Горячий шоколад: история и разнообразие напитка

Heated beverage of chocolate in milk or water

Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved or melted chocolate or cocoa powder, heated milk or water, and usually a sweetener. It is often garnished with whipped cream or marshmallows. Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency. The first chocolate drink is believed to have been created at least 5,300 years starting with the Mayo Chinchipe culture in what is present day Ecuador and later consumed by the Maya around 2,500–3,000 years ago. A cocoa drink was an essential part of Aztec culture by 1400 AD, by which they referred to as xocōlātl. Victoria and Albert Museum, London.]] Archaeologists have found evidence that Mayan chocolate consumption occurred as early as 500 BC, and there is speculation that chocolate predates even the Mayans. 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. Because sugar was yet to come to the Americas, The drink tasted spicy and bitter as opposed to sweetened modern hot chocolate. </blockquote>Within Mesoamerica many drinks were made from cacao beans, and further enhanced by flowers like vanilla to add flavor. This was a tribute to the Aztecs. The Aztecs, or Mexica, required conquered people to provide them with chocolate. Cups, gourds, cacao beans, as well as other things they acquired were listed in The Essential Codex Mendoza. Cacao became used as a currency throughout Mesoamerica. At this time, chocolate still only existed in the bitter drink invented by the Mayas. At the time, chocolate was very expensive in Europe because the cocoa beans only grew in South America. Sweet tasting hot chocolate was then invented, leading hot chocolate to become a luxury item among the European nobility by the 17th century. Even when the first Chocolate House (an establishment similar to a modern coffee shop) At the time, hot chocolate was often mixed with spices for flavor; one notable recipe was hot chocolate "infused with fresh jasmine flowers, amber, musk, vanilla and ambergris." The aristocratic nature of the drink led to chocolate being referred to as "the drink of the gods" in 1797. The press separated the greasy cocoa butter from cacao seeds, leaving a purer chocolate powder behind. According to tradition, the Italian version cioccolata calda was first born in Turin around 1560. To celebrate that the capital of the Duchy of Savoy was moved from Chambéry to Turin, Emmanuel Philibert, Duke of Savoy asked for a new beverage, and so this thicker, creamy version was created.

A distinction is sometimes made between "hot cocoa", made from cocoa powder (ground cacao beans from which much of the cocoa butter has been removed), and "hot chocolate", made directly from bar chocolate, which already contains cocoa, sugar, and cocoa butter. Hot chocolate can be made with dark, semisweet, or bittersweet chocolate grated or chopped into small pieces and stirred into milk with the addition of sugar. Cocoa usually refers to a drink made with cocoa powder, hot milk or water, and sweetened to taste with sugar (or not sweetened at all). Instant hot chocolate or hot cocoa mix may be based on cocoa powder, powdered chocolate, or both; often includes powdered milk or comparable ingredients so it can be made without using milk; sugar or other sweeteners; and typically stabilizers and thickeners. Cocoa beans contain significant amount of fats, but cocoa powder is usually defatted. However, adding fat to defatted cocoa powder will increase its bioavailability.

Rum is added to hot chocolate to make a Lumumba.

Today, hot chocolate in the form of drinking chocolate or cocoa is considered a comfort food and is widely consumed in many parts of the world. European hot chocolate tends to be relatively thick and rich, while in the United States the thinner instant version is consumed more often. In Nigeria, hot chocolate is referred to as "tea" even though it is not actually a tea due to the Nigerian custom of referring to drinks consumed in the morning as "tea". Many regions have distinctive additives or toppings, ranging from marshmallow and whipped cream to cheese.

In mainland Europe (particularly Spain and Italy), hot chocolate is sometimes served very thick due to the use of a thickening agent such as cornstarch. One of the thick forms of hot chocolate served in Europe is the Italian cioccolata calda. Hot chocolate with churros is the traditional working man's breakfast in Spain. This style of hot chocolate can be extremely thick, often having the consistency of warm chocolate pudding. In the Netherlands, hot chocolate is a very popular drink, known as warme chocolademelk. It is often served at home or in cafes. In France, hot chocolate is often served at breakfast time. Sometimes sliced bread spread with butter, jam, honey, or Nutella is dunked into the hot chocolate. In Germany, hot chocolate made by melted chocolate (Heiße Schokolade Wiener Art) is distinguished from those made from powders (Trinkschokolade). This is the thinner of the two main variations. It is very sweet and may be topped with marshmallows, whipped cream, or a piece of solid chocolate. Hot chocolate was first brought to North America as early as the 17th century by the Dutch, but the first time colonists began selling hot chocolate was around 1755. Traditionally, hot chocolate has been associated with cold weather and winter in the United States and Canada. Hot chocolate mixed with espresso or coffee under the name of caffè mocha is sold in coffee shops around the United States and elsewhere. This particular name comes from the town Mocha, Yemen, where a specific blend of coffee with the same name is grown. In Mexico, hot chocolate remains a popular national drink, often including semi sweet chocolate, cinnamon, sugar, and vanilla. which can be dissolved into hot milk, water, or cream, and then blended until the mixture develops a creamy froth. A 1942 article in the Chicago Tribune describes Mexican cinnamon hot chocolate as being traditionally served alongside a variety of sweet Mexican pastries, such as pan dulce or churros.

In Colombia, a hot chocolate drink made with milk and water using a chocolatera and molinillo is enjoyed as part of breakfast with bread and soft, fresh farmer's cheese. Colombian hot chocolate is often topped with a soft farmer's cheese or other mild cheese. Similarly, hot chocolate in Ecuador is often topped with cheese. In Peru, hot chocolate can be served with panettone at breakfast on Christmas Day, even though summer has already started in the southern hemisphere. In addition, many Peruvians will add a sweet chocolate syrup to their drink.

From the 16th to 19th centuries, hot chocolate was valued as a medicine as well as a drink. hydrogenated oils, or fats. When chocolate first began to grow in popularity it was opposed by the Catholic church. It was seen to lack the ability to break fast, seeing as it was consumed in its liquid form. Chang Yong Lee, the professor and researcher at Cornell who conducted the study, revealed that larger amounts of antioxidants are released when the drink is heated. In the study, the subjects (27 people ages 18 to 72) drank a cocoa drink containing 900 milligrams of flavonols every day, which resulted in an improvement in blood flow and the function of endothelial cells that line blood vessels. Flavanols are also thought to help reduce blood platelet buildup and can balance levels of compounds called eicosanoids, which may be beneficial to cardiovascular health.