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Hot chocolate

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For other uses, see Hot chocolate (disambiguation).

Hot chocolate
A cup of hot chocolate with marshmallows.
Region of originMesoamerica
ColorBrown or chestnut
FlavorChocolate
IngredientsChocolate or cocoa powder, milk or water, sugar
Related productsChocolate milk

Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved or melted chocolate or cocoa powder, heated milk or water, and usually a sweetener. It is often garnished with whipped cream or marshmallows. Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency.[1]

The first chocolate drink is believed to have been created at least 5,300 years ago, starting with the Mayo-Chinchipe culture in what is present-day Ecuador,[2] and later consumed by the Maya around 2,500–3,000 years ago. A cocoa drink was an essential part of Aztec culture by 1400 AD.[3] The drink became popular in Europe after being introduced from Mexico in the New World and has undergone multiple changes since then. Until the 19th century, hot chocolate was used medicinally to treat ailments such as liver and stomach diseases.

Hot chocolate is consumed throughout the world and comes in multiple variations, including the spiced chocolate para mesa of Latin America, the very thick cioccolata calda served in Italy and chocolate a la taza served in Spain, and the thinner hot cocoa consumed in the United States. Prepared hot chocolate can be purchased from a range of establishments, including cafeterias, fast food restaurants, coffeehouses and teahouses. Powdered hot chocolate mixes, which can be added to boiling water or hot milk to make the drink at home, are sold at grocery stores and online.

History

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Further information: History of chocolate
Silver chocolate pot, France, 1779.[4] Victoria and Albert Museum, London.

Archaeologists have found evidence that Mayan chocolate consumption occurred as early as 500 BC, and there is speculation that chocolate predates even the Mayans.[3] To make the chocolate drink, which was served cold, the Maya ground cocoa seeds into a paste and mixed it with water, cornmeal, chili peppers, and other ingredients.[5] They then poured the drink back and forth from a cup to a pot until a thick foam developed.[3] Chocolate was available to Maya of all social classes, although the wealthy drank chocolate from "large spouted vessels" that were often buried with elites.[3] An early Classic period (460-480 AD) Mayan tomb from the site of Rio Azul, Guatemala, had vessels with the Maya glyph for cacao on them with residue of a chocolate drink.[5][6]

Because sugar was yet to come to the Americas,[5] chocolate was said to be an acquired taste. Chocolate was then a drink consisting of a chocolate base flavored with vanilla and other spices that was served cold.[7][8] The drink tasted spicy and bitter as opposed to sweetened modern hot chocolate,[5] and José de Acosta, a Spanish Jesuit missionary who lived in Peru and then Mexico in the later 16th century, described chocolate as:

Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant taste. Yet it is a drink very much esteemed among the Indians, where with they feast noble men who pass through their country. The Spaniards, both men and women, that are accustomed to the country, are very greedy of this Chocolate. They say they make diverse sorts of it, some hot, some cold, and some temperate, and put therein much of that "chili"; yea, they make paste thereof, the which they say is good for the stomach and against the catarrh.[9]

Within Mesoamerica many drinks were made from cacao beans, and further enhanced by flowers like vanilla to add flavor.[10] This was a tribute to the Aztecs. The Aztecs, or Mexica, required conquered people to provide them with chocolate. Cups, gourds, cacao beans, as well as other things they acquired were listed in The Essential Codex Mendoza.[11] Cacao became used as a currency throughout Mesoamerica.[10] The Aztecs used chocolate to show high status: it was a bad omen for someone low or common to drink chocolate.[10]

European adaptation

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Hot chocolate in Montsalvat, Melbourne

Europeans' first recorded contact with chocolate was not until 1502 on Columbus's fourth voyage.[10] After its introduction to Europe, the drink slowly gained popularity. The imperial court of Emperor Charles V soon adopted the drink, and chocolate became a fashionable drink popular with the Spanish upper class. Additionally, cocoa was given as a dowry when members of the Spanish royal family married other European aristocrats.[12] At the time, chocolate was very expensive in Europe because the cocoa beans only grew in South America.[13]

Sweet-tasting hot chocolate was then invented, leading hot chocolate to become a luxury item among the European nobility by the 17th century.[14] Even when the first Chocolate House (an establishment similar to a modern coffee shop)[5] opened in 1657, chocolate was still very expensive, costing 50 to 75 pence (approximately 10–15 shillings) a pound (roughly £45–65 in 2016).[15][16] At the time, hot chocolate was often mixed with spices for flavor; one notable recipe was hot chocolate "infused with fresh jasmine flowers, amber, musk, vanilla and ambergris."[14] In the late 17th century, Sir Hans Sloane, president of the Royal College of Physicians, visited Jamaica, where he was introduced to cocoa. He found it 'nauseous' but by mixing it with milk made it more palatable. When Sloane returned to England, he brought the recipe with him, introducing milk chocolate to England.[17] The aristocratic nature of the drink led to chocolate being referred to as "the drink of the gods" in 1797.[14]

The Spanish began to use jicaras made of porcelain in place of the hollowed gourds used by the natives.[10] They then further tinkered with the recipes by using spices such as cinnamon, black pepper, anise, and sesame. Many of these things were used to try to recreate the flavor of the native flowers which they could not easily acquire.[10] Black pepper was used to replace chillies and mecaxochitl, cinnamon was used in place of orejuelas, sugar replaced honey.[10]

In 1828, Coenraad Johannes van Houten developed the first cocoa powder producing machine in the Netherlands.[5][18] The press separated the greasy cocoa butter from cacao seeds, leaving a purer chocolate powder behind.[5] This powder was easier to stir into milk and water. By using cocoa powder and low amounts of cocoa butter, it was also possible to manufacture chocolate bars. The term chocolate then came to mean solid chocolate rather than hot chocolate, with the first chocolate bar being created in 1847.[19]

According to tradition, the Italian version cioccolata calda was first born in Turin around 1560: to celebrate that the capital of the Duchy of Savoy was moved from Chambéry to Turin, Emmanuel Philibert, Duke of Savoy asked for a new beverage, and so this thicker, creamy version was created.[20]

Terminology

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Process of making homemade drinking chocolate

A distinction is sometimes made between "hot cocoa", made from cocoa powder (ground cacao beans from which much of the cocoa butter has been removed),[21] and "hot chocolate", made directly from bar chocolate, which already contains cocoa, sugar, and cocoa butter.[21] Thus, the major difference between the two is the cocoa butter, the absence of which makes hot cocoa significantly lower in fat than hot chocolate while still preserving all the antioxidants found in chocolate.[22]

  • Hot chocolate can be made with dark, semisweet, or bittersweet chocolate grated or chopped into small pieces and stirred into milk with the addition of sugar.
  • Cocoa usually refers to a drink made with cocoa powder, hot milk or water, and sweetened to taste with sugar (or not sweetened at all).[23]
  • Instant hot chocolate or hot cocoa mix may be based on cocoa powder, powdered chocolate, or both; often includes powdered milk or comparable ingredients so it can be made without using milk; sugar or other sweeteners; and typically stabilizers and thickeners.[23] However, mixes can vary widely (between countries and often between brands) in ingredients included, their ratio and their quality.

Add-ons

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Whipped cream and marshmallows are frequently added to hot chocolate. Theobromine found in the cocoa solids is fat soluble.[24] Cocoa beans contain significant amount of fats, but cocoa powder is usually defatted. However, adding fat to defatted cocoa powder will increase its bioavailability.

Rum is added to hot chocolate to make a Lumumba.[25]

Usage

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Today, hot chocolate in the form of drinking chocolate or cocoa is considered a comfort food and is widely consumed in many parts of the world. European hot chocolate tends to be relatively thick and rich, while in the United States the thinner instant version is consumed more often. In Nigeria, hot chocolate is referred to as "tea" even though it is not actually a tea due to the Nigerian custom of referring to drinks consumed in the morning as "tea".[26] Many regions have distinctive additives or toppings, ranging from marshmallow and whipped cream to cheese.

Europe

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Hot chocolate is called warme chocolademelk in the Netherlands.

In mainland Europe (particularly Spain and Italy), hot chocolate is sometimes served very thick due to the use of a thickening agent such as cornstarch.[27] One of the thick forms of hot chocolate served in Europe is the Italian cioccolata calda.

Hot chocolate with churros is a traditional breakfast in Spain. This style of hot chocolate can be extremely thick, often having the consistency of warm chocolate pudding.[28] In the Netherlands, hot chocolate is a very popular drink, known as warme chocolademelk. It is often served at home or in cafes. In France, hot chocolate is often served at breakfast time. Sometimes sliced bread spread with butter, jam, honey, or Nutella is dunked into the hot chocolate.[29]

In Germany, hot chocolate made by melted chocolate (Heiße Schokolade Wiener Art) is distinguished from those made from powders (Trinkschokolade).[27] It is often served with whipped cream on top.[27]

Even further variations of hot chocolate exist. In some cafes in Belgium and other areas in Europe, one who orders a warme chocolade or chocolat chaud receives a cup of steaming white milk and a small bowl of bittersweet chocolate chips to dissolve in the milk.[23] One Viennese variant, Heiße Schokolade Wiener Art, contains an egg yolk for thickness.[27]

North America

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Traditional Spanish hot chocolate served with churros
Latte art on hot chocolate
Hot chocolate with marshmallows

In the United States and Canada, the drink is popular in instant form, made with hot water or milk from a packet containing mostly cocoa powder, sugar, and dry milk.[30] This is the thinner of the two main variations.[31] It is very sweet and may be topped with marshmallows, whipped cream, or a piece of solid chocolate. Hot chocolate was first brought to North America as early as the 17th century by the Dutch, but the first time colonists began selling hot chocolate was around 1755.[32] Traditionally, hot chocolate has been associated with cold weather and winter in the United States and Canada.[33]

Hot chocolate mixed with espresso or coffee under the name of caffè mocha is sold in coffee shops around the United States and elsewhere. This particular name comes from the town Mocha, Yemen, where a specific blend of coffee with the same name is grown.[34]

In Mexico, hot chocolate remains a popular national drink, often including semi-sweet chocolate, cinnamon, sugar, and vanilla.[35] Hot chocolate of this type is commonly sold in circular or hexagonal tablets[35] which can be dissolved into hot milk, water, or cream, and then blended until the mixture develops a creamy froth. A 1942 article in the Chicago Tribune describes Mexican cinnamon hot chocolate as being traditionally served alongside a variety of sweet Mexican pastries,[36] such as pan dulce or churros.

South America

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In Colombia, a hot chocolate drink made with milk and water using a chocolatera and molinillo is enjoyed as part of breakfast with bread and soft, fresh farmer's cheese. Colombian hot chocolate is often topped with a soft farmer's cheese or other mild cheese.[37] Similarly, hot chocolate in Ecuador is often topped with cheese.[38]

In Peru, hot chocolate can be served with panettone at breakfast on Christmas Day, even though summer has already started in the southern hemisphere.[39] In addition, many Peruvians will add a sweet chocolate syrup to their drink.[38]

The Argentinian submarino is a hot chocolate drink made from adding a chocolate bar and sugar to hot steamed milk.[38]

Also numerous documents reveal medicinal uses of cacao throughout Central and South America in which different components of the tree are still used today, in the late 20th and early 21st century, including cacao bark, fat, flowers, fruit pulp and leaves. [40]

Spanish East Indies

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Main article: Tsokolate
Filipino tsokolate with suman rice cakes and ripe carabao mangoes

In the Philippines, the native hot chocolate drink is known as tsokolate. It is made from tabliya (or tablea), tablets of pure ground roasted cacao beans, dissolved in water and milk. Like in Spanish and Latin American versions, the drink is traditionally made in a tsokolatera and briskly mixed with a wooden baton called the molinillo (also called batidor or batirol), causing the drink to be characteristically frothy. Tsokolate is typically sweetened with a bit of muscovado sugar and has a distinctive grainy texture.[41][42]

Tsokolate is also known as suklati in Kapampangan; sikulate in Maguindanao; and sikwate or sikuwate in Visayan languages. All are derived from Spanish chocolate ('chocolate').[41]

Tsokolate is commonly consumed at breakfast with traditional kakanin delicacies or pandesal and other types of bread. It is also popular during Christmas season in the Philippines.[42]

Hot chocolate
Nutritional value per 100 g
Energy322.168 kJ (77.000 kcal)
10.74 g
Sugars9.66 g
Dietary fiber1 g
2.34 g
Saturated1.431 g
Trans0.078 g
Monounsaturated0.677 g
Polyunsaturated0.084 g
3.52 g
Phenylalanine0.150 g
Tyrosine0.141 g
Vitamins and minerals
VitaminsQuantity
%DV†
Vitamin A equiv.
6%
51 μg
Vitamin A176 IU
Thiamine (B1)
3%
0.039 mg
Riboflavin (B2)
14%
0.182 mg
Niacin (B3)
1%
0.133 mg
Vitamin B6
2%
0.04 mg
Folate (B9)
1%
5 μg
Vitamin B12
20%
0.49 μg
Vitamin C
0%
0.2 mg
Vitamin D
6%
1.1 μg
Vitamin D
6%
45 IU
Vitamin E
0%
0.03 mg
Vitamin K
0%
0.2 μg
MineralsQuantity
%DV†
Calcium
9%
114 mg
Iron
2%
0.42 mg
Magnesium
5%
23 mg
Phosphorus
8%
105 mg
Potassium
7%
197 mg
Sodium
2%
44 mg
Zinc
6%
0.63 mg
Other constituentsQuantity
Water82.45 g
Caffeine2 mg
Cholesterol8 mg
†Percentages estimated using US recommendations for adults,[43] except for potassium, which is estimated based on expert recommendation from the National Academies.[44]
Source: Milk, chocolate beverage, hot cocoa, homemade - USDA FoodData Central

See also

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References

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  1. ^ Grivetti, Louis E.; Shapiro, Howard-Yana (2009). Chocolate: history, culture, and heritage. John Wiley and Sons. p. 345. ISBN 978-0-470-12165-8.
  2. ^ Zarrillo, Sonia; Gaikwad, Nilesh; Lanaud, Claire; Powis, Terry; Viot, Christopher; Lesur, Isabelle; Fouet, Olivier; Argout, Xavier; Guichoux, Erwan; Salin, Franck; Solorzano, Rey Loor; Bouchez, Olivier; Vignes, Hélène; Severts, Patrick; Hurtado, Julio (October 29, 2018). "The use and domestication of Theobroma cacao during the mid-Holocene in the upper Amazon". Nature Ecology & Evolution. 2 (12): 1879–1888. Bibcode:2018NatEE...2.1879Z. doi:10.1038/s41559-018-0697-x. ISSN 2397-334X. PMID 30374172. S2CID 53099825. Archived from the original on March 9, 2023. Retrieved January 29, 2024.
  3. ^ a b c d Trivedi, Bijal (July 17, 2012). "Ancient Chocolate Found in Maya "Teapot"". National Geographic. Archived from the original on July 20, 2002. Retrieved July 15, 2017.
  4. ^ "Silver Chocolate Pot". Metalwork. Victoria and Albert Museum. Retrieved August 18, 2007.
  5. ^ a b c d e f g Burleigh, Robert (2002). Chocolate: Riches from the Rainforest. Harry N. Abrams, Ins., Publishers. ISBN 0-8109-5734-5.
  6. ^ Earley, Diane (2001). The Official M&M's History of Chocolate. Charlesbridge Publishing. ISBN 1-57091-448-6.
  7. ^ Hickling, William (1838). History of the Conquest of Mexico. ISBN 0-375-75803-8.
  8. ^ Stradley, Linda (2004). "Rediscover True Hot Chocolate - History of Hot Chocolate". What's Cooking America. Retrieved June 27, 2008.
  9. ^ Spadaccini, Jim (2008). "The Sweet Lure of Chocolate". Exploratorium. Retrieved July 18, 2008.
  10. ^ a b c d e f g Norton, Marcy (2004). Conquests of Chocolate. OAH Magazine of History.
  11. ^ Berdan, Frances (1992). Codex Mendoza. Berkeley: Univ. of California Press.
  12. ^ Paajanen, Sean (February 6, 2019). "An Abridged History of Hot Chocolate: Its Changes Over the Years". The Spruce Eats.
  13. ^ Pearce, David (2008). "Cacao and Chocolate Timeline". David Pearce. Archived from the original on February 19, 2005. Retrieved June 27, 2008.
  14. ^ a b c Green, Matthew (March 11, 2017). "How the decadence and depravity of London's 18th century elite was fuelled by hot chocolate". The Daily Telegraph. Archived from the original on January 12, 2022. Retrieved July 15, 2017.
  15. ^ "Chocolate Houses". Cadbury Trebor Bassett. 2008. Archived from the original on October 28, 2007. Retrieved June 27, 2008.
  16. ^ "Inflation". Bank of England. 2017. Retrieved December 13, 2017.
  17. ^ "About Sir Hans Sloane". The Natural History Museum. Retrieved October 3, 2015.
  18. ^ "Chocolate History". Middleborough Public Schools. 2008. Archived from the original on July 2, 2008. Retrieved June 26, 2008.
  19. ^ Klein, Christopher (February 13, 2014). "The Sweet History of Chocolate". The History Channel. Retrieved July 15, 2017.
  20. ^ Exclusive Brand Torino. "THE HISTORY OF CHOCOLATE IN TURIN". Exclusive Brand Torino. Archived from the original on May 21, 2022. Retrieved January 20, 2022.
  21. ^ a b Craddock, Darren. "Why Hot Cocoa Is Healthier Than Hot Chocolate". Archived from the original on January 22, 2009. Retrieved June 26, 2008.
  22. ^ "Hot Cocoa Tops Red Wine And Tea In Antioxidants; May Be Healthier Choice". Science Daily. November 6, 2003. Retrieved June 26, 2008.
  23. ^ a b c The Nibble (2005–2008). "Some Like It Hot: Hot Chocolate & Hot Cocoa Mixes: An Overview". Lifestyle Direct, Inc. Retrieved July 15, 2008.
  24. ^ Baggott, MJ; Childs, E; Hart, AB; de Bruin, E; Palmer, AA; Wilkinson, JE; de Wit, H (July 2013). "Psychopharmacology of theobromine in healthy volunteers". Psychopharmacology. 228 (1): 109–18. doi:10.1007/s00213-013-3021-0. PMC 3672386. PMID 23420115.
  25. ^ Ehmer, Kersten; Hindermann, Beate (2015). The School of Sophisticated Drinking: An Intoxicating History of Seven Spirits. Greystone Books. p. 32. ISBN 9781771641197.
  26. ^ Kperogi, Farooq (January 26, 2014). "Q and A on the grammar of food, usage and Nigerian English". Daily Trust. Archived from the original on February 23, 2017. Retrieved February 23, 2017. We call everything we drink in the morning "tea" even if it's not.[...]"Daddy, why do Nigerians call hot cocoa 'tea'?" she asked me.
  27. ^ a b c d McGavin, Jennifer (April 4, 2017). "Kakao oder Heisse Schokolade". the spruce. Retrieved July 9, 2017.
  28. ^ Hall, Christopher (November–December 2010). "Where to Find the Best Hot Chocolate and Churros in Spain". National Geographic Traveler. Archived from the original on October 3, 2011. Retrieved July 9, 2017.
  29. ^ Poncelin, Pamela. "Culinary Ambassadors: Breakfast in France". Serious Eats. Archived from the original on July 9, 2017. Retrieved July 10, 2017.
  30. ^ Rosengarten, David (January 6, 2004). "Hot chocolate like you've never tasted before". TODAY. Archived from the original on April 12, 2004. Retrieved December 20, 2009.
  31. ^ Billet, Felisa (October 23, 2009). "Warming up to real hot chocolate". USA TODAY. Retrieved December 20, 2009.
  32. ^ Morton, Marcia; Frederic Morton (1986). Chocolate, an Illustrated History. New York: Crown Publishers.
  33. ^ Sciscenti, Mark J. (February 7, 2015). "Why We Drink Hot Chocolate in the Winter". The Guardian. Retrieved February 17, 2015.
  34. ^ "Difference Between Mocha and Coffee | Difference Between | Mocha vs Coffee". January 11, 2012. Retrieved March 11, 2019.
  35. ^ a b Moncayo, Jennifer (January 28, 2013). "Mexican Chocolate: A Short History & Recipe". The Latin Kitchen. Archived from the original on August 21, 2017. Retrieved July 15, 2017.
  36. ^ Johnson, Dorothy (December 6, 1942). "Hot Chocolate is Historical Mexican Drink". Chicago Tribune. Retrieved July 15, 2017.
  37. ^ Bakshani, Nikkitha (March 4, 2015). "Colombian Hot Chocolate: Just Add Cheese". The Daily Meal. Retrieved July 9, 2017.
  38. ^ a b c "Hot Chocolate in Latin America". Viva Travel Guides. Retrieved July 9, 2017.
  39. ^ "The curious Peruvian tradition of drinking hot chocolate and paneton in summer". Rischmoller Real Estate. November 30, 2012. Retrieved July 9, 2017.
  40. ^ Dillinger, Teresa L.; Barriga, Patricia; Escárcega, Sylvia; Jimenez, Martha; Lowe, Diana Salazar; Grivetti, Louis E. (August 1, 2000). "Food of the Gods: Cure for Humanity? A Cultural History of the Medicinal and Ritual Use of Chocolate". The Journal of Nutrition. 130 (8): 2057S–2072S. doi:10.1093/jn/130.8.2057S. ISSN 0022-3166.
  41. ^ a b Polistico, Edgie (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Incorporated. ISBN 9786214200870.[permanent dead link‍]
  42. ^ a b Cabrera, Maryanne (January 27, 2018). "sokolate (Filipino Hot Chocolate)". The Little Epicurean. Retrieved December 13, 2018.
  43. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on March 27, 2024. Retrieved March 28, 2024.
  44. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved December 5, 2024.

Further reading

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