It is the name given by Christian people in the beginning of our era to the belief in more than one god. History tells us that it was Spanish nuns living in Oaxaca in Mexico who added sugar to the cocoa drink for the first time.
This happened in the very beginning of the 16th century. Subjectively : because the Belgians like good food and that the Belgian chocolatiers have to satisfy their customers. Objectively: 1. Since last century the composition of chocolate has been regulated by law in Belgium.
In Belgium chocolate is finally milled to micron, which is below the sensitiveness of the taste buds of the tongue. The Belgian praline, with its outer in nice real Belgian chocolate and its delicate wide choice of fillings, is a delicacy that is appreciated in all countries. Maltitol is a polyol sweetener category additive E It is produced from a disaccharide called maltose. The first, called Criollo corresponds to the "cocoa" subspecies and is found in Central America and northern Colombia.
The second type is called Forastero and corresponds to the "sphaerocarpum" subspecies which is divided into two groups. The Forastero of the upper Amazon and the Forastero of the lower Amazon which is found in the Guyanas. As the Spanish carried Criollo cacao along the Equator, first to the Caribbean and then on to Indonesia, Java, the Philippines and Malaysia where local hybrids still show a strong Criollo influence , and the Portuguese brought Brazilian Forastero to West Africa, the variety in type and quality of cacao increased exponentially.
Crossbreeding, both intentional and natural, of Criollo and Forastero varieties, and eventually with their offspring, Trinitario, muddied the waters. Seedlings from one region were transported to others and then back again.
