The Latin name for the cocoa tree is “Theobroma cacao” and means “food of the gods”.

The history of chocolate can be traced back to the ancient Maya and Olmecs. Speaking of chocolate, we imagine candies, truffles and fragrant bars, but today it has nothing to do with the way it was prepared in the past. For much of its history, it has been a bitter drink, not a sweet temptation that we indulge in these days.

Cocoa is extracted from the fruits of cocoa trees, which are called pods, each containing about 40 cocoa beans. The grains are dried and roasted. In ancient times, tea and cocoa were mainly used for their tonic effect.

Cocoa is believed to have been a ceremonial drink for Olmecs. However, because they don’t have written history, opinions differ on whether they used cocoa beans in their mixtures or simply the pulp of the pod.

The Olmecs pass on their knowledge of cocoa to the Mayans, who not only consumed the chocolate, but also revered it. In their written history, they mention chocolate drinks that were used in celebrations and after resolving important disputes. Households used the thick, chocolate mixture in combination with water, hot peppers or honey. The “food of the gods” was not reserved for the rich, but easily accessible by everyone.

The Aztecs, for their part, believed that cocoa was a gift from gods. The word cocoa comes from the Aztets word – cacahuatl, which means cocoa bean. Like the Mayans, they enjoyed the energizing drink, both hot and cold, in ornate containers. They used cocoa beans as a currency more valuable than gold to obtain food and other goods. The cocoa drink was available for the higher class, and the rest could enjoy it at celebrations. The Aztec ruler Montezuma II was the first to set aside part of the cocoa beans for his warriors.

Soon after the cocoa was brought to Europe, everyone went crazy for its taste, but the Europeans added sugar, cinnamon and all kinds of other flavors. Until the 17th century, chocolate was a fashionable drink throughout Europe, believed to have the nutritional, healing and even aphrodisiac properties. The invention of a steam press for cocoa, by Konrad Johannes van Houten, marked the beginning of the modern age of chocolate. The machine squeezed the cocoa butter from the roasted beans, the remaining dried mass was ground into a fine powder, which was combined with various liquids, and the resulting mixture was poured into molds and then hardened to edible chocolate. This innovation has made chocolate available to all social strata.

Nowadays, high-quality chocolate products continue to be made by hand by master chocolatiers who strive to keep the composition as clean as possible. Lovers can choose from natural, milk or white chocolate in countless taste combinations and in different price ranges. Switzerland and Germany are the countries that compete for the first place in terms of chocolate and chocolate products, with over 11 kg. per capita per capita, followed by Great Britain (10.3 kg.) and Norway (9.8 kg.). We should note that in China the average consumption is about 0.100 kg per year, and in our country about 3.5 kg.

Types of chocolate

Natural chocolate (dark or often called dark chocolate) is high in cocoa mass and butter, and a small amount of sugar, and in rare cases milk can be added. For different types of dark chocolate, these values vary according to the desired final taste. This species has a minimum of twice less sugar content than milk.

Milk chocolate has a higher milk content (>14%), and according to European directives, the minimum cocoa mass content is not less than 25%. An exception, in EU law, allows Britain and Ireland to use the name ‘milk chocolate for the whole family’ for high-milk products. They are characterized by no less than 20% of dairy products. This type is widely preferred and valued for its sweetness, softness and pleasant aftertaste.

Unlike other types of chocolate, white does not contain cocoa mass, which is why in many countries it is not accepted as chocolate. According to European legislation, it is a product obtained from cocoa butter, milk or milk products and sugars, which contains not less than 20% cocoa butter and not less than 14% dry milk substance. Another variety of chocolate is couverture, a term used to refer to chocolates rich in cocoa butter. These chocolates are high in cocoa (sometimes ≥ 70%) and a total fat content of 30-40%. This ratio makes them expensive, and the chocolate mixture is smooth, melts quickly and evenly.

The art of making chocolate

Without a doubt, each of us has a favorite chocolate product, but we have to give credit to the chocolate masters – Belgium and Switzerland. The delight of Belgian truffles and pralines, as well as the enchanting taste of the gentle Swiss chocolate, always manage to turn our day into a celebration.

The Belgian bold handwriting in combining flavors, but also maintaining a high standard, impresses every time. When making their delights, chocolatiers in Belgium often choose natural chocolate because of its specific taste, which nicely tickles the palate.

Chocolate truffles or pralines? Truffles are small, soft ganache balls that resemble the highly regarded edible mushroom in shape. Ganache is obtained as a result of mixing high-quality chocolate with cream, at a certain temperature, until a homogeneous mixture is obtained. Therefore, they are characterized by a shorter shelf life. Chocolate is often mixed with fruit, nuts or coffee. Once selected, the flavor combination is dipped in chocolate, often sprinkled with high-quality cocoa and/or nuts.

Pralines, in turn, consist of a crispy chocolate shell with a softer, sometimes liquid filling. Whether you prefer pralines with a traditional filling (praline – caramelized hazelnuts or almonds, ground into a paste) or those with marzipan, salted caramel, coffee, liqueurs, or others that contrast with the outer shell, you can To be sure that you will try a masterpiece created by the Belgian craftsmen. Whatever you choose – truffles or pralines, or maybe both, will be placed in a beautiful package, making them a suitable gift for both loved ones and business partners.

The Swiss sophistication in making chocolate is felt in every bite. Unlike the Belgians, they use chocolates with a softer, smoother and sweeter aftertaste. With its idea of adding milk to chocolate, in the 19th century, Swiss chocolatiers changed the entire industry. The path from the idea to the presentation of a finished product takes more than 20 years. Switzerland is also the homeland of the tender and melt-in-the-mouth product wrapped in a layer of crispy chocolate “shell”. Thus, in 1879, Rodolph Lind changed the idea of chocolate and turned it from a drink into a delicious dessert block. The secret lies in the fact that the product passes through a machine that tempers it and stirs constantly. Through this process, manufacturers can achieve a smooth, creamy mouth feel.

An interesting fact is that the Swiss consume over 50% of their chocolate production, which is about one chocolate per day. According to the Chamber of Chocolatiers, good quality chocolate should be melted on the tongue without becoming hard or leaving a sandy sensation in the mouth. One should be able to taste the well-organized, subtle and delicate taste of chocolate without any aftertaste. Although the chocolate industry is based on tradition, frequent minor changes do not stop improving the final product, as the exquisite taste is increasingly preferred.

Chocolate and Diplomacy

Chocolate also plays an important role in modern history. There are known cases that show how our favorite products manage to bring delight even in the most difficult moments. Let’s dwell on 3 stories far from each other, from each other.

1. The Christmas Armistice

During the First World War, the fighting on the Western Front, between Germany and Great Britain, was stopped, unofficially, for Christmas Eve and Christmas, in 1914. Soldiers passed on no man’s land, where they exchange chocolates, tobacco, sing Christmas carols and They pay tribute to their fallen comrades.

2. Operation Little Vittles

The operation took place in the period September 1948 – May 1949 and can be defined as an act of solidarity. Military pilot Gail Halvorsen, or better known as the Berlin candy bomber (Berlin Candy Bomber), or “The Chocolate Gentleman”, is releasing chocolates and other food products to the children in the then-occupied Berlin. At the height of the Berlin blockade, when the residents of the western part of the city are in a food and food crisis, and through the air bridge they barely manage to deliver essentials, Colonel Halvorsen and his colleagues collect the chocolate from their rations. By parachutes for the “provisions” of handkerchiefs and “throwing” them from their planes. Later, children and producers from the USA began to send sweets to be provided to those in need. Throughout the operation, the pilots “thrown out” approximately 23 tons of candy with over 250,000 parachutes.

3. Indian Territory Invasion

In 2015, the People’s Liberation Army of China carried out a series of illegal entries into the territory of India, which led to an increase in tension in the disputed northern regions. Tensions escalated in one of these illegal entries into Indian territory. Fortunately, the collision is not serious, and the Chinese parts offer chocolate products as a sign of a truce.

In all three cases, we can highlight the same motif – chocolate can also be used as an element of “soft power”. During its long history, dozens of cases and applications in the field of diplomacy can be found, and to this day it remains a preferred gift. Choosing a beautiful, handmade bonbonniere is a suitable gift for everyone.

And let’s not forget, “Life is like a box of chocolates – you never know what you’ll like.”

The text was prepared by Maria Petkova, an employee of the Diplomatic Institute and a teacher in the courses on protocol, etiquette and ceremonial (until 2022).