Every February we are inundated with tv, internet, magazine and newspaper ads all selling the “passion” of chocolate. Roses have been pushed aside. Valentine cards are a thing of the past. Now chocolate has become the one true symbol of love and romance. I need to find out not only how our obsession with chocolate began, but where our love for chocolate started.
If you’ve read my blog “The John Company” then you know how “tea“ came to Great Britain. It was Queen Elizabeth I who gave the East India Company a charter to go out in search of spices, competing with the Spanish and the Dutch. Not only were spices necessary for preserving foods, spices made spoiled foods taste better. Spices were also used for embalming the dead, in religious practices, and as medicine. Nutmeg was the most cherished of all spices because it was believed to be a miracle cure for the plague, which killed more than 35,000 people in London in 1603.
Over the 60 years during which they had a monopoly, The East India Company did bring back spices … pepper, cinnamon, clove, saffron, ginger and nutmeg … and they also brought back tea, coffee and cacao beans. But it was actually the Spanish who are credited with introducing “Chocolate” to Europe.
Coffee House – 17th century
By the mid-17th century coffee houses were well established in London. These male-dominated “penny universities” were the social and political centers of London. No woman would dare enter. Although alcohol was not served, these places were not always ‘high brow’ destinations. In fact, King Charles II made an attempt to ban them altogether by 1675, but the public was so outraged, it was withdrawn.
Coffee was served, tea was just being introduced and alongside coffee and tea a new “hearty drink called “Chacolate” was starting to peak London’s curiosity. In 1659 Thomas Rugg wrote in his Diurnal … “And theire ware also att this time a Turkish drink to bee sould, almost evry street, called coffee, and another kind of drink called tee, and also a drink called Chacolate, which was a very harty drink.”
Historians have been able to trace the origins of “Chocolate”, which is the result of roasting the ground beans of the cacao plant, back to as early as 1900 B.C. in Mexico, Central America and South America. The Mayans and Aztecs used the pulverized seeds of the cacao plant, together with water and chili pepper, to brew ceremonial drinks. They actually believed the cacao bean had divine and magical properties, which made it suitable for use in the most sacred rituals of birth, marriage and death. The word “Chocolate” comes from the Maya word “xocoatl” which means “bitter water”.
Cacao beans were also used in trade as currency. In 1545 a list of Aztec prices illustrates the value of this precious bean: 1 good turkey hen for 100 cacao beans, 1 turkey egg for 3 cacao beans, 1 fully ripe avocado for 1 cacao bean, 1 large tomato for 1 cacao bean. Unfortunately, according to a report at that time from Hernando de Oviedo y Valdez, cacao beans also bought: a slave for 100 cacao beans. services of a prostitute for 10 cacao beans, and a rabbit dinner for 4 cacao beans.
It’s hard to know who to credit in the mid-16th century with introducing Spain to the cacao bean and the “hot beverage” that was made from it. Was it the explorer Christopher Columbus, the conqueror Hernán Cortés, or was it the returning missionary Dominican friars? Whoever it was certainly made an impression on the Spanish court. This hot, bitter beverage made from the pressed blocks of dried cacao beans and hot water became a hit with Spanish aristocracy, but only after they began adding honey or sugar to it. They found it most enjoyable when mixed with milk and flavorings such as vanilla, cinnamon, ground cloves, allspice and chilies.
“Chocolate” then migrated from Spain to France because of the marriage of Spanish King Philip IV’s daughter, Marie Thérèse, who, when she married French King Louis XIV, introduced these hot and hearty drinks to her French entourage. King Louis XIV became so very fond of chocolate, he actually granted a monopoly for manufacturing this beverage to David Chaillou, a French importer.
Back in England, it was an entrepreneurial Frenchman now familiar with this wonderful elixir who, wanting to elevate the chocolate experience in London, removed it from the bawdy coffee house atmosphere and in 1657 opened the first “chocolate house”. As always, the wealthy elite were the only ones who could afford this luxurious experience. Tea was very dear, selling at approximately £26 per pound … which, when you consider the average income was less than £10 per year, was outrageous … and chocolate was just as expensive!
But where did the allure of chocolate as an aphrodisiac come from? The Spanish were quite observant in noticing that the Aztec emperor, Montezuma, drank copious amounts of this cacao bean beverage before he visited his harem. Montezuma, is said to have drunk cold, thick chocolate from golden goblets daily, which were thrown away after only one use. And when returning to Spain with the new elixir these Spanish explorers were quite eager to tout the aphrodisiac properties to the Spanish court. The explorers also described this native “food of the gods” as a drug, able to treat a variety of ailments.
It is said that the French aristocrat, Marquis de Sade, became quite proficient in using chocolate to disguise potions. The following is taken from a guest’s diary at an elaborate ball given in 1772 by the Marquis:
“Into the dessert he slipped chocolate pastilles so good that a number of people devoured them. There were lots of them, and no one failed to eat some, but he had mixed in some Spanish fly. The virtue of the medication is well known. It proved to be so potent that those who ate the pastilles began to burn with unchaste ardor and to carry on as if in the grip of the most amorous frenzy. The ball degenerated into one of those licentious orgies for which the Romans were renowned…”
Needless to say, the European’s love for chocolate grew, especially when they believed it to have nutritious, medicinal and properties able to increase their libido. But, like tea, it remained a privilege of the rich. In the 1700’s, the British obsession for chocolate (and sugar) grew to such proportions they established colonial plantations in tropical regions around the world just to grow cacao and sugar. Sadly, we all know what happened when European diseases were transmitted into these countries which, to the then privileged Europeans, didn’t stop them from going in search of cheap labor.
Chocolate was always a hot (or iced) drink until 1828 when Dutch chemist, Coenraad Johannes van Houten, invented a specialized hydraulic press to squeeze the fatty cocoa butter from the roasted cacao beans, leaving behind a dry cake which could then be pulverized into a fine powder. (We still see “Dutch process” as a way of branding cocoa today.) This fine powder could be mixed with liquids, poured into molds and solidified into edible, easily digestible chocolate whic
h paved the way for the solid chocolate we all know and love. This also resulted in making chocolate affordable to everyone. And in 1830, J. S. Fry and Sons, a British chocolate maker, is credited with making the first solid, edible chocolate candy bar.
50 years later, J. S. Fry and Sons merged with another company you may have heard of … Cadbury. In 1824 John Cadbury opened a grocery store in Birmingham, England. In addition to groceries, he sold drinking chocolate, which he prepared himself using a pestle and mortar. Van Houten’s 1828 invention allowed for a much more affordable and versatile product, enabling Cadbury to sell 16 flavors of drinking chocolate. And when Daniel Peter from Switzerland puts the first milk chocolate on the market, the appeal for chocolate skyrocketed. In 1913 another enterprising Swiss, Jules Sechaud, introduced the process for filling chocolates. We haven’t looked back since!
So how did we get from there to being the one true symbol of love and romance? English philosopher, James Wadsworth, translated the Spanish works Treatise (1640), which poetically combined the descriptions of this new hot chocolate beverage with the promise that if you drank enough chocolate anyone would become “faire and amiable.” Both England and France used this statement as a powerful marketing tool.
Cadbury’s Valentine’s Day Box
St. Valentine’s Day, as a romantic holiday, was well established by the 1840’s. It first appeared in the writings of Chaucer during the medieval period in 1382 with knights giving roses to their maidens and serenading them with songs. By the 1840s, the Victorian era of excess was well underway and they were indulging in chocolate, tea, Cupid and romance. Richard Cadbury recognized this as a great marketing opportunity and designed an elaborately decorated box in which he would put their Cadbury chocolates. From that moment on, Cupids and roses were put on heart-shaped boxes everywhere.
In 1907, the American chocolate company, Hershey, launched production of its revolutionary tear-dropped shaped “kisses,” (named because of the smooching noise made by the machines as the chocolate was manufactured). Let’s not forget from the earliest days of movies, chocolate has been an important cast member. Jean Harlow’s seductive performance in the 1933 film Dinner at Eight linked chocolate and sexuality forever, as she suggestively nibbles her way through a giant box of chocolates. And who will ever forget the classic episode of “I Love Lucy” when Lucy and Ethel worked on a chocolate factory assembly line?
Chocolate lovers are passionate about chocolate, but does chocolate really create passion? Scientists have isolated phenylethylamine (PEA) which is a stimulant found in chocolate (as well as many other foods), and also in the brain. A minuscule amount of this stimulate is released at moments of emotional euphoria, which raises blood pressure and heart rate. Although we have learned about the many antioxidant benefits of high-percentage cacao in chocolate, there really is no scientific proof that chocolate is an aphrodisiac.
Does any of this matter? Not really … because who doesn’t love the luscious, pleasurable sensation of chocolate as it melts in your mouth? And, for me, a velvet-covered, heart-shaped box full of divine chocolates is the quintessential Valentine’s gift.
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References: Wikipedia, Message to Eagle, Chocolate of the Month, Cornell University, History, Cadbury, Public Domain Review, Smithsonian,
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In doing research for a good, authentic recipe, I’ve learned that Digestives actually originated during the elaborate Victorian period of Great Britain when long multi-course breakfasts and dinners were served. The Digestive biscuit was created as a way to ‘help’ aid digestion either after or before one of these marathon meals. The thought was the whole wheat flour and oatmeal would add fiber and the antacid properties of baking soda would aid “digestion”. Hence, the “Digestive“.
In a small bowl, sift together the dry ingredients. In another bowl, with a mixer, cream the softened butter and brown sugar together.
Preheat the oven to 350°. Working with half the dough at a time, put the other half back into the refrigerator. Working quickly, place the chilled dough onto a floured board and roll to 1/4″ thickness. Don’t roll too thin or they will crumble after baking. Cut with a 2″ cookie cutter (or smaller, if you want more cookies) and place on parchment lined sheet pans. This is a very wet dough so flour your work surface and work quickly.
Bake for 15 to 20 minutes at 350° or until firm. It is not necessary to have them brown. The longer they bake, the crisper they will be. Remove the pans from the oven and let them cool completely before transferring the cookies to a wire rack.
For chocolate Digestives, melt good quality bar chocolate in the microwave and then thin the melted chocolate with about 2 tablespoons of cream. Mix well. Either dip or spread the chocolate onto the cooled cookies. These cookies keep very well for a week or more in a tightly sealed container.
them in British import stores. They can be a bit pricey, but if cooking is not your ‘thing’ or you don’t have time, be sure to pick one up. They are delicious!
Cut the pound of dried fruits up into even-sized pieces. Kitchen shears or scissors is the easiest way to do this. Make sure all the pieces are about the same size.
Put the mixed fruits into a bowl and pour the liquor over. Mix well, cover and let steep overnight or up to a week. I used a sweet liquor made from the tamarind fruit. Soooo good!
The next day, or later that same day, combine the dry ingredients and spices in a small bowl. In another bowl, mix together the brown sugar, orange peel, orange juice, honey and melted butter.
Beat in the eggs one at a time. The batter will appear to have curdled. Not to worry. Add the dry ingredients and mix well.
When combined, add the steeped fruits and nuts and mix to combine thoroughly. If the batter is too wet, add more flour. Now you can add the “lucky charm”. Put a large pan of water or steamer on to boil. Place a saucer in the bottom to keep the pudding mold from touching the bottom of the pan. Generously grease the pudding mold(s).
Pour the batter in the prepared mold or bowl, pressing the mixture down and tapping it to get rid of any air bubbles. Then wrap it with a layer of parchment paper and foil so that it is completely watertight. It will rise a bit and needs room at the top.
It’s also important to trim away any excess parchment paper and foil. You don’t want any steam traveling into the mold and making your pudding soggy.
Put a small plate upside down inside the pan to keep the mold/bowl from touching the bottom of the pam. Then place the mold into the pan of water. The water should come at least halfway or more up the side of the bowl or mold.
Bring the water to a boil, cover tightly and steam for 5 to 7 hours, checking every now and again to make sure the water hasn’t bubbled away. The longer you let it steam, the darker it will get. After 5 to 7 hours, remove the mold carefully and let it cool completely. Discard the paper and foil and rewrap with fresh. Store in a cool, dry place or the refrigerator for up to four weeks.
Put all the dry from the food processor into a large bowl, adding the nuts, and then, with a fork, stir in the pumpkin mixture. Work quickly mixing all the ingredients together until just blended. Do not overwork the dough or our scones will be heavy and tough.
Dump the batter onto a lightly floured board. Knead lightly until smooth and form into a round or square shape.
Then roll to a thickness about 3/4″ high and approximately 8″ in diameter. The shape will depend upon how you want to cut them. The batter should still be soft and sticky. By dipping the biscuit cutter or knife into flour after every cut, you avoid squishing the dough together. Try to make clean cuts, not twisting or turning the dough. Whether you cut the scones into rounds or triangles or squares is all up to you! If you have any scraps after cutting, reform the dough and continue making more.
Transfer the cut pieces onto a parchment lined baking sheet by again dipping a spatula into flour and lifting from underneath. Try not to compress the dough or add too much pressure. Arrange the scones on the baking sheet about 1/2″ apart. They will rise while baking. Brush the tops of the scones lightly with melted butter and sprinkle with brown sugar. Then place the baking sheet into the refrigerator for at least 30 minutes (or more). Only then should you preheat the oven to 425°.
gns outside their shop or home, something that could easily be identified. A blacksmith might hang the sign of an anvil. A joiner (carpenter) might hang a hammer. If a home was open to the “public”, some foliage or a green bush was hung outside the door to signify that ale was served.
Along with the church, pubs became the hub of social activity. Villagers would meet to share stories, exchange ideas, relax and enjoy a home-brewed pint. With many people not knowing how to read, you simply mentioned the sign of the public house, such as
The judges, Mary Berry and Paul Hollywood, somehow work beautifully together … a bit like Julia Child and Jacques Pepin. Paul, with his piercing blue eyes, would intimidate even the most seasoned baker. It just takes one look for you to know you’re doomed, but Mary (30 years Paul’s senior) finds some good in every bake, regardless of how awful it may look or taste. Both Paul and Mary are hugely successful professional bakers, cookbook authors, and television personalities, each with their own cooking shows; but there are no signs of egos here. Each week they bring interesting and quite difficult challenges to the contestants, after which they focus on the ‘bake’, nothing more. How refreshing!
The baking “challenges” are divided into three categories. First , there is the Signature Bake, to test the contestants’ creativity and baking ability. Next is the Technical Bake, where the bakers receive a recipe from Mary or Paul with minimal instruction. Finally, it’s the Showstopper Bake, which is designed to display the bakers’ skill and talent. Many of these “challenges” are classic British baked items, some are from French patisseries … most of which I have never ever heard of (actually some of the contestants have never heard of them either). Yes, the contestants are given recipes in the Technical Bake, and, yes, they have advance knowledge of what the next challenge is going to be so that they can practice at home. What they don’t have to do is try to utilize canned chicken, root beer, squash blossoms and dill pickles to make a frozen dessert. This is a true baking show, remember. Gimmick free!
When I go to one of these take-away cafes, I know I’m going to have to compromise on the quality of the tea that I’m about to order. I love green tea, but I know it will be a teabag of questionable quality, steeped with water that is far too hot and, if I don’t tell them to please not put the teabag into the cup, it will definitely be oversteeped and bitter. I will carry the cup, perhaps on a tray, back to a table, which may or may not be clean, slopping most of the tea over the top, only to find that there’s no chair available, and napkins are nowhere in sight. (Sigh)
And the media tells me everyone is so concerned about their calorie and sugar intake, yet many Brits now consume these beverages regularly. Action on Sugar, which is a group of specialists concerned with sugar intake and its effects on health, analyzed 131 hot drinks and found Starbucks, Caffé Nero and Costa to be among the worst offenders.
In a large saucepan, melt three sticks of butter. Add the cocoa and stir.
After the mixture has cooled, pour it into the flour and mix well.
Pour the batter into greased and floured tins.
