Chocolate Evolution in France

The earliest signs of domesticated cocoa were discovered in the containers and pots of the Mayo-Chinchipe people in the upper Amazon region of Ecuador.

In 1615, the momentum for introducing chocolate to France was driven by the efforts of Anna of Austria, a Spanish princess who brought chocolate drinks to the French court upon marrying King Louis XIII. Anna even included her maid Molina in the process of preparing the queen's cocoa drink.

A century later, Louis XV developed a notable fondness for chocolate, occasionally crafting his own hot chocolate in the kitchens of his Private Apartments. His mistresses, including Mme Du Barry, also valued the exotic beverage for its aphrodisiac qualities. Concurrently, the invention of the first chocolate-making machines led to the establishment of specialized workshops in Paris.

Chocolate transformed into a symbol of status and a fashionable beverage among the Parisian aristocracy, subsequently spreading to the upper echelons of European society. Valued for its fortifying, aphrodisiac, and energizing attributes, hot chocolate gained popularity over the centuries, especially during the Industrial Revolution.

Despite its ascent to prominence, not everyone enjoyed the flavor of chocolate. In fact, one pope declared that it could be consumed during fasting periods due to its disagreeable taste.
Chocolate Evolution in France

History of Belgian chocolate

Belgium is associated with high-quality chocolate products such as pralines and truffles, with brand names such as Godiva, Neuhaus and Leonidas recognized globally.

The history of Belgian chocolate reaches back to the 17th century, when Spanish explorers brought cocoa beans from South America. The Spanish nobility, who then ruled Belgium, enjoyed cocoa as a luxury drink. However, chocolate did not gain popularity with the general public until the second half of the 19th century, when Belgian King Leopold II colonized the Congo.

The first signs of chocolate trading in Belgium in 1635 in Ghent when the abbot of Baudeloo Abbey bought chocolate. Chocolate making was then mostly a sideline of pharmacists who sold it as a tonic.

While exports grew significantly between 1900 and 1930, Belgium was still importing more chocolate than it exported for much of this period. It was only since the 1960s that Belgian exports dominated imports. However, the success has grown rapidly in recent decades.

In 1840, Belgian chocolate maker Berwaerts sold the first pressed chocolate tablets, pastilles and figurines. It was around this time that several chocolate makers were founded that grew into large companies.

In 1857, Jean Neuhaus opened a pharmacy in Brussels, Belgium, where, among more traditional remedies, he sold bars of bitter chocolate. Eventually, the bars became so popular that Neuhaus focused his efforts on chocolate making. In 1912, Neuhaus’ grandson, Jean II, invented the now-famous Belgian praline by filling hard chocolate shells with soft cream or nut pastes.

In 1915, Louise Agostini, wife of Jean Neuhaus Jr, developed the first ‘ballotin’, a box in which pralines were packed.

The 20th century would mark the beginning of Belgium's status as a nation of elite innovators and manufacturers in the chocolate world.

Another important development was the introduction of the Belgian chocolate bar “batton” by Kwatta in 1920. Reducing the size of chocolate bars to 30g and 45g and making them into tablet shape further contributed to making chocolate an affordable snack. Chocolate spread was first sold by Cote d'Or in 1952. This delicious innovation rapidly gained popularity throughout the world between 1952 and 1958, as Cote d'Or featured this product as it's latest and greatest addition at the 1958 World's Fair in Brussels.

The Belgian chocolate sector boom started with the 1958 World Expo in Brussels. A major campaign was launched by both the government and the industry to boost Belgian chocolate worldwide.

Today, the Neuhaus company continues to manufacture Belgian pralines (known as bonbons elsewhere in the world), joined by other large manufacturers such as Godiva, Leonidas, and Guylian.
History of Belgian chocolate

History of chocolate in Europe

The first people known to consume the cacao beans were the Olmec, who lived in what is today southern Mexico.

The Olmec were followed by the Maya (of present-day Guatemala, Belize, and Yucatán Peninsula), and then the Toltec and Aztec of central Mexico. Each civilization valued the drink of the cacao bean. For the Maya, chocolate was a cocoa drink prepared with hot water and often flavored with cinnamon and pepper.

The early chocolate drink, considered a “drink of the Gods” was mixed with cinnamon and pepper, tasting bitter and strong.

In 1502, the first meeting of Western civilization with cocoa occurred: Christopher Columbus landed on the island of Guanaja, Honduras, and received the gift of a cup of Chocolate.

Cocoa appeared in Europe in 1528, when the Spanish conquistador Hernán Cortés brought samples of cocoa to King Charles of Spain, spreading the great effects of the beverage prepared from this “brown gold”.

In 1544, Dominican friars escorted Maya nobles to the court of Prince Philip of Spain, with cacao. The drink they made from it was bitter and flavored with unfamiliar New World spices.

Starting from 1660, the drinking of hot sweet chocolate spread across Europe: Belgium, Germany and Switzerland, and also Austria and Italy.

Francisco Hernández (c. 1517–1587) was among the first to consider the use of chocolate in connection with humoral medicine: he argued that as cacao bean had cold and dry qualities, chocolate had to be recommended to treat hot diseases, such as fevers.

It was in 1753 that the Swedish scientist Carl Linnaeus named the cocoa plant Theobroma cacao, from the Latin name Theobroma [literally ‘food of the Gods’], and the Aztec word xocolatl [i.e., xococ (bitter) and atl (water)].

In 1815 Conread Van Houten of Amsterdam island made cocoa butter from cocoa mass. He invented a special machine called the cocoa press. The cocoa press squeezed out a liquid from the cocoa nuts. This is called cocoa butter. Because of the machine, it was possible to make more chocolate and at a lower price.

The addition of milk to chocolate first occurred at the end of the 17th century, but Nestlè preparation based on condensed powdered milk by evaporation started in 1867, completely changing the taste of chocolate.

Milk chocolate was first made by Swiss Daniel Peter with condensed milk powder from Nestle company. He experimented for eight years before he finally produced the first milk chocolate in 1875. Milk chocolate is not as bitter as dark chocolate. Daniel Peter and his friend Henri Nestlé mixed condensed milk with chocolate

In 1879 Rudolph Lindt in Switzerland produced the first dark chocolate, by “conching”.  In 1905, Cadbury Dairy Milk was launched in the United Kingdom for it first sold products and now consists of a number of products. In June 1905 in England, Cadbury made its first Dairy Milk bar, with a higher proportion of milk.
History of chocolate in Europe

Philippe Suchard (1797-1884) and chocolate

Philippe Suchard is credited with being the creator of the image of Swiss chocolate. He began his career as an apprentice confectioner in his brother’s confiserie in Bern.

He had first encountered chocolate when his ailing mother sent him to an apothecary in Neuchatel, Switzerland to secure a pound of that product to incorporate into a tonic she was taking to improve her health.

In 1825, Suchard opened his first confectionery shop in Neuchâtel, Switzerland. He produced between 25 to 30 kilograms of chocolate bars each day with the help of a single assistant.

Suchard designed his own chocolate-making equipment and harnessed water power to drive the machines.

A year later he moved into empty mill nearby Serrieres and there built his own chocolate factory. Suchard pioneered the building of houses for his workers and in 1846 he established Alpine village for Swiss immigrants to the USA.

When the railway reached Serrieres in 1860, his business was given a substantial boost.

Suchard seized his country’s comparative advantage in making chocolate: Switzerland had abundant milk, so the raw material was cheap.

In 1878 Suchard applied for his British trademark for Chocolat Suisses. The Suchard company and Swiss chocolat maker Tobler merged on 1970 and 1992 the firm merged again with coffee-maker Jacobs.

In 1993, Jacobs Suchard company was acquired by Kraft General Foods International.
Philippe Suchard (1797-1884) and chocolate