001|isbn=1-57091-448-6}}</ref> |
|||
[[Image:Chocolatepot.jpg|thumb|upright|Silver Chocolate pot, France, 1779.<ref>{{cite web |publisher= [[Victoria and Albert Museum]]|url= http://www.vam.ac.uk/images/image/4497-popup.html |title= Silver Chocolate Pot|work=Metalwork|accessdate= 2007-08-18}}</ref> [[Victoria and Albert Museum]], London]] |
|||
To make the chocolate drink, which was served cold, the Maya ground cocoa seeds into a paste, and mixed it with water, cornmeal, chile peppers, and other ingredients.<ref name="Riches" /> They then poured the drink back and forth from a cup to a pot until a thick foam developed. Chocolate was available to Maya of all social classes, although the wealthy drank chocolate from elaborately decorated vessels.<ref name="Field">{{cite web|url=http://www.fieldmuseum.org/Chocolate/about.html|title=All About Chocolate|date=2007|last=Kerr|first=Justin|publisher=The Field Museum|accessdate=2008-06-27}}</ref> |
To make the chocolate drink, which was served cold, the Maya ground cocoa seeds into a paste, and mixed it with water, cornmeal, chile peppers, and other ingredients.<ref name="Riches" /> They then poured the drink back and forth from a cup to a pot until a thick foam developed. Chocolate was available to Maya of all social classes, although the wealthy drank chocolate from elaborately decorated vessels.<ref name="Field">{{cite web|url=http://www.fieldmuseum.org/Chocolate/about.html|title=All About Chocolate|date=2007|last=Kerr|first=Justin|publisher=The Field Museum|accessdate=2008-06-27}}</ref> |
||
Revision as of 00:00, 8 April 2010
To make the chocolate drink, which was served cold, the Maya ground cocoa seeds into a paste, and mixed it with water, cornmeal, chile peppers, and other ingredients.[1] They then poured the drink back and forth from a cup to a pot until a thick foam developed. Chocolate was available to Maya of all social classes, although the wealthy drank chocolate from elaborately decorated vessels.[2]
By the 1400s, the Aztecs gained control of a large part of Mesoamerica, and adopted cacao into their culture. They associated chocolate with Xochiquetzal, the goddess of fertility,[3] and often used chocolate beverages as sacred offerings.[1] The Aztec adaptation of the drink was a bitter, frothy, spicy drink called xocolatl, made much the same way as the Mayan chocolate drinks. It was often seasoned with vanilla, chile pepper, and achiote,[1][2] and was believed to fight fatigue, which is probably attributable to the theobromine content, a mood enhancer. Because cacao would not grow in the dry central Mexican highlands and had to be imported, chocolate was an important luxury good throughout the Aztec empire, and cocoa beans were often used as currency.[4]
The first European contact with chocolate came when Montezuma (then tlatoani of Tenochtitlan) introduced Hernán Cortés, a Spanish conquistador, to xocolatl in the 16th century.[1] What the Spaniards then called "chocolatl" was said to be a beverage consisting of a chocolate base flavored with vanilla and other spices that was served cold.[5][6] Montezuma's court reportedly drank about 2000 cups of xocolatl per day, 50 of which were consumed by Montezuma himself.[2]
Because sugar was yet to come to the Americas,[1] xocolatl was said to be an acquired taste. The drink tasted spicy and bitter, unlike modern hot chocolate, which is typically sweet.[1] As to when xocolatl was first served hot, sources conflict on when and by whom.[1][6] However, Jose de Acosta, a Spanish Jesuit missionary who lived in Peru and then Mexico in the later 16th century, described xocolatl as:
Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant taste. Yet it is a drink very much esteemed among the Indians, where with they feast noble men who pass through their country. The Spaniards, both men and women, that are accustomed to the country, are very greedy of this Chocolate. They say they make diverse sorts of it, some hot, some cold, and some temperate, and put therein much of that "chili"; yea, they make paste thereof, the which they say is good for the stomach and against the catarrh.[7]
European adaptation
After defeating Montezuma's warriors, and demanding that the Aztec nobles hand over their valuables, Cortés returned to Spain in 1528, bringing cocoa beans and chocolate drink making equipment.[8] At this time, chocolate still only existed in the bitter drink invented by the Mayans.[1] Sweet hot chocolate and bar chocolate were yet to be invented.
After its introduction to Europe, the drink slowly gained popularity. The court of King Charles V soon adopted the drink, and what was then only known as "chocolate" became a fashionable drink popular with the Spanish upper class. Additionally, cocoa was given as a dowry when members of the Spanish Royal Family married other European aristocrats.[9] At the time, chocolate was very expensive in Europe because the cacao beans only grew in South America.[10]
The first recorded shipment of chocolate to Europe for commercial purposes was in a shipment from Veracruz to Sevilla in 1585.[3] It was still served as a beverage, but the Europeans added cane sugar to counteract the natural bitterness and removed the chili pepper while retaining the vanilla, in addition they added cinnamon as well as other spices.[1] Sweet-tasting hot chocolate was then invented, leading hot chocolate to become a luxury item among the European nobility by the 17th century.[2] Even when the first Chocolate House (an establishment similar to a modern coffee shop)[1] opened in 1657, chocolate was still very expensive, costing 50 to 75 pence (approximately 50.11-75.17 USD) a pound.[11]
In the late 1600s, Hans Sloane, president of the Royal College of Physicians, visited Jamaica. There, he tried chocolate and considered it "nauseous", but found it became more palatable when mixed with milk.[12] When he returned to England, he brought the recipe with him, introducing milk chocolate to Europe.[12]
In 1828, Coenraad Johannes van Houten developed the first cocoa powder producing machine in the Netherlands.[1][13] The press separated the greasy cocoa butter from cacao seeds, leaving a purer and less fattening chocolate powder behind.[1] This powder—much like the instant cocoa powder used today—was easier to stir into milk and water, and led to another very important discovery: solid chocolate. By using cocoa powder and low amounts of cocoa butter, bar chocolate was then possible to manufacture. The term "chocolate" then came to mean solid chocolate, rather than hot chocolate.
Terminology
Americans use the terms "hot chocolate" and "hot cocoa" interchangeably. In other places, a distinction is made between "hot cocoa", made from powder made by removing most of the rich cocoa butter from the ground cacao beans[14], and "hot chocolate", made directly from bar chocolate, which already contains cocoa, sugar and cocoa butter.[14] Thus the major difference between the two is the cocoa butter, which makes hot cocoa significantly lower in fat than hot chocolate, while still preserving all the intrinsic health-giving properties of chocolate.[15]
Hot chocolate can be made with dark, semisweet, or bittersweet chocolate, chopped into small pieces and stirred into milk with the addition of sugar. American instant hot cocoa powder often includes powdered milk or other dairy ingredients so it can be made without using milk.[16] In the United Kingdom, "hot chocolate" is a sweet chocolate drink made with hot milk or water, and powder containing chocolate, sugar, and powdered milk. "Cocoa" usually refers to a similar drink made with just hot milk and cocoa powder, then sweetened to taste with sugar.[16]
Usage
Today, hot chocolate in the form of drinking chocolate or cocoa is considered a comfort food and is widely consumed in many parts of the world.
North America
In the United States, the drink is popular in instant form, made with hot water or milk from a packet containing mostly cocoa powder, sugar, and dry milk.[17] This is the thinner of the two main variations.[18] It is very sweet and often topped with marshmallows, whipped cream, or a piece of solid chocolate. Hot chocolate was first brought to North America as early as the 1600s by the Dutch, but the first time colonists began selling hot chocolate was around 1755.[19] Traditionally, hot chocolate has been associated with cold weather and winter in the United States, and is now rarely taken with meals.
In Mexico, hot chocolate remains a popular national drink. Besides the instant powder form, traditional Mexican hot chocolate includes semi-sweet chocolate, cinnamon, sugar and vanilla. Hot chocolate of this type is commonly sold in circular or hexagonal tablets which can be dissolved into hot milk, water or cream, then blended until the mixture develops a creamy froth. Mexican cinnamon hot chocolate is traditionally served alongside a variety of Mexican pastries known as pan dulce and, as in Spain, churros.
Europe
In mainland Europe (and particularly Spain and Italy), hot chocolate is sometimes served very thick due to the use of a thickening agent such as corn starch. Among the multiple thick forms of hot chocolate served in Europe is the Italian cioccolata densa. German variations are also known for being very thick and heavy. Hot chocolate and churros is the traditional working-man's breakfast in Spain. This style of hot chocolate can be extremely thick, often having the consistency of warm chocolate pudding.[20] In the Netherlands, hot chocolate is a very popular drink, known as chocolademelk, often served at home or at the cafes. In France, hot chocolate is often served at breakfast time, and sometimes sliced French bread or croissants, spread with butter, jam, honey or Nutella are dunked into the hot chocolate; there are also brands of hot chocolate specially formulated for breakfast time, notably Banania.
Even further variations exist. In some cafes in Belgium and other areas in Europe, one who orders a "warme chocolade" or "chocolat chaud" would receive a cup of steamed white milk and a small bowl of bittersweet chocolate chips to dissolve in the milk.[16]
Health
While hot chocolate is generally consumed for pleasure, there are several potential health benefits associated with drinking hot chocolate. Studies have shown that hot chocolate contains large amounts of antioxidants that may be beneficial to one's health. Also, the Cocoa Bean has demonstrated evidence that it helps with digestion.[21] From the 16th to 19th centuries, hot chocolate was valued as a medicine as well as a drink.[6] The explorer Francisco Hernández wrote that chocolate beverages helped treat fever and liver disease.[6] Another explorer, Santiago de Valverde Turices, believed that large amounts of hot chocolate was helpful in treating chest ailments, but in smaller amounts could help stomach disorders.[6] When chocolate was introduced to the French in the 17th century, it was reportedly used "to fight against fits of anger and bad moods", which may be attributed to chocolate's phenylethylamine content.[19] Today, hot chocolate is consumed for pleasure rather than medicinally, but new research suggests that there may be other health benefits attributed to the drink.
On the other hand, several negative effects can be attributed to drinking hot chocolate. Hot chocolate contains high amounts of calories, saturated fat, and sugar.[22] Caffeine found in the cocoa solids in hot chocolate may also have negative effects on health.
Benefits
Research has shown that the consumption of hot chocolate can be positive to one's health. A study conducted by Cornell University has shown that hot chocolate contains more antioxidants than wine and tea, therefore reducing the risk of heart disease.[15] In a single serving of cocoa, the researchers found 611 milligrams of gallic acid equivalents (GAE) and 564 milligrams of epicatechin equivalents (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.[21] Chang Yong Lee, the professor and researcher at Cornell who conducted the study, revealed that a larger amount of antioxidants are released when the beverage is heated.[15]
The flavonoids found in the cocoa that makes up hot chocolate also have a positive effect on arterial health. A particular study performed by the National Institutes of Health grants and Mars showed high amounts of improvement in blood flow after drinking a flavanol-rich cocoa beverage.[23] In the study, the subjects (27 people ages 18 to 72) drank a cocoa drink containing 900 milligrams of flavonols every day, which resulted in an improvement in blood flow and the function of endothelial cells that line blood vessels.[23] In further studies conducted by Dr. Norman K. Hollenberg, professor of medicine at Brigham and Women's Hospital and Harvard Medical School found that flavonols may also help vessels dilate and help keep platelets from clustering on the blood vessel walls.[23] Flavonoids found in hot chocolate are beneficial to the health mainly because they shield the walls of blood vessels from free radical damage.[24] Flavanols are also thought to help reduce blood platelet buildup and can balance levels of compounds called eicosanoids, which may be beneficial to cardiovascular health.[24]
Risks
Several negative effects may be attributed to the drinking of hot chocolate. The types and severity of health risks vary between different styles of hot chocolate.[25] Hot chocolate's negative effects are mostly due to the high fat and sugar content in certain types of beverage.
Because of high levels of calories, saturated fat, and sugars, obesity and dental problems are health risks. The main source of saturated fats in hot chocolate is the cocoa butter found in variations made directly from chocolate rather than cocoa powder.[25][1] Hot chocolate made from milk also contains the fats and sugars naturally found in milk. Processed cocoa powder usually contains additional sugars.[1] Some brands also contain hydrogenated oils and fats the most common of which are coconut derivatives.[26]
Caffeine found in cocoa may also raise health concerns. Compared to coffee, hot chocolate has only minimal amounts of caffeine—a typical eight ounce cup of hot chocolate contains nine milligrams of caffeine, while an eight ounce cup of coffee may contain up to 133 milligrams depending on the brand. As such, caffeine is not a major health concern associated with hot chocolate.[27]
See also
Notes
- ^ a b c d e f g h i j k l m n Cite error: The named reference
Richeswas invoked but never defined (see the help page). - ^ a b c d Kerr, Justin (2007). "All About Chocolate". The Field Museum. Retrieved 2008-06-27.
- ^ a b "Etymology of the word chocolate". Chocolate.be. 2008. Retrieved 2008-06-27.
- ^ Peniche Rivero, Piedad (1990). "When cocoa was used as currency - pre-Columbian America - The Fortunes of Money". UNESCO Courier. Retrieved 2008-06-26.
- ^ Hickling, William (1838). History of the Conquest of Mexico. ISBN 0-375-75803-8.
- ^ a b c d e Stradley, Linda (2004). "Rediscover True Hot Chocolate - History of Hot Chocolate". Linda Stradley. Retrieved 2008-06-27.
- ^ Spadaccini, Jim (2008). "The Sweet Lure of Chocolate". Exploratorium. Retrieved 2008-07-18.
- ^ "Don Cortes". Cadbury Trebor Bassett. 2008. Retrieved 2008-06-27.
- ^ ""History of Hot Chocolate"". Pelangie Studio Design. 2008. Retrieved 2008-06-26.
- ^ Pearce, David (2008). "Cacao and Chocolate Timeline". David Pearce. Retrieved 2008-06-27.
- ^ "Chocolate Houses". Cadbury Trebor Bassett. 2008. Retrieved 2008-06-27.
- ^ a b "The Sloane Herbarium". The Natural History Museum. 2008. Retrieved 2008-06-27.
- ^ "Chocolate History". Middleborough Public Schools. 2008. Retrieved 2008-06-26.
- ^ a b Craddock, Darren. "Why Hot Cocoa Is Healthier Than Hot Chocolate". Retrieved 2008-06-26.
- ^ a b c "Hot Cocoa Tops Red Wine And Tea In Antioxidants; May Be Healthier Choice". Science Daily. 2003-11-06. Retrieved 2008-06-26.
- ^ a b c The Nibble (2005–2008). "Some Like It Hot: Hot Chocolate & Hot Cocoa Mixes: An Overview". Lifestyle Direct, Inc. Retrieved 2008-07-15.
{{cite web}}: CS1 maint: date format (link) - ^ Rosengarten, David (6 January 2004). "Hot chocolate like you've never tasted before". TODAY. Retrieved 20 December 2009.
- ^ Billet, Felisa (23 October 2009). "Warming up to real hot chocolate". USA TODAY. Retrieved 20 December 2009.
- ^ a b Morton, Marcia (1986). Chocolate, An Illustrated History. New York: Crown Publishers, Inc.
{{cite book}}: Unknown parameter|coauthors=ignored (|author=suggested) (help) - ^ "What is SPANISH CHOCOLATE?". The Spanish Chocolate Company. 2000–2007. Retrieved 2008-06-26.
{{cite web}}: CS1 maint: date format (link) - ^ a b Friedlander Jr., Blaine P. (2003-12-03). "Ahhhh! Better than red wine or green tea, cocoa froths with cancer-preventing compounds, Cornell food scientists say". Cornell News. Retrieved 2008-07-05.
- ^ Bonneville, Marguerite. "Can Chocolate Benefit Your Health?". Open Kitchen. Retrieved 2008-06-27.
- ^ a b c Olson, Elizabeth (February 17, 2004). "Beyond Delicious, Chocolate May Help Pump Up Your Heart". New York Times. Retrieved 2008-07-05.
- ^ a b "Your Heart and Vascular Health". The Cleveland Clinic. 1995–2008. Retrieved 2008-07-05.
{{cite web}}: CS1 maint: date format (link) - ^ a b Guttman, Linda (2008). "Hot Cocoa vs. Hot Chocolate". Best Friends Cocoa. Retrieved 2008-06-29.
{{cite web}}: Unknown parameter|coauthors=ignored (|author=suggested) (help) - ^ White, Ellie (13 Dec 2007). "Killer fats hidden in hot drinks". News Group Newspapers Ltd. Retrieved 2009-08-11.
- ^ "Caffeine Content of Food & Drugs". Center for Science in the Public Interest. September 2007. Retrieved 2009-06-21.
Further reading
- Turback, Michael (2005). Hot Chocolate, Ten Speed Press. ISBN 1-58008-708-6.
- Morton, Frderic and Marcia (1986). Chocolate, An Illustrated History, Crown Publishers, INC. ISBN 0-517-55765-7
