I thoroughly enjoyed learning the history of chocolate! This is the kind of fun fact info I live for. I’ve just been happily enjoying the non-dairy Swiss Miss packets and bars of Lindt with oat milk unaware of the history. Now those treats will feel more special. I’m in the beginner stages of understanding chocolate with baking, still trying to get my powder to bloom properly when adding hot water to cake batter. What are your thoughts on Amaury Guichon?
Lovely work, Jack. I know Finland has a fun history of chocolate import/industrialisation/sales. After reading this, I wish I had the means to commission you to research and write a piece about it!
Brilliant. Thank you for writing your piece. I loved the opening paragraphs. I could feel myself standing there with the warm smell of liquid chocolate. Those names are very familiar over here in the UK so it’s good to be able to find their place in history’s
What a fascinating history. I remember Cailler, Suchard, etc. from my childhood in Germany, when I still ate milk chocolate. And Toblerone! Loved it, because of the honey... Never again! 😉 Ah well.
I have loved chocolate but now I have removed sugar and other ingredients from my life and I feel so much better so chocolate will become very occasional. In the late 90s I took my sister and brother-in-law on what we termed a beer and chocolate tour of Europe. Southern Germany, Switzerland, and Belgium to be specific. The chocolates were delicious, and way better than anything I had ever eaten in the US.
Chocolate has such a fascinating, and as you say, complicated history. Wondering if you've ever read The Emperors of Chocolate, about the beginning of the chocolate industry in the U.S., the longtime rivalry between Milton Hershey and Forrest Mars, and the secrecy behind those two companies. It's a great read, written by a former Washington Post reporter. Don't get me started on tempering, though. Every time I try to follow the rules and instructions for tempering, I get a bloom. When I wing it and rely on intuition it almost always works better. Chocolate is so...tempermental (sorry, could not help myself).
I relate to your story, Jack. During my Engineering studies, I did a 6-month internship at Lindt&Sprüngli in Germany. It was like being 'Charlie' in the Willy Wonka movie. I used to believe it was the best chocolate in the world until I discovered the 'chocolatier world'. Chocolate-making is such an art...
This was so interesting to read Jack. Chocolate is such a fickle ingredient, one I’ve never been tempted to master. I’m more than happy to leave it to others and just enjoy the result of their efforts. Cocoa by Sue Quinn is a book I really enjoy - an interesting interweaving of chocolate history and other facts with recipes.
I thoroughly enjoyed learning the history of chocolate! This is the kind of fun fact info I live for. I’ve just been happily enjoying the non-dairy Swiss Miss packets and bars of Lindt with oat milk unaware of the history. Now those treats will feel more special. I’m in the beginner stages of understanding chocolate with baking, still trying to get my powder to bloom properly when adding hot water to cake batter. What are your thoughts on Amaury Guichon?
Fascinating, Jack. Thank you!
Lovely work, Jack. I know Finland has a fun history of chocolate import/industrialisation/sales. After reading this, I wish I had the means to commission you to research and write a piece about it!
Brilliant. Thank you for writing your piece. I loved the opening paragraphs. I could feel myself standing there with the warm smell of liquid chocolate. Those names are very familiar over here in the UK so it’s good to be able to find their place in history’s
Loved the chocolate stories.
What a fascinating history. I remember Cailler, Suchard, etc. from my childhood in Germany, when I still ate milk chocolate. And Toblerone! Loved it, because of the honey... Never again! 😉 Ah well.
I have loved chocolate but now I have removed sugar and other ingredients from my life and I feel so much better so chocolate will become very occasional. In the late 90s I took my sister and brother-in-law on what we termed a beer and chocolate tour of Europe. Southern Germany, Switzerland, and Belgium to be specific. The chocolates were delicious, and way better than anything I had ever eaten in the US.
Chocolate has such a fascinating, and as you say, complicated history. Wondering if you've ever read The Emperors of Chocolate, about the beginning of the chocolate industry in the U.S., the longtime rivalry between Milton Hershey and Forrest Mars, and the secrecy behind those two companies. It's a great read, written by a former Washington Post reporter. Don't get me started on tempering, though. Every time I try to follow the rules and instructions for tempering, I get a bloom. When I wing it and rely on intuition it almost always works better. Chocolate is so...tempermental (sorry, could not help myself).
I relate to your story, Jack. During my Engineering studies, I did a 6-month internship at Lindt&Sprüngli in Germany. It was like being 'Charlie' in the Willy Wonka movie. I used to believe it was the best chocolate in the world until I discovered the 'chocolatier world'. Chocolate-making is such an art...
This was so interesting to read Jack. Chocolate is such a fickle ingredient, one I’ve never been tempted to master. I’m more than happy to leave it to others and just enjoy the result of their efforts. Cocoa by Sue Quinn is a book I really enjoy - an interesting interweaving of chocolate history and other facts with recipes.