The legend of chocolate

In 1519, an expedition led by the famous Spanish explorer Cortes entered the heart of Mexico. The journey was arduous and the team went through many hardships and reached a plateau. The players were all tired, backache, exhausted, one by one lying on the ground, do not want to move. Cortez is very worried, there is still a long road ahead, the players are so tired, what can be done?

Just then, a party of Indians came down the hill. The friendly Indians saw that Cortez and his men were listless, and immediately opened their bags, took out a few cocoa beans, ground them into powder, and then boiled them with water, and then added tree juice and pepper to the boiling cocoa water. Suddenly a strong fragrance in the air spread.

The Indians brought the black water to Cortez and his men. Cortez took a taste, "Oh, it's bitter and spicy, it's terrible!" However, out of respect for Indian etiquette, Cortez and the team managed to take two sips.

Unexpectedly, after a while, the expedition members seemed to be enchanted, and their physical strength was restored! Astonished, Cortez hurriedly asked the Indians about the formula of cocoa water, and the Indians told the formula truthfully, and proudly said: "This is a fairy drink!"

In 1528, Cortes returned to Spain and presented the king with this fairy drink made of cacao, only, considering the characteristics of the Spanish diet, Cortes wisely substituted honey for tree juice and pepper.

"This is a good drink!" The king drank and hailed Cortes, and for this he knighted him.

Since then, the cocoa drink has become popular throughout Spain. A businessman named Rasco made a fortune selling cocoa drinks.

One day, Rasco was cooking a drink when he had an idea: It would be too much trouble to make this drink and cook it every time! It would be great if you could make it into a solid food, take a small piece of it when you eat it, rinse it with water and eat it, or just put it in your mouth and eat it!

So Rasco began experimenting again and again. Finally, he used concentrated, dried and other methods, successfully produced a solid form of cocoa beverage. Because the cocoa drink comes from Mexico, in the native Mexican language, it is called "Qiao Kratoru", so Rasco called his solid cocoa drink "chocolate".

Rasco invented the chocolate special, the first generation of chocolate.

The Spanish are very secretive. They keep the recipe of the cocoa drink a secret, and the formula of the chocolate special is also tight-lipped. It was not until 200 years later, in 1763, that an English merchant succeeded in obtaining the formula to introduce chocolate to England. British producers added milk and cheese to the ingredients according to native tastes, and "cream chocolate" was born.

Cream chocolate is the second generation of chocolate.

At that time, the taste of chocolate was good, but it was not comparable to the taste of today. This is because cocoa powder contains oil, can not be integrated with water, milk, etc., so the taste of chocolate is not smooth. It was not until 1829 that Dutch scientist Van Houghten invented the cocoa bean degreasing technology, which perfected the color and flavor of chocolate.

The chocolate produced after degreasing is smooth and delicate, with a good taste, and is the third generation of chocolate, which is what we enjoy now.