Chocolate SVG is a cocoa butter-based confectionery product, which is a product of processing cocoa beans, chocolate seeds rich in theobromine and caffeine.
The product is widely spread all over the world, becoming one of the most popular types of food, its taste is often used in cooking. Chocolate is part of a large number of products, mostly dessert, such as cakes, puddings, mousses, chocolate cakes and cookies. Many sweets are filled or coated with sweetened chocolate, while hard chocolate bars and chocolate-coated bars are also eaten as snacks. Chocolate as a gift is available in various forms (e.g. as a heart symbol) and is traditional on some holidays such as Easter and Valentine’s Day. Chocolate SVG is also used in hot and cold drinks such as chocolate milk and hot chocolate.
Chocolate products often contain aromatic additives (coffee, alcohol, cognac, vanillin, pepper), food additives (raisins, nuts, waffles, candied fruit) or fillings.
Chocolate SVG History
The homeland of Chocolate SVG, like the cocoa tree, is Central and South America. The Maya and Aztecs mixed ground and roasted cocoa beans with water for centuries and then added bitter pepper to the mixture. As a result, they received a bitter, spicy, foamy drink with high fat content, which they drank cold.
According to the most common version, the word “chocolate” comes from the Aztec word “xocolātl”, which literally means “bitter water” (Nahuatl xocolli – “bitterness”, ātl – “water”). The original word xocolātl, however, is not found in any of the colonial texts; its existence is a linguist hypothesis.
In Europe, the cocoa drink has been known since the 1520s; conquistador Hernan Cortés was the first European to taste it. Instead of cold and bitter, this drink in Europe turned into hot and sweet by the beginning of the XVII century. Despite its popularity, the high cost of raw materials limited the consumption of hot chocolate to a fairly narrow circle of the wealthiest people.
The modern period in the history of chocolate was discovered by the Dutchman Konrad van Guten, who patented in 1828 an inexpensive way of extracting cocoa butter from grated cocoa. This discovery made it possible to create solid chocolate, which gradually replaced liquid chocolate from the European diet. It is believed that the first bar chocolate was produced in 1842 in Bristol (UK), but a year earlier French confectioner Jean Pietre had already received solid chocolate.
In 1875, after many unsuccessful experiments, Daniel Peter from Vevey finally managed to add dried milk to his ingredients and obtain the first milk chocolate; soon his partner Henri Nestlé established the production of this product. Four years later, another Swiss, Rodolphe Lindt, was the first to master the conching of chocolate mass. These discoveries allowed Swiss confectioners to become fashion trendsetters in chocolate production for a long time.