Hot chocolate
|
|
| Type | Hot Cocoa |
|---|---|
| Country of origin | Central America |
| Color | Brown or chestnut |
| Flavor | Chocolate |
| Ingredients | Chocolate or cocoa powder, milk or water, sugar |
| Nutritional value per 100 g | |
|---|---|
| Energy | 322.168 kJ (77.000 kcal) |
|
10.74 g
|
|
| Sugars | 9.66 g |
| Dietary fiber | 1 g |
|
2.34 g
|
|
| Saturated | 1.431 g |
| Trans | 0.078 g |
| Monounsaturated | 0.677 g |
| Polyunsaturated | 0.084 g |
|
3.52 g
|
|
| Vitamins | |
| Vitamin A equiv. |
(6%)
51 μg |
| Vitamin A | 176 IU |
| Thiamine (B1) |
(3%)
0.039 mg |
| Riboflavin (B2) |
(15%)
0.182 mg |
| Niacin (B3) |
(1%)
0.133 mg |
| Vitamin B6 |
(3%)
0.04 mg |
| Folate (B9) |
(1%)
5 μg |
| Vitamin B12 |
(20%)
0.49 μg |
| Vitamin C |
(0%)
0.2 mg |
| Vitamin D |
(7%)
1.1 μg |
| Vitamin D |
(8%)
45 IU |
| Vitamin E |
(0%)
0.03 mg |
| Vitamin K |
(0%)
0.2 μg |
| Minerals | |
| Calcium |
(11%)
114 mg |
| Iron |
(3%)
0.42 mg |
| Magnesium |
(6%)
23 mg |
| Phosphorus |
(15%)
105 mg |
| Potassium |
(4%)
197 mg |
| Sodium |
(3%)
44 mg |
| Zinc |
(7%)
0.63 mg |
| Other constituents | |
| Water | 82.45 g |
| Caffeine | 2 mg |
| Cholesterol | 8 mg |
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: https://ndb.nal.usda.gov/ndb/search/list?qlookup=01105 |
|
Hot chocolate, also known as hot cocoa, drinking chocolate or just cocoa is a heated beverage consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and often sugar. Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency.
The first chocolate beverage is believed to have been created by the Aztecs around 2,000 years ago, and a cocoa beverage was an essential part of Aztec culture by 1400 AD. The beverage became popular in Europe after being introduced from Mexico in the New World and has undergone multiple changes since then. Until the 19th century, hot chocolate was even used medicinally to treat ailments such as liver and stomach diseases. Today, hot chocolate is consumed throughout the world and comes in multiple variations, including the spiced chocolate para mesa of Latin America, the very thick cioccolata densa served in Italy and chocolate a la taza served in Spain, and the thinner hot cocoa consumed in the United States. In 2012 Andrew 'Freddie' Flintoff broke the world record for the fastest time to drink a hot chocolate (5.45 seconds)
An early Classic period (460-480 AD) Mayan tomb from the site of Rio Azul, Guatemala, had vessels with the Maya glyph for cacao on them with residue of a chocolate drink.
To make the chocolate drink, which was served cold, the Maya ground cocoa seeds into a paste and mixed it with water, cornmeal, chili peppers, and other ingredients. They then poured the drink back and forth from a cup to a pot until a thick foam developed. Chocolate was available to Maya of all social classes, although the wealthy drank chocolate from elaborately decorated vessels.
What the Spaniards then called "chocolatl" was said to be a beverage consisting of a chocolate base flavored with vanilla and other spices that was served cold.
Because sugar was yet to come to the Americas,xocolatl was said to be an acquired taste. The drink tasted spicy and bitter as opposed to sweetened modern hot chocolate. As to when xocolatl was first served hot, sources conflict on when and by whom. However, Jose de Acosta, a Spanish Jesuit missionary who lived in Peru and then Mexico in the later 16th century, described xocolatl as:
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Wikipedia