From the mid-18th century, chocolate began to transform from liquid to solid. Gradually, it became popular among all social classes, not just the wealthy, who had enjoyed it until then.
THE POPULARIZATION OF CHOCOLATE
1720: Cocoa is classified botanically.
The name given to it is Theobroma cacao (theos, which comes from Greek and means god, and broma, also from Greek, meaning food; and cacao, which comes from the Aztec language and is the name of the seed of the cocoa tree).
1728: Joseph Storrs Fry solidifies chocolate for the first time. His invention was a mill that managed to produce a solid chocolate mass.
1777: Mr. Fernández creates the first mechanized chocolate factory in Barcelona.
1778: Doret invents a machine to grind cocoa paste and incorporate sugar.
1847: For the first time, chocolate bars are marketed in England.
WAYS TO CONSUME COCOA
POWDERED: 100% cocoa or sweetened cocoa powder, to mix with liquids.
SOLID: solidified chocolate. The most common format is the chocolate bar. Chocolate solidifies thanks to the fatty part of the cocoa.
LIQUID: there are forms of liquid chocolate. Its composition can vary and may contain more or less water, milk, cream… It can also contain more or less sugar and/or a higher or lower amount of cocoa.
