Hot chocolate

Hot chocolate

A cup of hot chocolate with whipped cream and cocoa powder
Type Hot Cocoa
Country of origin Various regions of Mesoamerica
Color Brown or chestnut
Flavor Chocolate
Ingredients Chocolate or cocoa powder, milk or water, sugar
A close-up view of hot chocolate
Hot chocolate in Montsalvat, Melbourne.

Hot chocolate, also known as hot cocoa, drinking chocolate or just cocoa is a heated beverage consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener. Hot chocolate may be topped with whipped cream. Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency.[1]

The first chocolate beverage is believed to have been created by the Maya around 2,500-3,000 years ago, and a cocoa beverage was an essential part of Aztec culture by 1400 AD.[2][3] The beverage became popular in Europe after being introduced from Mexico in the New World and has undergone multiple changes since then. Until the 19th century, hot chocolate was even used medicinally to treat ailments such as liver and stomach diseases.

In the 2010s, hot chocolate is consumed throughout the world and comes in multiple variations, including the spiced chocolate para mesa of Latin America, the very thick cioccolata calda served in Italy and chocolate a la taza served in Spain, and the thinner hot cocoa consumed in the United States. Prepared hot chocolate can be purchased from a range of establishments, including cafeterias, fast food restaurants, coffeehouses and cafes. Powdered hot chocolate mixes, which can be added to boiling water or hot milk to make the drink at home, are sold at grocery stores.

History

Silver Chocolate pot, France, 1779.[4] Victoria and Albert Museum, London

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

Because sugar was yet to come to the Americas,[5] xocolatl was said to be an acquired taste. What the Spaniards then called xocolatl was said to be a beverage consisting of a chocolate base flavored with vanilla and other spices that was served cold.[7][8] The drink tasted spicy and bitter as opposed to sweetened modern hot chocolate.[5] As to when xocolatl was first served hot, sources conflict on when and by whom.[5][8] However, Jose de Acosta, a Spanish Jesuit missionary who lived in Peru and then Mexico in the later 16th century, described xocolatl as:

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

European adaptation

Chocolate cup, Chantilly porcelain, 18th century
Trembleuse or Gobelet et soucoupe enfoncé by Sèvres ca. 1776 designed for drinking hot chocolate
A woman (Aline Masson) drinking a cup of chocolate, in a canvas by Raimundo Madrazo

After defeating Montezuma's warriors and demanding that the Aztec nobles hand over their valuables, Cortés returned to Spain in 1528, bringing cocoa beans and chocolate drink making equipment with them.[10] At this time, chocolate still only existed in the bitter drink invented by the Mayas.[5] Sweet hot chocolate and bar chocolate were yet to be invented. After its introduction to Europe, the drink slowly gained popularity. The court of King Charles V soon adopted the drink, and what was then only known as "chocolate" became a fashionable drink popular with the Spanish upper class. Additionally, cocoa was given as a dowry when members of the Spanish Royal Family married other European aristocrats.[11] At the time, chocolate was very expensive in Europe because the cocoa beans only grew in South America.[12]

Sweet-tasting hot chocolate was then invented, leading hot chocolate to become a luxury item among the European nobility by the 17th century.[13] Even when the first Chocolate House (an establishment similar to a modern coffee shop)[5] opened in 1657, chocolate was still very expensive, costing 50 to 75 pence (approximately 10-15 shillings) a pound.[14] At the time, hot chocolate was often mixed with spices for flavor; one notable recipe was hot chocolate "infused with fresh jasmine flowers, amber, musk, vanilla and ambergris."[13] In the late 17th century, Hans Sloane, president of the Royal College of Physicians, visited Jamaica. There, he tried chocolate and considered it "nauseous", but found it became more palatable when mixed with milk. When he returned to England, he brought the recipe with him, introducing milk chocolate to England.[15] The aristocratic nature of the drink led to chocolate being referred to as "the drink of the gods" in 1797.[13]

In 1828, Coenraad Johannes van Houten developed the first cocoa powder producing machine in the Netherlands.[5][16] The press separated the greasy cocoa butter from cacao seeds, leaving a purer chocolate powder behind.[5] This powder, much like instant cocoa powder used today, was easier to stir into milk and water. As a result, another very important discovery was made: solid chocolate. By using cocoa powder and low amounts of cocoa butter, it was then possible to manufacture chocolate bars. The term "chocolate" then came to mean solid chocolate rather than hot chocolate, with the first chocolate bar being created in 1847.[17]

Terminology

White hot chocolate

A distinction is sometimes made between "hot cocoa", made from powder made by removing most of the rich cocoa butter from the ground cacao beans,[18] and "hot chocolate", made directly from bar chocolate, which already contains cocoa, sugar, and cocoa butter.[18] Thus, the major difference between the two is the cocoa butter, the absence of which makes hot cocoa significantly lower in fat than hot chocolate while still preserving all the antioxidants found in chocolate.[19]

Hot chocolate can be made with dark, semisweet, or bittersweet chocolate chopped into small pieces and stirred into milk with the addition of sugar. American instant hot cocoa powder often includes powdered milk or other dairy ingredients so it can be made without using milk.[20] In the United Kingdom, "hot chocolate" is a sweet chocolate drink made with hot milk or water, and powder containing chocolate, sugar, and powdered milk. "Cocoa" usually refers to a similar drink made with just hot milk and cocoa powder, then sweetened to taste with sugar (or not sweetened at all).[20]

Usage

Today, hot chocolate in the form of drinking chocolate or cocoa is considered a comfort food and is widely consumed in many parts of the world. European hot chocolate tends to be relatively thick and rich, while in the United States the thinner instant version is consumed more often. In Nigeria hot chocolate is referred to as "tea" even though it is not actually a tea due to the Nigerian custom of referring to drinks consumed in the morning as "tea".[21] Many regions have distinctive additives or toppings, ranging from marshmallow and whipped cream to cheese.

Europe

Hot chocolate is called warme chocolademelk in the Netherlands.
Hot chocolate, Warsaw, Poland

In mainland Europe (particularly Spain and Italy), hot chocolate is sometimes served very thick due to the use of a thickening agent such as cornstarch.[22] Among the multiple thick forms of hot chocolate served in Europe is the Italian cioccolata calda.

Hot chocolate with churros is the traditional working-man's breakfast in Spain. This style of hot chocolate can be extremely thick, often having the consistency of warm chocolate pudding.[23] In the Netherlands, hot chocolate is a very popular drink, known as chocolademelk, it is often served at home or in cafes. In France, hot chocolate is often served at breakfast time; sometimes sliced bread spread with butter, jam, honey, or Nutella is dunked into the hot chocolate.[24]

In Germany, hot chocolate made by melted chocolate (Heiße Schokolade Wiener Art) is distinguished from those made from powders (Trinkschokolade).[22] It is often served with whipped cream on top.[22]

Even further variations of hot chocolate exist. In some cafes in Belgium and other areas in Europe, one who orders a "warme chocolade" or "chocolat chaud" receives a cup of steaming white milk and a small bowl of bittersweet chocolate chips to dissolve in the milk.[20] One Viennese variant Heiße Schokolade Wiener Art contains an egg yolk for thickness.[22]

North America

Traditional Spanish hot chocolate served with churros

In the United States, the drink is popular in instant form, made with hot water or milk from a packet containing mostly cocoa powder, sugar, and dry milk.[25] This is the thinner of the two main variations.[26] It is very sweet and may be topped with marshmallows, whipped cream, or a piece of solid chocolate. Hot chocolate was first brought to North America as early as the 17th century by the Dutch, but the first time colonists began selling hot chocolate was around 1755.[27] Traditionally, hot chocolate has been associated with cold weather, winter, and dessert in the United States.[28]

In Mexico, hot chocolate remains a popular national drink, often including semi-sweet chocolate, cinnamon, sugar, and vanilla.[29] Hot chocolate of this type is commonly sold in circular or hexagonal tablets[29] which can be dissolved into hot milk, water, or cream, and then blended until the mixture develops a creamy froth. A 1942 article in the Chicago Tribune describes Mexican cinnamon hot chocolate as being traditionally served alongside a variety of sweet Mexican pastries,[30] such as pan dulce or churros.

South America

In Colombia, a hot chocolate beverage made with milk and water using a chocolatera and molinillo is enjoyed as part of breakfast with bread and soft, fresh farmer's cheese. Colombian hot chocolate is often topped with a soft farmer's cheese or other mild cheese.[31] Similarly, hot chocolate in Ecuador is often topped with cheese.[32]

In Peru, hot chocolate can be served with panettone at breakfast on Christmas Day, even though summer has already started in the southern hemisphere.[33] In addition, many Peruvians will add a sweet chocolate syrup to their drink.[32] The Argentinian submarino is a hot chocolate drink made from adding a chocolate bar and sugar to hot steamed milk.[32]

Health

Hot chocolate
Nutritional value per 100 g
Energy 322.168 kJ (77.000 kcal)
10.74 g
Sugars 9.66 g
Dietary fiber 1 g
2.34 g
Saturated 1.431 g
Trans 0.078 g
Monounsaturated 0.677 g
Polyunsaturated 0.084 g
3.52 g
Vitamins
Vitamin A equiv.
(6%)

51 μg

Vitamin A 176 IU
Thiamine (B1)
(3%)

0.039 mg

Riboflavin (B2)
(15%)

0.182 mg

Niacin (B3)
(1%)

0.133 mg

Vitamin B6
(3%)

0.04 mg

Folate (B9)
(1%)

5 μg

Vitamin B12
(20%)

0.49 μg

Vitamin C
(0%)

0.2 mg

Vitamin D
(7%)

1.1 μg

Vitamin D
(8%)

45 IU

Vitamin E
(0%)

0.03 mg

Vitamin K
(0%)

0.2 μg

Minerals
Calcium
(11%)

114 mg

Iron
(3%)

0.42 mg

Magnesium
(6%)

23 mg

Phosphorus
(15%)

105 mg

Potassium
(4%)

197 mg

Sodium
(3%)

44 mg

Zinc
(7%)

0.63 mg

Other constituents
Water 82.45 g
Caffeine 2 mg
Cholesterol 8 mg
Percentages are roughly approximated using US recommendations for adults.
Source: https://ndb.nal.usda.gov/ndb/search/list?qlookup=01105

Although hot chocolate is generally consumed for pleasure, the beverage confers several potential health benefits. A 2003 study from Cornell University found that cocoa contains large amounts of antioxidants that may help prevent cancer.[34] Also, it has been demonstrated that the cocoa bean helps with digestion.[35] From the 16th to 19th centuries, hot chocolate was valued as a medicine as well as a drink.[8]

The explorer Francisco Hernández wrote that chocolate beverages helped treat fever and liver disease.[8] Another explorer, Santiago de Valverde Turices, believed that large amounts of hot chocolate were helpful in treating chest ailments and that smaller amounts could help stomach disorders.[8] When chocolate was introduced to the French in the 17th century, it was reportedly used "to fight against fits of anger and bad moods", which may be attributed to chocolate's phenylethylamine content.[27] Today, hot chocolate is consumed for pleasure rather than medicinally, but new research suggests that there may be other health benefits attributed to the drink.

On the other hand, several negative effects can be attributed to drinking hot chocolate, as some hot chocolate recipes contain high amounts of sugar,[36] hydrogenated oils, or fats.[37]

Benefits

A graph showing the amounts of antioxidants contained in cocoa, red wine, and green tea

Research has shown that the consumption of hot chocolate can be positive to one's health. A study conducted by Cornell University has shown that hot chocolate contains more antioxidants than wine and tea, therefore reducing the risk of heart disease.[19] In a single serving of cocoa, the researchers found 611 milligrams of gallic acid equivalents (GAE) and 564 milligrams of epicatechin equivalents (ECE), compared with 340 milligrams of GAE and 163 milligrams of ECE in red wine, and 165 milligrams of GAE and 47 milligrams of ECE in green tea.[35] Chang Yong Lee, the professor and researcher at Cornell who conducted the study, revealed that larger amounts of antioxidants are released when the beverage is heated.[19]

The flavonoids found in the cocoa that makes up hot chocolate also have a positive effect on arterial health. A particular study performed by the National Institutes of Health partially supported by Mars Chocolate company showed high amounts of improvement in blood flow after drinking a flavanol-rich cocoa beverage.[38] In the study, the subjects (27 people ages 18 to 72) drank a cocoa drink containing 900 milligrams of flavonols every day, which resulted in an improvement in blood flow and the function of endothelial cells that line blood vessels.[38]

In further studies conducted by Dr. Norman K. Hollenberg, professor of medicine at Brigham and Women's Hospital and Harvard Medical School found that flavonols may also help vessels dilate and help keep platelets from clustering on the blood vessel walls.[38] Flavonoids found in hot chocolate are beneficial to health mainly because they shield the walls of blood vessels from free radical damage.[39] Flavanols are also thought to help reduce blood platelet buildup and can balance levels of compounds called eicosanoids, which may be beneficial to cardiovascular health.[39]

Risks

Several negative effects may be attributed to the drinking of hot chocolate. The types and severity of health risks vary between different styles of hot chocolate.[40] Hot chocolate made from milk also contains the sugars naturally found in milk. Processed cocoa powder usually contains additional sugars.[5] Some brands also contain hydrogenated oils and fats, the most common of which are coconut derivatives.[37]

In 2012 Andrew 'Freddie' Flintoff broke the world record for the fastest time to drink a hot chocolate (5.45 seconds).[41]

Hot Chocolate also refers to a British band that went by the name in the 1970's and 1980's. The band was formed by Errol Brown.[42]

See also

Notes

  1. ↑ Grivetti, Louis E.; Shapiro, Howard-Yana (2009). Chocolate: history, culture, and heritage. John Wiley and Sons. p. 345. ISBN 978-0-470-12165-8.
  2. ↑ "Chocolate invented 3,100 years ago by the Aztecs - but they were trying to make beer". Daily Mail. London. November 13, 2007.
  3. 1 2 3 4 Trivedi, Bijal (17 July 2012). "Ancient Chocolate Found in Maya "Teapot"". National Geographic. Retrieved 15 July 2017.
  4. ↑ "Silver Chocolate Pot". Metalwork. Victoria and Albert Museum. Retrieved August 18, 2007.
  5. 1 2 3 4 5 6 7 8 9 10 Burleigh, Robert (2002). Chocolate: Riches from the Rainforest. Harry N. Abrams, Ins., Publishers. ISBN 0-8109-5734-5.
  6. ↑ Earley, Diane (2001). The Official M&M's History of Chocolate. Charlesbridge Publishing. ISBN 1-57091-448-6.
  7. ↑ Hickling, William (1838). History of the Conquest of Mexico. ISBN 0-375-75803-8.
  8. 1 2 3 4 5 Stradley, Linda (2004). "Rediscover True Hot Chocolate - History of Hot Chocolate". What's Cooking America. Retrieved June 27, 2008.
  9. ↑ Spadaccini, Jim (2008). "The Sweet Lure of Chocolate". Exploratorium. Retrieved July 18, 2008.
  10. ↑ "Don Cortes". Cadbury Trebor Bassett. 2008. Archived from the original on October 21, 2007. Retrieved June 27, 2008.
  11. ↑ "History of Hot Chocolate". Pelangie Studio Design. 2008. Retrieved June 26, 2008.
  12. ↑ Pearce, David (2008). "Cacao and Chocolate Timeline". David Pearce. Retrieved June 27, 2008.
  13. 1 2 3 Green, Matthew (11 March 2017). "How the decadence and depravity of London's 18th century elite was fuelled by hot chocolate". The Telegraph. Retrieved 15 July 2017.
  14. ↑ "Chocolate Houses". Cadbury Trebor Bassett. 2008. Archived from the original on October 28, 2007. Retrieved June 27, 2008.
  15. ↑ "About Sir Hans Sloane". The Natural History Museum. Retrieved October 3, 2015.
  16. ↑ "Chocolate History". Middleborough Public Schools. 2008. Retrieved June 26, 2008.
  17. ↑ Klein, Christopher (13 February 2014). "The Sweet History of Chocolate". The History Channel. Retrieved 15 July 2017.
  18. 1 2 Craddock, Darren. "Why Hot Cocoa Is Healthier Than Hot Chocolate". Retrieved June 26, 2008.
  19. 1 2 3 "Hot Cocoa Tops Red Wine And Tea In Antioxidants; May Be Healthier Choice". Science Daily. November 6, 2003. Retrieved June 26, 2008.
  20. 1 2 3 The Nibble (2005–2008). "Some Like It Hot: Hot Chocolate & Hot Cocoa Mixes: An Overview". Lifestyle Direct, Inc. Retrieved July 15, 2008.
  21. ↑ Kperogi, Farooq (2014-01-26). "Q and A on the grammar of food, usage and Nigerian English". Daily Trust. Retrieved 2017-02-23. "We call everything we drink in the morning “tea” even if it’s not.[...]“Daddy, why do Nigerians call hot cocoa ‘tea’?” she asked me."
  22. 1 2 3 4 McGavin, Jennifer (4 April 2017). "Kakao oder Heisse Schokolade". the spruce. Retrieved 9 July 2017.
  23. ↑ Hall, Christopher (November–December 2010). "Where to Find the Best Hot Chocolate and Churros in Spain". National Geographic Traveler. Retrieved 9 July 2017.
  24. ↑ Poncelin, Pamela. "Culinary Ambassadors: Breakfast in France". Serious Eats. Retrieved 10 July 2017.
  25. ↑ Rosengarten, David (January 6, 2004). "Hot chocolate like you've never tasted before". TODAY. Retrieved December 20, 2009.
  26. ↑ Billet, Felisa (October 23, 2009). "Warming up to real hot chocolate". USA TODAY. Retrieved December 20, 2009.
  27. 1 2 Morton, Marcia; Frederic Morton (1986). Chocolate, An Illustrated History. New York: Crown Publishers, Inc.
  28. ↑ Sciscenti, Mark J. (February 7, 2015). "Why We Drink Hot Chocolate in the Winter". The Guardian. Retrieved February 17, 2015.
  29. 1 2 Moncayo, Jennifer (28 January 2013). "Mexican Chocolate: A Short History & Recipe". The Latin Kitchen. Retrieved 15 July 2017.
  30. ↑ Johnson, Dorothy (6 December 1942). "Hot Chocolate is Historical Mexican Drink". Chicago Tribune. Retrieved 15 July 2017.
  31. ↑ Bakshani, Nikkitha (4 March 2015). "Colombian Hot Chocolate: Just Add Cheese". The Daily Meal. Retrieved 9 July 2017.
  32. 1 2 3 "Hot Chocolate in Latin America". Viva Travel Guides. Retrieved 9 July 2017.
  33. ↑ "The curious Peruvian tradition of drinking hot chocolate and paneton in summer". Rischmoller Real Estate. 30 November 2012. Retrieved 9 July 2017.
  34. ↑ Friedlander Jr., Blaine (November 20, 2003). "CU scientists tout the health punch of cocoa over red wine or green tea". Cornell Chronicle.
  35. 1 2 Friedlander Jr., Blaine P. (December 3, 2003). "Ahhhh! Better than red wine or green tea, cocoa froths with cancer-preventing compounds, Cornell food scientists say". Cornell News. Retrieved July 5, 2008.
  36. ↑ Bonneville, Marguerite. "Can Chocolate Benefit Your Health?". Open Kitchen. Retrieved June 27, 2008.
  37. 1 2 White, Ellie (December 13, 2007). "Killer fats hidden in hot drinks". News Group Newspapers Ltd. Retrieved August 11, 2009.
  38. 1 2 3 Olson, Elizabeth (February 17, 2004). "Beyond Delicious, Chocolate May Help Pump Up Your Heart". New York Times. Retrieved July 5, 2008.
  39. 1 2 "Your Heart and Vascular Health". The Cleveland Clinic. 1995–2008. Retrieved July 5, 2008.
  40. ↑ Guttman, Linda; Uri Guttman (2008). "Hot Cocoa vs. Hot Chocolate". Best Friends Cocoa. Retrieved June 29, 2008.
  41. ↑ "Video: Freddie Flintoff sets 14 world records in one day for Sport Relief". Guinness World Records. 2012-03-20. Retrieved 2016-12-01.
  42. ↑ "Hot Chocolate". Retrieved May 5th, 2017. Check date values in: |access-date= (help)

Further reading

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