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Since the moment it was created, the world has been undergoing constant change. Still, some things seem to remain the same or keep reappearing in slightly different forms. Chocolate is certainly one of them, firmly linking third millennium BC civilizations with the contemporary one. What is more, its future is hard to predict, as it depends entirely upon the imagination of both its producers and its consumers. Chocolate is a product consisting of cocoa paste and sugar, blended with a variety of ingredients. It comes in three main types: dark chocolate, milk chocolate and white chocolate. The word “chocolate” comes from Nahuatl, the language of the Aztecs, from the word chocolatl. Historians say it first appeared around 2600 BC in the modern-day South and Latin America. The Maya presented cacao as a sacrificial offering to their gods and also used it as a means of payment. It was due to trade that cocoa beans appeared in Mexico, where the Aztecs started creating hot chocolate beverages seasoned with vanilla. The Europeans first discovered chocolate thanks to the Spanish conquest of America, the Spanish monks pioneering the preparation of chocolate drinks. Hot chocolate recipes have varied significantly throughout history, the Swiss manufacturers being most deserving of recognition. What role does chocolate play in the modern world? Much as the Maya used cacao as a means of payment, we use chocolate today to reward children for being well behaved. Grown-ups believe it to be an aphrodisiac, an antidepressant and a cure for boredom. It is generally associated with pleasant feelings and has scientifically proven health benefits. In the past fifty years advancing technology and imaginative flavour combinations have brought about new types of chocolate, which are guaranteed to satisfy the palate of any connoisseur. Innovation and creativity have resulted in a superb quality range of chocolates. Our chocolate and chocolate creams are made with special care, using a high-quality mixture imported from countries chocolate has traditionally been associated with, such as Ivory Coast, Nigeria, Ecuador, Ghana and Madagascar. The different ingredients used to make up each type of chocolate are cocoa powder, colour, flavour, smell and grinding degree.
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Otkad se svijet razvija i mijenja, neke stvari ostaju stalne. Neke stvari i proizvodi izlaze iz mode, a neke uvijek dobivaju svoj novi oblik. Čokolada – zajednički proizvoda naroda iz 3. tisućljeća prije Krista i naših suvremenika, a u kojoj mjeri će se razvijati u budućnosti, nitko ne zna jer uz riječ „čokoladu“ veže se mašta proizvođača i sladokusaca. Proizvod je ovo dobiven od kakove mase, šećera, dodataka, a korijen riječi potječe od aztečkog „chocolatl“. Povjesničari nas vode u 2600. godinu pr. Kr. u današnju Južnu i Latinsku Ameriku. Maje su kakaovac žrtveno prinosili bogovima, koristili ju kao sredstvo plaćanja. Na područje Meksika kakaovac je došao zahvaljujući trgovini pa su Asteci preuzimali kakaovac koji su pili zagrijanog uz dodatke vanilije. Europljani čokoladu poznaju zahvaljujući prvim osvajača Amerike, Španjolcima čiji su redovnici pripravljali tekuću čokoladu. Današnji oblik je slijed povijesti, a tu su najviše doprinijeli Švicarci. Kako danas doživljavamo čokoladu? Kao što je starim Majama kakaovac bio sredstvo plaćanja, tako danas čokoladom već i djecu nagrađujemo za njihova dobra djela. Kod starijih je na glasu kao afrodizijak, a isto tako se povezuje s osjećajima ugode, antidepresivnim učinkom i rješenjem za dosadu. Predmet je i znanstvenih istraživanja kroz koja se dokazuje njena zdravstvena korisnost. Napredna tehnologije i stalno razmišljanje začinjeno maštom u zadnjih pedesetak godinu čokolada je dobila oblike koji zadovoljavaju i one najzahtjevnije sladokusce. Kreativne inovacije stvorile su paletu vrhunskih proizvoda. Čokoladu možemo u njenoj osnovi podijeliti na tamna, mliječnu i bijelu čokoladu. Našu liniju čokolada i pralina možemo označiti kao proizvode izrađene s posebnom pažnjom, sa smjesom iz zemalja koje tradicionalne prednjače s kvalitetom svojih sastojaka (Obala Bjelokosti, Nigerija, Ekvador, Gana, Madagaskar). Posebne nijanse koje razlikuju određenu vrste su sadržaj kakaa, boja okus i miris te finoća mljevenja.