In 1519, an expedition led by the famous Spanish explorer Cortez entered the Mexican mainland. The journey was hard, and the troops reached a plateau after hardships. The team members were all tired and tired, lying on the ground in disorder, not wanting to move. Cortes is very worried. There is still a long way to go. The players are so tired. What can we do?
Just then, a group of Indians came from the foot of the mountain. The friendly Indians saw that Cortez and others were depressed. They immediately opened their bags, took out some cocoa beans, crushed them into powder, and then boiled them with water. In the future, they would put tree sap and pepper in the jubilant cocoa water. Suddenly a strong fragrance filled the air.
Unexpectedly, after a while, the explorers seemed to have been enchanted, and their physical strength recovered! Surprised, Cortez quickly asked the Indian about the formula of cocoa. The Indian told the Indian the formula as it was and said with satisfaction, "This is a fairy drink!"
In 1528, Cortes returned to Spain and presented the immortal drink made of cocoa to the king. Only considering the Spanish food characteristics, the smart Cortes replaced tree juice and pepper with honey.
"This drink is really good!" The king drank a lot of cheers and made Cortes a knight.
From then on, cocoa drinks became popular in all Spain. A businessman named Lashko made a fortune by operating cocoa drinks.
One day, when Lashko was cooking a drink, he had a strange idea: it's too troublesome to cook this drink every time! It would be great if we could make it into solid food, take a small piece of it when eating, wash it with water and eat it, or put it directly into your mouth and eat it!
So Lashko began repeated experiments. After all, he selected methods such as concentration and drying to successfully produce solid cocoa drinks. Since the cocoa drink is from Mexico, it is called "Chocolate Toru" in Mexican dialect, so Lashko calls his solid cocoa drink "Chocolate".
The chocolate special created by Lashko is the first generation of chocolate.
The Spanish are very secretive. They strictly kept secret the formula of cocoa drinks and kept silent about the formula of chocolate. It was not until 1763, 200 years later, that a British businessman successfully obtained the recipe and introduced chocolate specialty to Britain. British manufacturers added milk and cheese to their raw materials according to their own tastes, so "cream chocolate" was born.
Cream chocolate is the second generation of chocolate.
At that time, although the taste of chocolate was good, it could not be compared with today's taste. This is because cocoa powder contains oil and cannot be integrated with water, milk, etc., so the taste of chocolate is not smooth. It was not until 1829, when Dutch scientist Wan Houghton created the technology of cocoa bean degreasing that the color, flavor and taste of chocolate were perfected.
The chocolate produced after degreasing treatment is smooth, delicate and delicious. It is the third generation of chocolate, which is what we enjoy today.