D O C U M E N T A R Y D E L I B O M

1. D O C U M E N T A R Y D E L I B O M

2. HISTORY OF CHOCOLATE The Olmecs (1500 to 400 BC) were certainly the first humans to enjoy, as a beverage, ground cacao beans mixed into the water and adorned with spices, chillies and herbs (Coe's Theory) and who began to cultivate cacao in Mexico. In the course of centuries, the culture of cacao populations spread Maya (600 BC) and Aztecs (1400 BC). The bean then was used as currency and as a measurement unit, 400 beans are tantamount to a Zontli Xiquipilli and 8000. At the time of war between the Aztecs, Mayas and Chimimeken, the latter used the bean as a tax on the conquered areas. For these civilizations, cocoa was a symbol of abundance, who was employed at the time of religious rituals dedicated to Quetzalcoatl, the Aztec God of cocoa carrier men, Chak Ek Chuah, the Mayan patron saint of cocoa and at the time of the funerals of the elite, as an offering. The culture of cocoa continued to spread at the mercy of migration flows in Meso-America but consumption of the drink remained a privilege reserved for the upper classes and for soldiers during the battles. The invigorating and tonic virtues of cocoa were already known at that time.

3. Discovery and cocoa trade (siglo XVI) It was in 1502, at the time of a stop in Nicaragua; Christopher Columbus glimpsed the cocoa beans on board a native canoe but does not care. The real value of this "brown gold" will really be revealed only by Hernan Cortes after having tasted next to the Aztec emperor Montezuma, brings it to the court of Spain in 1528 with the necessary accessories for the manufacture of the beverage. Following a victorious war against the indigenous tribes and the destruction of the Aztec civilization, he undertakes the intensification of the culture of cocoa over the lands of New Spain in order to pursue a lucrative trade with Old Europe.The Court of Spain is subdued by the charm of this drink tastes exotic and adapts to your taste by adding sugar, vanilla, cinnamon and pepper. Save the cocoa secret and refuses to disclose the existence to the world but English pirates at the time of boarding of a Spanish galleon not recognize the precious bean and burn the heavy load.

4. It was in 1585, the cocoa trade began to develop on the Iberian Peninsula with the first shipment arriving officer of New Spain. The first chocolate appear where you can taste this nectar.- The first chocolate bar was created by British company Fry & Sons in 1847. And in 1895 the first cards are rectangular chocolate bars, which tell a story and were numbered and sorted by subject.To make the chocolate sweet, first mix the sugar, cocoa liquor (the ground product of seeds), milk or to give the necessary elements required special flavors (almonds, walnuts, cinnamon, clove, vanilla, essences, etc.). and cocoa butter. 1920 -1930In the early 20's of last century, DON PABLO TRAVERSO, consummate master CHOCOLATEROITALIANO MIGRATION FROM THEIR NATAL MEXICO, chasing his dream: to SELECT PRODUCE MORE CHOCOLATE AND REFINED USING THE ORIGINAL MEXICAN COCOA, OUR COUNTRY THAT GAVE GIFT TO THE WORLD .OF FRIENDSHIP WITH DON PABLO DON MEXICAN EMPRSARIO PEÑALOZA JIMENEZ JESUS AND THANKS TO PAWN INAGOTABLE overall in 1928.

5. Marshmallow Preparation: Ingredients: * 500 grs. sugar. * 250 ml water. * 15 grs. unflavored gelatin. 2 teaspoons vanilla essence. * 1 pinch of salt. * Sugar for sprinkling flower. In a saucepan place the sugar and cover with half the water. Carries high heat until syrup almost get strong thread (s when you take a little syrup from the tips of two fingers and the forms a separate thread which does not break). While doing the syrup in a bowl beat the gelatin and vanilla, salt and the rest water and when the syrup is ready, Vertex, while whisk, until mixture is white. Sprinkle with sugar source and put the flower in this preparation,matching flower and sprinkle with sugar. Let cool toroom temperature and cut into cubes or tables.

6. To color the marshmallows over the batter drops are addedDye pastry. The marshmallows are so called because one of the ingredients contained therein is originally extracted from the aloe plant. The "marshmallows" are known since the days of ancient Egypt, where it was considered a divine sweet, and consumed by extracting the sap of the marshmallow plant and mixing it with honey and nuts. During the nineteenth century was a very sweet consumed in France, where craftsmen bakers preparing the marshmallows beating the sap and introducing it into candy molds. At the end of this century potato starch added to fluff more quickly and the result was more resistant also became molds cornmeal. A little later he ended up replacing the marshmallow sap of gelatin which gave more stability and made unnecessary the use of edible molds. Currently there are different forms and different colors. They are made with gelatin (which is of meat) but you can still find the classics (with marshmallow sap) in many parts of the USA. Other ingredients are sugar or corn syrup, egg white, gum arabic and other thickeners. And who could forget the most stellar appearance of a marshmallow on the big screen?

7. AMARANTH Amaranth, a name derived from Greek, meaning "immortal" and "inexhaustible" is one of the oldest known food crops. Food gatherers and hunters both in North America and South before the practice of domestic agriculture, amaranth was adopted separately in the Andes and Mexico along with corn, beans and squash.More than 500 years ago, before they carried out the conquest, amaranth grain was one of the basic elements of nutritional supply of the inhabitants of Mesoamerica, competing in importance to maize and beans. From the information gathered in the various codices and what remains is clear from the anthropological study, we now know that there were thousands of hectares under cultivation of amaranth, which fully blossomed the beautiful plants, tall, colorful and seen, that our ancestors Mexico called "huauhtli. ARANTO According to existing evidence, each year the 17 provinces subjugated by the Emperor Moctezuma, sent it as a tribute to Tenochtitlan over 20,000 tons of grain amaranth, what we can deduce that this grain came to represent a real element of trade exchange with great value.Amaranth was, therefore, a food widely consumed and highly valued. At the same time, indigenous attributed strengthening properties, aphrodisiac and even esoteric, considering it a holy seed, which is used in the rituals of polytheistic religious ceremonies.