Hot chocolate

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Hot chocolate
After The St. Patrick's Parade Late Lunch @ Lemon, Dawson Street, Dublin, Rep. Of Ireland A Fine Tradition! (6992614913).jpg
A cup of hot chocolate with marshmallows.
Region of origin Mesoamerica
ColorBrown or chestnut
FlavorChocolate
Ingredients Chocolate or cocoa powder, milk or water, sugar
Related products Chocolate milk

Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved or melted chocolate or cocoa powder, heated milk or water, and usually a sweetener. It is often garnished with whipped cream or marshmallows. Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency. [1]

Contents

The first chocolate drink is believed to have been created at least 5,300 years ago, starting with the Mayo-Chinchipe culture in what is present-day Ecuador, [2] and later consumed by the Maya around 2,500–3,000 years ago. A cocoa drink was an essential part of Aztec culture by 1400 AD. [3] The drink 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 used medicinally to treat ailments such as liver and stomach diseases.

Hot chocolate is consumed throughout the world and comes in multiple variations, including the spiced chocolate para mesa of Latin America, the very thick cioccolata calda served in Italy and chocolate a la taza served in Spain, and the thinner hot cocoa consumed in the United States. Prepared hot chocolate can be purchased from a range of establishments, including cafeterias, fast food restaurants, coffeehouses and teahouses. Powdered hot chocolate mixes, which can be added to boiling water or hot milk to make the drink at home, are sold at grocery stores and online.

History

Silver chocolate pot, France, 1779. Victoria and Albert Museum, London. Chocolatepot.jpg
Silver chocolate pot, France, 1779. Victoria and Albert Museum, London.

Archaeologists have found evidence that Mayan chocolate consumption occurred as early as 500 BC, and there is speculation that chocolate predates even the Mayans. [3] To make the chocolate drink, which was served cold, the Maya ground cocoa seeds into a paste and mixed it with water, cornmeal, chili peppers, and other ingredients. [5] They then poured the drink back and forth from a cup to a pot until a thick foam developed. [3] Chocolate was available to Maya of all social classes, although the wealthy drank chocolate from "large spouted vessels" that were often buried with elites. [3] An early Classic period (460-480 AD) Mayan tomb from the site of Rio Azul, Guatemala, had vessels with the Maya glyph for cacao on them with residue of a chocolate drink. [5] [6]

Because sugar was yet to come to the Americas, [5] chocolate was said to be an acquired taste. Chocolate was then a drink consisting of a chocolate base flavored with vanilla and other spices that was served cold. [7] [8] The drink tasted spicy and bitter as opposed to sweetened modern hot chocolate, [5] and José de Acosta, a Spanish Jesuit missionary who lived in Peru and then Mexico in the later 16th century, described chocolate 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. [9]

Within Mesoamerica many drinks were made from cacao beans, and further enhanced by flowers like vanilla to add flavor. [10] This was a tribute to the Aztecs. The Aztecs, or Mexica, required conquered people to provide them with chocolate. Cups, gourds, cacao beans, as well as other things they acquired were listed in The Essential Codex Mendoza. [11] Cacao became used as a currency throughout Mesoamerica. [10] The Aztecs used chocolate to show high status: it was a bad omen for someone low or common to drink chocolate. [10]

European adaptation

Hot chocolate in Montsalvat, Melbourne Hot chocolate in Montsalvat , Melbourne.jpg
Hot chocolate in Montsalvat, Melbourne

Europeans' first recorded contact with chocolate was not until 1502 on Columbus's fourth voyage. [10] After its introduction to Europe, the drink slowly gained popularity. The imperial court of Emperor Charles V soon adopted the drink, and 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. [12] At the time, chocolate was very expensive in Europe because the cocoa beans only grew in South America. [13]

Sweet-tasting hot chocolate was then invented, leading hot chocolate to become a luxury item among the European nobility by the 17th century. [14] Even when the first Chocolate House (an establishment similar to a modern coffee shop) [5] opened in 1657, chocolate was still very expensive, costing 50 to 75 pence (approximately 10–15 shillings) a pound (roughly £45–65 in 2016). [15] [16] At the time, hot chocolate was often mixed with spices for flavor; one notable recipe was hot chocolate "infused with fresh jasmine flowers, amber, musk, vanilla and ambergris." [14] In the late 17th century, Sir Hans Sloane, president of the Royal College of Physicians, visited Jamaica, where he was introduced to cocoa. He found it 'nauseous' but by mixing it with milk made it more palatable. When Sloane returned to England, he brought the recipe with him, introducing milk chocolate to England. [17] The aristocratic nature of the drink led to chocolate being referred to as "the drink of the gods" in 1797. [14]

The Spanish began to use jicaras made of porcelain in place of the hollowed gourds used by the natives. [10] They then further tinkered with the recipes by using spices such as cinnamon, black pepper, anise, and sesame. Many of these things were used to try to recreate the flavor of the native flowers which they could not easily acquire. [10] Black pepper was used to replace chillies and mecaxochitl, cinnamon was used in place of orejuelas, sugar replaced honey. [10]

In 1828, Coenraad Johannes van Houten developed the first cocoa powder producing machine in the Netherlands. [5] [18] The press separated the greasy cocoa butter from cacao seeds, leaving a purer chocolate powder behind. [5] This powder was easier to stir into milk and water. By using cocoa powder and low amounts of cocoa butter, it was also possible to manufacture chocolate bars. The term chocolate then came to mean solid chocolate rather than hot chocolate, with the first chocolate bar being created in 1847. [19]

According to tradition, the Italian version cioccolata calda was first born in Turin around 1560: to celebrate that the capital of the Duchy of Savoy was moved from Chambéry to Turin, Emmanuel Philibert, Duke of Savoy asked for a new beverage, and so this thicker, creamy version was created. [20]

Terminology

Process of making homemade drinking chocolate

A distinction is sometimes made between "hot cocoa", made from cocoa powder (ground cacao beans from which much of the cocoa butter has been removed), [21] and "hot chocolate", made directly from bar chocolate, which already contains cocoa, sugar, and cocoa butter. [21] Thus, the major difference between the two is the cocoa butter, the absence of which makes hot cocoa significantly lower in fat than hot chocolate while still preserving all the antioxidants found in chocolate. [22]

Add-ons

Whipped cream and marshmallows are frequently added to hot chocolate. Theobromine found in the cocoa solids is fat soluble. [24] Cocoa beans contain significant amount of fats, but cocoa powder is usually defatted. However, adding fat to defatted cocoa powder will increase its bioavailability.

Rum is added to hot chocolate to make a Lumumba. [25]

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. European hot chocolate tends to be relatively thick and rich, while in the United States the thinner instant version is consumed more often. In Nigeria, hot chocolate is referred to as "tea" even though it is not actually a tea due to the Nigerian custom of referring to drinks consumed in the morning as "tea". [26] Many regions have distinctive additives or toppings, ranging from marshmallow and whipped cream to cheese.

Europe

Hot chocolate is called warme chocolademelk in the Netherlands. Chocolademelk.jpg
Hot chocolate is called warme chocolademelk in the Netherlands.

In mainland Europe (particularly Spain and Italy), hot chocolate is sometimes served very thick due to the use of a thickening agent such as cornstarch. [27] One of the thick forms of hot chocolate served in Europe is the Italian cioccolata calda.

Hot chocolate with churros is a traditional breakfast in Spain. This style of hot chocolate can be extremely thick, often having the consistency of warm chocolate pudding. [28] In the Netherlands, hot chocolate is a very popular drink, known as warme chocolademelk. It is often served at home or in cafes. In France, hot chocolate is often served at breakfast time. Sometimes sliced bread spread with butter, jam, honey, or Nutella is dunked into the hot chocolate. [29]

In Germany, hot chocolate made by melted chocolate (Heiße Schokolade Wiener Art) is distinguished from those made from powders (Trinkschokolade). [27] It is often served with whipped cream on top. [27]

Even further variations of hot chocolate exist. In some cafes in Belgium and other areas in Europe, one who orders a warme chocolade or chocolat chaud receives a cup of steaming white milk and a small bowl of bittersweet chocolate chips to dissolve in the milk. [23] One Viennese variant, Heiße Schokolade Wiener Art, contains an egg yolk for thickness. [27]

North America

Traditional Spanish hot chocolate served with churros Chocolate with churros.jpg
Traditional Spanish hot chocolate served with churros
Latte art on hot chocolate Hot chocolate (1).jpg
Latte art on hot chocolate
Hot chocolate with marshmallows Hot chocolate with marshmellow.jpg
Hot chocolate with marshmallows

In the United States and Canada, the drink is popular in instant form, made with hot water or milk from a packet containing mostly cocoa powder, sugar, and dry milk. [30] This is the thinner of the two main variations. [31] It is very sweet and may be topped with marshmallows, whipped cream, or a piece of solid chocolate. Hot chocolate was first brought to North America as early as the 17th century by the Dutch, but the first time colonists began selling hot chocolate was around 1755. [32] Traditionally, hot chocolate has been associated with cold weather and winter in the United States and Canada. [33]

Hot chocolate mixed with espresso or coffee under the name of caffè mocha is sold in coffee shops around the United States and elsewhere. This particular name comes from the town Mocha, Yemen, where a specific blend of coffee with the same name is grown. [34]

In Mexico, hot chocolate remains a popular national drink, often including semi-sweet chocolate, cinnamon, sugar, and vanilla. [35] Hot chocolate of this type is commonly sold in circular or hexagonal tablets [35] which can be dissolved into hot milk, water, or cream, and then blended until the mixture develops a creamy froth. A 1942 article in the Chicago Tribune describes Mexican cinnamon hot chocolate as being traditionally served alongside a variety of sweet Mexican pastries, [36] such as pan dulce or churros.

South America

In Colombia, a hot chocolate drink made with milk and water using a chocolatera and molinillo is enjoyed as part of breakfast with bread and soft, fresh farmer's cheese. Colombian hot chocolate is often topped with a soft farmer's cheese or other mild cheese. [37] Similarly, hot chocolate in Ecuador is often topped with cheese. [38]

In Peru, hot chocolate can be served with panettone at breakfast on Christmas Day, even though summer has already started in the southern hemisphere. [39] In addition, many Peruvians will add a sweet chocolate syrup to their drink. [38]

The Argentinian submarino is a hot chocolate drink made from adding a chocolate bar and sugar to hot steamed milk. [38]

Also numerous documents reveal medicinal uses of cacao throughout Central and South America in which different components of the tree are still used today, in the late 20th and early 21st century, including cacao bark, fat, flowers, fruit pulp and leaves. [40]

Spanish East Indies

Filipino tsokolate with suman rice cakes and ripe carabao mangoes Dumaguete Sta Monica Beach Club - Suman Mangga Tsokolate 2.jpg
Filipino tsokolate with suman rice cakes and ripe carabao mangoes

In the Philippines, the native hot chocolate drink is known as tsokolate . It is made from tabliya (or tablea), tablets of pure ground roasted cacao beans, dissolved in water and milk. Like in Spanish and Latin American versions, the drink is traditionally made in a tsokolatera and briskly mixed with a wooden baton called the molinillo (also called batidor or batirol), causing the drink to be characteristically frothy. Tsokolate is typically sweetened with a bit of muscovado sugar and has a distinctive grainy texture. [41] [42]

Tsokolate is also known as suklati in Kapampangan; sikulate in Maguindanao; and sikwate or sikuwate in Visayan languages. All are derived from Spanish chocolate ('chocolate'). [41]

Tsokolate is commonly consumed at breakfast with traditional kakanin delicacies or pandesal and other types of bread. It is also popular during Christmas season in the Philippines. [42]

Hot chocolate
Nutritional value per 100 g
Energy 322.168 kJ (77.000 kcal)
10.74 g
Sugars 9.66 g
Dietary fiber 1 g
Fat
2.34 g
Saturated 1.431 g
Trans 0.078 g
Monounsaturated 0.677 g
Polyunsaturated 0.084 g
3.52 g
Phenylalanine 0.150 g
Tyrosine 0.141 g
Vitamins and minerals
Vitamins Quantity
%DV†
Vitamin A equiv.
6%
51 μg
Vitamin A 176 IU
Thiamine (B1)
3%
0.039 mg
Riboflavin (B2)
14%
0.182 mg
Niacin (B3)
1%
0.133 mg
Vitamin B6
2%
0.04 mg
Folate (B9)
1%
5 μg
Vitamin B12
20%
0.49 μg
Vitamin C
0%
0.2 mg
Vitamin D
6%
1.1 μg
Vitamin D
6%
45 IU
Vitamin E
0%
0.03 mg
Vitamin K
0%
0.2 μg
Minerals Quantity
%DV†
Calcium
9%
114 mg
Iron
2%
0.42 mg
Magnesium
5%
23 mg
Phosphorus
8%
105 mg
Potassium
7%
197 mg
Sodium
2%
44 mg
Zinc
6%
0.63 mg
Other constituentsQuantity
Water82.45 g
Caffeine 2 mg
Cholesterol 8 mg
†Percentages estimated using US recommendations for adults, [43] except for potassium, which is estimated based on expert recommendation from the National Academies. [44]
Source: Milk, chocolate beverage, hot cocoa, homemade - USDA FoodData Central

See also

Related Research Articles

<span class="mw-page-title-main">Chocolate</span> Food produced from cacao seeds

Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either on its own or as a flavoring in other foods. The cacao tree has been used as a source of food for at least 5,300 years, starting with the Mayo-Chinchipe culture in what is present-day Ecuador. Later, Mesoamerican civilizations consumed cacao beverages, of which one, chocolate, was introduced to Europe in the 16th century.

<span class="mw-page-title-main">Dessert</span> Sweet course that concludes a meal

Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, biscuit, ice cream and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.

<span class="mw-page-title-main">Porridge</span> Food

Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, fruit, or syrup to make a sweet cereal, or it can be mixed with spices, meat, or vegetables to make a savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, or oatmeal, is one of the most common types of porridge. Gruel is a thinner version of porridge and congee is a savoury variation of porridge of Asian origin.

<span class="mw-page-title-main">Pancake</span> Thin round cake made of eggs, milk, and flour

A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.

<span class="mw-page-title-main">Dutch cuisine</span> Culinary traditions of the Netherlands

Dutch cuisine is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location on the fertile Rhine–Meuse–Scheldt delta at the North Sea, giving rise to fishing, farming, and overseas trade. Due to the availability of water and flat grassland, the Dutch diet contains many dairy products such as butter and cheese. The court of the Burgundian Netherlands enriched the cuisine of the elite in the Low Countries in the 15th and 16th century, so did in the 17th and 18th century colonial trade, when the Dutch ruled the spice trade, played a pivotal role in the global spread of coffee, and started the modern era of chocolate, by developing the Dutch process chocolate.

<span class="mw-page-title-main">Coenraad Johannes van Houten</span> Dutch businessman (1801–1887)

Coenraad Johannes van Houten was a Dutch chemist and chocolate maker known for the treatment of cocoa mass with alkaline salts to remove the bitter taste and make cocoa solids more water-soluble; the resulting product is still called "Dutch process chocolate". He has also been credited with introducing a method for pressing the fat from roasted cocoa beans, though this was in fact his father Casparus van Houten's invention.

<span class="mw-page-title-main">Caffè mocha</span> Chocolate-flavored coffee drink

A caffè mocha, also called mocaccino, is a chocolate-flavoured warm beverage that is a variant of a caffè latte, commonly served in a glass rather than a mug. Other commonly used spellings are mochaccino and also mochachino. The name is derived from the city of Mokha, Taiz Governorate, Yemen, which was one of the centres of early coffee trade. The name is sometimes shortened to just mocha.

<span class="mw-page-title-main">Buñuelo</span> Fried dough ball

A buñuelo (Spanish:[buˈɲwelo], alternatively called boñuelo, bimuelo, birmuelo, bermuelo, bumuelo, burmuelo, or bonuelo, is a fried dough fritter found in Spain, Latin America, and other regions with a historical connection to Spaniards or Sephardic Jews, including Southwest Europe, the Balkans, Anatolia, and parts of Asia and North Africa. Buñuelos are traditionally prepared at Hanukkah. It will usually have a filling or a topping. In Mexican cuisine, it is often served with a syrup made with piloncillo.

<span class="mw-page-title-main">Pandesal</span> Type of Philippine bread

Pandesal, also written as pan de sal, is a staple bread roll in the Philippines commonly eaten for breakfast. It is made of flour, yeast, sugar, oil, and salt.

<span class="mw-page-title-main">Types of chocolate</span> Classification of different chocolate types

Chocolate is a food made from roasted and ground cocoa beans mixed with fat and powdered sugar to produce a solid confectionery. There are several types of chocolate, classified primarily according to the proportion of cocoa and fat content used in a particular formulation.

<span class="mw-page-title-main">History of chocolate</span>

The history of chocolate dates back more than 5,000 years, when the cacao tree was first domesticated in present-day southeast Ecuador. Soon after domestication, the tree was introduced to Mesoamerica, where cacao drinks gained significance as an elite beverage among different cultures including the Maya and the Aztecs. Cacao was extremely important: considered a gift from the gods, it was used as a currency, medicinally and ceremonially. Multiple cacao beverages were consumed, including an alcoholic beverage made by fermenting the pulp around cacao seeds, and it is unclear when a drink that can be strictly understood as chocolate originated. Early evidence of chocolate consumption dates to 600 BC; this product was often associated with the heart and was believed to be psychedelic.

<span class="mw-page-title-main">Belizean cuisine</span> Culinary traditions of Belize

Belizean cuisine is an amalgamation of all ethnicities in the nation of Belize and their respectively wide variety of foods. Breakfast often consists of sides of bread, flour tortillas, or fry jacks that are often homemade and eaten with various cheeses. All are often accompanied with refried beans, cheeses, and various forms of eggs, etc. Inclusive is also cereal along with milk, coffee, or tea.

The following outline is provided as an overview of and topical guide to chocolate:

<span class="mw-page-title-main">Dark chocolate</span> Chocolate with high cocoa solid content

Dark chocolate is a form of chocolate made of cocoa solids, cocoa butter and sugar. Without added sweetener, dark chocolate is known as bitter chocolate or unsweetened chocolate. Dark chocolate, above white and milk chocolate, is valued for claimed, albeit unsupported health benefits and for being a sophisticated choice of chocolate. Like milk and white chocolate, dark chocolate is used to make chocolate bars and as a coating for confectionery.

The chocolate industry in the Philippines developed after the introduction of the cocoa tree to Philippine agriculture. The growing of cacao or cocoa boasts a long history stretching from the colonial times. Originating from Mesoamerican forests, cacao was first introduced by the Spanish colonizers four centuries ago. Since then the Philippine cocoa industry has been the primary producer of cocoa beans in Southeast Asia. There are many areas of production of cacao in the Philippines, owing to soil and climate. The chocolate industry is currently on a small to medium scale.

<span class="mw-page-title-main">Tsokolate</span> Filipino hot chocolate

Tsokolate, also spelled chocolate, is a native Filipino thick hot chocolate drink. It is made from tabliya or tablea, tablets of pure ground roasted cacao beans, dissolved in water and milk. Like in Spanish and Mexican versions of hot chocolate, the drink is traditionally made in a tsokolatera and briskly mixed with a wooden baton called the molinillo, causing the drink to be characteristically frothy. Tsokolate is typically sweetened with a bit of muscovado sugar, and has a distinctive grainy texture.

Breakfast, the first meal of the day eaten after waking from the night's sleep, varies in composition and tradition across the world.

References

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  21. 1 2 Craddock, Darren. "Why Hot Cocoa Is Healthier Than Hot Chocolate". Archived from the original on January 22, 2009. Retrieved June 26, 2008.
  22. ↑ "Hot Cocoa Tops Red Wine And Tea In Antioxidants; May Be Healthier Choice". Science Daily. November 6, 2003. Retrieved June 26, 2008.
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  35. 1 2 Moncayo, Jennifer (January 28, 2013). "Mexican Chocolate: A Short History & Recipe". The Latin Kitchen. Archived from the original on August 21, 2017. Retrieved July 15, 2017.
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  41. 1 2 Polistico, Edgie (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Incorporated. ISBN   9786214200870.[ permanent dead link ]
  42. 1 2 Cabrera, Maryanne (January 27, 2018). "sokolate (Filipino Hot Chocolate)". The Little Epicurean. Retrieved December 13, 2018.
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  44. ↑ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN   978-0-309-48834-1. PMID   30844154 . Retrieved December 5, 2024.

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