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?
I'm happy you enjoyed the article; thanks for reading it!
I'm also occasionally enjoying a bit of Lindt's new vegan chocolates - I think they did a good job in developing this offering...and without excessive amounts of crap ingredients.
I don't follow too many chocolate producers these days. I am familiar with Amaury Guichon, and he is impressive.
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!
That would be fun...here's a little starter nugget - Karl Fazar (I guess you know their famous chocolate) started the famous company, and his father, Eduard Fatzer (the original family name) was Swiss!
The Swiss certainly had a massive influence on chocolate throughout Europe and Scandinavia...but still, most early pioneers learned their trade in Italy...
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.
It is a bit of a romantic feel to dip into past chocolate goodness. But with all of the industry consolidation happening, along with adding a lot of suspect ingredients, today's chocolate is much different than previously. I'm definitely not a fan of what's happening these days...although, in fairness, Lindt's new vegan chocolate is a step in the right direction...
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).
Oh, interesting...thanks for the book recommendation - I haven't read that.
The 'bloom' issue is fascinating. There are so many different fats in chocolate with different melting and setting points that it seems nearly impossible to get everything just right.
Thanks for reading and commenting...and I do love a good pun, so no problem!
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?
I'm happy you enjoyed the article; thanks for reading it!
I'm also occasionally enjoying a bit of Lindt's new vegan chocolates - I think they did a good job in developing this offering...and without excessive amounts of crap ingredients.
I don't follow too many chocolate producers these days. I am familiar with Amaury Guichon, and he is impressive.
Good luck with your chocolate-blooming future!
Jack- Thanks for sharing this. I love this particular sentence: "Eating feels complicated." This very much sums up everything.
Thanks for reading and contributing, Thalia. I appreciated it a great deal!
Fascinating, Jack. Thank you!
Thanks, Roselle...
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!
That would be fun...here's a little starter nugget - Karl Fazar (I guess you know their famous chocolate) started the famous company, and his father, Eduard Fatzer (the original family name) was Swiss!
Hah! Im eating some Fazer right now. I did NOT know he descended from the Swiss. But with a name like that I guess I'm not surprised. thanks Jack!
Ha...good timing...
The Swiss certainly had a massive influence on chocolate throughout Europe and Scandinavia...but still, most early pioneers learned their trade in Italy...
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
Thanks, Will - much appreciated, and thrilled you enjoyed the piece!
Loved the chocolate stories.
Thanks for reading, Sylvie...
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.
It is a bit of a romantic feel to dip into past chocolate goodness. But with all of the industry consolidation happening, along with adding a lot of suspect ingredients, today's chocolate is much different than previously. I'm definitely not a fan of what's happening these days...although, in fairness, Lindt's new vegan chocolate is a step in the right direction...
Thanks for reading and contributing!
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.
Thanks for reading, Karen...
I completely understand your position on sugar - it is difficult to find anything good that is chocolatey...
A beer and chocolate tour...hmm...that sounds like an exciting trip and article if you ever feel inclined to write about it.
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).
Oh, interesting...thanks for the book recommendation - I haven't read that.
The 'bloom' issue is fascinating. There are so many different fats in chocolate with different melting and setting points that it seems nearly impossible to get everything just right.
Thanks for reading and commenting...and I do love a good pun, so no problem!
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.