At the court of Montezuma, the Aztec ruler of Mexico, in 1519, Hernán Cortés was served xocoatl, a bitter cocoa-bean drink, which he introduced to Spain. Sweetened, flavoured with cinnamon and vanilla, and served hot, the beverage remained a Spanish secret for almost a one hundred years before its introduction to France. In 1657 a Frenchman assailable a shop in London, at which solid umber for making the beverage could be purchased at 10 to 15 shillings a pound. At this price only the wealthy could abide to drink it, and there appeared in London, Amsterdam, and other European capitals mod chocolate houses, some of which later developed into famous clubs. nearly 1700 the English improved chocolate by the addition of milk. The lessening of the cost of the beverage was hampered in Great Britain by the bother of high import duties on the raw cocoa bean, and it was not until the mid-19th century, when the duty was lowered to a uni clay rate of 1 penny a pound, that chocolate became popular.
coffee tree manufacture started in the American colonies in 1765 at Dorchester, Mass., using beans brought in by New England sea captains from their voyages to the West Indies. James Baker financed the branch mill, which was operated by an Irish immigrant, John Hanan. Waterpower was used for grinding the beans.
Chocolate is made from the kernels of fermented and roasted cocoa beans. The kernels are ground to form a paste called chocolate liquor, which may be hardened in molds to form baking (bitter) chocolate; pressed to stamp down the cocoa butter (vegetable fat) content and then pulverized to make cocoa powder; or mixed with sugar and excess cocoa butter to...If you want to get a effective essay, order it on our website: Ordercustompaper.com
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