chocolate

The History of Chocolate as Medicine

Christine A. Jones

In the 17th century, Europeans who had not traveled overseas tasted coffee, hot chocolate, and tea for the very first time. For this brand new clientele, the brews of foreign beans and leaves carried within them the wonder and danger of faraway lands. They were classified at first not as food, but as drugs — pleasant-tasting, with recommended dosages prescribed by pharmacists and physicians, and dangerous when self-administered.

How New York City Embraced the Chocolate Revolution

Angelo Franco

In more recent times, however, chocolate buyers have been inundated with new terms and compound words printed on the labels of this much sought-after sweet.   Artisan, single origin, blend, percentage, fair trade, are a few relatively new designations given to chocolate bars found everywhere from supermarket chains to small gourmet shops.  One of the newest of these nomenclatures is bean-to-bar.

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