It has been said that love is the universal language, but whoever said that forgot about chocolate! The French call it chocolat, the Germans say schokolade and those in Inodonesian it is pronounced coklat. While people around the world say it differently, the pleasure that comes from eating or drinking chocolate is the same.
Historians estimate chocolate has been around for at least 2,000 years. While the word “sweet” some to mind, early chocolate was a bitter tasting drink that came from the cocoa beans. Mayans and Aztecs believed the cocoa beans had magical and even divine properties. Latin America valued the cocoa beans so much, they were used as currency for years.
Mouth-watering sweet chocolate didn’t surface until the Europeans discovered the Americas, according to Smithsonian.com. The Aztecs served the bitter drink to European explorers who added honey and sugar cane to make it more palatable. The new concoction quickly became popular in Spain and eventually Europe.
Today, more than 40 million people worldwide depend on cocoa and chocolate industry for their livelihoods, according to the World Cocoa Foundation. The demand for cocoa has increased 3 percent for the past 100 years with an annual global market value of $5.1 billion.
Main Dish Recipes
Although primarily used in desserts and beverages, chocolate can add interesting flavor to all kinds of dishes. Chorizo and Dominican chocolate tapas, chocolate oysters with ginger and green apple, and seared pork tenderloin with cocoa spice rub are just a few of the interesting chocolate combinations Serendipity found.
Chocolate for dessert is an all-time favorite. From basic chocolate cake and brownies to fried chocolate bread, chocolate bark and cocoa waffles, there are hundreds of ways to get your chocolate dessert fix!
Hot, cold, spiked or fruity you can drink your daily does of chocolate! Try chilled hot chocolate, chocolate cream liqueur or a chocolate martini.
Wine and Chocolate Pairings
The flavor of chocolate depends on where the cocoa beans were grown, similar how the taste of wine in influenced by the grape. It is only natural that the two can go together.
Allchocolate.com suggests pairing dark, bittersweet and semisweet chocolate with Zinfandel, Syrah, Tawny Port, Armagnac and Cognac. Milk chocolate goes best with Merlot, Riesling, Sauvignon Blanc and dessert wines.
Serendipity can sweeten up your next celebration by putting a little chocolate on the menu. Call a service consultant today.