Description
Presenter: Michael Ferraro, Godiva Chocolate (retired)
Unlike sugar confectionery, which traces its beginnings back to the Egyptians candying fruit,sesame seeds and nuts in honey some 3,500 years ago, chocolate moulding has a very lean history. Cocoa was brought back to Europe by Cortes, along with vanilla, during the 16th century. Chocolate or cocoa was consumed only as a drink until the mid1800s. It was a very rich, cloying drink with the 54 percent of cocoa butter typical in the ground nib. Additionally, any attempts to make a product for eating yielded a dry, crumbly confection due to the low fat content after mixing with sugar.
