Who and when invented air chocolate. Who "invented" chocolate? In chocolate, theobromine is usually mistaken for caffeine, as they have a similar structure.
The history of chocolate for children dates back to time immemorial, when the Aztec and Maya tribes invented the magical drink "xocoatl", which they prepared from cocoa fruits.
According to an ancient legend, the tree that brings cocoa beans was brought as a gift to people by the supreme god Quetzalcoatl, who descended to earth along with a ray of the morning star. It was he who taught people how to roast and grind cocoa beans to get a hearty mass that went to make a precious drink. A paste made from cocoa fruits was mixed with water and seasoned with chili peppers. The taste of the drink was bitter and had nothing to do with the taste of modern chocolate.
History of chocolate in Europe
The history of European chocolate begins in the 16th century, after the conquest of Mexico by the Spanish conquistador Hernan Cortes. It was thanks to him that cocoa beans came to Spain, and the bitter drink of the Aztecs acquired a sweet taste due to the addition of cane sugar. Spanish chocolate was seasoned with nutmeg, cinnamon and served hot.
Half a century later, chocolate was already known throughout Europe: the hot drink was drunk by the nobility in France, Italy, and England. The very first cafe serving hot chocolate appeared in London. This happened in 1657. The drink was very expensive, and only very wealthy people could drink it. To do this, they visited "chocolate houses".
It was the British who came up with the idea of adding milk to hot chocolate. Chocolate was prescribed by doctors to their wealthy patients. It was considered a miracle cure for many ailments, and it was prescribed only to men and boys, diluting the drink with milk, beer, wine and seasoning with spices.
In 1650 the Duke of Plessis-Praline was created delicious treat, which contained grated almonds and candied honey, filled with a liquid caramel mass. A little later, the Duke improved his dessert by replacing caramel with chocolate. This is how the very first filled chocolates appeared, which still bear the name of their creator: “pralines”.
The first soft chocolates (rolls and bars) were made in 1675.
The 18th century is the time when chocolate ceased to be the privilege of rich people, as cocoa beans began to be produced in industrial scale on plantations of Curacao, Martinique, Dominican Republic, Jamaica, Brazil. Cocoa became so much that chocolate began to rapidly become cheaper.
In the 19th century, the process of chocolate production was mechanized thanks to the invention of the press, with the help of which British chocolate manufacturers learned how to extract oil from cocoa beans, and cocoa powder from the waste of this pressing. The Dutchman Conrad van Houten invented the press in 1828.
Stamped chocolate in the form of bars familiar to us appeared thanks to the British company Fry and Sons. The mixture from which it was made consisted of cocoa butter, sugar and cocoa powder. The new product was enthusiastically received by customers. It happened in 1867.
It is from this time that it begins real story chocolate for children. Chocolate became so cheap that almost all social classes of that time could enjoy it. In addition, in 1876, the Swiss Daniel Peter managed to get the first milk chocolate.
History of the invention of milk chocolate
Such attempts (completely unsuccessful) were made before him, but only this person came up with the idea to add not fresh, but powdered milk to the chocolate mass. It happened due to a combination of circumstances. When Daniel's wife ran out of milk and she had nothing to feed her tiny daughter, their neighbor, Henry Nestle, came to the rescue, who invited them to try his seven-year-old invention: a substitute for breast milk, consisting of milk powder, sugar and wheat flour. It was at this moment that Peter made his brilliant discovery.
The invention of milk chocolate was very important, and here's why:
- it made chocolate cheaper, because it no longer required such an amount of very expensive cocoa butter to make it;
- Swiss farmers for many decades secured the opportunity to sell the dairy products of their farms;
- the addition of milk greatly improved the taste of the chocolate, which was immediately reflected in its sales.
History of Russian chocolate
Around the same time, the history of our domestic chocolate production begins. It is connected with the name of the famous Moscow merchant of the first guild Alexei Ivanovich Abrikosov. It was very rich and successful man, whose commercial success was due to his talent as a born marketer.
Abrikosov was well aware that the product must have not only excellent quality, but also attractive packaging. Therefore, he creates a packaging factory, which employed professional artists. The packaging of Apricot products was truly amazing.
As a major manufacturer of chocolate products, Abrikosov paid great attention to products intended for children. Candy wrappers and chocolate wrappers were decorated with touching bunnies, bear cubs, gnomes, squirrels and birds.
Touching names were invented for chocolate treats. Abrikosov was the first to come up with the idea of producing figurines cast from chocolate. It was he who came up with the idea of making chocolate Santa Clauses and bunnies packed in eye-catching foil on New Year's Eve.
Another ingenious marketing ploy by Abrikosov was the idea of a gift surprise in boxes of sweets: little buyers found funny pictures, toys, and a mosaic made of cardboard in them. It is no coincidence that expensive Abrikosov-made chocolate was so popular. Abrikosov was dubbed the "chocolate king" of Russia by the people.
At the same time, well-known producers of Russian chocolate were Ferdinand von Einem, who created the Einem chocolate factory, and Adolf Sioux, the owner of the Sioux and Co. company of the same name. The products of these companies were packed in boxes lined with velvet, leather and silk. All sorts of surprises for children were also invested in them, and even notes of melodies specially invented for this set of chocolate.
Over time, the Abrikosov factory turned into a huge Babaevsky concern, and the Einem factory into the Krasny Oktyabr plant.
How did chocolate for children come about?
The invention of milk chocolate has led to the fact that since that time this delicacy has become more and more associated with children. At first it was purely a marketing ploy: manufacturers, advertising their products, appealed to parental feelings, forcing them to buy chocolate for their children.
And when doctors proved that chocolate is not only tasty, but also healthy, the developers thought about the need to create specialized children's chocolate. Varieties of chocolate intended for children contain a reduced amount of cocoa products and an increased amount of milk and sugar.
So, Michele Ferrero (the inventor of the favorite children's treat - Kinder Surprise), who did not like milk from childhood, developed the Kinder chocolate variety containing 42% of this product.
Chocolate for children is produced not only in the form of bars, but also in the form of bars and all kinds of figures (animals, fish, cones).
It should be remembered that even children's chocolates should not be given to children under three years old: it is harmful to their pancreas and liver. After three years, babies can already be given 2-3 slices of chocolate.
Small portions of chocolate are extremely beneficial for the child's body due to the presence of antioxidants, theobromine, unique amino acids and tryptophan, vitamins and trace elements. All these substances are vital for every baby.
There is not a single company that does not produce products intended for children. The famous Nestle company, which is at the origins of the creation of milk chocolate, has developed a whole line of Nesquik products, including children's breakfasts, nutritious cocoa and chocolate for children.
Russian chocolates for children are represented by varieties "Alenka" (milk), "Mishka" (with almonds), "Seagull" (with roasted hazelnuts).
White chocolate for children of the Khreshchatyk and Detsky brands is made without cocoa powder and contains only powdered milk, sugar and cocoa butter.
Brands of children's chocolate without additives - "Circus", "Road", "Vanilla". The content of cocoa powder in it is not more than 35%.
Chocolate,
Christopher Columbus, Hernan Cortes,
Catherine II
Alexey Ivanovich Abrikosov.
Characters:
Christopher Columbus
(1451 - 1506) - discoverer of America, discoverer of chocolate.
Hernan Cortes(1485 - 02.12.1547) - conquistador - the conqueror of Mexico and the first person who delivered cocoa beans to Europe and introduced the Old World to chocolate.
Catherine II
(1729-1796)
-
creator of the vast and mightyRussian Empire, philosopher on the throne, empress,established the custom of drinking chocolate for the St. Petersburg high society.
Francisco de Miranda(1750-1816) - Creole, a native of the Spanish colony (now Venezuela), officer of the Spanish army, marshal of the French army, generalisimo of the Venezuelan army. Traveler, the first foreigner who brought chocolate to Russia in 1786.
Alexey Ivanovich Abrikosov
(1824-1904)
- Acting State Councilor, holder of many higher orders of the Russian Empire, manufacturer, financier and philanthropist, pioneer of the Russian chocolate market, creator of the famous Russian chocolate empire - "A.I. Abrikosov's Sons Partnership".
Cocoa beans, cocoa beans and chocolate
Strange foreign word "Chocolate".
Word "chocolate"- one of the few words that are easily recognized in any modern language. Even the most strict adherents of the purity of their native speech did not construct artificial words to replace the strange foreign borrowing. Chocolate is everywhere - chocolate, as well as in Europe, Asia, Australia, America and Antarctica and Africa.
Meanwhile, the history of the word “chocolate” itself, like much that is connected with it, is complex and confusing.
First of all, let's say that chocolate is made from the seeds of the cocoa tree, which for some reason left its name in the drink, but did not transfer to its other products.
Certainly known. That the word "cacao" has been in use since at least 400 B.C. before 100 AD Mayan Indians (they are also called Yucatecs) are representatives of one of the most mysterious world civilizations that flourished in southeastern Mexico, Honduras and Guatemala.However, it is known that this word was known to the distant ancestors of the Maya - representatives of the so-called Olmec culture, who lived on the territory of modern Mexico in 1000 BC.Then the recipes for making a cocoa drink from the Maya were inherited by the Aztecs, who dominated Central America for a long time until their death as a result of their conquest by the Spaniards in the early 16th century.
Indian. Photo from the end of the 19th century.
The cocoa tree also has a scientific botanical name - Theobroma cocoa (Theobromacacao). It was given in 1753 by the Swedish naturalistCarl Linnaeus(1707 - 1778), which means in Latin "food of the gods."
Theobroma cocoa (Theobroma cacao)
As for the word itself "chocolate", then origin his hidden in the darkness of the ages. It is also derived from the Yucatec word« Chokolaj» , which means "to drink together", and from the combination chocolatehaa", meaning "hot drink", or from the word "Chocolatl”, although no documentary evidence of course has been preserved ....
The question of the origin of the word "chocolate" remains open, which, however,does not beg the dignity of the chocolate itself.
However, we note that originally, the word "chocolate" meant exactly the drink,which Europeans met in the early 16th century.
From the name of the drink to the usual namechocolate bar with the word "chocolate" - 250 years have passed.
First tastings chocolate (drink)
The first European who managed to taste chocolate was Christopher Columbus,
Genoese who led a Spanish expedition to find the shortest sea route to India. This, "tasting" was in 1502,508 years ago in what is now Nicaragua.I must say that the drink did not make much of an impression on the navigator. But he delivered these mysterious grains from an expedition to the New World. But was it before its inhabitants when Columbus simply filled them up with other treasures.
Christopher Columbus (1451 Genoa - May 20, 1506, Valladolid, Spain) - Spanish navigator and discoverer of new lands. He is best known for his discovery of America (1492)).
Christopher Columbus.
The next "acquaintance" of Europeans with cocoa beans happened like this. During his next trip to the new continent, which turned out to be the last for Columbus (1504).
Columbus noticed Indian pies loaded with brown grains. The contents of the pie and their owners were entrusted to the son of Columbus, Fernando.Fernando decided that these grains were almonds and wrote in his report: "they consider thisalmonds are incredibly valuable, in any case, as soon as at least one grain fell out of the bag during loading, everyone rushed to pick it up with such zeal, as if the pupil had fallen out of his eye.
For local residents of the "New World"cocoa beans did replace money. 16th century Spanish historian Hernando de Oviedo y Valdeswrote: “Only the rich and noble could afford to drink chocolate, as he literally drank money. Cocoa beans were used as a currency by all the peoples of the New World; for 100 cocoa seeds it was quite possible to buy a good slave, ”however, the reliability of this information, and the value of the then exchange rate of cocoa in relation to one slave,remains on the conscience of the historianHernando de Oviedo and Valdes.
In Europe, a DRINK made from cocoa (it was already then called the hard-to-pronounce overseas word “xocoatl”) was first brought by the conquistador Hernan Cortes, who led an aggressive campaign in Mexico, which resulted in the establishment of Spanish domination there.
Fernando Cortes Monroy Pizarro Altamirano (born in Medellin, province of Badajoz, in 1485 - died in Castilleja de la Cuesta, province of Seville, on December 2, 1547), better known asErna?n Korte?s- Spanish conquistador who conquered Mexico and destroyed the statehood of the Aztecs.
Conquistador (Spanish) conquistador - conqueror) - in the period of the late XV - XVI centuries, the Spanish or Portuguese conqueror of the territories of the New World in the era of the colonization of America, a participant in the conquest - the conquest of America.
Hernan Cortes.
The voyage that brought Don Cortes to the Aztec civilization began in 1519, when he sailed from the coast of Cuba on 11 ships with a detachment of 500 people. Having landed on the coast of the current Mexican state of Veracruz, the expedition of Cortes moved to the capitalcountry - the city of Tenochtitlan, founded by the Aztecs in 1325.
Aztecs - Indian people in central Mexico. The number is over 1.5 million people. The Aztec civilization (XIV-XVI centuries) had a rich mythology and cultural heritage. The capital of the Aztec empire was the city of Tenochtitlan, located on Lake Texcoco (Texcoco) (Spanish Texcoco), where the city of Mexico City is now located.
Here, in Tenochtitlan, at a feast held by the Aztec ruler Montezuma, in 1519 Cortés tasted chocolate for the first time. “………..At the end of the dinner, a drink was served, which was still unknown in Europe at that time - chocolate flavored with vanilla and other spices. It was whipped like cream and served in golden goblets. Over 2,000 jugs of chocolate were consumed daily in the palace….” (Kinzhalov R.V., Belov A.M., red. Struve V.V. Fall of Tenochtitlan L. Detgiz, 1956).
Bernal Diaz de Castillo, in his book The True History of the Conquest of New Spain, published in 1582, describedeating ritual chocolate by the legendary Aztec leader: “From time to time they brought him vessels in the form of bowls of pure gold with a cocoa drink, and he drank them all, and the women brought him more than 50 bowls of foamy cocoa, andhe drank them all, and the women offered this drink to him with the greatest reverence.”
According to Cortes' contemporaries, the Aztec drink was "very thick, light, frothy, reddish in color, bitter"; spicy seasonings, cornmeal and aromatics were added to it.
Montezuma possessed untold wealth, among which the ruler's subjects included 40,000 sacks of cocoa beans. Cacao was considered by the Aztecs a symbol of wealth and power.
Stored in the Aztec empireCocoa and drinking chocolate really could afford only very high-ranking persons.One of the reasons for this was that cocoa trees, which require a lot of moisture, did not grow in the arid climate of the Mexican highlands, and the Aztecs received cocoa beans only as tribute from the lowlands they conquered.By the time the Spanish conquerors invaded mexico, the Aztecs created a vast and powerful empire, their army was the largest in Central America and tribute totheir capital Tenochtitlan flowed like a river and capital was literally filled with gold and silver gifts…..Gold, of course, interested the Spaniards much more than an exotic chocolate drink.
The first meeting of the Spaniards, led by Hernan Cortes andAztec ruler Montezumagiving rich gifts to the Spaniards, whoat the end of the meeting arranged a powerful artillery firework. This was done so that the inhabitants of Tenochtitlan, who had never heard a cannon shot, were imbued with superstitious fear of these pale-faced ones, who expel at will thunder, lightning and suffocating sulfuric gases, such as occur during a volcanic eruption.
There is nothing surprising in the fact that after six months,In May 1520, the Spanish attacked Tenochtitlan. The Aztec ruler Montezuma was captured by the Spaniards, then killed by the rebellious compatriots. The struggle of the Aztecs with a handful of Spanish conquerors continued with varying success, but still the city of Tenochtitlan was captured by the Spaniards, destroyed to the ground and the centuries-old Aztec empire collapsed, as it never existed.
However, the memory of the exotic treat remained with Cortes. It is known that Cortes did not like chocolate, but the conquistador nevertheless decided to bring it to Spain, because he did not proceed from taste, butfrom the use of this product . Later in his letter to the Emperor of the "HolyRoman Empire" KarlV(1500-1558), who under the name of CarlosIrules in Spain, Cortes wrote that chocolate is “a divine nectar that gives strength to fight fatigue. A cup of this valuable drink allows a person to be on the road all day without food.
So in 1528 Cortes, already as governor and captain general of the areas of New Spain he had conquered, returned to his homeland and brought with him, among many, many trophies, cocoa beans and an Aztec recipe for making a drink. In the same year, Cortes personally treatedKarlaV.
CHARLES V (1500 - 58),emperor of the "Holy Roman Empire" in 1519 - 56, the Spanish king (Carlos I) in 1516 - 56, from the Habsburg dynasty. He waged successful wars with France for the possession of Italy, with the Ottoman Empire.
CARL V,Emperor of the "Holy Roman Empire"
Spanish king (Carlos I)
History is silent about the first reviews of the emperor KarlaVabout chocolate, but in general it is known that the first chocolate was received by the Spaniards without enthusiasm,primarily due tothe taste of hot spices, which were supposed, according to the Aztec instructions,to flavor the drink in abundance.
The Spaniards began to experiment with an exotic drink until they thought of adding sugar to it.It happened in the same place in Spain in the 30s of the 16th century.
The Spaniards began to addin the drink cane sugar, cinnamon and nutmeg. Chocolate was so expensive that one Spanish historian wrote: "Only the rich and noble could afford to drink chocolate, as he literally drank money."
Soon, an expensive, exotic drink becomes popular first at the Spanish royal court, and then in the aristocratic circles of other countries.
World boom in outlandish overseas product.
Chocolate drink is becoming more and more popular in Spain. Demandas you know gives rise to a proposal.
At first, the Spaniards living on the islands of Haiti and Trinidad tried to plant cocoa trees, but they were destined to fail. It is not an easy thing to grow capricious cocoa trees.
The first Europeans to succeed in the industrial production of cocoa beans were members of the monastic order of the Capuchins, who around 1635 learned to grow cocoa in Ecuador.
The monks gave rise to a process that can be called the "European cocoa boom of the 17th century." The French started growing cocoa in Martinique (1660), Haiti (1665), Brazil (1677), Guiana (1684), Grenada (1714).
The days when English pirates, finding cocoa beans on captured Spanish ships, quickly passed, and threw them overboard in full confidence that it was sheep dung, which the Spaniards for some reason brought to their homeland.In 1670, the first English cocoa plantations were established on the island of Jamaica; for half a century, the British in close acquaintance with this culture were ahead of the Dutch, who captured the island of Curacao in 1620 along with the Spanish cocoa plantations ...
Foreign chronicle about chocolate in those old days...
XVI century
1528 year. Beginning of regular imports to Spain of cocoa beans from Central America. Approximate conquistador-conquerorHernando Cortesestablished regular supplies of cocoa from the plantations of Mexico, which now belonged to the "entrepreneur" Cortez. sailing ships with valuable cargo under military protection, they traveled across the Atlantic for a long time, being exposed to the danger of attacks by raiders from unfriendly countries and the hardships of ocean bad weather. No one suspected the existence of a particularly valuable cargo, and when the British captured a Spanish ship loaded with beans in 1587, the booty was simply thrown into the sea to unload the ship, without even realizing its true value.
A frigate carrying cocoa from South America to the Old World
1565
year. The scientist-monk of Italian origin Benzoni, who, on behalf of the Spanish king, worked to improve the maintenance and support of the Spanish army, for the first time seriously investigated the beneficial properties of liquid chocolate and presented a detailed report to the king. Since then, everything related to chocolate has become a state secret of the Spanish kingdom. In the Middle Ages, more than 80 people were executed for breaking this secret.
1590 year. The most trusted people of the king, the Spanish Jesuit monks, were engaged in chocolate. They, too, were not happy with the bitter taste of the drink. Gradually, through timid experiments, they began to add honey to grated cocoa beans, removed chili pepper from the recipe, which also made chocolate cheaper - expensive pepper was no longer needed, and there was plenty of honey. Later, vanilla was added for a pleasant smell, and honey was replaced with sugar. For better solubility, the drink was heated and it turned out that it tastes better when hot.
XVII century.
1606 year. Italiantraveler FrancescoCaretti returns to his homeland from Central America, where he got acquainted with the recipe for making a cocoa drink, and begins to introduceit into the use of Italy.
1615 year. 14 year old Anna of Austriadaughter of King Philip of SpainIIand the young wife of King Louis of FranceXIII treats her husband chocolate. Thanks to Anne of Austria, chocolate is quickly becoming one of the most popular treats of the French nobility. The French court enthusiastically perceives a new exotic drink, considering it refined and healthy.
AnnaAustrian.
1621 year. The West Indian Company, which imported cocoa for Spain through the port of Amsterdam, began to sell small quantities of smuggled cocoa en masse to foreign merchants. The raw material monopoly of the Spaniards was finally undermined.
1631 year. Doctors have found useful and medicinal properties chocolate. First medical prescription with the use of chocolate, was the recipe of the Spanish doctor Antonio Colmenero de Ledesma, who treated the Spanish nobility.
In such pharmacies in the Middle Ages, they prepared and sold chocolate.
1640
year. Cocoa begins to be sold in Germany in pharmacies as a general tonic.
1650 year. The British begin to drink chocolate; in 1657, the first "Chocolate House" opens in London - a prototype of future cafes and "chocolate makers".
1653 year. First official study useful properties chocolate was made by the scientist Bonaventura Di Aragon, brother of the influential Cardinal Richelieu. He detailed the use of chocolate to promote healthy functioning of the body, reduce irritability, and improve digestive functions.
1659 year. In France, the first manufacturers of hard chocolate appeared. Confectioner David Shallu opened the world's first chocolate factory. The process of making chocolate on it had almost nothing in common with the modern one: the grains were cleaned, of course, by hand, and then fried, ground, laid out on a stone table and rolled out with a metal roller. He also began to bake cookies and cakes, where he added undissolved chocolate in the form of a layer and filling. Chocolate remains an exclusive and very expensive delicacy.
1671 year. The Duke of Plessis-Pralin, serving as the French ambassador to Belgium, first created a sweet dessert, which much later was called "praline". The signature dessert contained grated almonds with other nuts, mixed with candied honey and lumps of chocolate, then the filling was doused with burnt sugar - a kind of caramel. However, it will take a long time until in the same Belgium they invent a real praline covered with chocolate (candy canes).
1680 year. “They report from the island of Martinique: chocolate has become so much a part of the culture here that time is determined by it; Sothe words "come for chocolate" mean "we are waiting for you by 8 o'clock in the evening."
XVIII century.
1713 year. The French chemist Basho expressed the opinion that chocolate is "a noble drink, superior in taste to nectar and ambrosia, it is the true food of the gods."
1728 year. In the UK, the Frey family built the first mechanized chocolate factory in the city of Bristol. With English solidity, the production was equipped with specially designed hydraulic machines and high-tech equipment for that time for processing and grinding cocoa beans. From that moment, intensive production of chocolate began, which led to lower prices, and then to even greater popularity, especially in England, where special clubs appeared - Chocolate Houses, like coffee houses.
1796 year. French apothecaryLavedan said about chocolate: - "It is a divine, heavenly drink, it is a true panacea - a universal cure for all diseases"
XIX century.
1825 year. “His Majesty's Navy buys more cocoa than the rest of Britain,” writes one English newspaper. - A drink made from cocoa is as if created for sailors on duty: nutritious, hot, non-alcoholic ... .. Among sailors, a strong coldnorthwest is called "storm-chocolate ».
In 1847the first bar of chocolate appeared. It was made by the English company Fry and Sons. (J. S. Fry & sons) at his factory in Bristol, founded in 1728.
Another English company"The Cadbury Brothers"Cadburybrothers) - released a similar product to the market only two years later, but the company turned out to be more successful in business terms;creator of the first chocolate bar was absorbed Cadbury in 1919.
1875. Switzerland. Daniel Peter and Henry Nestlé createdmilk chocolate.
Chocolate at the court of Empress Catherine II.
Well, what about in Russia? How are things with chocolate in Russia?
It is known that the custom of drinking coffee was introduced in Russia Peter the Great, and for dignitaries to drink coffeewas forced. Initially,secretly they spat and called it "witch's potion" and "soot syrup." Then we tried it and got used to it.
The drink took root, especially in the high society environment. In the XVIII century. coffee and the methods of its preparation have already been written about in the journals General and Complete Housekeeping and Economic Store. Drinking coffee becomes a sign of good taste.
But what about chocolate?
According to the memorieshead of the courtier brass and symphony orchestras in 1897-1917Lieutenant General, Baron Konstantin KarlovichStackelberg(1848-1925). “…..at the Imperial Court, after a meal, in addition to coffee, a cup of chocolate was served - a custom that has been preserved since the time of Empress CatherineII».
Catherine II
The history of the appearance of chocolate in Russia.
September 26 (October 7), 1786 from the side of an Austrian sailboat, which, having risen up the Dnieper, just before sunset, anchored in the busy harbor of Kherson, at that time the main Black Sea port of Russia and important an outpost on the southwestern border of the empire of Catherine II,a swarthy brunette of above average height, about 35 years old, came ashore. A strong and slender figure, a straight posture, an elastic gait unmistakably betrayed in him a professional military man.
A foreigner with such an exotic and remarkable appearance was calledFrancisco de Miranda.
Francisco de Miranda
Francisco de Miranda
born March 28, 1750 in Caracas,the capital of the currentVenezuela,Spanish colony on the Caribbean coast of South America, in the family of a wealthy businessmanand local Creole.
In 1771, Miranda came to Spain, served as an infantry captain in the Spanish army, participated in the war between Spain and Morocco, and after 1780, as part of the Spanish expeditionary force in North America, he took part in the military operations of the Spanish units sent to support the Americans fighting against England.In Philadelphia and Boston, met with George Washington, Alexander Hamiltonand other leaders of the North American struggle for independence.
In 1792, Miranda entered the revolutionary army of France, where he received the rank of marshal of the French army and commanded first a division in the Northern Army, and from January 1793, French troops in Belgium.In the summer of 1794, after the coup of the 9th Thermidor left for England.
Name Francisco de Miranda carved on the wall of the Arc de Triomphe in Paris. His portrait is also exhibited in the Mirror Gallery of the Palace of Versailles.
Mirandamade a decisive contribution to the creation of the First Venezuelan Republic (1811-1812), and at a critical moment for it, he led the armed resistance to the Spanish royalists in the rank of generalissimo. Forced to capitulate to the superior forces of the enemy, the commander-in-chief, due to a fatal combination of circumstances, ended up in the hands of the Spaniards and soon died in the underground casemate of the La Carraca island fortress,
But let us return to Russia in 1786.
Having landed in Kherson, Miranda at the end of December 1786 was presented to the all-powerful favoriteCatherine IImost illustrious princeG.A. Potemkin, who arrived in the south to prepare for the meeting of the queen, who was soon to leave for southern Russia. Having shown an obvious interest in a visiting foreigner who had valuable and useful information about different countries The nobleman of the Old and New Worlds invited the Creole he liked to make a trip around the Crimea together, after which he offered to accompany himto Kyiv. There the traveler met the actual head of the Foreign Ministry, Count A.A. Bezborodko, Little Russian Governor-General Field Marshal P.A. Rumyantsev-Zadunaisky and other dignitaries.
In the middle of February 1787
. in Kyiv MirandaHe was honored with the highest audience, which marked the beginning of numerous meetings and conversations with the Empress, who treated him extremely favorably. Meetings and conversations started in Kyiv, and then continued in St. Petersburg.
Catherine II and her entourage reacted with interest to a native of a distant exotic world,listened to his vivid, lively stories about Spanish America, discussed with him the international situation, problems of literature and art.
Miranda possessed great personal charm, was a fascinating conversationalist andhad useful information in different areas and about different countries, and besideswas persecuted in Spain for the ideas of the liberation of his homeland of Spanish Americafrom Spanish rule.
Close relations and Miranda's contacts with the imperial court, high-ranking dignitaries and representatives of tsarist diplomacy were not a short-term episode, but made up a whole strip of a vivid biography of the Venezuelan, who stood at the origins of the development of relations between Russia and Latin America, where,as you know, in hot tropicaljungle and grow cocoa trees.
As an illustration of his words, Miranda brought with him to Russia cocoa and method of making itchocolate drink, which he kindly treated someapproximate empress - prince A.I. Vyazemsky, His Serene Highness Prince G.A. Potemkin and others.
History is silent
did Catherine tryThe second chocolate brought by Miranda, but no doubt storiesMiranda about an exotic cocoa tree, vast cocoa plantations in distant Spain America, about the miraculous properties of chocolate and the incredible popularity of this drink at royal courts in countriesEurope - produced by Catherine II and her entourageindelible impression.
Chocolate Purchase Ordersfor the imperial court of Catherine II, undoubtedly followedvivid stories of Miranda, who experienced all the beneficial effects of this drink.
September 7 (18), 1787. the traveler sailed from Kronstadt to Stockholm.
Leaving Russia Miranda took with himletters of recommendation from Catherine II to the diplomatic missions of Russia in European countries about providing the bearer with these protection, assistance and assistance.
Instead, Miranda left behind the custom of drinking chocolate after dinner,mentioned by Baron Konstantin KarlovichStackelberg. This custom took root at the imperial court in high society so much that it gradually spread throughoutnorthern capital.
Demand determines supply.Muscovites, visiting St. Petersburg in 1818, reported in letters home, “...."drink chocolate".
1847 Alexey Ivanovich Abrikosov
registers in Moscow "Factory and Trade" Partnership A.I. Abrikosov.
Alexey Ivanovich Abrikosov.
By the 1850s, Alexei Abrikosov was already the first guild merchant and owner of his own enterprise with an annual turnover of 20,000 rubles. In the early 1870s a petition was submitted to the Moscow governor-general from the 1st guild of the merchant A.I. steam engine for 12 l. with. By that time (1872), more than 120 people were already working at the enterprise, and it was making more than 30,000 pounds of sweets per year (512 tons worth 325,000 rubles). The request was granted.
In 1874, the sons of A.I. Abrikosov and the factory gets a new nameFactory and trade "Association of A.I. Abrikosov Sons" (founded in 1847).
A.I. Apricots with sons.
While still a young merchant, Abrikosov realized that it was not enough to produce a product, even if it had an incomparable taste, it was important to sell it. Therefore, in parallel with the mechanization of the workshop and the involvement of hired workers, Alexei Abrikosov establishes an independent packaging production (later a separate packaging workshop in Khamovniki) and launches a powerful advertising campaign.
Alexey Abrikosov invited professional artists to create wrappers and boxes."Apricot" packaging was so amazing that it became a collector's item.
Chocolate "Duck noses"
There were even whole series of inserts and labels dedicated to famous artists, figures of culture and science. The partnership has twice won the All-Russian art and industrial exhibitions in Moscow. These cards are one of the first examples of the use of children's photos in advertising, because children are the main consumers of all kinds of sweets, and the joy with which they demonstrated memorable dates history of the enterprise, forced their parents to associate their memories of a happy childhood with the Abrikosov factory. It is also important that sweets were not depicted on the postcard itself, which means that the products were not imposed on the buyer, but the advertisement was addressed to the best that is in every person - to his parental feelings, and only after that, of course, to his purchasing power.
In the 19th century, expensive apricot chocolate was given to lovers. But still the main "consumer" were children. Therefore, birds, ducks, bear cubs, gnomes and others are in abundance on candy and chocolate wrappers. fairy tale characters. Aleksey Ivanovich Abrikosov was the first in Russia to put on sale a product that today is called "kinder surprise". He came up with the idea of putting postcards, pictures, paper toys, and mosaics into boxes of sweets. And, finally, it is to him that we owe the appearance of unchanging New Year's gifts for children - chocolate hares and Santa Clauses wrapped in foil.
Then, when the Abrikosovs had branded stores - luxuriously decorated, shining with mirrors and crystal, with well-trained clerks - original advertising campaigns began to be held at the point of sale. For example, once in one of the newspapers there was "news" that in one store of the Abrikosovs only blondes work as saleswomen, and in another - only brunettes. The buyers immediately went to check if this was really the case, and ... at the same time, of course, they bought a box of chocolates or chocolate-covered fruits ...
Former Abrikosov factory
on Verkhne-Krasnoselskaya street in Moscow today.
At the beginning of the 20th century, the "A.I. Abrikosov Sons Partnership" was one of the three largest confectionery companies in Russia, and Alexei Ivanovich Abrikosov rightfully bore the title of "Chocolate King of Russia".
Based on materials books by Evgeny Kruchina"CHOCOLATE", diariesFrancisco de Miranda,
family chronicle of the Abrikosovs and the Internet.
"Chocolate" E. Kruchin. Publishing house "Zhigulsky" M. 2002.
Diaries of Francisco de Miranda about a trip to Russia
http://www.i-u.ru/biblio/archive/mirando_put/00.aspx#_ednref14
To be continued.
We roughly remember that exotic foods and spices were brought from distant lands by Columbus and other navigators and discoverers. But not everyone can answer the question: “Where does chocolate come from?”.
Many people are interested in the history of chocolate. In this regard, the questions are often asked: “Where did the word chocolate come from?”, “When did chocolate appear?”, “Where did chocolate appear? "," Who invented chocolate and when?
Chocolate enjoyed by the Olmecs, Mayans, Aztecs and a Spanish general
Do you know which continent is the birthplace of chocolate? Both he and the cocoa tree are native to Central and South America.
Some sources have revealed that the origin date is “about 3,000 thousand years ago.” Thanks to the research of archaeologists, it became clear that the first people who began to eat cocoa beans were an Indian tribe whose people were called the Olmecs. This tribe was replaced by the Maya Indians.
The word chocolate came to us from the Aztec tribe, who passed on all the knowledge from the aforementioned Maya.
These foods have been eaten by the Mayans and Aztecs for centuries. These tribes poured ground and roasted cocoa beans with water. After that, hot pepper was added to the mixture.
In the sixteenth century, Mexico received a visit from the Spanish general Hernán Cortés. The reception arranged in honor of him and other distinguished guests was unusually solemn.
By order of the leader of the Aztecs, the Spaniards were presented with an amazingly tasty treat. A thick rich drink made from cocoa beans flavored with various spices. The taste of vanilla and hot pepper stood out especially.
A delicacy was served in dishes made of noble metal. The bowls were of gold.
The natives called the drink foamy water "chocolatl". This is where the word chocolate comes from. This is the country where chocolate was invented.
What delicacies were called chocolate at different times in different parts Sveta
However, there are other versions about which country is the birthplace of chocolate. This term served to refer to very different delicacies in different periods of history.
Cocoa beans were prepared in the most intricate variations:
Until the seventeenth century, the word "chocolate" meant the same spicy refreshing drink that was given to the Spanish general.
From the seventeenth to the eighteenth century, the wealthy inhabitants of Europe enjoyed themselves. This was the name of a sweet drink flavored with milk and aromatic spices.
Since the nineteenth century, chocolate has evolved from a drink into the bar chocolate we are used to. The first chocolate bar was officially invented in Great Britain in 1842. But in fact, a year earlier, chocolate bar was invented by the Frenchman Pietre Jean.
In Russia, the first chocolate appeared around 1786 in the form of a delicious drink, when Empress Catherine ruled. At first, only wealthy people could afford it, since the price of the drink was quite high. The first chocolate factory in Russia was called Red October, which was created from a small manufactory after the 1917 revolution ended.
The most delicious modern products
To the question, "Which country is famous for chocolate in our time?" there is no clear answer. Chocolate of high quality and excellent taste is produced in many countries, including our homeland.
Hundreds of flavor variations and the most unexpected combinations have been invented. The top five countries that now produce the best chocolate at the world level include Switzerland, the USA, Belgium, Italy, France. But Belgium occupies a leading place in the manufacture of high-quality chocolate, this country is famous for the most delicious chocolate in the world.
Each person can choose in which country the chocolate is the most delicious for himself. The diversity of the product range on the market provides excellent opportunities for this.
Based on the classic types (dark, milky, white and ruby), there are many variations of this delicious product. Sugar, salt, vanillin, ginger, cinnamon, pepper, raisins, nuts, mint and many other additives are added to it.
This material contains various versions of where the birthplace of chocolate is located, what this wonderful product is and where it is produced today.
The history of sweets began at least 4,000 years ago with Egyptian desserts described in extant papyri. It is established that candied fruits were sold in the markets in 1566 BC. The history of chocolate began when the ancient Mayans and Aztecs discovered the miraculous properties of cocoa. Appearing in the Amazon or Orinoco valleys, chocolate remained unknown in the Old World for a long time.
In 600 BC The Maya migrated to the northern part of South America and set up the first cocoa plantations in the territory of modern Yucatan. There is a version that the Maya were familiar with cocoa for several centuries before, using wild cocoa beans for billing and as a cash equivalent. It is not known who exactly invented the first chocolate. Both the Maya and the Aztecs made xocoatl from cocoa beans. According to the Aztec legend, cocoa seeds came to earth from paradise, so it gives strength and wisdom to all who eat its fruits.
The Aztecs believed that the god Quetzalcoatl, who arrived on earth on a ray of the morning star, brought a cocoa tree as a gift to people and taught them to fry and grind its fruits and prepare a nutritious paste from which you can make a drink chocolatl (bitter water). To change the taste of a bitter drink, the Aztecs added pepper and other spices to it. The modern word "chocolate" is thus derived from the May word "xocoatl" (cocoa) and the Aztec word "chocolatl". In the language of modern Mexican Indians, the word "chocolatl" has been preserved, denoting foam with water.
The history of chocolate dates back many centuries, when chocolate existed only in liquid form. This drink was part of magical rituals and marriage ceremonies. Some ancient Mexican tribes believed that chocolate was patronized by the goddess of food, Tonacatecuhtli, and the goddess of water, Calciutluk. Every year they made human sacrifices to the goddesses, feeding the victim cocoa before they died.
The Swedish naturalist Carl Linnaeus, who classified plants, changed the ancient name of cocoa to "theobroma", which translates from Greek as "food of the gods". It is believed that Columbus was the first to bring cocoa to Europe. From his fourth trip to the New World, he brought cocoa beans as a gift to King Ferdinand, but against the background of other treasures, the "food of the gods" was not given due importance.
The first European to try the original chocolate was Cortez, who visited Emperor Montezuma in Mexico. Montezuma drank nothing but iced chocolate with vanilla and other spices. Montezuma's custom of drinking a cup of chocolate before entering his harem led European doctors to believe that chocolate was a powerful aphrodisiac. In 1528, Cortez presented cocoa beans to King Charles V. It so happened that the Spanish monks began to make chocolate according to an Indian recipe and kept it a secret for almost 100 years. When chocolate became known outside the walls of the monasteries, Spain began to grow cocoa trees in its many colonies and made huge profits from the sale of chocolate.
Italian traveler Antonio Carletti brought cocoa beans to Italy in 1606. In 1615, Princess Maria Teresa of Spain gave chocolate to her fiancé, Louis XIV. When Spain lost its power and monopoly on chocolate, it began to be made throughout Europe - in France, Italy, Germany and England.
The first café serving chocolate was opened in London in 1657. Chocolate was the drink of the rich and cost up to 15 shillings a pound. Like the Maya, the fruit of the cocoa tree has become a currency in some countries. In Nicaragua, you could buy a rabbit for 10 cocoa beans and a good slave for 100. Leading doctors of the 17th and 18th centuries. prescribed chocolate to their wealthy patients as a tonic and a cure for many diseases. Chocolate was commonly prescribed to children and men, adding milk, wine, spices, and even beer to the drink.
In 1674, soft chocolate appeared in the form of bars and rolls. The first chocolate bar was made by Fry & Sons under the brand name Chocolat Delicieux a Manger. The first milk chocolate appeared in Switzerland, after which the Swiss company Nestle gained popularity. In 1879, Rudolf Lindt from Bern produced chocolate that melted in your mouth. He invented conching - a method of slowly heating chocolate - and began to add more cocoa butter to his products. The first chocolate with filling appeared in 1913.
In the middle of the 18th century chocolate became cheaper and more accessible to all segments of the population due to the expansion of plantations and the mechanization of production. The invention of the cocoa butter press in 1828 improved the quality of chocolate and made it even more affordable. During the Industrial Revolution, the industrial production of chocolate began. In 1765 chocolate appeared in North America.
Isaac Disraeli wrote about chocolate: “The Spaniards brought chocolate from Mexico, where it was a coarse mixture of ground cocoa beans, Indian corn and spices. The Spaniards liked the nutritional value of chocolate and improved the drink with sugar and flavorings.”
According to Nestle, chocolate owes its popularity to four events: the discovery of cocoa powder in 1828, the reduction in excise taxes, the improvement of transportation, and the invention of solid chocolate. Arthur Knapp, researcher of the history of chocolate, notes the special importance of the invention of the press for pressing cocoa beans.
In the 19th century, Venezuela was the leader in the production of cocoa beans, now half of the cocoa is grown in Brazil and Cote d'Ivoire. The United States is now considered the leader in the production of chocolate; In terms of chocolate consumption per capita, Switzerland ranks first. Around the world, 600,000 tons of chocolate are eaten every year. Chocolate production is one of the most profitable branches of the food industry.
In 1980, the world was shocked by the history of industrial espionage. A student of the Swiss company Suchard-Tobler unsuccessfully tried to sell a chocolate recipe to manufacturers from Russia, China, Saudi Arabia and other countries.
Chocolate is one of the few products that has survived the transformation from the bitter drink of the Indians to the gourmet dessert of the nobility and the product of mass consumption produced in the widest range. In addition to taste and commercial value, chocolate has the ability to cheer up and give strength.
Olga Borodina
From the history of the appearance of chocolate in Europe and Russia
No chocolate - no breakfast!
Charles Dickens. Pickwick Papers
For the first time chocolate appeared in our country during the reign of Empress Catherine the Great. It is said that in 1786 this delicacy was presented to the court of Her Imperial Majesty by the Ambassador of Venezuela, Generalissimo Francisco de Miranda. But the global history of the product is much older and more complex. The Aztec and Mayan tribes were the first to regularly consume chocolate in the form of a bitter intoxicating drink. This happened, according to historians, between 400 BC and 400 BC. e. and 100 A.D. e. From South America, he got to Europe, where also in the form of a drink, but with sugar, chocolate gained popularity in high society. It is interesting that the Indian name of the tree - cocoa, the fruits of which people used, took root in the New World as the name of the drink. It is strange that other products from cocoa beans received a different name - chocolate, although the Indians called a thick cold drink made from cocoa with vanilla and spices the word “chocolatl” or “xocoatl”, which was similar in sound, which translated as “foamy water”. First of all, the highest nobility, clergymen and merchants drank this drink, and cocoa itself played an important role in the cultural and religious life of the Mayan and Aztec Indian society. Many religious ceremonies of these peoples are associated with the use of cocoa.
Some special properties are constantly attributed to chocolate: magic, mystical, healing ... For example, in Latin cocoa trees are called Theobroma Cacao, which means "food of the gods." In Greek, theos means "god" and broma means "food."
Of the Europeans, Christopher Columbus was the first to try chocolatl in 1502 and even brought the beans home. But then no attention was paid to them, because Columbus himself did not like chocolate. The second attempt to accustom Europeans to cocoa was successful - the conquistadors of General Hernan Cortes in 1519 tried it, brought miracle beans to Europe and presented an unprecedented drink at the Spanish court. Cocoa liked it, and the enterprising conqueror of the New World organized a trade in it from his plantation in America.
At first, a very expensive product was inaccessible to most, but over time, many townspeople began to afford buying, if not the cocoa beans themselves, then the waste from their production, from which they made a cocoa shell drink, similar to cocoa, but more liquid. But the cocoa drink itself was becoming more and more popular. Its composition has also changed over the decades. Quite quickly, Europeans abandoned the use of pepper and strong spices, began to add more sugar or honey, and vanilla was used for flavor. In relatively cold Europe, cocoa began to be heated, which also influenced the taste preferences of the Spaniards, Italians and French. Chocolate came to the territory of the German states from Italy, and since 1621, Spain's monopoly on this product completely ceased to operate - cocoa beans appeared on the wholesale markets of Holland and throughout the continent. At retail, cocoa was sold in pressed slabs, from which the merchant broke off a piece of the desired weight. In a special vessel, cocoa was heated, sugar and water were added to it and poured into cups. At the beginning of the 18th century in Great Britain they tried to use milk instead of water and got a softer and tastier drink than the one prepared with water. Following the example of the British, milk was also used in other countries in the preparation of cocoa, and this soon became commonplace.
With the discovery in 1828 by the Dutch chemist Conrad van Houten, it became possible to make solid chocolate by adding cocoa butter to cocoa powder. And twenty years later, in Germany, they made up the classic recipe for solid chocolate, which is used to this day. Cocoa butter, sugar and vanilla are added to grated cocoa. The degree of bitterness of the chocolate depends on the amount of cocoa butter added. With the addition of 30% cocoa butter, milk chocolate bars are made, and with higher numbers - bitter. With the increasing demand for dark chocolate with a high cocoa content, many manufacturers indicate the percentage of its content on the packaging.
We began our historical story with the fact that chocolate first appeared in Russia under Empress Catherine II, and the previously mentioned Francisco de Miranda brought cocoa from America, and the Russians discovered this product, like the Europeans, directly. For some time, chocolate, and we mean the drink, was drunk exclusively among the nobility and merchants. The main reason for this is the high price of the product delivered from across the ocean, and even through European ports. The situation began to change by the middle of the 19th century, when in 1850 the German Theodor Ferdinand Einem came to Russia to do business and opened a small chocolate production in Moscow, which became the basis of a large production, now known under the brand name "Red October". Einem chocolate was famous not only for its excellent quality and excellent taste, but also for its expensive and elegant packaging. Sweets were placed in silk or velvet cells, the boxes were finished genuine leather with gold embossing. T.F. Einem came up with the idea of selling candy sets with surprise gifts inside. Usually these were notes of small musical compositions - song or just greeting cards. In St. Petersburg, Moscow, Nizhny Novgorod and other major cities of the Russian Empire in the second half of the 19th century, cafes and restaurants opened where you could drink hot cocoa or enjoy chocolate own production. Gradually, the townsfolk are accustomed to drinking cocoa at home, buying cocoa powder in confectionery stores, and for people with low incomes they offered cocoa shells - waste from the production of cocoa beans. The cocoa shell drink had the same name and differed from real cocoa in a liquid consistency and less pronounced taste. Long time cocoa shell was very popular, but with the growth of incomes of the population, it was replaced by cocoa powder made from cocoa beans.
In our country, the industrialist Alexei Ivanovich Abrikosov was a well-known chocolate tycoon, who produced such famous candies as Goose Paws, Cancer Necks and Duck Noses. The owners of the "Partnership A.I. Abrikosov Sons” was the first in Russia to come up with the idea of covering dried fruits with icing - this is how prunes and dried apricots in chocolate appeared, which were previously imported to us from France. In 1900, the process of chocolate glazing at the Abrikosov factory became automated, and a year earlier, the Partnership received the high title of "Supplier to the Court of His Imperial Majesty." In 1918, all the "sweet" production of the Abrikosovs was nationalized. The Abrikosovs also packaged their products in expensive and memorable packaging. Cards and labels dedicated to artists, scientists, musicians and writers were put into a box of chocolate, and chocolate kings were mainly oriented towards children, therefore they called sweets names close to the children's heart, where paws and beaks are present.
In honor of holy month Ramadan in Indonesia, a chocolate mosque was built: three meters wide and five meters high! Construction went on for two weeks. All those who came to look at this miracle could not only admire, but also taste a piece.
In the last century, the domestic industry produced a lot of bitter and milk chocolate, chocolates and chocolate-glazed products. Historically, most of the food consumed in
Russian products refer to milk chocolate, to a lesser extent we eat bitter chocolate. But this is due to the fact that the German Eichen brought milk chocolate from Germany, and his company quickly accustomed our ancestors to chocolate with a lower cocoa content. Of course, dark chocolate was also loved in Russia, but it was consumed in smaller volumes. Connoisseurs have always noted the products of the Moscow confectionery factory "Red October" or the factory named after N.K. Krupskaya, located in St. Petersburg. The latter even had its regular admirers - chocolate lovers were looking for exactly her products.
Tea culture in Russia Tea has been known in Russia since 1638, when the ruler of Mongolia gave Tsar Mikhail Fedorovich 60 kg of dried tea leaves. Before this event, they drank only Buryat slab tea. The German writer Goethe married Christina Vulpius in 1823.
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