THE DEATH OF CHOCOLATE
Teachers are chocolate ball, we want to kill the chocolate. The euro deputies come to authorize the replacement of the cocoa butter with vegetable fats, but stressed they like to apologize, limiting such contributions at 5%, in fact it makes no sense, the industrial chocolate forgers it will introduce the quantity they want without being able to exercise control, because as we know, there are constant shifts in the food industry.


On the other hand the reference MGV (vegetable fat) will be mandatory, but at the back of the pack, in very small characters embedded in the list of ingredients.


Chocolate had already undergone the first attacks in the early 20th century with the English Cadbury in 1905, then in the 30's with the Dutch and American Nuts March in Chicago.


Already chocolate was no longer what it should have been and real chocolate addicts were cringing. But today is the coup de grace that we want to kill asséner the divine product. Chocolate, this jewel of France greedy, becoming an industrial product affadi, a bit like a vulgar wine, a blend of wines from the EEC compared to a sumptuous great wine.


How did it come to this, and why? Because his 6 multinationals 80% share of a huge market and that replacing the cocoa butter (they deem too expensive) by MGV will allow them to increase their profits. At a time when there is talk of helping poor countries recall that the measure would deprive the economy of Côte d'Ivoire, the main producer countries, an annual resource of 1.8 million. In short the market logic has prevailed profit at the expense of quality, taste and humanitarian.






But the resistance will organize, purists and fundamentalists chocolate will fight against counterfeiters and traffickers of chocolate, which betray the sake of profit.


Indeed, for centuries, there was a long and beautiful love story between chocolate and the French, history managed by the know-how of master chocolatiers working this rich material to the subtle flavours to the delight of our taste buds.


Then a chocolate unsuspected virtues: it gives tone, it is an antidepressant and it is rich in minerals (iron) are essential to health.


Where does this chocolate? Forests of Central America, where Mayan and Aztec cacao considered as a sacred tree.


There are more than a thousand years, the Maya vouaient a cult in cocoa. Its beans called CACAU, they were shooting a drink named reddish CHACAUHAA, supposed to cure a lot of diseases (liver crisis, coughing, burning, etc. ..). They even a god of cocoa, called EK CHUAH, god of love enthusiasm. According Nikita Harwich "Cocoa is associated with ceremonies of the name, twelve days after birth, as well as initiation rites for young males, a provision of beans accompanies even the dead in his journey to the afterlife."


The Aztecs had the same reverence for cocoa which they were shooting a drink, XOCOALT from which the name of chocolate. With beans, bark of the tree, the chocolate drink, they were fighting various diseases (shyness, apathy, helplessness, etc ...)


It was at the venue of Conquistadores that chocolate was discovered and brought back to Spain. In 1528, Cortes has knowledge of the secret formula of chocolate Aztec and bring in Spain, where the beautiful senoritas and nobility are délecteront this wonderful chocolate, delicious aphrodisiac, and good for your health. All Spain became hooked and his retinue Italy and Holland, where the drink is sublime reserved for the rich aristocrats.


Chocolate of course also happen in France, but by the back door. These are the Marranes Jews expelled from Spain in 1492 and from 1536 to Portugal who bring in France in their luggage. These exiles fleeing the Inquisition on their vessels accosteront in France on Côtes du Pays Basque, Bayonne.


Thus, the Jewish exiles, in the land of France, will make the first chocolate. Then the Basques themselves give rise to dynasties chocolate high reputation over the centuries to provide chocolate delights throughout the country.


The industrial revolution transformed the divine drink solid slabs. Menier tablets that its fate will be the delight of small french. Others will follow (Van Houten, Lindt, etc. ..); industry will Product.


But the confectioners, master chocolatiers, will continue to preserve the old traditions, taste, know-how, quality and fun. Chocolate is like a wine, there are wines like coffee.
These purists who are masters chocolatiers go halfway around the world to find the best beans: Ceylon, Trinidad, Venezuela, Africa, etc. ... For our pleasure and for theirs.