Chocolate

History

The oldest known chocolate beverage was consumed around 2,400 years ago in Mesoamerica. Mesoamericans, however, drank an unsweetened (sugarcane being an Old World plant and sugar beets not yet existing) and therefore very bitter form of chocolate which would be unpalatable to many lovers of modern, sweet chocolate. However, in the 21st century "100% cacao" chocolate is commonly available in better stocked supermarkets and even old Mesoamerican tastes like cacao and chili are popular once more.
While cacao is a New World plant, it is nowadays cultivated in the tropical regions of all continents, particularly Africa and the Americas. As the cocoa beans when processed sufficiently can be stored for months, chocolate production often has decades or even centuries of tradition in countries where no cocoa grows, for example Switzerland.
Joseph Fry from England, who molded cacao butter into Dutch cocoa, is credited with inventing the modern chocolate bar in 1847.
The first milk chocolate bar was invented by the Swiss chocolatier Daniel Peter in 1875.

Types

There are three main types of chocolate bars:

• Milk chocolate: Made with a minimum cocoa solids, some form of milk (powdered, condensed or liquid), and sugar
• Dark chocolate: Has a higher percentage of cocoa, usually no milk, less sugar and contains cocoa butter as a source of fat
• White chocolate: Made up of cocoa butter, milk and sugar.

There are many variations on these three basic types of solid chocolate. All sorts of flavors and concoctions can be added into chocolate bars, including nuts, caramel, nougat, wafers, spices, fruit and cream.
Milk chocolate is favored in the United States. However, in Europe, bittersweet dark and sometimes extremely dark chocolate is favored, both for hot cocoa and solid chocolate, and milk chocolate is considered at least in some European countries, such as Germany, to be only for children (Kinderschokolade).

• Cadbury World

  address: Linden Road, Bournville, Birmingham, United Kingdom
  Cadbury's chocolates was founded in Birmingham, and today they have a dedicated theme park.

• Baracoa, CubaThe east coast of Cuba is a relatively big producer of cocoa, and it's possible to visit local farms there, as well as taste the local chocolate. The chocolate is somewhat raw compared to refined products of the west, but that just adds to the authenticity.

• Brussels, BelgiumBrussels has had a thriving chocolate-making tradition since the 19th century.

• Duékoué, Ivory CoastCocoa farming town. The Ivory Coast is the world's largest producer of cocoa.

• Hershey, Pennsylvania, United States of AmericaHershey's chocolates are known for their tangy flavor due to the addition of butyric acid in the chocolate-making process.

• Oaxaca, MexicoOaxaca is very close to where the chocolate was first invented in Mesoamerica. The city lives and breathes chocolate.

• Osaka, JapanHome of the GLICO Museum.

• Ritter Sport

  address: Germany
  A famous brand of square-shaped chocolates, with two main "destinations": , and a big . The somewhat weird name "Sport" comes from the founder being unable to fit standard size chocolate into his coat pocket while out doing sports, so he designed a quadratical piece of chocolate of the same 100 gram weight, giving rise to the German advertisement slogan "Quadratisch, Praktisch, gut". A part of the cocoa is produced in Nicaragua, apparently under organic and "fair trade" conditions, but not certified officially due to the small amount produced.

• San FranciscoA city with a thriving chocolate scene. Home of Ghirardelli Chocolate.

• Switzerland: The Swiss have a strong rivalry with the Belgians over chocolate and produce some of the most delicious chocolate in the world.

• ZurichHome of Lindt.

• Maison CaillerCailler is the oldest Swiss chocolate brand still in existence, nowadays owned by Nestlé. The building showcases history of the factory (in a very child-friendly way) and allows tasting of their products.

• Bread and confectionery