Chocolate-Cocoa-Candy

Corporate Chocolate Gifts

2011-04-30T20:04:00.000-07:00

Corporate Chocolate Gifts

Broadway Basketeers Deluxe
Chocolate and Nut Collection
Gourmet Snack Gift Basket

Corporate chocolate gifts are very popular and can include a variety of novelty items ranging from fresh dipped chocolate covered fruits or nuts, to chocolate spreads and candies. Gift baskets are a good choice because the items in the basket can appeal to most everyone, and they look nice, too. Corporate chocolate gifts is often a good idea to maintain an amiable relationship between a client and a corporation.

Broadway Basketeers Deluxe Chocolate and Nut Collection Gourmet Snack Gift Basket

This wicker gift basket tray is filled with an assortment of gourmet snacks: chocolate enrobed nuts, yogurt pretzels, chocolate drizzled caramel popcorn, pretzels smothered in chocolate, assorted Ghirardelli chocolate squares and a gift box with assorted sweets.

Get Broadway Basketeers Deluxe Chocolate and Nut Collection Gourmet Snack Gift Basket today!

Art of Appreciation Gift Baskets Chocolate Treasures Gourmet Food Gift Basket

Art of Appreciation Gift
Baskets Chocolate Treasures
Gourmet Food Gift Basket

One of our best selling gift basket, requested time and again! This is the perfect gift on any occasion for valued clients, friends and family featuring an irresistible chocolate assortment: Chocolate Fudge Popcorn, White Chocolate Popcorn with Almonds, Chocolate Truffle Cookies, Belgian Chocolate Truffles, Chocolate Truffle Cocoa, White Chocolate Cocoa Comforts, Lady Walton Dark Chocolate Wafer Cookie, World's Finest Caramel Filled Chocolate, Decadent Chocolate Truffles, Gille Crisp Dark Chocolate Cookies, Chocolate Dipped Almonds, and Almond Roca Chocolate Dipped Candy. Each gift is carefully hand crafted with attention to detail, tied with lovely ribbon and includes a personalized gift message from you to convey your heartfelt best wishes. Manufactured by Art of Appreciation Gift Baskets.

Get Art of Appreciation Gift Baskets Chocolate Treasures Gourmet Food Gift Basket today!

Chocolate Candy Bouquets

2011-04-30T19:45:00.000-07:00

Chocolate Candy Bouquets

Chocolate candy bouquets make a great gift that combines the decorative touch of flowers with the almost universal appeal of chocolate, for Valentine's Day or pretty much any other special occasion. The great thing about making process chocolate candy bouquets is that once you're set up you can make several chocolate bouquets almost as easily as one, so you'll have plenty of unique, personal gifts for the special people in your life.

Chocolate Candy bouquet in a Bandaid - Get Well Soon box

Chocolate Candy bouquet in
a Bandaid - Get Well Soon box

Send your bright & cheerful get well wishes with this clever get well soon gift basket delivered right to their doorstep. Whatever the ailment, we know this candy bouquet will bring relief along with a great big smile. Send your get well wishes with the best of good taste! Delicious and Fun Gift! This colorful chocolate candy bouquet in a Bandaid Get Well Soon themed box makes an excellent gift and is filled with delicious pieces of fun size and bite size candy bars. Fun Size candies include multiple pieces including 3 Musketeers, Almond Joys, Butterfingers, Snickers, Baby Ruths, M&Ms, Nestle Crunchs, Mounds, Milky Ways, 100 Grands, Twixs and Kit Kats candy bars. Bite Size candies include multiple pieces including Hersheys Special Dark Chocolate, Krackel, Hersheys Milk Chocolate and Mr. Goodbar candy bars. We may substitute comparable candies if necessary. Candy Bouquet measures approximately 15in wide by 6in deep by 17in tall.

Get Chocolate Candy bouquet in a Bandaid - Get Well Soon box today!

Chocolate Molds

2011-04-07T09:20:00.000-07:00

Chocolate Molds

Each piece ranges from 1-inch to 2-1/2-inch to -3/8-inch by 1/2-inch with 14 cavities per mold. This mold makes approximately 55 pieces per pound of chocolate. Do not use for hard candy or other hot ingredients.

FDA approved polypropylene plastic
Not dishwasher safe
Not for commercial use
Use with chocolate, candy coating, soap, butter, and cream cheese
Get CK Products Sea Creatures Chocolate Mold today!

Chocolate Covered Strawberries

2010-08-20T20:13:00.000-07:00

Chocolate Covered Strawberries

Chocolate covered strawberries make a wonderful treat in the summer time. They also make a nice dessert for a dinner date and are a fabulous gift idea. It is recommended that you buy the strawberries no more than the day before you are ready to cover them. Chocolate-covered strawberries are best eaten the same day that you make them but can be stored for a couple of days.

Send Fresh Cut Flowers - Chocolate Covered Strawberries Gift Box

Chocolate Covered Strawberries

Indulge yourself with a dozen hand dipped large chocolate covered strawberries. This delectable assortment is perfect for any chocolate lover. Your strawberries come beautifully decorated and neatly packed in an attractive gift box making them a perfect gift for any occasion.Chocolate covered strawberries are dipped in an assortment of white, milk and dark chocolates and arrive in a elegant gift box that is sure to please.Chocolate Covered Strawberries are very perishable and must be shipped overnight to preserve freshness. Please note that some berries may be covered in nuts.

Get Send Fresh Cut Flowers - Chocolate Covered Strawberries Gift Box today!

Mixed Assortment of Chocolate Covered Strawberries

Chocolate Covered Strawberries

Show a business associate or loved one that you care with a box of these sweet, succulent chocolate covered strawberries. A delicious assortment, each hand dipped in a different flavor. Flavors include: milk chocolate with chocolate chips, 50/50 milk chocolate and white chocolate and milk chocolate topped with almonds.

Get Mixed Assortment of Chocolate Covered Strawberries today!

Chocolate Fantasy Belgian Chocolate and Truffles Gift Basket

2010-08-03T22:55:00.000-07:00

Chocolate Fantasy Belgian Chocolate and Truffles Gift Basket

Indulge your chocolate lover in an unforgettable Belgian Chocolate experience featuring rich chocolate Truffles and decadent treats dipped in luscious milk and dark chocolate
Send them into chocolate bliss with this incredible assortment
Presented in a golden gift box, complete with lid for storing all their future treasures in
Each gift is carefully hand crafted with attention to detail, tied with ribbon and includes a personalized gift card message from you to convey your sweetest wishes
Get Chocolate Fantasy Belgian Chocolate and Truffles Gift Basket today!

Indulge your chocolate lover in an unforgettable Belgian Chocolate experience featuring rich chocolate Truffles and decadent treats dipped in luscious milk and dark chocolate. Send them into chocolate bliss with an assortment of chocolate dipped Oreo Cookies, Almond Biscotti's, Butter Shortbread Cookies, Graham Crackers, Marshmallow Squares, and Jumbo Pretzels accompanied by a 7 oz. of premium Belgian Chocolate Truffles. This amazing combination is presented in a golden gift box, complete with lid for storing all their future treasures in. Each gift is carefully hand crafted with attention to detail, tied with ribbon and includes a personalized gift card message from you to convey your sweetest wishes. Manufactured by Art of Appreciation Gift Baskets.

Broadway Basketeers Chocolate Heaven Gourmet Chocolate Gift Tower

2010-08-02T22:50:00.000-07:00

Broadway Basketeers Chocolate Heaven Gourmet Chocolate Gift Tower

Tickle their taste buds with a gift basket from Chocolate Heaven; A beautiful gift tower that fits your budget
Gift includes Ghirardelli chocolates, Almond Roca butter cream toffee, deluxe chocolate drizzled caramel popcorn and handfuls of candies
Chocolate gift tower is hand arranged to maintain optimum design and tied with a bow on top
All products in this gift tower are Kosher, so no one has to feel uncomfortable receiving your gift
Kosher Certified
Get Broadway Basketeers Chocolate Heaven Gourmet Chocolate Gift Tower today!

Tickle their taste buds with a gift basket from Chocolate Heaven. A beautiful chocolate gift basket that fits your budget. Gift Tower includes Ghirardelli chocolates, Almond Roca butter cream toffee, deluxe chocolate drizzled caramel popcorn and handfuls of candies. This gift tower is hand arranged to maintain optimum design and tied with a bow on top. All products in this gift basket are kosher, so no one has to feel uncomfortable receiving your gift.

Chocolate Cravings: Gourmet Chocolate Gift Basket

2010-08-01T22:44:00.000-07:00

Chocolate Cravings: Gourmet Chocolate Gift Basket

Send best wishes for any occasion with this sumptuous gourmet sweets gift basket
Offers a wide assortment of premium gourmet chocolates like Lindt, Ghirardelli, and Harry & David, as well as almond roca, chocolate truffle cookies, kettle fudge, Belgian truffles, milk chocolate nut clusters and so much more
Arranged in this rich, dark cherry stained heavy willow basket, they'll enjoy for weeks
Dim: 18"L x 14"W x 10"H
Only $9.99 for UPS Ground Shipping!
Get Chocolate Cravings: Gourmet Chocolate Gift Basket today!

Send best wishes for any occasion with this sumptuous gourmet sweets gift basket. Offers a wide assortment of premium gourmet chocolates like Lindt, Ghirardelli, and Harry & David, as well as almond roca, chocolate truffle cookies, kettle fudge, Belgian truffles, milk chocolate nut clusters and so much more! Arranged in this rich, dark cherry stained heavy willow basket, they'll enjoy for weeks!

Chocolate Bar

2010-07-31T16:59:00.000-07:00

Vintage Hollywood Chocolate Bar

Filled with old school hollywood charm, this collection is one of a kind. Sweet romance combined with a vintage feel places this collection solidly in the romantic category. A stylish decorative band adds extra color and flair to every piece.

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Beach Wedding Chocolate Bar Favor

Express your sentiments in a BIG way with this generously sized chocolate bar. Choose from lots of great beach designs and then personalize the wrapper for a delicious, custom favor. 4.4 ounces.

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Hearts Chocolate Bar

Add a touch of whimsy to your wedding stationery with this fun and romantic collection. Featuring the symbol of love that we all know so well and using a multitude of eye catching colors it can add just the perfect amount of festivity.

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Hearts Chocolate Bar

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Sweet Silhouettes Chocolate Bar

With your choice of multiple styles of silhouettes and brilliant colors this collection can be personalized to perfectly suit your needs. With the bubble gum or without? It is all up to you. This collection is undeniably delectable.

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Lavish Monogram Chocolate Bar

In the Lavish Monogram Stationery Collection the main point of focus is of course your monogram. However the unique pattern and color combinations accent the monogram and create a bold and stylish statement. The black and white option provides the feel of classic elegance. Whereas the colored options give you that additional flair.

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Brown Bridal Personalized Chocolate Bar

This gourmet chocolate bar will melt in your mouth, and will put your guests in chocolate heaven. Personalized with your favorite colors, name and date, you choose creamy milk chocolate wrapped in silver foil or divine dark chocolate wrapped in gold foil. Wrappers are also available separately so you buy your own chocolate and assemble the favor at home.

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Love Bird Chocolate Bar

These delightful love birds add an element of romance to your wedding stationary. Charmingly designed this collection would be suitable for any wedding or special event. Available in a number of color schemes - there is one for every season!

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Romantic Butterfly Chocolate Bar

Nothing says romance like the delicate winged butterfly. You are stepping into a whole new life and a beautiful future awaits. As an expression of growth and change it can symbolize the transformation your relationship has taken. The Romantic Butterfly Collection is a delicate twist on the butterfly theme. Available in multiple colors.

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Tropical Bliss Chocolate Bar

The Tropical Bliss Collection features a bright exotic flower and light background colors. It will add a splash of tropical flair to any wedding regardless of the location.

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Modern Square Chocolate Bar

Geometric designs will always be popular, but why not add a little splash with this modern variation.

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Orchid Glamour Chocolate Bar

The orchid is a richly symbolic flower, and as a representative of luxury, beauty and strength it is an ideal addition to any wedding. This vibrant collection showcases a bold display of color and modern design.

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Sea Breeze Chocolate Bar

Delicate spirals in shades of blue and green convey the feeling of a gentle sea breeze. This relaxing collection is the perfect blend of simplicity and unique design.

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Coral Chocolate Bar

A charming addition to any oceanside wedding, or simply for those with a passion for the sea, this stationery collection features one of the oceans most resilient and familiar icons.

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Patriotic Jels

2010-07-31T16:46:00.001-07:00

Patriotic Jels

Celebrate a special patriotic celebration with these flavorful candies full of American pride. Use to fill favor boxes, cello bags, or candy dishes for a truly Yankee-Doodle treat. Each piece red strawberry, white champagne, or blueberry candy measures .25" x .25" in size. Approximately 210 candies per pound.

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Golf Chocolate Bar

2010-07-31T16:45:00.000-07:00

Golf Chocolate Bar

This stationery collection was designed with golf enthusiasts in mind. With your choice of color palettes it can be personalized to emphasize the personal nature of your big day.

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Silvered Almonds

2010-07-31T16:41:00.001-07:00

Silvered Almonds

A fabulously edible finish for your favors. And you won't have to sacrifice style for tradition. Larger Italian almonds, prized for their elegant shape, are dipped in a thinner layer of sugar infused with a bit of edible silver for a lustrous look. So shiny you can see yourself. Less sugar in the coating makes them more delicious and not as hard to the tooth as other sugar-coated almonds. Sold in 14 ounce bags, approximately 100 almonds per bag. The size of each almond is approximately 1 1/4" x 5/8". Present in favor boxes or simply fill champagne glasses or a candy dish. If preparing favors over a month ahead of the wedding, place them in larger airtight bags and keep out of direct light to prevent the silver on the almonds from oxidizing, or tarnishing. Eliza's Tip Wedding favors date back to Victorian times. Sweet wedding favors were created in odd numbers, symbolizing the indivisibility of the newlyweds. Favors with five sweets symbolized health, wealth and happiness and one each for a boy and a girl. Many cultures consider these almonds a must for weddings because they symbolize the joining of the bitter and the sweetness of life itself. Greek weddings call them koufeta and place them on the tray with the crowns and candles during the ceremony.

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Jordan Almonds And Amorini Heart Candy

2010-07-31T15:31:00.000-07:00

Jordan Almonds And Amorini Heart Candy

Amorini hearts are traditional wedding candy that has become a favorite for filling favor boxes for all types of special occasions. In addition to wedding favors, try using them for bridal shower favors, anniversary party favors.

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5 Pound Box of Jordan Almonds - milk chocolate almonds

2010-07-31T15:25:00.001-07:00

5 Pound Box of Jordan Almonds

California almonds roasted slightly, then covered in a colorful candy coating! There are approximately 550 Jordan Almonds in our 5 pound box.

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Deluxe Belgian Milk Chocolate Thins

2010-07-31T15:16:00.000-07:00

Deluxe Belgian Milk Chocolate Thins

Made by Astor Chocolate, a company known for its premium imported Belgian chocolate for more than 50 years, these milk chocolates are ultra-smooth and rich in flavor. Each comes wrapped in gold foil and can be used to fill favor boxes or bags. Also available in a box 120 thins for added savings.

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Astor Chocolate

2010-07-31T15:02:00.000-07:00

Tray of 60 Astor Chocolate Liquor Cups

Sip the drink, nibble the cup! These chocolate cups are a fantastic way to present an after dinner liqueur at the bar, or butler passed. Each cup is made with premium Belgian chocolate with a gold foil server and holds 1/3 ounce. Larger quantities are available for greater savings.

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Chocolate Square Dessert Shells

Velvet Heart Chocolate Truffle Box

Chocolate Round Dessert Shells

"I love You" Milk Chocolate Greeting Card

Assorted Hand Dipped Strawberries

2010-05-29T06:37:00.000-07:00

1 Dozen Assorted Hand Dipped Strawberries

Years ago, when I started in the mortgage business, I created these berries so that I would have a unique gift for my customers. They were a hit with my customers and they`ll be a hit with your loved ones! Each selection includes berries topped with swizzles, almonds, chocolate chips and coconut.

Emily's Dark Chocolate Covered Strawberries 20oz

Emily's Dark Chocolate Covered Strawberries 5oz

Chocolate Covered Strawberries - Wisconsin Cheeseman

Chocolate Covered Strawberry:10LBS

One Dozen Chocolate Covered Strawberries

Emily's Chocolate Covered Strawberries Cupcake

Emily's Dark Chocolate Covered Strawberries 9 Ounce Valentine's Day Gift Present Box

Emily's Dark Chocolate Covered Mixed Berries 6oz

Dark Chocolate Covered Strawberries (1 Pound Bag)

Queen City Chocolate Covered Strawberry Flavored Whole Bean Coffee, 8-Ounce Bags (Pack of 3)

Chocolate Covered Strawberry Bath Ice Cream Fizzy - 6 oz.

thinkThin Chocolate Covered Strawberries, 1.76-Ounce Bars (Pack of 10)

One Half Dozen Large Chocolate Covered Strawberries

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

2010-05-29T05:30:00.000-07:00

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Candymaking is in the midst of a revolution. The public is increasingly hungry for hand-crafted chocolates and confections, heightening appreciation for the work of artisan confectioners who use traditional techniques and fine ingredients. Now, master confectioner Peter Greweling of The Culinary Institute of America has at lastproduced the bible of artisan confectionery—a comprehensive guide to the ingredients, theory, techniques, and formulas needed to create every kind of chocolate and confection.
Illustrated throughout with nearly 200 striking full-color photographs and illustrations, Chocolates & Confections provides a comprehensive foundation in confectionery, offering accessible explanations of theory as well as illustrated step-by-step guidance on technique, from tempering chocolate to candying fruit. It also includes helpful charts that pinpoint common candy-making pitfalls and how to avoid them, guides to the best quality chocolate and other all-natural confectionery ingredients, as well as information on packaging and storage.
Chocolates & Confections features chapters on every confectionery type—cream ganache, butter ganache, non-crystalline sugar confections, crystalline sugar confections, jellies, aerated confections, and nut centers—and includes nearly 150 formulas for classic confections, such as marzipan made using fresh almonds, as well as contemporary variations such as Madras, a coconut curry butter ganache. From truffles, butter ganache confections, hard candies, brittles, toffee, caramels, and taffy to fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, it demonstrates how to produce world-class confections and provides the in-depth background information candy-makers need to formulate their own signature creations.

Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.

See also:
- Chocolates and Confections at Home with The Culinary Institute of America
- Chocolate Obsession: Confections and Treats to Create and Savor
- Making Fine Chocolates: Flavour-infused Chocolates, Truffles and Confections
- Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone

A Day At The Spa Gift Box Set - Bath and Body Gift Basket

2010-05-27T19:41:00.000-07:00

A Day At The Spa Gift Box Set - Bath and Body Gift Basket

The perfect gift for the woman who deserves a special and personal spa treat - all in the privacy of her own home! Help her unwind with lightly scented floral body lotion, refreshing body spray, bath and body gel, exfoliating body scrub and bath mitt, then lightly scent the air around her with an aromatherapy candle and scented sachet. To indulge her taste buds we add decadent chocolate fudge and soothing tea. All these luxurious treats are perfectly arranged and beautifully presented in a gift box, tied with ribbons and ready for gift giving. Each gift is carefully hand crafted with attention to every detail and includes a personalized gift message from you to convey your heartfelt best wishes.

Do we ship chocolates in warm weather? We want your recipient to receive a beautiful gift, not a lump of melted chocolate! During warm weather we will substitute delicate chocolates and truffles with other candy items to protect the quality of your gift in transit.

A Day At The Spa Gift Box Set - Bath and Body Gift Basket Features:

The perfect gift for any woman who deserves a special and personal spa treat - all in the privacy of her own home!
Help her unwind with lightly scented floral body lotion, refreshing body spray, bath and body gel, and exfoliating body scrub, and bath mitt, lightly scent the air around her with an aromatherapy candle and sweet pea scented sachet, then indulge her taste buds with decadent chocolate fudge and soothing tea.
All this is perfectly arranged and beautifully presented in a beautiful gift box - Perfect for any gift giving occasion.
Each gift is carefully hand assembled, tied with a pretty bow, and includes a personalized gift message from you to convey your best wishes.
When will my gift ship? When will my gift be delivered? Please review the Shipping Rates and Policies link for IMPORTANT information regarding the shipping and delivery time for your gift.

Bon Appetit

2010-05-27T14:49:00.000-07:00

Bon Appetit

Show your appreciation with this generous sampling of gourmet fare. This gift basket contains lots of new items and many traditional Wine Country favorites: Bridget's chocolate chip cookies, garlic summer sausage, Ahmad teas, apple licorice, La Region des Vignobles camembert cheese spread, Napa Valley Mustard Company country style stone ground mustard, caramel toffee hard candy, Dolcetto petite all-natural chocolate wafer rolls and a bamboo cutting board. This appealing assortment, designed to impress, is now available with free shipping! Gift Size: 18" x 8" x 10" - Item 514 . Chocolate Free For Summer.

Bon Appetit Features:

100% GUARANTEE! We guarantee you and your recipients will be 100% satisfied!
Handpacked Gift Baskets suited to every taste and budget.
After a product ships in 1-2 days, it will take an additional 2 to 3 business days to
arrive using expedited shipping or an additional 5-7 days using standard shipping.
FREE Standard Shipping (Alaska and Hawaii extra)

Chocolate Delights: Gourmet Chocolate Gift Basket

2010-05-27T14:39:00.000-07:00

Chocolate Delights: Gourmet Chocolate Gift Basket

Send best wishes with this decadent gourmet sweets gift basket. Offers a wonderful assortment of premium gourmet chocolates, candies and cookies including premium Lindt and Ghirardelli chocolates, Belgian truffles, kettle fudge, butter cookies, malt balls, and more! Designed in rich cranberry and gold colors, and arranged beautifully in this dark cherry stained willow basket, they'll enjoy for days!

Chocolate Delights: Gourmet Chocolate Gift Basket Features:

Send best wishes with this decadent gourmet sweets gift basket
Designed in rich cranberry and gold colors, and arranged beautifully in this dark cherry stained willow basket, they'll enjoy for days
Dimensions 18 inches Length x 12 inches Width x 8 inches height

Godiva Christmas Ballotins

2010-05-27T14:24:00.000-07:00

Godiva Chocolate Thanksgiving Christmas Holiday Gourmet Gift Basket
Godiva Chocolate Thanksgiving Christmas Holiday Gourmet Gift Basket
This beautiful gift basket comes loaded with all of your favorite Godiva Chocolates
Dark chocolate gems, demitasse dark chocolate squares, caramels, milk chocolate covered pretzels,
Milk chocolate covered raisins, Coffee, and hot cocoa
A great way to say Happy Holidays to your loved one.
Get Godiva Chocolate Thanksgiving Christmas Holiday Gourmet Gift Basket today!

Godiva 19pc Holiday Ballotin Box (Economy Case Pack) 7.2 Oz Box (Pack of 16)

Delicious
Flavorful
Limited Quantity Available. Delivery Of This Product May Be Delayed
get Godiva 19pc Holiday Ballotin Box (Economy Case Pack) 7.2 Oz Box (Pack of 16) today!

Godiva Godiva 2pc Holiday Ballotin Bx (Economy Case Pack) 7.5 Oz (Pack of 54) Features:

8 pc. Christmas Ballotin

Dark, milk, and white chocolate favorites include scrumptious pralinés, buttery caramels, intense ganaches, and fruits and nuts.

Finished with festive green holiday rbbon.

8 pcs. (3.4 oz.)

Kosher OU-D

See also:

Permen Valentine?

2008-02-18T22:39:00.000-08:00

The tradition of proferring offerings of love on St. Valentine's Day is well documented. The role of exchanging confections on this day is not. Conversation Hearts, American descendants of British Motto Rocks, have been conveying confectionery messages of affection from the mid-19th century forward. Some folks believe chocolate is the confection of choice because of its aphrodesiac properties. Others reason the Valentine candy phenomenon a just a clever scheme developed by confectioners to promote products in the seasonal lull between Christmas and Easter. No matter what the reason, the end result is lovely and delicious!

The earliest reference we find in American print to fancy packaged Valentine's Day confections is from the 1890s:

"Among the sweetest valentines seen were those designed by the confectioners. Some shown in beautiful glass-covered boxes were heart shape, the foudation being a layer of pale pink cream confectionery, half an inch thick, edged all around with candied rose leaves in clusters to represent tiny roses. inclused in this flowery frame was a smaller heart formed of a solid mass of the rose leaves, and surrounding it were the words, in raised letters, covered with gold leaf, "For my valentine." The box, into which the lovely confection exactly fitted, was of pink satin, the rim around the glass top being covered with a narrow row of finely-plaited pink silk net. In this dainty casket the valentine can be preserved for generations, if so desired, or, if consumed, the case will serve as a charming receptable for jewels. Others, similary designed, were of candied violets, in violet satin boxes. An exquisitely delicate one, that shows the confectioner's art in its hightes development, resembled a delicate bisque piece in coloring and finish. In the centre of a square of lemon-colored cream, bordered with ale green primroses, were two figures, one of a bewitching little girl in a Greenaway gown and a huge hat loaded with white ostrich tips, and the other a boy in a picturesuqe Continental suit, standing before her, cocked hat in hand, in the act of making an elaborate bow. The faces and dresses are wonderfully well done, and every particle of the whole is composed of the very choicest candy. On the right, in gold letters, are the words, "Will you be my valentine?" Their values range from $5 upward, including box, those with the figures being, of course, higher priced than th others and they make a far more sensible gift than gold-plated bonbons at $40 a pound, which are a caprice just now with the ultra fashionables." ---"In Honor of St. Valentine," New York Times, February 4, 1894 (p. 18)

Sputar Permen

2008-02-18T22:34:00.000-08:00

"Candy. A term derived from the Arabic qandi, meaning a sugar confection. In the USA it is a general term for sweets of all kinds; in Britain it is used in a more restricted range of meanings, notably to indicate sweetmeats coated or glazed with sugar."
---Oxford Companion to Food, Alan Davidson [Oxford Univeristy Press:Oxford] 1999 (p. 129)
[NOTE: This source has much more information than can be paraphrased here. Ask your librarian to help you find a copy. It also contains separate entries for specific types of candies.]

"All of the peoples of antiquity made sweetmeats of honey before they had sugar: the Chinese, the Indians, the people of the Middle East, the Egyptians and then the Greeks and Romas used it coat fruits, flowers, and the seeds or stems of plants, to preserve them for use as an ingredient in the kind of confectionery still made in those countries today. Confectioner and preserves featured in the most sumptious of Athenian banquets, and were an ornament to Roman feasts at the time of the Satyricon, but it seems that after that the barbarian invations Europe forgot them for a while, except at certain wealthy courts were Eastern products were eaten...At the height of the Middle Ages sweetmeats reappeared, on the tables of the wealthy at first...In fact the confectionery of the time began as a marriage of spices and sugar, and was intended to have a therapeutic or at least preventative function, as an aid to digestive troupbes due to the excessive intake of food which was neither very fresh nor very well balanced...guests were in the habit of carrying these sweetmeats to their rooms to be taken at night. They were contained in little comfit-boxes or drageoirs...."
---History of Food, Maguelonne Toussaint-Samat [Barnes & Noble Books:New York] 1992 (p. 565-6)
[NOTE: This book has an excellent chapter on the history of confectionery and preserves. Ask your librarian to help you find a copy.]

"Candy...The ancient Egyptians preserved nuts and fruits with honey, and by the Middle Ages physicians had learned how to mask the bad taste of their medicines with sweetness, a practice still widespread. Boiled "sugar plums were known in the seventeenth-century England and soon were to appear in the American colonies where maple-syrup candy was popular in the North and benne-seed [sesame seed] confections were just as tempting in the South. In New Amersterdam one could enjoy "marchpane," or "marzipan," which is very old decorative candy made from almonds ground into a sweet paste. While the British called such confections, "sweetmeats," Americans came to call "candy," from the Arabic gandi, "made of sugar," although one finds "candy" in English as early as the fifteenth century...Caramels were known in the early eighteenth century and lollipops by the 1780s..."Hard candies" made from lemon or peppermint flavors were polular in the eary nineteenth century...A significan moment in candy history occured at the 1851 Great Exhibition in London, where "French-style" candies with rich cream centers were first displayed...But it was the discovery of milk chocolate in Switzerland in 1875 that made the American candy bar such a phenomenon of the late nineteenth century."
---Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 54-5)
[NOTE: This source has much more information than can be paraphrased. Ask your librarian to help you find a copy. It also contains separate entries for specific types of candies.]

Why are confections sometimes called "sweetmeats" in England? Laura Mason, British confectionery history expert, explains:

"The anamolies in our own language are due to the origin of sweets or sweeties...as diminutives of sweetmeat. This word, still not entirely obsolete, was in common use for over 400 years to the end of the nineteenth century. The suffix-meat has an archaic meaning of food in the widest sense (surviving in the phrase 'meat and drink'), so sweetmeat simply means a sweet food...To the inhabitants of Tudor and Stuart England, sweetmeats were sugary foods in general, including pieces of flavoured candy and sugar-covered nuts and spices, products of medieval theories on the medicinal value of sugar, as well as dishes which used sugar as one ingredient amongst many, for structure, sweetness and an air of the exotic...Medieval feasts had provided several roles for sweetmeats."
---Sugarplums and Sherbet: The Prehistory of Sweets, Laura Mason [Prospect Books:Devon] 2004 (p. 22)
[NOTE: We highly recommend this book if you need details on the history of all sorts of English candies.]

Bungkus Permen Sepanjang Masa

2008-02-18T22:27:00.000-08:00

Food historians confirm confectionery packaging through time is a complicated issue. Not only is packaging period-dependent (technologically possible options), but venue (penny-candy street vendors vs shops catering to wealthy clients), occasion (Valentines gift, everyday candy bar) and product (chocolate bars are packaged quite differently from gumdrops) factor in as well Laura Mason, confectionery history expert, offers these notes:

"Containers are essential; they help maintain low humidity, hold sweets together, and protect them during transport. Before the nineteenth century, options were limited. Fruit in syrup was mostly stored in earthenware gallipots, and small sugar confections and pastes in oblong or round boxes made of thin sheets of matchwood...'Jar glasses' (small, cylindrical glass containers) were in use by the seventeeenth century but they are rarely mentioned. They were expensive, limited to wealthy households or enterprises. Glass jars probably did not become common until the late eighteenth century when, though used as storage containers, their emphasis had switched to a means of display. They include straight jars presumably for conserves or jams, small, stemmed glasses for jellies and larger ones with lids for sweets and comfits. Tall straight-sided and later ones with lids are also shown. Glass was used more and more to show off the bright colours and clarity of newly fashionable, transparent acid and fruit drops to brilliant advantage in the 1830s and '40s...Another imporant innovation, from the 1850s onwards, was the airtight tin--especially for toffee. Functional yet decorative, these became coveted in their own right. Commemorative versions were produced for national events, or the patterns designed so that a set of tins with themed pictures was avaialble. Transparent wrapping is a product of our own age. Cellophane was introduced in the 1920s and plastics followed later."
---Sugarplums and Sherbet: The Prehistory of Sweets, Laura Mason [Prospect Books:Devon] 2004 (p. 202-3)

"Wrappers, although treated as so much waste paper, account for much of the colour perceived in confectionery by the modern observer. This is a phenonemnon of the last hundred years. Before, a scrap of paper wrapped round a sugar stick or twisted into a cone (the origin of the triangular paper bag) was the most one could expect when buying sweets in the street. These wrappers were themselves waste paper. Henry Mayhew recorded how one street-seller of sweet stuff bought paper from stationers or secondhand book shops, including the Acts of Parliament, 'a pile of these a foot or more deep, lay on the shelf. They are used to wrap rock &c. sold.' Smarter confectioners used paper wrappers with cut or fringed ends twisted around sweets. A French custom of making these up as packets of bonbons for presents at New Year is metioned by Jarrin. The London confectionery Tom Smith is said to have commercialized the idea in Britain. His bonbons consisted of several sweets wrapped together in tissue paper, with mottoes enclosed. They were first introduced as a Christmas novelty in the late 1840s. Shortly afterwards, Smith added a 'bang', evolving the modern Christmas Cracker. The theory is that the idea was provided by a spark leaping out of the fire one night. However, exploding 'cracker bonbons' were apparently known some years earlier."
---ibid (p. 205)

"Initially, chocolate was packed as unwrapped bars in wooden boxes with paper labels, displayed on the shop counter. Individual paper wrappers developed soon afterwards. Gold printing and metal foils repeated this luxury message which gold leaf had given to sweets in earlier centuries. Designs used the latest images, and graphics publicized the desirability of chocolate. Even more status was attached to special boxes, decroated with pcitures, lined with tissue and paper lace. As the package, not the contents, occupied more and more of the foreground, so advertising has shifted almost entirely from the taste of confectioenry towards style by association."
---ibid (p. 207-8)

"Most companies concentrated on indivudally wrapped toffees as opposed to bulk tray toffee sold by weight. They were popular, kept well, and sold at a lower price than chocolate while maintaining a luxurious image. This was done partly by advertising and packaging. Robert Opie examined the role of packaging, especially tins, in marketing confectionery, and commented on toffee: 'splendid and glamorous tins abounded with bright colours and decorative patterns. The use of a tin also enhanced the status of the toffees, making them a more acceptable gift in comparison with the prestigious box of chocolates'."
---ibid (p. 191)

Sejarah Permen Kapas

2008-02-18T21:39:00.000-08:00

Most would assume that cotton candy came into existence in the late nineteenth century, but that's not correct. Cotton candy was actually a popular trend in Italy that began in the 1400's. The old fashioned way of making cotton candy - or spun sugar as it was called - was to melt sugar in a pan and then use a fork to make strings of sugar over an upside down bowl. The sugar would then dry in strings and be served as a dessert. This process of making spun sugar wasn't practical in the least - especially not for mass production; it was simply too time consuming.

Even centuries later, in the eighteenth century, confectioners were making spun sugar desserts and decorations. A popular favorite among Europeans were Easter eggs made from spun sugar, as well as webs of gold and silver. Generally these webs were made by the same method of using a utensil of some sort to make threads covering sweetmeats (candies without chocolate). Delicate strands covered them, creating a "web". At other times, it was made into threads over an oiled rolling pin. All in all, the technique varied slightly and required different levels of cooking skill, but the end result was nearly always the same. However, due to the amount of skill needed to create these desserts, only the wealthy usually had it. Very rarely did the average person get lucky enough to try some.

Candy makers William Morrison and John C. Wharton corrected these flaws though. In 1897 they created a machine that would melt the sugar and any flavoring and/or coloring and then use centrifugal force to push the melted mixture through a screen to create the strands of sugar. After the strands collect in a pan or bowl, they're twirled onto a paper or cardboard cone and ready to be served.

Cotton candy made one of its first world debuts in 1900 at the Paris Exposition and then again in 1904 at the St. Louis World Fair. (The Ferris wheel also was one of the highlights of this particular fair, but that's another story!) At the St. Louis World Fair, Morrison and Wharton sold boxes of "Fairy Floss" for 25 cents a box. Now, back in 1904, this was quite a bit. In fact, a box of Fairy Floss cost half the admission price to the World Fair. Despite the somewhat high price for the sugary concoction, the duo sold an astonishing 68,655 boxes ($17, 163.75 for those too lazy to do the math). About a year later, one candy store had already purchased a machine and was selling cotton candy for 5-10 cents.

Though it was at time called spun sugar and Fairy Floss, a new name for it emerged around 1920 in America. The name was none other than cotton candy. Although this is the most common name for it, cotton candy still has a few alternative names throughout the world. For example, it is called candy floss in the United Kingdom and is even still called fairy floss in other parts of the world.

By the late 1940's, one company had created a machine that would revolutionize the cotton candy industry. Then, in the 1970's, another company changed it forever by creating an automatic cotton candy machine. Not only did it make cotton candy on a mass scale, but it also packaged it automatically. Thanks to these two major changes, cotton candy can be bought in numerous stores as well as at traditional places such as carnivals and circuses.

Jangan Terperdaya Manfaat Cokelat

2008-02-12T02:57:00.000-08:00

Telah banyak penelitian yang membuktikan bahwa cokelat memiliki khasiat untuk kesehatan. Zat bio-aktifnya berupa anti oksidan memang diyakini bermanfaat dari sisi medis, dan secara psikologis mengonsumsi cokelat pun dapat menimbulkan rasa nyaman

Namun begitu jangan sampai terpedaya dengan khasiat dari makanan manis nan lezat ini. Ada baiknya mempertimbangkan lagi atau pun lebih bijaksana memilih produk cokelat, karena bukan mustahil Anda justru akan mendapat kerugiannya ketimbang manfaat yang diharapkan dari makanan ini.

Pentingnya untuk mempertimbangkan lagi cokelat sebagai kudapan muncul setelah sebuah jurnal kesehatan ternama dalam edisi terbarunya menyatakan bahwa khasiat cokelat kini sudah banyak "disalahgunakan".

Adalah jurnal Lancet yang melaporkan bahwa banyak produsen cokelat kini justru menghilangkan kandungan flavanols karena rasanya yang pahit. Walhasil, banyak produk cokelat yang beredar di pasaran saat ini hanya didominasi lemak dan gula saja. Padahal kedua zat ini justru merupakan musuh bagi jantung dan pembuluh darah.

Banyak riset yang menyatakan bahwa mengonsumsi cokelat dapat mengurangi risiko penyakit jantung, menurunkan tekanan darah dan menghilangkan capek. Tetapi menurut artikel yang ditulis dalam jurnal Lancet, cokelat justru bisa memperdaya.

"Ketika perusahaan cokelat membuat gula-gula, bahan cokelat alami padat yang membuat warna menjadi lebih hitam serta flavanols yang rasanya pahit, justru dihilangkan. Oleh karena itulah, cokelat yang terlihat hitam pun bisa jadi tidak mengandung flavanol.

"Konsumen juga selalu dibuat buta dengan kandungan flavanol dalam cokelat sebab produsen jarang memberi keterangan mengenai informasi ini dalam produknya," tulis Lancet.

Jurnal tersebut juga menekankan bahwa meskipun flavanols terkandung dalam sebuah produk cokelat, para pecinta cokelat harus tetap mewaspadai zat atau kandungan lainnya.

"Setan dalam cokelat hitam adalah lemak, gula dan juga kalori yang terkandung didalamnya. Untuk mendapatkan khasiatnya buat kesehatan, untuk yang suka makan cokelat hitam dalam jumlah sedang harus menyeimbangkannya dengan mengurangi asupan makanan lainnya. Ini pekerjaan yang tak mudah bahkan untuk yang rajin menjaga asupan kalori sekalipun," ungkap Lancet.

Sumber: Kompas,Selasa, 12 Februari 2008.

Riwayat Jahe

2008-01-08T23:33:00.001-08:00

The earliest example of ginger use leads us to India, where itwas utilized by the Yogi as a seasoning to promote mental clarity.Also, the Yogi contrasted it to garlic, where the ginger had a sweet essence which was inoffensive to the gods. Soon, ginger usagespread to China, where it was used in treating nausea, vomiting,and motion sickness. Also, it was adopted in reducing the toxicityof other herbs, absorbing and neutralizing the toxins in the stomach.Further, Asian countries used the ginger as a diaphoretic, purgingthe body of toxins via its invigoration of the sweat glands. Made intoa tea, ginger was used as a carminative, an agent which expelsgas from intestines.
In the sixth century, usage of ginger spread to Japan, where today it remains the favored base for soups and sauces, and prescribed topically for aches and pains. In the Western World, ginger received its debut from the Muslims, who after occupying Spain, made it popular. The Spaniards in turn introduced it to the West Indies and Jamaica.

Permen Karet Berusia 5000 Tahun

2008-01-08T22:20:00.000-08:00

Gumpalan permen karet berusia 5.000 tahun mengandung bekas-bekas gigitan

Permen karet telah dikunyah manusia sejak 5000 tahun lalu. Bangsa Finlandia mungkin menjadi pelopornya.

Mahasiswi arkeologi dari Universitas Derby, Inggris menemukan bekas kunyahan pada gumpalan permen karet yang mungkin tertua di dunia saat ini. Gumpalan karet dari zaman Neolitikum itu ditemukan Sarah Pickin (23), nama mahasiswi tersebut, dalam sebuah penggalian di desa Zaman Batu di Pusat Zaman Batu Kierikki.

"Temuan ini sangat penting artinya karena bekas gigitan terlihat jelas di permukaannya," ujar Trevor Brown, pembimbing Pickin dan empat mahasiswa arkeologi lainnya. Saat itu, orang mungkin sudah menggunakannya sebagai antiseptik untuk mencegah gigi berlubang karena karet tersebut mengandung fenol.

Kebiasaan mengunyah permen karet sangat disukai di Finlandia sejak salah seorang ilmuwan menemukan kandungan xylitol pada permen karet. Pemanis alami yang ditambahkan pada permen karet tersebut berasal dari jaringan pohon birch, sejenis oak, yang berguna mencegah kerusakan gigi.

Menurut informasi Asosiasi Dokter Gigi Inggris, makan permen karet bebas gula setelah makan akan merangsang produksi ludah yang membersihkan rongga mulut. Saat ini, permen karet yang mengandung xylitol menjadi agen kesehatan gigi dengan dibagikan gratis ke sekolah-sekolah. Penjualan permen karet di seluruh dunia juga berlipat dalam lima tahun terakhir sejak popularitas xylitol menanjak.

Namun, bangsa Finlandia kuno sepertinya juga menggunakan permen karet sebagai penambal perkakas yang retak atau patah. Misalnya, untuk menyambung anak panah atau tembikar yang pecah yang ditemukan bersamanya.

Sumber: Kompas, Selasa, 21 Agustus 2007.

Chew gum and live longer

2008-01-08T17:40:00.000-08:00

Chewing gum forms an ideal base as a dosage form for health-promoting ingredients and for maintaining good dental health.
Most attention is placed on the dental health of children, but what is often forgotten are the many benefits of dental health throughout life. Research suggests that periodontal disease may contribute to the development of heart disease and increase the risk of stroke. Periodontal disease can also pose a serious threat to people with diabetes or respiratory diseases.
Even if one does not enjoy perfect dental health in later years, there's much one can do to improve it. For instance, older adults can lower their risk of developing oral health disease by chewing a sugarless gum sweetened with the cavity fighter xylitol.

Dental benefits
The success of sugar-free mints and chewing gum products is in no small part due to the dental properties of polyols, especially xylitol. Xylitol is now a brand of its own and well regarded among dental health professionals globally.
Xylitol, a very special polyol, exhibits a unique combination of high solubility, sweetness and a very high negative heat of solution. These factors combine to produce a distinct cooling effect as xylitol dissolves, making it ideal for mouth refreshing products, such as mints and chewing gum.
Oral bacteria are unable to utilise xylitol as an energy or carbon source, so there is no acid production following consumption.
The oral and plaque pH remains neutral, demineralisation does not occur and therefore there is no caries formation. Oral bacteria do not adapt to utilise xylitol as an energy or carbon source, even following habitual consumption. Furthermore, xylitol inhibits the growth of streptococci, lactobacilli and candida and reduces the adhesion properties of streptococcus mutans.

Digestive health
Gums are not only used for dental health also for relief of mild digestive disorders - something that becomes more common as we age. Gum chewing can increase saliva quantity by 130%. Saliva is rich in oesophageal protective agents including epidermal growth factor, mucin, proteins and prostaglandin E2. A study found that chewing sugarless gum or walking after a meal can neutralise throat acid and relieve symptoms of gastro-oesophageal reflux disease, or GERD.
Chewing gum stimulates the production of saliva, which can help neutralise and wash away the acid in your throat when swallowed. This approach worked better than walking and according to researchers, walking was found to be only mildly beneficial in reducing GERD. Researchers suggest that chewing gum after meals may provide relief for those who suffer from occasional heartburn, and chewing a gum that contains antacid may provide even more relief 1.

Chewing gum market
Chewing gum has become an innovative product, extending easily into the functional sector. This has benefited from the introduction of the tooth-care sugar substitute xylitol, the use of which is now commonplace. There have also been a number of more unusual gum launches, including analgesic gum, gums to improve the skin, cholesterol-lowering and stress-relief gums, antacid gums, and decongestant gums. However, these all remain niche products at this time.
In the UK, recent examples have included Orbit Professional from Wrigley (containing xylitol and blue microgranules which leave the mouth with the feeling that the teeth have just been cleaned), and in Denmark, Stimorol V6 White has an advanced whitening formula and protects the teeth from discolouration.
In the Italian market, Perfetti Van Melle has been successful with Daygum Microtech, a chewing gum that contains microparticles for removing plaque during the day and has captured up to 10% of the overall market. Other notable functional lines from the same company include Happydent White (a sugar-free gum that whitens the teeth), Happydent Defensive (which helps impede the formulation of tartar), Air Action Vigorsol, and Daygum Protex, which contains xylitol and fluoride. In Belgium, Delhaize Le Lion brought out Structuur Calcium, Zuiverend Groene Thee and Vitaliteit Vit ACE in the first quarter of 2003.
These own-label chewing gums were fortified with active ingredients for health. Structuur Calcium was enriched with calcium to ensure healthy bones, while Zuiverend Groene Thee was described as a cleansing gum containing green tea. Vitaliteit Vit ACE has a novel flavour (orange and carrot) and contains antioxidant vitamins A, C and E.
Within the last few years, gums with added calcium and caffeine have been launched in Germany, as well as a product containing hemp extract. In August 2002, French manufacturer Phyto-Gum launched Orange-Gum, a plant-based chewing gum with added vitamin C, while Dirol AeroEffect (a sugar-free chewing gum comprising propolis, aspartame and acesulfame-K) appeared in Russia soon afterward. The trend toward sugar-free and functional chewing gum is also apparent in Latin American countries, especially Mexico and Chile.

Other confectionery
Although not seeing the same high profile growth as the chewing gum sector, innovation in the sugar confectionery market has been high in recent years. Many lines are now offering health benefits, such as breath freshening, and are thereby contributing toward overall growth in the functional confectionery market.
Throughout Europe, sugar confectionery is starting to incorporate more unusual ingredients such as ginseng, guarana and camomile, offering benefits such as aiding relaxation and cardiovascular health. In addition, many lines are now fortified with vitamins and minerals.
Many more health benefits could be offered in the form of confectionery that could help prevent diseases that occur later in life.

Glycaemic effects
At first sight, glycaemic effects would appear medical, but in fact it is a simple idea about moderating blood sugar levels. The Glycaemic Index (GI) of foods has been developed as a concept and has been measured in foods for over 20 years. This approach to food and diet has been proven to be beneficial for normal healthy people as well as those suffering from impaired glucose tolerance, such as type II diabetics.
The GI of foods is simply a ranking of foods based on their immediate effect on blood sugar levels. To make a fair comparison, all foods are compared with a reference food such as pure glucose. This allows the consumer to choose the products that will help control their glycaemic responses to foods and thereby improve their health and reduce their long term disease risk.
Many of Danisco Sweeteners ingredients have been shown to have a low glycaemic response.

Fibre and prebiotics
Japan was one of the first countries to look at adding fibre to foods and beverages and this trend has spread to the rest of the world, where the fibre intake is much lower than the Recommended Daily Intake (RDI) of 30g per day. Ingesting fibre can prevent constipation, hypertension, growth of intestinal pathogens, and has even been linked to the prevention of obesity, cancer, heart disease and diabetes2. Soluble and insoluble dietary fibre offer several physiological benefits, including laxation (faecal bulking, decreased transit time, etc), blood glucose and cholesterol/lipid atten- uation, short chain fatty acid production, prebiotic effects and increased mineral
absorption.
Litesse (polydextrose) is a soluble fibre with the lowest calorific value at 1kcal/g making it very advantageous for use in low calorie confectionery.

Summary
The confectionery sector lends itself more readily to developing products with fibre fortification and low GI than chewing gum. This is due to the greater weight of these products compared to chewing gum. Products such as hard candy may be the perfect way to top up on your daily fibre requirements. As we age we tend to eat less - making fibre even more important to our health.
Finally, it is the consumer who will make their purchase choices based on their particular needs and preferences, but the functional confectionery sector remains a largely untapped market.

References
1. MSN News, November 17, 2003.
2. Trowell H.J. et al, Dietary fibres, dietary fibre reduced foods and disease.
Academic Press (1985).
Chewing gum and confectionery as an aid to health and disease prevention as we age may at first seem hard to believe. Geoff O'Sullivan, applications manager of Danisco Sweeteners Ltd, shows how functional confectionery has grown significantly over the last few years and more growth is expected, especially in gum.

http://www.ifi-online.com/Tmpl_Article.asp?ContentID=322&ContentType=3

Permen Karet, Dari Pemburu Swedia Hingga Tentara AS

2008-01-08T17:11:00.000-08:00

Sejak kapan manusia mengunyah permen karet? Ini sulit dijawab. Sejarah permen karet masih belum jelas benar. Di tahun 1993, para arkeolog menemukan tiga gumpalan yang diberi pemanis madu berusia 9.000 tahun yang dikunyah pemburu-pengumpul di Swedia.

Mengunyah permen karet adalah kebiasaan populer di masyarakat Yunani Kuno. Mereka mengunyah mastic gum, sebuah damar yang diambil dari pohon mastic yang berasal dari Turki. Di Amerika Utara, penduduk asli Amerika biasa mengunyah substansi yang dibuat dari damar pohon spruce. Kebiasaan ini berlanjut hingga awal abad ke-19. Di akhir abad ke-19, parafin diperkenalkan sebagai pengganti damar spruce.

Permen karet zaman dulu sukar dikunyah dan rasanya, jika pun ada, mudah hilang. Permen karet yang dianggap modern mulai dibuat di tahun 1860-an ketika seorang jenderal Meksiko yang diasingkan, Antonio Lopez de Santa Anna, memperkenalkan chicle (berasal dari getah pohon sapodila atau sapota) pada Dr. Thomas Adams. Ketika itu, Dr. Adams sedang mencari bahan yang elastis untuk membuat ban yang lebih ekonomis. Dia tak pernah bisa membuat ban ini.

Dr. Adam memiliki toko gula-gula dan mempunyai kebiasaan mengunyah pensil yang membantunya berkonsentrasi. Ini memberi ilham baginya untuk mencoba menyempurnakan formula permen karet yang telah ada saat itu dengan menggunakan bahan chicle. Meskipun rasa permen karet barunya ini tidak enak, Dr. Adams mematenkan produknya dan menjualnya di tokonya. William Wrigley, Jr, seorang pemilik pabrik tepung, kemudian membeli hak permen karet Dr. Adams dan berhasil memberi rasa mint pada permen karet tersebut.

Di tahun 1892, Wrigley memberikan layanan hadiah dua bungkus permen karet untuk setiap kaleng baking powder (pengembang kue) yang dibeli. Ini sukses. Orang membeli baking powder hanya agar bisa memperoleh permen karet. Wrigley melihat potensi bisnis permen karet. Ia pun mendirikan perusahaan permen karet dan memasarkannya dengan namanya sendiri. Saat itu telah ada perusahaan-perusahaan permen karet lainnya dengan berbagai jenis produknya. Kini, perusahaan Wrigley menjadi produsen permen karet terbesar di dunia.

Karena dapat membantu menjaga tetap siaga dan meredakan ketegangan, permen karet dijadikan bagian dari ransum tentara Amerika Serikat (AS) sejak Perang Dunia I hingga saat ini. Di tahun 2005, Angkatan Bersenjata AS mensponsori pengembangan permen karet yang mengandung zat antibakteri yang bisa digunakan sebagai pengganti cara menjaga kesehatan mulut konvensional di medan perang.

Baru-baru ini Angkatan Bersenjata AS juga menyediakan permen karet yang mengandung kafein untuk membantu tentara tetap siaga untuk waktu yang lama tanpa mengalami rasa penat atau mengantuk. Setiap batang permen karet mengandung sekira 100 mg kafein, jumlah yang sama dengan yang terdapat pada satu cangkir kopi.

Permen karet juga menjadi bagian ransum tentara Kanada. Mei 2007, Angkatan Bersenjata Selandia Baru menjadikan permen karet Recaldent sebagai bagian dari ransum tentaranya untuk membantu perawatan kesehatan mulut para tentara di lapangan.

A.Taufik
Alumnus Teknologi Pangan Universitas Padjadjaran.

Dari Pemburu Swedia Hingga Tentara AS

Sumber: Pikiran Rakyat, Sabtu, 05 Januari 2007.

Sejarah Permen Karet

2007-12-17T17:05:00.000-08:00

Although the history of chewing gum is somewhat cloudy, there is evidence that the early Greeks chewed on a substance made from a resin of the Mastic Tree indigenous to Turkey.

In North America, Native Americans chewed on a substance that made from the resin of Spruce Trees. This practice continued until the early 19th Century and has been accredited as one of the first modern examples of Chewing Gum.

In the late 19th Century, Paraffin or edible wax was introduced as a substitute for Spruce Resin. Although this trend was short lived, we do see similar examples in modern candies such as Wax Fangs or Wax Lips or the retro candy classic, wax bottles.

Although flavors vary, all chewing gum consists of basic ingredients. The base is often made from resins from tropical trees as well as synthetic materials such as polyvinyl acetate, wax or rubber byproducts. The remainder is an amalgamation of corn syrups, sugars and hundreds of flavorings not to mention artificial colors.

The base is melted to a soluble liquid and then combined with the byproducts and stored in a solid block. It is then combined with colorings, flavors and sweeteners prior to packaging.

Bubble Gum, unlike regular chewing gum, has a base that consists of rubber latex and this is what gives it elasticity.

Early chewing gums were a challenge as they were hard to chew and the flavor, if any, lasted a very short time. As chewing gum became more popular, manufacturers began to experiment with new flavors and non-solid, often liquid, centers.

The advent of modern chewing gum is attributed to Mexican General, Antonio Lopez de Santa Anna, who became infamous as one of the participants of the Alamo As with most great inventions, it was more luck than planning.

After being exiled from Mexico, he introduced Thomas Adams Sr. to Chicle which is a substance derived from Sapota or Saodilla trees. Adams wanted to use the elastic ingredient in experiments to find ways to make more economical car tires.

Although he never was able to produce an economical tire substitute, in the end, he created one, if not the, first mass marketed chewing gums called Adams New York Chewing Gum. The first patent for chewing gum was awarded in 1869 although Adams did not create the first mass production chewing gum assembly line until 1871.

In 1880, William White combined corn syrup with Chicle and added peppermint extract thus creating the first flavored gum called YUCATAN. In the same period, Dr. Edward Beeman added pepsin powder and created a gum that was to serve as a "digestive aid." Beemans Chewing Gum, still available today, is a derivative of this discovery.

Chewing Gum became an important part of American culture and is often associated with being the catalyst behind the vending business. As early as 1888, vending machines appeared at subway stations in Manhattan offering different varieties of chewing gum.

In 1893, the William Wrigley Company, based in Chicago, IL, introduced two new chewing gums, Juicy Fruits and Wrigley's Spearmint, which to this day, remain some of the best selling chewing gums in the world.

In an attempt to compete with Wrigley's success, the American Chicle Company was established in 1899 and was an amalgamation of Yucatan Gum, Adams Gum, Beeman's Gum and Kiss Me Gum.

In 1899, Franklin V.Canning, a dentist, introduced Dentyne Gum and later that year, Chiclets were formally introduced. Both chewing gums are still available today although the formulas have changed.

The industry, fiercely competitive, saw little change until 1914. That year, following the success of Juicy Fruit and Wrigley's Spearmint, the William Wrigley Jr. Company introduced Doublemint Gum. Later that year, Thomas Adams introduced Adam's Clove Gum that to this day remains a retro candy "cult" classic!

American Chicle, in hopes of narrowing competition, purchased the company that invented Chiclets and went on to acquire the Dentyne Company while William Wrigley Jr. Co., in 1923, became one of the first candy companies to be listed on the New York Stock Exchange.

1928 was a very important year as Walter Diemer, an accountant for Fleer Gum, created the first formula for Bubble Gum. Fleer Gum had been searching for years to produce a formula that allowed bubbles to be blown that didn't stick and this is exactly what Diemer stumbled upon. It was also one of the first times that food coloring was used and pink became, and remains, the industry standard.

Fleer sold the rights for Dubble Bubble Bubble Gum to Marvel Entertainment Group and this gum was included in packages of trading cards until the late 80's. In 1988, Concord Confections, the largest manufacturer of bubble gum balls, purchased the rights to Dubble Bubble Bubble Gum.

In the early 1930's, Peter Paul Co., the inventors of Almond Joy and Mounds Candy Bars made a foray into the chewing gum market with the introduction of Charcoal Gum which was advertised, not so subtly, on the side of their candy bar boxes. They continued to make chewing gum until the late 1940's.

In 1938, two brothers started a company in Brooklyn called Topps Gum. The gum was sold at cash registers and is considered to the first "changemaker" as the marketing strategy was to get consumers to spend their change. This gum sold well but it wasn't until post World War II that they introduced the product that would take the nation by storm: Bazooka Bubble Gum!

This became, and remains, one of the best selling bubble gums of all time and in 1953, they decided to include the first comic in each piece. In 1950, Topps introduced the first trading card but it wasn't until two years later when Sy Berger, a baseball enthusiast, decided to make a card focusing exclusively on America's pastime.

Although Topps Company diversified into other non bubble gum novelty candies such as the Baby Bottle Pop, Push Pop and Ring Pop to name but a few, they remain one of the largest bubble gum manufacturers in the world with sales over 3 billion dollars!

The 1940's, the war years, saw the introduction of Rainblo Bubble Gum by Leaf Confectionary Co. and the William Wrigley Jr. Co., introduced Orbit specifically as a wartime product. Wrigley chewing gum was standard issue in the soldier's field rations, as was the Hershey Milk Chocolate Bar. Dubble Bubble also offered bubble gum squares that were included in ration kits.

In the 1950's, as consumers became more health conscious, Sugarless gum was introduced. The formula remained standard until 1970 when the FDA banned the active ingredient, Cyclamate. In 1983, Aspartame (known as Equal or Nutrasweet) began its use as a sugar free sweetener. Later, Sorbitol was introduced and is commonly used today as diabetics more readily tolerate it.

The original idea behind sugar free gum is accredited to a dentist named Dr. Petrulis. Chewing gums contained Ammonia and he discovered that this substance counteracted acid that lead to tooth decay. Dr. Petrulis sold his company to the William Wrigley Co., and in the late 1960's, they introduced the first sugar free bubble gum called Blammo.

Wrigley Company continued to create some of the best-loved chewing gums and it was not until 1975 when then introduced Wrigley's Freedent Gum (designed not to stick to dentures) and then a year later, Wrigley's Big Red. In 1979, they introduced Hubba Bubble Bubble Gum and in 1980, they introduced Big League Chew (shredded bubble gum).

Ever keeping with the times, Wrigley introduced Extra Sugarfree Gum in 1984 and in 1994 they introduced Wrigley Winterfresh Gum. As of writing, the William Wrigley Jr. Company is the largest manufacturer of chewing gum in the world. Its headquarters are in Chicago, IL but it has factories in at least ten (10) foreign countries!

Today, there are hundreds of varieties of chewing gum and companies such as Amurol, a division of Wrigley, continue to push the boundaries with unique products such as Bubble Gum Tape, Bubble Beepers, Bubble Jugs and Ouch Gum to name but a few.

Mengusir Hama Penggerek Buah Kakao dengan Semut

2007-12-05T00:01:00.001-08:00

Di tengah kegundahan petani di Pulau Sulawesi akan serangan hama penggerek buah kakao, sebuah inspirasi muncul dari Universitas Hasanuddin. Hama yang "membusukkan" buah kakao tersebut ternyata bisa diatasi secara alami dan tidak menambah beban biaya bagi petani.
"Stop pestisida dan insektisida! Kerahkan saja semut merah untuk bersarang dan menghuni pohon kakao," ujar La Daha di Makassar, Selasa (30/10), seusai dikukuhkan sebagai guru besar pada Fakultas Pertanian, Universitas Hasanuddin (Unhas).
Dalam upacara yang dipimpin Rektor/Ketua Senat Universitas Hasanuddin Idrus A Paturusi, La Daha memaparkan bahwa pada perkebunan kakao di beberapa daerah—Bone, Soppeng, dan Luwu—terdapat sekurang-kurangnya tujuh spesies semut. Dari tujuh spesies itu terdapat empat spesies yang memangsa hama penggerek buah kakao, yaitu Oecophylla smaragdina (semut rangrang), Crematogaster sp (semut hitam), Anoplolepis longipes, dan Iridomyrmex sp.
Peraih magister (1991) dan doktor (1997) di Institut Pertanian Bogor (IPB) ini menguraikan, semut rangrang (berwarna merah) merupakan predator yang memiliki tingkat pengendalian paling tinggi. Sementara Iridomyrmex membawa dan menyebarkan spora-spora cendawan Phytophthora yang menyebabkan penyakit busuk buah kakao dan penyakit kanker batang.
Khusus pada kasus serangan hama penggerek batang kakao, La Daha menguraikan bahwa masalah itu berawal dari ulah serangga tertentu yang menebarkan larva ke lekukan kulit buah kakao. Selang 4-5 hari, larva menetas dan muncullah mikroorganisme yang menggerek buah kakao hingga biji. Akibat terlumatnya plasenta buah, biji kakao langsung menghitam, mengeras, mengering, dan menempel pada kulit buah kakao. Seketika biji kakao itu tak berharga lagi.
Dengan adanya semut rang- rang di pohon kakao, aktivitas penebaran larva hama penggerek batang kakao bisa dikendalikan. Jadi, sesungguhnya hama yang menghancurkan buah kakao merupakan sebangsa serangga juga.
"Biarlah kita mengatasi serangga dengan serangga pula. Hindari memakai larutan kimia," papar La Daha.
Memanfaatkan limbah
Bagaimana caranya memberdayakan semut merah itu sebagai sahabat petani kakao? "Gampang!" kata lelaki kelahiran Muna, 15 Agustus 1953, ini. Usus ayam yang biasa dibuang di sekitar pasar unggas dijadikan sebagai perangsang. Usus ayam diletakkan pada salah satu dahan. Protein yang terkandung dalam usus mengundang semut merah berdatangan lalu bersemayam dan "merakit rumahnya" dengan dedaunan kakao.
Bagi masyarakat Sulawesi, usus ayam biasanya tak dikonsumsi dan dibuang begitu saja di sekitar pasar tradisional. Dari pada mencemari lingkungan, lebih baik usus itu dimanfaatkan sebagai sahabat bagi petani. "Sebetulnya, dengan usus ikan juga boleh. Intinya, kita manfaatkan limbah, termasuk jeroan hewan yang acap kali menebar bau kurang sedap bagi warga," kata La Daha.
Bagaimana dengan buah lain? Terhadap buah mangga yang selalu membusuk karena serangan larva serangga tertentu juga bisa diatasi dengan cara ini.

Sumber: Kompas, Rabu, 31 Oktober 2007

Quality of chocolate

2007-12-04T23:56:00.000-08:00

There are different food standards in almost every country. Since 1999 there are new united standards for chocolate in EU. Chocolate in EU may contain up to 5% of vegatable fats. Chocolate producers must state on label the percentage of cocoa solids in chocolate. In Switzerland dark chocolate must contain at least 35% of cocoa solids and milk chocolate at least 25% cocoa solids and at least 14% of milk solids. In USA milk chocolate must contain at least 10% of cocoa mass ( in USA called chocolate liquor) and 12% of milk solids. Chocolate must not contain other vegetable fats that cocoa butter. Sweet chocolate - at least 15% cocoa mass Bittersweet chocolate - at least 35% cocoa mass Chocolates with high content of cocoa became popular in 1990´s in Europe. Dark chocolates contained 40 - 60% of cocoa solids in past. Now there are many chocolates with 70 - 85% at market and some producers have even 99% chocolate bar!

Menyantap Cokelat, Menyantap Kamasutra

2007-12-04T23:43:00.000-08:00

KEHIDUPAN seperti sekotak cokelat, kita tidak pernah tahu rasa apa yang akan kita dapatkan. Ungkapan yang diambil dari film berjudul Forrest Gump ini tidak berlebihan bila Anda menempatkan cokelat dalam kehidupan masyarakat pelahap cokelat Barat. Dalam satu kotak cokelat praline (pralin), kita tidak pernah tahu apa isi yang terdapat di dalam tiap potongnya.
PRALIN-cokelat yang diberi isi-dimaksudkan memberi kejutan kepada pencicipnya. Ada pralin berongga yang berisi cairan minuman beralkohol, ada pralin yang diisi cokelat juga tetapi diberi rupa-rupa aroma alami atau minuman beralkohol seperti sampanye atau likor. Ramuan ini merupakan rahasia setiap pembuat cokelat sehingga rasa cokelat Godiva yang hanya dijual di kota dunia tertentu dan di toko khusus berbeda dari cokelat merek lain. Di dalam setiap kotak, biasanya penjual akan memasukkan bermacam-macam rasa untuk Anda tebak tiap kali Anda memasukkan sepotong cokelat ke mulut.
Ada begitu banyak variasi cokelat menunjukkan perjalanan panjang makanan yang asal bahan bakunya kokoa, dari Amerika Selatan ini dalam sejarah manusia. Aneka variasi ini juga menunjukkan tingkat pencanggihan cokelat untuk memenuhi selera yang terus berkembang.
Di Jakarta, cokelat pun diadopsi sebagai bagian gaya hidup. Sulit mendapat angka statistik besarnya konsumsi cokelat, tetapi secara kasatmata toko yang khusus menjual cokelat bertambah, begitu juga dengan merek cokelat baru. Belum lagi aneka kue yang memakai pelapis atau isi cokelat yang ketika sampai di lidah terasa seperti meleleh karena lembutnya.
Indikator naiknya tingkat kemakmuran sebagian anggota masyarakat? Perlu ahli ekonomi untuk menjawab pertanyaan ini. Yang jelas di Jakarta rentang harga cokelat sangat lebar, mulai dari Rp 700 per batang sampai Rp 800.000 untuk satu ons cokelat pralin. Karena itu, ada yang dijual dalam bentuk permen loli yang hanya terasa manis tanpa ada rasa pahit khas cokelat serta roma yang harum, tetapi ada pula yang disajikan sebagai penutup jamuan makan malam di hotel bintang lima.
Rentang harga yang begitu lebar mewakili jenis bahan baku yang dipakai selain tentu saja harga gengsi yang melekat pada produk tersebut. Cokelat yang berharga Rp 700 itu mungkin hanya warnanya saja yang cokelat, tetapi tidak mengandung cukup kakao dan jumlah terbanyak adalah lemak nabati dan gula. Meskipun sama-sama tumbuhan, lemak cokelat tidak disebut lemak nabati seperti lemak yang berasal dari sawit, kedelai, biji bunga matahari, dan tanaman penghasil minyak nabati. Karena sifat kimia dan fisikanya yang khas, lemak kakao, ya, disebut sebagai lemak kakao saja atau cocoa butter. Lemak kakao itu yang akan menentukan bagaimana cokelat akan meleleh begitu sampai di lidah.
Adapun cokelat yang berharga ratusan ribu rupiah itu dibuat dari lemak kakao dan cocoa liquor yang dibuat dari pasta hasil menggiling biji kakao yang sudah difermentasi, tanpa campuran lemak nabati dalam ramuan tertentu ditambah isi yang juga dibuat khusus. Bila cokelat itu diterbangkan dari negara asalnya dalam bentuk produk akhir seperti cokelat Huize van Wely yang diterbangkan sebagai produk akhir dari Noordwijk di Belanda ke toko cokelat dengan nama sama di Kemang, Jakarta Selatan, tak heran harganya bisa menjadi begitu mahal.
"SIAPA sih yang tidak suka cokelat? Dari anak-anak sampai orang dewasa, semua makan cokelat. Dari yang harganya ratusan rupiah sampai belasan ribu rupiah per potong, semua memiliki pasar," kata Louis Tanuhadi, Manajer Pengembangan Bisnis Nasional The Embassy Tulip of Chocolate. Tulip adalah produsen cokelat untuk industri dan penamaan embassy (kedutaan besar) lebih untuk tujuan promosi bahwa cokelat merupakan sebuah wilayah khas dan unik. "Sekarang orang sudah mau membeli sepotong kecil cokelat dengan harga Rp 3.500. Kalau dulu, kan banyak orang merasa sayang. Lebih baik uang segitu dipakai beli nasi atau roti, lebih ngenyangin," tambah Tanuhadi.
Dieter Speer yang memiliki jabatan sebagai duta besar The Embassy Tulip of Chocolate setuju bahwa cokelat merupakan bagian dari gaya hidup untuk masyarakat kelas menengah-atas untuk memuaskan cita rasa mereka yang sudah beranjak dari sekadar memenuhi kebutuhan dasar hilang dari rasa lapar.
Dapur Cokelat di Jalan KH Ahmad Dahlan, Kebayoran Baru, Jakarta Selatan, membuka toko karena tumbuhnya kebutuhan akan cokelat sebagai gaya hidup. Pilihan pada cokelat ternyata tidak salah. Saat hari Valentine bulan Februari lalu, toko yang baru berusia dua tahun ini kebanjiran pembeli anak-anak remaja sampai-sampai toko tutup lebih awal dari biasa.
"Kami sampai membatasi pembelian mereka. Kalau sudah dapat enggak boleh beli lagi. Biar adil, semua kebagian," kata Herni Indriasari yang menjadi penyelia di Dapur Cokelat Jalan KH Ahmad Dahlan yang desain interior tokonya dibuat semirip mungkin dengan dapur di rumah kebanyakan sehingga pembeli merasa akrab.
Khusus untuk hari Valentine itu, Dapur Cokelat membuat cokelat berbentuk hati dalam beragam ukuran dan harga, mulai dari Rp 500 sampai Rp 30.000 per buah. Toko yang berukuran mungil itu juga kebanjiran pembeli ketika menjelang Paskah dan Natal. Harga yang relatif terjangkau banyak kalangan serta ragam yang lumayan banyak, menjadikan Dapur Cokelat salah satu toko cokelat favorit.
Selain cake dengan lapis cokelat, Dapur Cokelat juga menjual penganan seperti keripik singkong yang dicelup cokelat. Sementara pralin mereka memiliki rasa kopi, mint yang segar, jeruk, beri biru, stroberi, dan kismis dengan harga Rp 10.000 per ons. Sementara pralin yang diisi rum atau brandi dihargai lebih mahal, Rp 15.000 per ons. "Jenis ini yang beli umumnya anak-anak muda," tutur Herni yang mengatakan harga yang terjangkau itu karena Dapur Cokelat menggunakan bahan baku cokelat blok buatan Indonesia.
Paduan rasa pahit yang unik dengan aroma khas kakao dalam menghasilkan cokelat yang legit dan tidak menyangkut di leher ketika ditelan adalah rahasia sukses setiap merek cokelat. Adapun untuk pralin, ciri khas dan kelezatan ada pada isi. Ini pula yang membuat Orasa Mandiraatmadja berani membuka toko kue dan cokelat Le Luxe untuk melengkapi restoran masakan Thailand Jitlada yang sudah berdiri sebelumnya. Pralin di Le Luxe memiliki rasa kacang-kacangan hingga aneka buah-buahan termasuk alpukat. Tetapi, yang menurut Orasa merupakan keunikan Le Luxe dan tidak terdapat di toko cokelat lain adalah cokelat Kamasutra.
Cokelat Kamasutra yang dibuat dalam dua jenis warna, yaitu putih dan cokelat itu penamaannya meminjam judul buku kuno dari India tentang teknik bercinta dan membentuk profil beberapa adegan Kamasutra. "Biasanya pembelinya orang asing dan mereka membeli untuk dihadiahkan kepada teman. Ada juga yang membeli untuk dipajang karena kata mereka unik," jelas Orasa di tokonya yang berada di kawasan Jalan Sultan Agung, Jakarta Pusat.
DI toko cokelat Huize van Wely yang menyatu dengan restoran kecil, untuk mempertahankan agar cokelat yang diterbangkan langsung dari Belanda tidak merosot kualitasnya disediakan lemari pajang yang menjaga suhu tetap stabil pada 18 derajat Celsius. Itu suhu yang paling optimum karena cokelat di toko ini dibuat segera meleleh ketika dikulum.
"Standar cokelat kami sama seperti di Belanda. Di sini kami cuma memajang cokelat buatan tangan itu di toko ini yang interiornya juga ditata seperti toko di Belanda," papar Rizal Adhita, kepala pemasaran toko cokelat di Kemang itu.
Sebagai bagian gaya hidup, kemasan menjadi sangat penting sebagai pembentuk citra. Karena itu, selain interior toko Huize van Wely membuat kemasan yang eksklusif. Kotak untuk pralin, misalnya, tidak hanya terbuat dari kertas. Bila pembeli ingin sesuatu yang lebih eksklusif, tersedia pralin di dalam kotak kayu berpernis berisi 13 potong cokelat dengan harga Rp 800.000.
Menurut Rizal, kemasan sangat penting dalam bisnis cokelat. Kemasan yang sangat eksklusif langsung memberikan lompatan nilai tambah meskipun cokelatnya sama. Hal ini disebabkan sebagian pelanggan yang umumnya terdiri dari warga asing membeli cokelat untuk hadiah.
"Pelanggan kulit putih biasanya lebih suka dark chocolate," tutur Rizal lagi. Cokelat jenis ini rasanya lebih pahit karena tidak menggunakan campuran susu dan hanya sedikit mengandung gula. Sementara itu, pembeli lokal biasanya lebih suka cokelat yang rasanya cenderung manis.
Perbedaan rasa cokelat maupun isinya yang telah mengalami pencanggihan ini menyebabkan jenis cokelat sangat beragam. Orang awam mungkin tidak terbiasa membedakan berdasarkan tekstur, bau, warna, dan bahkan bunyi cokelat saat dipatahkan. Tetapi, menurut Francis Mestre, pemilik toko cokelat L’atelier du Chocolat, sifat-sifat itu membedakan antara cokelat berkualitas baik dan tidak. Satu hal lagi tentu saja, bagaimana cokelat itu terasa meleleh ketika di mulut. "Seluruh rasanya berpadu mencair dengan lembut di lidah dan rongga mulut tanpa menempel di langit-langit mulut. Tidak terlalu manis, seimbang rasanya," kata Mestre menggambarkan kualitas cokelat.
Sebelum membuka tokonya tahun 1998 lalu, Mestre melakukan penelitian kecil-kecilan tentang kualitas cokelat yang dijual di toko swalayan. Kata laki-laki yang mengaku berasal dari keluarga pembuat cokelat di Paris (Perancis) dan Quebec (Kanada) ini rata-rata cokelat di toko swalayan memiliki kadar kokoa 37 persen. Mestre lalu membuat cokelat dengan kadar kakao 50-70 persen. Hasilnya adalah cokelat pahit yang tanpa campuran susu, cokelat dengan campuran susu, dan cokelat putih yang terbuat dari lemak cokelat saja.
Meskipun Mestre membuat cokelatnya di sini, hampir semua bahan baku diimpor dari Perancis. "Tadinya jahe saya ambil produk lokal. Tetapi, karena kualitasnya kurang bagus, agak kotor, saya ganti dengan jahe impor. Bahan cokelat yang tersedia di Indonesia juga terlalu lembek," kata Mestre memberi alasan.
Meskipun penggemar cokelat terus bertambah di sini, tetapi menurut Mestre mereka belum menjadi kelompok yang cukup berpengaruh untuk bisa menghasilkan sebuah tren rasa. Kebanyakan pembeli cokelat di sini masih berhitung soal harga dan belum memperhatikan perbedaan rasa.
Keadaan ini berbeda dari di Perancis dan Eropa umumnya di mana tradisi mengonsumsi cokelat sudah ada sejak abad ke-17. Saat ini, di Eropa yang sedang digemari adalah cokelat yang menggunakan penyedap alami seperti daun mint dan herbal alami. "Sekarang yang sedang melanda Eropa adalah cokelat dengan aroma rasa bunga," tutur Mestre yang sempat belajar membuat kue selama satu tahun di Lenôtre, Perancis. Barangkali, aroma bunga itu untuk menambah rasa nyaman yang merupakan sifat alami kandungan teobromin dalam kakao, karena situasi ekonomi yang sedang suram.
KAKAO boleh asal-usulnya datang dari Amerika Selatan, tetapi ketika menjadi cokelat maka Eropa dan Amerika Serikat adalah produsennya. Siapa yang tidak kenal cokelat Hershey’s dan Marsh yang diproduksi massal di Amerika dan diekspor ke berbagai penjuru dunia. Sementara itu, dari Eropa, negara Swiss dan Belgia dikenal sebagai penghasil cokelat meskipun mereka tidak punya pohon kakao.
Bila ditelusur balik, suku Aztec dan Maya di Amerika Selatan adalah orang-orang yang telah lebih dulu memanfaatkan kakao jauh sebelum Colombus menginjakkan kaki ke benua baru itu. Rahasia minuman dari tumbuhan pemberian dewa-begitu orang Aztec di Meksiko menyebut-terbuka ke dunia luar ketika penguasa Aztec, Montezuma, menjamu tamu dari Spanyol Hernán Cortéz tahun 1519. Setelah Cortez membawa kakao ke Spanyol, selama 100 tahun minuman yang dibuat dari kakao dan diberi aroma vanili dan kayu manis itu menjadi rahasia sebelum diperkenalkan ke Perancis.
Sekarang, sumber kakao utama dunia menurut Departemen Pertanian (Deptan) Indonesia bukan lagi dari Amerika Selatan, melainkan Pantai Gading dan Ghana di Afrika, serta Indonesia. Sialnya, negara-negara ini tidak pernah dikenal sebagai penghasil cokelat melainkan penghasil kakao saja.
"Kakao yang dihasilkan Indonesia dan negara-negara lain dibawa ke Eropa lalu diproses dijadikan cokelat, dan diekspor lagi ke Indonesia. Ini sebuah ironi untuk Indonesia. Oleh karena itu, kami ingin mempromosikan Indonesia bukan saja sebagai penghasil biji kakao, tetapi juga sebagai penghasil cokelat berkualitas," tutur Dieter Speer.
Salah satu usaha memperkenalkan Indonesia sebagai penghasil cokelat adalah dengan mengadakan pameran Jakarta Chocolate Expo yang diadakan tiap dua tahun sekali. Tahun ini yang merupakan penyelenggaraan kedua, pameran diadakan di Gedung Bidakara, Jakarta, pada tanggal 9-11 Oktober. "Tujuan kami mempelihatkan kepada dunia internasional Indonesia juga bisa menjadi penghasil cokelat," kata Tanuhadi. Tulip mengajak para pengguna cokelat industri ikut berpameran dengan sasaran bakeri, toko cokelat, dan hotel yang merupakan pemakai cokelat industri. Perancang busana Samuel Wattimena diminta memeragakan baju yang terbuat dari cokelat. "Supaya orang juga tahu bahwa cokelat itu beragam sekali pemanfaatannya," tutur Samuel.
Menurut Tanuhadi, cokelat Indonesia selalu dipakai sebagai bahan campuran karena memiliki rasa pahit yang khas. "Yang memiliki rasa pahit khas itu memang jenis criollo yang ditanam di Jawa. Jadi, criollo Jawa ini selalu dipakai di dalam campuran beragam bahan baku cokelat," jelas Tanuhadi. Jadi, ibarat pepatah sapi punya nama kerbau punya susu, untuk kakao Indonesia boleh punya kakao, tetapi yang punya nama Swiss atau Belgia.
Sayangnya, jenis criollo yang merupakan jenis cokelat mulia itu penanamannya di Indonesia terbatas hanya di Jawa Tengah dan Jawa Timur karena sejarah perkebunan besar di Indonesia. Di luar Jawa, kakao yang ditanam menurut Ir Purusowarso yang merupakan kepala subdirektorat di Direktorat Jenderal Perkebunan Deptan adalah jenis lindak atau forestero dan ditanam petani yang mendapat bibitnya dari Kalimantan Utara. Yang jelas, kakao asal Indonesia sebagian besar diekspor ke Amerika dan Eropa, baik sebagai bahan baku industri makanan, industri kimia, dan industri kosmetik.
Nilai tukar rupiah yang merosot sejak tahun 1997 ikut memberi andil terhadap perubahan gaya hidup. Tetapi, mereka yang sudah pernah merasakan cokelat tentu tetap mau merogoh kocek untuk membeli camilan kesukaan mereka itu, entah untuk dinikmati sendiri atau dimakan bersama pacar. Ini pula yang menaikkan penjualan cokelat industri Tulip sampai 30 persen selama tiga tahun terakhir dan membuat toko-toko cokelat yang menggunakan bahan baku lokal bisa diterima pembeli.
"Hampir semua hotel di Jakarta menjadi pembeli kami sekarang, juga bakeri dan toko cokelat," jelas Tanuhadi. "Bahan baku cokelat boleh sama, tetapi tukang masak di tiap toko akan membuat rasa cokelat berbeda-beda. Pintar-pintarnya tukang masaklah mengolah rasa."
Jadi, kalau Anda mengambil sepotong pralin dari satu kotak cokelat, tidak perlu khawatir rasa apa yang akan Anda dapatkan. Nikmati saja ketika cokelat itu meleleh di mulut sambil membayangkan ada bagian dari cokelat itu yang asal-usulnya dari Jawa.

Sumber: Minggu, 21 September 2003

Chew Gum

2007-12-04T23:27:00.000-08:00

History of Candy

2007-12-04T22:08:00.001-08:00

A Brief History of Chocolate

2007-12-04T22:08:00.000-08:00

Confectionery history has a record of at least 4,000 years, when Egyptians displayedtheir pleasures on papyrus. Sweetmeats were being sold in the marketplace in 1566 BC.Yet chocolate didn't appear on the scene until the ancient Aztec and Mayan culturesdiscovered the value of the cacao plant. It is reputed to have originated in the Amazonor Orinoco basin.* In 600 A.D. the Mayans migrated into the northern regions of South America,establishing the earliest known cocoa plantations in the Yucatan. It has been argued thatthe Mayans had been familiar with cocoa several centuries prior to this date. Theyconsidered it a valuable commodity, used both as a means of payment and as units ofcalculation.
Mayans and Aztecs took beans from the "cacao" tree and made a drink they called"xocoatl." Aztec Indian legend held that cacao seeds had been brought from Paradise andthat wisdom and power came from eating the fruit of the cacao tree.* Ancient chronicles report that the Aztecs, believing that the god Quetzalcoatl traveledto earth on a beam of the Morning Star with a cacao tree from Paradise, took his offeringto the people. They learned from Quetzalcoatl how to roast and grind the cacao seeds,making a nourishing paste that could be dissolved in water. They added spices andcalled this drink "chocolatl," or bitter-water, and believed it brought universal wisdomand knowledge.
The word "chocolate" is said to derive from the Mayan "xocoatl"; cocoa from the Aztec"cacahuatl." The Mexican Indian word "chocolate" comes from a combination of theterms choco ("foam") and atl ("water"); early chocolate was only consumed in beverageform. As part of a ritual in twelfth-century Mesoamerican marriages, a mug of thefrothy chocolate was shared.* Arthur W. Knapp, author of The Cocoa and Chocolate Industry (Pitman, 1923) pointsout that if we believe Mexican mythology, "chocolate was consumed by the Gods inParadise, and the seed of cocoa was conveyed to man as a special blessing by the God ofthe Air."
Ancient Mexicans believed that Tonacatecutli, the goddess of food, andCalchiuhtlucue, the goddess of water, were guardian goddesses of cocoa. Each year theyperformed human sacrifices for the goddesses, giving the victim cocoa at his last meal.
Swedish naturalist Carolus Linnaeus (1707-1778) was dissatisfied with the word"cocoa," so renamed it "theobroma," Greek for "food of the gods."* Christopher Columbus is said to have brought back cacao beans to King Ferdinandfrom his fourth visit to the New World, but they were overlooked in favor of the manyother treasures he had found.
Chocolate was first noted in 1519 when Spanish explorer Hernando Cortez visited thecourt of Emperor Montezuma of Mexico. American historian William Hickling'sHistory of the Conquest of Mexico (1838) reports that Montezuma "took no otherbeverage than the chocolatl, a potation of chocolate, flavored with vanilla and spices,and so prepared as to be reduced to a froth of the consistency of honey, which graduallydissolved in the mouth and was taken cold." The fact that Montezuma consumed his"chocolatl" in goblets before entering his harem led to the belief that it was anaphrodisiac.
In 1528 Cortez brought chocolate back from Mexico to the royal court of King CharlesV. Monks, hidden away in Spanish monasteries, processed the cocoa beans and keptchocolate a secret for nearly a century. It made a profitable industry for Spain, whichplanted cocoa trees in its overseas colonies.* It took an Italian traveler, Antonio Carletti, to discover the chocolate treasure in 1606and take it into other parts of Europe.
"With the decline of Spain as a power, the secret of cacao leaked out at last, and theSpanish Crown's monopoly of the chocolate trade came to an end. In a few years theknowledge of it had spread through France, Italy, Germany, and England." (The NestleCompany, Inc., White Plains, New York, The History of Chocolate and Cocoa, p. 2.)
When the Spanish Princess Maria Theresa was betrothed to Louis XIV of France in1615, she gave her fiancé an engagement gift of chocolate, packaged in an elegantlyornate chest. Their marriage was symbolic of the marriage of chocolate in the Spanish-Franco culture.
The first chocolate house was reputedly opened in London in 1657 by a Frenchman.Costing 10 to 15 shillings per pound, chocolate was considered a beverage for the eliteclass. Sixteenth-century Spanish historian Oviedo noted: "None but the rich and noblecould afford to drink chocolatl as it was literally drinking money. Cocoa passed currencyas money among all nations; thus a rabbit in Nicaragua sold for 10 cocoa nibs, and 100 ofthese seeds could buy a tolerably good slave."
Chocolate also appears to have been used as a medicinal remedy by leading physiciansof the day. Christopher Ludwig Hoffmann's treatise Potus Chocolate recommendschocolate for many diseases, citing it as a cure for Cardinal Richelieu's ills.
Chocolate traveled to the Low Countries with the Duke of Alba. By 1730, it haddropped in price from $3 per lb to being within the financial reach of those other thanthe very wealthy. The invention of the cocoa press in 1828 helped further to cut pricesand improve the quality of chocolate by squeezing out some of the cocoa butter andgiving the beverage a smoother consistency.
With the Industrial Revolution came the mass production of chocolate, spreading itspopularity among the citizenry.
Discussing the introduction of coffee, tea, and cocoa into Europe, Isaac Disraeli (1791-1834) wrote in his six-volume Curiosities of Literature: "Chocolate the Spaniardsbrought from Mexico, where it was denominated chocolatl. It was a coarse mixture ofground cacao and Indian corn with roucou; but the Spaniards, liking its nourishment,improved it into a richer compound with sugar, vanilla and other aromatics. We hadChocolate houses in London long after coffee houses; they seemed to have associatedsomething more elegant and refined in their new form when the other had becomecommon."
Prince Albert's Exposition in 1851 in London was the first time the United States wasintroduced to bonbons, chocolate creams, hand candies (called "boiled sweets"), andcaramels.
An 1891 publication on The Chocolate-Plant by Walter Baker a Co. records that, "Atthe discovery of America, the natives of the narrower portion of the continentbordering on the Caribbean Sea were found in possession of two luxuries which havebeen every where recognized as worthy of extensive cultivation; namely, tobacco andchocolate."
Chocolate was introduced to the United States in 1765 when John Hanan broughtcocoa beans from the West Indies into Dorchester, Massachusetts, to refine them withthe help of Dr. James Baker. The first chocolate factory in the country was establishedthere.
Yet, chocolate wasn't really accepted by the American colonists until fishermen fromGloucester, Massachusetts, accepted cocoa beans as payment for cargo in tropicalAmerica.
Where chocolate was mostly considered a beverage for centuries, and predominantlyfor men, it became recognized as an appropriate drink for children in the seventeenthcentury. It had many different additions: milk, wine, beer, sweeteners, and spices. Drinking chocolate was considered a very fashionable social event.
Eating chocolate was introduced in 1674 in the form of rolls and cakes, served in thevarious chocolate emporiums.
In 1747 Frederick the Great issued an edict forbidding the hawking of chocolate.
By 1795, Dr. Joseph Fry of Bristol, England, employed a steam engine for grinding cocoabeans, an invention that led to the manufacture of chocolate on a large scale.
Around 1847, Fry & Sons sold a "Chocolat Delicieux a Manger," which is thought to bethe first chocolate bar for eating.
Nestle (The History of Chocolate and Cocoa, p. 3) declares that from 1800 to the presentday, these four factors contributed to chocolate's "coming of age" as a worldwide foodproduct:1.The introduction of cocoa powder in 1828;2.The reduction of excise duties;3.Improvements in transportation facilities, from plantation to factory;4.The invention of eating chocolate, and improvements in manufacturing methods.
By the year 1810, Venezuela was producing half the world's requirements for cocoa,and one-third of all the cocoa produced in the world was being consumed by theSpaniards.
The invention of the cocoa press in 1828 by C.J. Van Houten, a Dutch chocolate master,helped reduce the price of chocolate and bring it to the masses. By squeezing out cocoabutter from the beans, Van Houten's "dutching" was an alkalizing process.
In his 1923 volume The Cocoa and Chocolate Industry, Arthur W. Knapp attributesthe rise in popularity of cocoa to these innovations:1.The introduction by Van Houten of cocoa powder as we now know it.2.The reduction of the duty to a low figure which remained constant for a number ofyears.3.The great improvements that have taken place in the methods of transport.4.Improvements in the manufacture of eating chocolate.
Daniel Peter of Vevey, Switzerland, experimented for eight years before finallyinventing a means of making milk chocolate for eating in 1876. He brought his creationto a Swiss firm that today is the world's largest producer of chocolate: Nestle.
In 1879 Rodolphe Lindt of Berne, Switzerland, produced chocolate that melted on thetongue. He invented "conching," a means of heating and rolling chocolate to refine it.After chocolate had been conched for 72 hours and had more cocoa butter added to it,the original "fondant" was created.
Cadbury Brothers displayed eating chocolate in 1849 at an exhibition in Bingley Hall atBirmingham, England.
Swiss confiseur Jules Sechaud of Montreux introduced a process for manufacturingfilled chocolates in 1913.
The New York Cocoa Exchange, located at the World Trade Center, was begun October1, 1925, so that buyers and sellers could get together for transactions.
Brazil and the Ivory Coast are leaders in the cocoa bean belt, accounting for nearly halfof the world's cocoa.
While the United States leads the world in cocoa bean importation and chocolateproduction, Switzerland continues as the leader in per capita chocolate consumption.
In 1980 a story of chocolate espionage hit the world press when an apprentice of theSwiss company of Suchard-Tobler unsuccessfully attempted to sell secret chocolaterecipes to Russia, China, Saudi Arabia, and other countries.
By the 1990s, chocolate had proven its popularity as a product, and its success as a bigbusiness. Annual world consumption of cocoa beans averages approximately 600,000tons, and per capita chocolate consumption is greatly on the rise. Chocolate manufacturing in the United States is a multibillion-dollar industry. According to NormanKolpas (1978, p. 106), "We have seen how chocolate progressed from a primitive drink and food of ancientLatin American tribes -- a part of their religious, commerce and social life -- to a drinkfavored by the elite of European society and gradually improved until it was incomparably drinkable and, later, superbly edible. We have also followed its complextransformation from the closely packed seeds of the fruit of an exotic tree to a widevariety of carefully manufactured cocoa and chocolate products. Beyond the historical,agricultural and commercial, and culinary sides to chocolate, others: affect on our healthand beauty, and inspiration to literature and the arts."

Sejarah Coklat

2007-12-04T21:36:00.000-08:00

Coklat sangat menarik perhatian kita karena rasanya yang manis dan meleleh di dalam mulut pada saat dimakan. Sekarang ini coklat hadir dalam berbagai macam bentuk dan rasa. Tidak salah memang kalau ada banyak sekali penggemar coklat di dunia ini.

Sejarah Coklat
Coklat berasal dari biji coklat dan sudah dinikmati orang selama berabad-abad. Sejarah coklat sudah ada sejak tahun 200 SM sampai sekarang. Nama ilmiah dari pohon coklat adalah "Theobroma Cacao" yang berarti "makanan para dewa". Pada tahun 1519, Hernanco Cortez mencicipi "Cacahuatt", minuman coklat yang disukai oleh Montezuma II, raja terakhir suku Aztec. Cortez memperhatikan bahwa orang-orang Aztec menganggap biji coklat ini sebagai harta yang tak ternilai. Kemudian, Cortez membawa biji coklat kembali ke Spanyol dimana minuman coklat dibuat, disajikan panas dengan tambahan pemanis. Resep tersebut dirahasiakan, dan hanya bangsawan saja dapat menikmatinya. Lama-kelamaan, rahasia tersebut terbuka dan kemasyuran minuman tersebut tersebar ke negara lain.

Kabar Baik Tentang Coklat
Di tahun 1993, sebuah penelitian yang dilakukan oleh Pennsylvania State University, AS berkesimpulan bahwa stearic acid, asam lemak jenuh yang ada di dalam coklat, tidak membuat kadar kolesterol dalam darah menjadi tinggi.

Penelitian terakhir juga menunjukkan kemungkinan coklat mengandung anti-oksidan yang baik bagi kesehatan kita seperti yang ditemukan dalam anggur merah. Di tahun 1996, sebuah majalah yang beredar di A.S. melaporkan bahwa coklat bubuk dan coklat mengandung kadar senyawa phenolic yang tinggi, yang bersifat anti-oksidan. Juga, senyawa tersebut dapat berguna untuk mengurangi resiko sakit jantung koroner.

Rasa Senang
Serotonin dan Endorphin adalah dua konduktor saraf yang paling dikenal. Serotonin dapat membuat orang tenang dan rileks. Kadar serotonin yang rendah di dalam otak membuat orang ingin makan makanan bertepung dan makanan yang manis seperti coklat. Ini karena makanan yang mengandung kadar karbohidrat yang tinggi dapat meningkatkan kadar serotonin dalam otak.

Endorphin dipercayai sebagai konduktor "rasa senang". Kebalikkan dari Serotonin, kadar Endorphin dipengaruhi oleh lemak, jadi mengkonsumsi makanan berlemak dapat meningkatkan kadar Endorphin dan membangkitkan mood seseorang.

Saat Anda merasa lesu di tempat kerja, ambil waktu "break" dan makanlah Kitkat untuk membuat Anda tetap bersemangat. Anda juga dapat mencoba coklat lainnya, seperti: Smarties dan Nestlé Classic (Fruits and Nuts, Raisins, atau Almond).

*Setiap individu berbeda kondisi kesehatannya. Sebagian individu mungkin alergi terhadap salah satu atau beberapa bahan makanan tertentu. Sesuaikan bahan makanan yang digunakan dengan kondisi kesehatan anda. Perhatikan baik-baik selalu bahan-bahan yang tercantum dalam setiap kemasan.

Sumber: http://www.sahabatnestle.co.id/HOMEV2/main/SUI/SUI_SehatBugar.asp?id=88

Dahulu, Cokelat Digunakan sebagai Pengganti Uang

2007-12-04T21:25:00.000-08:00

YMM, ymm, ymmm... Siapa sih yang tidak senang makan cokelat? Rasanya manis menggigit dengan campuran susu, gula, buah dan aroma lain. Selain di dalam permen, cokelat dapat ditemukan sebagai campuran makanan/kue dan minuman. Saat ini permen cokelat sangat mudah didapatkan di mana-mana. Bentuk dan ukurannya pun bermacam-macam, dikemas sedemikian rupa sehingga sangat menarik.

Sejarah cokelat tercatat telah ada selama 4.000 tahun. Hal ini diketahui dari bangsa Mesir dari catatannya di atas daun papirus. Gula-gula sudah dibuat dan dijual di pasar masyarakat kuno pada tahun 1566 sebelum masehi. Tetapi masyarakat yang lebih modern malah belum mengetahui nilai cokelat sampai bangsa Aztec Indian dan kebudayaan Maya di Amerika Tengah menemukan tanaman cokelat.

Adalah bangsa Maya, masyarakat Indian kuno yang hidup di Amerika Tengah, yang menemukan cokelat sejak tahun 600 masehi. Bangsa Maya tinggal di Semenanjung Yucatan, daerah tropis di Meksiko Selatan sekarang. Bangsa Maya menganggap cokelat sebagai komoditi yang sangat berharga. Demikian berharganya sehingga mereka menggunakannya sebagai alat penukar, misalnya ditukar dengan bahan pakaian atau bahan keperluan lain seperti bahan untuk upacara keagamaan.

Bangsa Maya memiliki beberapa dewa yang disembahnya. Cokelat digunakan untuk acara ritual keagamaan, seperti persembahan untuk Dewa Ek Chuah, dewa perdagangan bangsa Maya. Bangsa ini memperoleh biji cokelat sebagai bahan minuman yang disebut "xocoatl" yang dibuat dengan cara memanggang biji cokelat ditambah dengan air dan sedikit rempah-rempah. Bangsa Aztec percaya bahwa Dewa Quetzalcoatl datang ke bumi menggunakan bintang pagi sambil membawa cokelat yang diperolehnya dari surga. Dewa Quetzalcoatl menawarkan cokelatnya kepada manusia sekaligus mengajari mereka cara memanggang dan membuatnya menjadi bubuk, serta menjadikannya pasta yang dapat larut di dalam air.

Kata cokelat sendiri yang bahasa Inggrisnya disebut dengan "chocolate" berasal dari bahasa Indian Meksiko yang merupakan gabungan dari kata choco (busa) and atl (air); atau dari bahasa Maya "xocoatl"; atau "cacahuatl" dari bangsa Aztec yang memiliki arti cairan hangat atau pahit.

Sampai tahun 1492, masyarakat modern di Asia, Eropa dan Afrika tidak mengetahui sedikit pun tentang cokelat. Ketika Christopher Columbus menemukan Amerika, dia membawa pulang beberapa biji tumbuhan berwarna gelap yang kemudian orang mengenalnya sebagai biji cokelat. Sampai tahun 1519 ketika Hernando Cortez, seorang penjelajah dari Spanyol, menemukan fakta yang menunjukkan bangsa Indian Aztec dari Amerika menggunakan biji cokelat untuk membuat minuman yang sangat lezat.

Bangsa Indian tersebut menamakan minuman lezat yang dimaksud oleh Cortez dengan kata "chocolatl" yang memiliki arti cairan yang hangat. Cortez dan teman-temannya mencoba meminumnya. Tetapi karena dirasa sangat pahit, Cortez menambahkannya dengan sedikit gula tebu.

Bangsa Spanyol menyimpan rahasia tentang penemuan cokelat sebagai minuman ini selama hampir 100 tahun dan menanami seluruh tanah jajahannya dengan tanaman cokelat. Rahasia cokelat yang ditutupi selama hampir 1 abad itu terbuka karena makin menurunnya kekuasaan Spanyol atas jajahannya.

Cokelat juga pernah digunakan sebagai obat. Christopher Ludwig Hoffmann menggunakan cokelat untuk menyembuhkan beberapa penyakit. Cokelat telah dijadikan minuman bergengsi selama beberapa abad tetapi hanya merupakan minuman kaum lelaki. Minuman ini mulai dikenal sebagai minuman untuk anak-anak pada abad ke 17, tentu saja dengan ditambah berbagai perasa, susu, dan gula.

Penemuan cokelat batangan dilakukan oleh CJ Van Houten pada tahun 1828, ahli cokelat bangsa Jerman. Penemuannya ini memungkinkan harga cokelat terjangkau oleh masyarakat, karena sebelumnya cokelat hanya dapat dikonsumsi oleh orang-orang kaya. Di akhir tahun 1990-an, cokelat telah menjadi produk yang sangat dikenal di seluruh dunia.

Perwira Pringgodani /dari berbagai sumber
Sumber: Pikiran Rakyat, Minggu, 01 Agustus 2004