for all its regal importance, however, montezumas chocolate was very bitter, and the spaniards did not find it to their taste. to make the concoction more agreeable to europeans, cortez and his countrymen conceived the idea of sweetening it with cane sugar.
the new drink quickly won friends, especially among the spanish aristocracy. spain wisely proceeded to plant cacao in its overseas colonies, which gave birth to a very profitable business. remarkably enough, the spanish succeeded in keeping the art of the cocoa industry a secret from the rest of europe for nearly a hundred years.
chocolate spreads to europe
spanish monks, who had been consigned to process the cocoa beans, finally let the secret out. it did not take long before chocolate was acclaimed throughout europe as a delicious, health-giving food. for a while it reignedas the drink at the fashionable court of france. chocolate drinking spread across the channel to great britain, and in 1657 the first of many famous english chocolate housesappeared.
the 19th century marked two more revolutionary developments in the history of chocolate. in 1847, an english company introduced solid eating chocolate through the development of fondant chocolate, a smooth and velvetyvariety that has almost completely replaced the old coarse grained chocolate which formerly dominated the world market. the second development occurred in 1876 in vevey, switzerland, when daniel peter devised a way of adding milk to the chocolate, creating the product we enjoy today known as milk chocolate.
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2016-02-29
2016-02-29
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