An Overview Of Bean To Bar Chocolate
2. A 10 billion Dollar Industry
3. Origins of Cacao
Varieties of Theobroma
Image from Izabal Agro Forest. Three kinds of Theobroma. T. grandiflorum (Cupuacu), T. bicolor, and T. cacao (Chocolate).
Image from Chocolate Fiji. 1) Trinitario Amelonado 2) Forastero Amelonado 3) Trinitario Angoleta 4) Trinitario Cundeamor.
Image from Chocolate with Geoseph. Opened cacao pod from Philippines displaying fruit. Each segment of fruit surrounds a cacao seed. The seed is used to make chocolate.
Santa Ana-La Florida, in Ecuador.
Teotihuacan. Circa 450 CE.
Maya Woman pouring chocolate. The Princeton Vase. Circa 7 - 8th Century AD
5. Creolized & European Chocolate
Paoay Church in Ilocos Norte in Northern Philippines. Completed in 1710, but parishes existed in the area since late 16th Century.
Chocolate making in New Spain.
A Lady Pouring Chocolate by Swiss Painter Jean-Etienne Liotard, C. 1745.
6. Cocoa Powder
Dutch chemist Coenraad Johannes van Houten
Coenraad Johannes van Houten's Cocoa Press. 1828.
7. World’s First Eating Chocolate
Bristol, England. 1847
c. 1935. Prince George, Duke of Kent, being offered chocolate in Bristol, as Cecil Fry (great-great grandson of Joseph Fry) looks on.
Milk Chocolate, Smooth Chocolate. 1879.
Longitudinal Conche Developed by Rudolf Lindt.
9. Industrialized Chocolate: Chocolate For All
Hershey Town in Pennsylvania, USA. Founded 1894.
Est. 1780 By James Baker after sold to him by John Hannon's wife.
10. Fine Chocolate: A Return To Quality
11. Bean To Bar Craft Chocolate: A Time To Experiment