Godiva Souffle Glace
* By the year 1810, Venezuela was producing half the world's requirements for cocoa, and one-third of all the cocoa produced in the world was being consumed by the Spaniards.
* The invention of the cocoa press in 1828 by C.J. Van Houten, a Dutch chocolate master, helped reduce the price of chocolate and bring it to the masses. By squeezing out cocoa butter from the beans, Van Houten's "dutching" was an alkalizing process.
* In his 1923 volume The Cocoa and Chocolate Industry, Arthur W. Knapp attributes the rise in popularity of cocoa to these innovations:
The introduction by Van Houten of cocoa powder as we now know it. The reduction of the duty to a low figure which remained constant for a number of years. The great improvements that have taken place in the methods of transport. Improvements in the manufacture of eating chocolate.
* Daniel Peter of Vevey, Switzerland, experimented for eight years before finally inventing a means of making milk chocolate for eating in 1876. He brought his creation to a Swiss firm that today is the world's largest producer of chocolate: Nestle.
* In 1879 Rodolphe Lindt of Berne, Switzerland, produced chocolate that melted on the tongue. He invented "conching," a means of heating and rolling chocolate to refine it. After chocolate had been conched for 72 hours and had more cocoa butter added to it, the original "fondant" was created.
* Cadbury Brothers displayed eating chocolate in 1849 at an exhibition in Bingley Hall at Birmingham, England.
* Swiss confiseur Jules Sechaud of Montreux introduced a process for manufacturing filled chocolates in 1913.
* The New York Cocoa Exchange, located at the World Trade Center, was begun October 1, 1925, so that buyers and sellers could get together for transactions.
* Brazil and the Ivory Coast are leaders in the cocoa bean belt, accounting for nearly half of the world's cocoa.
* While the United States leads the world in cocoa bean importation and chocolate production, Switzerland continues as the leader in per capita chocolate consumption.
* In 1980 a story of chocolate espionage hit the world press when an apprentice of the Swiss company of Suchard-Tobler unsuccessfully attempted to sell secret chocolate recipes to Russia, China, Saudi Arabia, and other countries.
* The invention of the cocoa press in 1828 by C.J. Van Houten, a Dutch chocolate master, helped reduce the price of chocolate and bring it to the masses. By squeezing out cocoa butter from the beans, Van Houten's "dutching" was an alkalizing process.
* In his 1923 volume The Cocoa and Chocolate Industry, Arthur W. Knapp attributes the rise in popularity of cocoa to these innovations:
The introduction by Van Houten of cocoa powder as we now know it. The reduction of the duty to a low figure which remained constant for a number of years. The great improvements that have taken place in the methods of transport. Improvements in the manufacture of eating chocolate.
* Daniel Peter of Vevey, Switzerland, experimented for eight years before finally inventing a means of making milk chocolate for eating in 1876. He brought his creation to a Swiss firm that today is the world's largest producer of chocolate: Nestle.
* In 1879 Rodolphe Lindt of Berne, Switzerland, produced chocolate that melted on the tongue. He invented "conching," a means of heating and rolling chocolate to refine it. After chocolate had been conched for 72 hours and had more cocoa butter added to it, the original "fondant" was created.
* Cadbury Brothers displayed eating chocolate in 1849 at an exhibition in Bingley Hall at Birmingham, England.
* Swiss confiseur Jules Sechaud of Montreux introduced a process for manufacturing filled chocolates in 1913.
* The New York Cocoa Exchange, located at the World Trade Center, was begun October 1, 1925, so that buyers and sellers could get together for transactions.
* Brazil and the Ivory Coast are leaders in the cocoa bean belt, accounting for nearly half of the world's cocoa.
* While the United States leads the world in cocoa bean importation and chocolate production, Switzerland continues as the leader in per capita chocolate consumption.
* In 1980 a story of chocolate espionage hit the world press when an apprentice of the Swiss company of Suchard-Tobler unsuccessfully attempted to sell secret chocolate recipes to Russia, China, Saudi Arabia, and other countries.