21 terms


Ivory Coast
John Cadbury and Family
Cadbury, a famous Quaker, founded the Cadbury Chocolate Company. He owned a coffe and tea shop that served chocolate, but soon got the right to provide chocolate for Queen Victoria. They created a town for their workers to live in, which includes housing, and a dining room. They didn't have any alcohol.
Coenraad Van Houten
He was a Dutch chemist that created a new kind of powdered chocolate with a low fat content. Through a process called dutching, he invented hydraulic press to turn untreated chocolate into powder. With this invention, it was now possible to manufactur chocolate by the masses (solid and powdered)
Dr. Joseph Fry and sons
Fry founded J.S Fry and Sons, a chocolate manufacturing company. After many failed attempts to mechanize chocolate manufacturing, his on finally purchased the Watt steam engine to grind the cacao. Fry created the first edible chocolate by mixing cocoa powder and sugar with melted cacao butter. They were the largest manufacturing partly because they supplied they Royal Nancy with chocolate.
Daniel Peter
A Swiss chocolate manufacturer who came up with the idea to use Nestle powdered milk to create the first milk chocolate bar.
Jean Tobler
In the late 1800s he began to market his famous Toblerone bar. His company merged with Suchard in 1970. Soon it was found that the cacao butter in chocolate liquid which was used in coating higher quality confections could crystallize and cause the surface of the chocolate to become blotchy and granular with a poor color. Tobler invented tempering to fix that problem.
Rudolfe Lindt
He was a Swiss inventor. He was famouse for inventing coaching, which greatly improved the quality of chocolate confectionary. The machine was called the conche. Lindt changed the chocolate world by making chocolate smooth and better tasting.
Henry Nestle
A Swiss chemist who discovered discovered a process to make powdered milk by evaporation, when mixed with water it could be fed to infants and small children.
The role and function of cacao in the Mayan culture
The maya drank chocolate as a spicy beverage. It was used in religious and royal ceremonies, t was considered a delicacy. Chocolate was drank out of decorated vessels, priests used cacao beans as offerings to the gods. Anyone in the Mayan community could enjoy chocolate, rich or poor. The Maya supplied cacao to the Aztecs, because their land was to dry and cool.
The role and function of cacao in the Aztec culture
Chocolate was used as a luxury drink for rulers, priests, decorated warriors, and honored merchants. It was used as an offering to gods, a currency and a tribute to rulers. Cacao was so valuable that merchants made clay replicas to sell.cacao was so valuable, because they could not grow it themselves due to their climate.
Role and function of chocolate houses
In the late 1600s and 1700s they were gathering places for men to enjoy a hot drink, talk politics, socialize and gamble. The first house was opened in 1657, but within 50 years London's chocolate houses numbered to nearly 2,000.
Role of Spanish in the spread or chocolate around the globe
In 1519, Hernando Cortez led Spanish soldiers to America in search of treasure, instead he found a room full of cacao beans. Not long after chocolate arrived in Europe, sugar was added and people couln't get enough of this drink. English, Dutch, and French set out to grow cacao in colonized lands near the equator.
Discuss connections between chocolate and slavery
As the demand for chocolate skyrocketed, so did the demand for sugar to sweeten it. Keeping up up with the demand for sugar required labor of millions to tend, harvest, and process sugar cane. Although slavery was abolished in 1888, some tropical countries harsh labor prevailed.in 1910 Cadbury and other chocolate companies to refuse to but cacao from these plantations.