Hot chocolate

Last updated

Hot chocolate
Heisse Schokolade.jpg
A cup of hot chocolate with whipped cream and chocolate flakes
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 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, by which they referred to as xocōlātl. [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] xocōlātl was said to be an acquired taste. What the Spaniards then called xocōlātl was said to be 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] As to when xocōlātl was first served hot, sources conflict on when and by whom. [5] [8] However, José de Acosta, a Spanish Jesuit missionary who lived in Peru and then Mexico in the later 16th century, described xocōlātl 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] Europeans' first recorded contact with chocolate was not until 1502 on Columbus's fourth voyage. [10]

European adaptation

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

After defeating Montezuma's warriors and demanding that the Aztec nobles hand over their valuables, Cortés returned to Spain in 1528, bringing cocoa beans and chocolate drink making equipment with them. [12] At this time, chocolate still only existed in the bitter drink invented by the Mayas. [5] Sweet hot chocolate and bar chocolate were yet to be invented. After its introduction to Europe, the drink slowly gained popularity. The Imperial Court of Emperor Charles V soon adopted the drink, and what was then only known as "chocolate" became a fashionable drink popular with the Spanish upper class. Additionally, cocoa was given as a dowry when members of the Spanish royal family married other European aristocrats. [13] At the time, chocolate was very expensive in Europe because the cocoa beans only grew in South America. [14]

Sweet-tasting hot chocolate was then invented, leading hot chocolate to become a luxury item among the European nobility by the 17th century. [15] 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). [16] [17] 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." [15] 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. [18] The aristocratic nature of the drink led to chocolate being referred to as "the drink of the gods" in 1797. [15]

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] [19] 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. As a result, another very important discovery was made: solid chocolate. By using cocoa powder and low amounts of cocoa butter, it was then 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. [20]

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. [21]

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), [22] and "hot chocolate", made directly from bar chocolate, which already contains cocoa, sugar, and cocoa butter. [22] 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. [23]

Ingredients

Add-ons

Fat

Whipped cream and marshmallows are frequently added to hot chocolate.

Theobromine found in the cocoa solids is fat soluble. [25] Cocoa beans contain significant amount of fats, but cocoa powder is usually defatted. However, adding fat to defatted cocoa powder will increase its bioavailability.

Alcohol

Rum is added to hot chocolate to make a Lumumba. [26]

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". [27] 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. [28] One of the thick forms of hot chocolate served in Europe is the Italian cioccolata calda.

Hot chocolate with churros is the traditional working-man's breakfast in Spain. This style of hot chocolate can be extremely thick, often having the consistency of warm chocolate pudding. [29] 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. [30]

In Germany, hot chocolate made by melted chocolate (Heiße Schokolade Wiener Art) is distinguished from those made from powders (Trinkschokolade). [28] It is often served with whipped cream on top. [28]

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. [24] One Viennese variant, Heiße Schokolade Wiener Art, contains an egg yolk for thickness. [28]

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. [31] This is the thinner of the two main variations. [32] 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. [33] Traditionally, hot chocolate has been associated with cold weather and winter in the United States and Canada. [34]

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. [35]

In Mexico, hot chocolate remains a popular national drink, often including semi-sweet chocolate, cinnamon, sugar, and vanilla. [36] Hot chocolate of this type is commonly sold in circular or hexagonal tablets [36] 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, [37] 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. [38] Similarly, hot chocolate in Ecuador is often topped with cheese. [39]

In Peru, hot chocolate can be served with panettone at breakfast on Christmas Day, even though summer has already started in the southern hemisphere. [40] In addition, many Peruvians will add a sweet chocolate syrup to their drink. [39]

The Argentinian submarino is a hot chocolate drink made from adding a chocolate bar and sugar to hot steamed milk. [39]

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]

Health

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 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

From the 16th to 19th centuries, hot chocolate was valued as a medicine as well as a drink. [8]

The explorer Francisco Hernández wrote that chocolate drinks helped treat fever and liver disease. [8] Another explorer, Santiago de Valverde Turices, believed that large amounts of hot chocolate were helpful in treating chest ailments and that smaller amounts could help stomach disorders. [8] When chocolate was introduced to the French in the 17th century, it was reportedly used "to fight against fits of anger and bad moods", which may be attributed to chocolate's phenylethylamine content. [33] Today, hot chocolate is consumed for pleasure rather than medicinally, but new research suggests that there may be other health benefits attributed to the drink.[ citation needed ][ specify ]

Several negative effects can be attributed to drinking hot chocolate, as some hot chocolate recipes contain high amounts of sugar, [45] hydrogenated oils, or fats.[ citation needed ]

When chocolate first began to grow in popularity it was opposed by the Catholic church. [46] It was seen to lack the ability to break fast, seeing as it was consumed in its liquid form. [46] Coffee was the other popular trend which was seen as good for the body but bad for the mind. Chocolate began being consumed as a way to replenish one's body from the effects that coffee caused. It was said to nourish one's body and potency. [46]

Benefits

A graph showing the amounts of antioxidants contained in cocoa, red wine, and green tea Hot chocolate antioxidants graph.jpg
A graph showing the amounts of antioxidants contained in cocoa, red wine, and green tea

Research has shown that the consumption of hot chocolate can be positive for one's health. A study conducted by Cornell University has shown that hot chocolate contains more antioxidants than wine and tea, therefore reducing the risk of heart disease. [23] In a single serving of cocoa, the researchers found 611 milligrams of gallic acid equivalents (GAE) and 564 milligrams of epicatechin equivalents (ECE), compared with 340 milligrams of GAE and 163 milligrams of ECE in red wine, and 165 milligrams of GAE and 47 milligrams of ECE in green tea. [47] Chang Yong Lee, the professor and researcher at Cornell who conducted the study, revealed that larger amounts of antioxidants are released when the drink is heated. [23]

The flavonoids found in the cocoa that makes up hot chocolate also have a positive effect on arterial health. A particular study performed by the National Institutes of Health partially supported by Mars Chocolate company showed high amounts of improvement in blood flow after drinking a flavanol-rich cocoa drink. [48] In the study, the subjects (27 people ages 18 to 72) drank a cocoa drink containing 900 milligrams of flavonols every day, which resulted in an improvement in blood flow and the function of endothelial cells that line blood vessels. [48]

In further studies conducted by Dr. Norman K. Hollenberg, professor of medicine at Brigham and Women's Hospital and Harvard Medical School found that flavonols may also help vessels dilate and help keep platelets from clustering on the blood vessel walls. [48] Flavonoids found in hot chocolate are beneficial to health mainly because they shield the walls of blood vessels from free radical damage. [49] Flavanols are also thought to help reduce blood platelet buildup and can balance levels of compounds called eicosanoids, which may be beneficial to cardiovascular health. [49]

See also

Related Research Articles

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

Chocolate or cocoa is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form for at least 5,300 years starting with the Mayo-Chinchipe culture in what is present-day Ecuador and later Mesoamerican civilizations also consumed chocolate beverages before being 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">Drink</span> Liquid intended for human consumption

A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice, smoothies and soft drinks. Traditionally warm beverages include coffee, tea, and hot chocolate. Caffeinated drinks that contain the stimulant caffeine have a long history.

<span class="mw-page-title-main">Cappuccino</span> Drink made with espresso coffee and steamed milk

A cappuccino is an espresso-based coffee drink that is traditionally prepared with steamed milk including a layer of milk foam.

<span class="mw-page-title-main">Cocoa bean</span> Fatty seed of Theobroma cacao which is the basis of chocolate

The cocoa bean or simply cocoa, also called cacao, is the dried and fully fermented seed of Theobroma cacao, the cacao tree, from which cocoa solids and cocoa butter can be extracted. Cocoa trees are native to the Amazon rainforest. They are the basis of chocolate and Mesoamerican foods including tejate, an indigenous Mexican drink.

<span class="mw-page-title-main">Chocolate milk</span> Sweetened chocolate-flavoured milk

Chocolate milk is sweetened chocolate-flavored milk. It can be made by mixing chocolate syrup with milk. It can be purchased pre-mixed with milk or made at home by blending milk with cocoa powder and a sweetener, melted chocolate, chocolate syrup, or a pre-made powdered chocolate milk mix. Other ingredients, such as starch, salt, carrageenan, vanilla, or artificial flavoring are sometimes added.

<span class="mw-page-title-main">Milk chocolate</span> Solid chocolate containing added milk

Milk chocolate is a form of solid chocolate containing cocoa, sugar and milk. It is the most consumed type of chocolate, and is used in a wide diversity of bars, tablets and other confectionery products. Milk chocolate contains smaller amounts of cocoa solids than do dark chocolates, and contains milk solids. While its taste has been key to its popularity, milk chocolate was historically promoted as a healthy food, particularly for children.

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<span class="mw-page-title-main">Raw chocolate</span> Chocolate made from unroasted cocoa beans

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

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<i>Konditorei</i> Business that sells pastries

A Konditorei is a business that typically offers a wide variety of pastries and typically also serves as a café. Konditoreien (plural) are found in many countries including but not limited to Germany, Austria, Switzerland, France, Denmark, Sweden, and the Czech Republic. In French-speaking countries, similar businesses are referred to as pâtisseries.

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

The history of chocolate dates back over 5,000 years. The cacao tree is native to the tropics of the Americas. The cocoa bean was first domesticated at least 5,300 years ago in what is present-day southeast Ecuador by the Mayo-Chinchipe culture, before being introduced in Mesoamerica. Originally prepared as a drink, chocolate was served as a bitter liquid, mixed with spices or corn puree. In Mesoamerica, it was believed to be an aphrodisiac and to give the drinker strength. Today, such drinks are also known as "Chilate" and are made by locals in the south of Mexico and the north triangle of Central America. After its arrival to Europe in the sixteenth century, sugar was added to it and it became popular throughout society, first among the ruling classes and then among the common people. In the 20th century, chocolate was considered essential in the rations of United States soldiers during war.

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

The chocolate industry in the Philippines developed after introducing the cocoa tree into 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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  2. ↑ Zarrillo, Sonia; Gaikwad, Nilesh; Lanaud, Claire; Powis, Terry; Viot, Christopher; Lesur, Isabelle; Fouet, Olivier; Argout, Xavier; Guichoux, Erwan; Salin, Franck; Solorzano, Rey Loor; Bouchez, Olivier; Vignes, Hélène; Severts, Patrick; Hurtado, Julio (October 29, 2018). "The use and domestication of Theobroma cacao during the mid-Holocene in the upper Amazon". Nature Ecology & Evolution . 2 (12): 1879–1888. Bibcode:2018NatEE...2.1879Z. doi:10.1038/s41559-018-0697-x. ISSN   2397-334X. PMID   30374172. S2CID   53099825. Archived from the original on March 9, 2023. Retrieved January 29, 2024.
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  7. ↑ Hickling, William (1838). History of the Conquest of Mexico. ISBN   0-375-75803-8.
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  9. ↑ Spadaccini, Jim (2008). "The Sweet Lure of Chocolate". Exploratorium. Retrieved July 18, 2008.
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  14. ↑ Pearce, David (2008). "Cacao and Chocolate Timeline". David Pearce. Archived from the original on February 19, 2005. Retrieved June 27, 2008.
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  22. 1 2 Craddock, Darren. "Why Hot Cocoa Is Healthier Than Hot Chocolate". Archived from the original on January 22, 2009. Retrieved June 26, 2008.
  23. 1 2 3 "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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  27. ↑ Kperogi, Farooq (January 26, 2014). "Q and A on the grammar of food, usage and Nigerian English". Daily Trust. Archived from the original on February 23, 2017. Retrieved February 23, 2017. We call everything we drink in the morning "tea" even if it's not.[...]"Daddy, why do Nigerians call hot cocoa 'tea'?" she asked me.
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