Топла чоколада — разлика између измена
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Ред 1:
[[Датотека:Hot chocolate.jpg|мини|Топла чоколада]]
'''Топла чоколада''' (или ''какао'') је [[температура|загрејано]] [[безалкохолно пиће]] чији су уобичајени састојци [[чоколада]], која се додаје у истопљеном облику или као [[Cocoa solids|какао прах]], топло [[млеко]] или [[вода]], и [[шећер]].<ref>{{cite web |title=Topla čokolada – čarobni zimski napitak |url=https://mojacokolada.com/topla-cokolada-carobni-zimski-napitak/ |website=Moja čokolada |accessdate=3. 2. 2020}}</ref> '''Течна чоколада''' је слична топлој чоколади, али се прави само од истопљене чоколаде или чоколадне пасте а не од праха растворљивог у води.<ref>{{Cite book |title=Chocolate: history, culture, and heritage |last=Grivetti |first=Louis E. |author2=Howard-Yana Shapiro |year=2009 |publisher=John Wiley and Sons |isbn=9780470121658 |p=345 }}</ref>
== Историја ==
{{rut}}
[[File:Chocolatepot.jpg|thumb|upright|right|Silver chocolate pot, France, 1779.<ref>{{cite web|publisher= [[Victoria and Albert Museum]]|url= http://www.vam.ac.uk/content/articles/s/silverware-design-themes/ |title= Silver Chocolate Pot|work=Metalwork|access-date= August 18, 2007}}</ref> [[Victoria and Albert Museum]], London.]]
Archaeologists have found evidence that [[Maya civilization|Mayan]] chocolate consumption occurred as early as 500 BC, and there is speculation that chocolate predates even the Mayans.<ref name="Trivedi" /> To make the chocolate drink, which was served cold, the Maya ground cocoa seeds into a paste and mixed it with [[water]], [[cornmeal]], [[chili pepper]]s, and other ingredients.<ref name="Riches" /> They then poured the drink back and forth from a cup to a pot until a thick foam developed.<ref name="Trivedi" /> Chocolate was available to Maya of all social classes, although the wealthy drank chocolate from "large spouted vessels" that were often buried with elites.<ref name="Trivedi">{{cite magazine|last1=Trivedi|first1=Bijal|title=Ancient Chocolate Found in Maya "Teapot"|url=http://news.nationalgeographic.com/news/2002/07/0717_020717_TVchocolate.html|magazine=National Geographic|access-date=July 15, 2017|date=July 17, 2012}}</ref> An early Classic period (460-480 AD) Mayan tomb from the site of Rio Azul, Guatemala, had vessels with the [[Maya script|Maya glyph]] for cacao on them with residue of a chocolate drink.<ref name="Riches">{{Cite book|last=Burleigh|first=Robert|title=Chocolate: Riches from the Rainforest|publisher=Harry N. Abrams, Ins., Publishers|year=2002|isbn=0-8109-5734-5}}</ref><ref name="M&M's">{{Cite book|last=Earley|first=Diane|title=The Official M&M's History of Chocolate|publisher=Charlesbridge Publishing|year=2001|isbn=1-57091-448-6|url=https://archive.org/details/officialmmshisto00pell}}</ref>
Because [[sugar]] was yet to come to the Americas,<ref name="Riches" /> {{lang|nah|xocōlātl}} was said to be an [[acquired taste]]. What the Spaniards then called {{lang|nah|xocōlātl}} was said to be a drink consisting of a chocolate base flavored with [[vanilla]] and other spices that was served cold.<ref>Hickling, William (1838). ''History of the Conquest of Mexico''. {{ISBN|0-375-75803-8}}.</ref><ref name="Rediscover">{{cite web|url=http://whatscookingamerica.net/Beverage/HotChocolate.htm|last=Stradley|first=Linda |title=Rediscover True Hot Chocolate - History of Hot Chocolate|access-date=June 27, 2008|publisher=What's Cooking America|year=2004}}</ref> The drink tasted spicy and bitter as opposed to sweetened modern hot chocolate.<ref name="Riches" /> As to when {{lang|nah|xocōlātl}} was first served hot, sources conflict on when and by whom.<ref name="Riches" /><ref name="Rediscover" /> However, [[José de Acosta]], a Spanish [[Society of Jesus|Jesuit]] missionary who lived in [[Peru]] and then [[Mexico]] in the later 16th century, described {{lang|nah|xocōlātl}} as:
<blockquote>Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant taste. Yet it is a drink very much esteemed among the Indians, where with they feast noble men who pass through their country. The Spaniards, both men and women, that are accustomed to the country, are very greedy of this Chocolate. They say they make diverse sorts of it, some hot, some cold, and some temperate, and put therein much of that "chili"; yea, they make paste thereof, the which they say is good for the stomach and against the [[catarrh]].<ref>{{cite web|url= http://www.exploratorium.edu/exploring/exploring_chocolate/choc_3.html|title=The Sweet Lure of Chocolate|access-date=July 18, 2008|publisher=Exploratorium|first=Jim|last=Spadaccini|year=2008}}</ref> </blockquote>Within Mesoamerica many drinks were made from cacao beans, and further enhanced by flowers like vanilla to add flavor.<ref name=":0">{{Cite book|title=Conquests of Chocolate|last=Norton|first=Marcy|publisher=OAH Magazine of History|year=2004}}</ref> 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 others things they acquired were listed in [[Codex Mendoza|The Essential Codex Mendoza.]]<ref>{{Cite book|title=Codex Mendoza|last=Berdan|first=Frances|publisher=Univ. of California Press|year=1992|location=Berkeley}}</ref> Cacao became used as a currency throughout Mesoamerica.<ref name=":0" /> The Aztecs used chocolate to show high status: it was a bad omen for someone low or common to drink chocolate.<ref name=":0" /> Europeans' first recorded contact with chocolate was not until 1502 on [[Christopher Columbus|Columbus's]] fourth voyage.<ref name=":0" />
===European Adaptation===
{{see also|History of chocolate in Spain}}
[[File:Hot chocolate in Montsalvat , Melbourne.jpg|thumb|Hot chocolate in [[Montsalvat]], [[Melbourne]]]]
After defeating Montezuma's warriors and demanding that the Aztec nobles hand over their valuables, Cortés returned to [[Spain]] in 1528, bringing cocoa beans and chocolate drink making equipment with them.<ref name="Cortes">{{cite web|url=http://www.cadbury.co.uk/EN/CTB2003/about_chocolate/history_chocolate/cortes.htm|title=Don Cortes|publisher=Cadbury Trebor Bassett|access-date=June 27, 2008|year=2008 |archive-url = https://web.archive.org/web/20071021055732/http://www.cadbury.co.uk/EN/CTB2003/about_chocolate/history_chocolate/cortes.htm |archive-date = October 21, 2007}}</ref> At this time, chocolate still only existed in the bitter drink invented by the Mayas.<ref name="Riches" /> Sweet hot chocolate and [[chocolate bar|bar chocolate]] were yet to be invented. After its introduction to Europe, the drink slowly gained popularity. The Imperial Court of [[Charles V, Holy Roman Emperor|Emperor Charles V]] soon adopted the drink, and what was then only known as "chocolate" became a [[fashion]]able drink popular with the Spanish [[upper class]]. Additionally, cocoa was given as a [[dowry]] when members of the Spanish Royal Family married other European aristocrats.<ref>[https://www.thespruceeats.com/the-history-of-hot-chocolate-764463] The history of hot chocolate</ref> At the time, chocolate was very expensive in Europe because the cocoa beans only grew in South America.<ref>{{cite web|url=http://chocolate.org.uk/timeline/index.html|last=Pearce|first=David|title=Cacao and Chocolate Timeline|access-date=June 27, 2008|publisher=David Pearce|year=2008|url-status=dead|archive-url=https://web.archive.org/web/20050219115253/http://chocolate.org.uk/timeline/index.html|archive-date=February 19, 2005}}</ref>
Sweet-tasting hot chocolate was then invented, leading hot chocolate to become a luxury item among the European nobility by the 17th century.<ref name="Green">{{cite news|last1=Green|first1=Matthew|title=How the decadence and depravity of London's 18th century elite was fuelled by hot chocolate|url=https://www.telegraph.co.uk/travel/destinations/europe/united-kingdom/england/london/articles/surprising-history-of-london-chocolate-houses/ |archive-url=https://ghostarchive.org/archive/20220112/https://www.telegraph.co.uk/travel/destinations/europe/united-kingdom/england/london/articles/surprising-history-of-london-chocolate-houses/ |archive-date=January 12, 2022 |url-access=subscription |url-status=live|work=The Daily Telegraph|access-date=July 15, 2017|date=March 11, 2017}}{{cbignore}}</ref> Even when the first Chocolate House (an establishment similar to a modern coffee shop)<ref name="Riches" /> opened in 1657, chocolate was still very expensive, costing 50 to 75 [[pence]] (approximately 10–15 shillings) a pound (roughly £45–65 in 2016).<ref>{{cite web|url= http://www.cadbury.co.uk/EN/CTB2003/about_chocolate/history_chocolate/chocolate_houses.htm |title=Chocolate Houses|access-date=June 27, 2008|publisher=Cadbury Trebor Bassett|year=2008 |archive-url = https://web.archive.org/web/20071028025113/http://www.cadbury.co.uk/EN/CTB2003/about_chocolate/history_chocolate/chocolate_houses.htm |archive-date = October 28, 2007}}</ref><ref>{{cite web|url= https://www.bankofengland.co.uk/monetary-policy/inflation |title=Inflation|access-date=December 13, 2017|publisher=Bank of England|year=2017}}</ref> 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]]."<ref name="Green" /> In the late 17th century, [[Sir Hans Sloane]], president of the [[Royal College of Physicians]], visited [[Jamaica]], where he was introduced to cocoa. He found it 'nauseous' but by mixing it with milk made it more palatable. When Sloane returned to England, he brought the recipe with him, introducing milk chocolate to England.<ref name="Sloane">{{cite web|url=http://www.nhm.ac.uk/research-curation/scientific-resources/collections/botanical-collections/sloane-herbarium/about-sloane/index.html|title=About Sir Hans Sloane|publisher=The Natural History Museum|access-date=October 3, 2015}}</ref> The aristocratic nature of the drink led to chocolate being referred to as "the drink of the gods" in 1797.<ref name="Green" />
In 1828, [[Coenraad Johannes van Houten]] developed the first cocoa powder producing machine in the [[Netherlands]].<ref name="Riches" /><ref>{{cite web|url=http://www.middleboro.k12.ma.us/Middleboro/CHOC/Chocolate.htm|title=Chocolate History|access-date=June 26, 2008|publisher=Middleborough Public Schools|year=2008|url-status=dead|archive-url=https://web.archive.org/web/20080702220326/http://www.middleboro.k12.ma.us/Middleboro/CHOC/Chocolate.htm|archive-date=July 2, 2008}}</ref> The press separated the greasy [[cocoa butter]] from cacao seeds, leaving a purer chocolate powder behind.<ref name="Riches" /> This powder was easier to stir into milk and water. As a result, another very important discovery was made: solid chocolate. By using cocoa powder and low amounts of cocoa butter, it was then possible to manufacture [[chocolate bar]]s. The term '' chocolate'' then came to mean solid chocolate rather than hot chocolate, with the first chocolate bar being created in 1847.<ref>{{cite web|last1=Klein|first1=Christopher|title=The Sweet History of Chocolate|url=http://www.history.com/news/hungry-history/the-sweet-history-of-chocolate|publisher=The History Channel|access-date=July 15, 2017|date=February 13, 2014}}</ref>
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. <ref>{{cite web |last1=Exclusive Brand Torino |title=THE HISTORY OF CHOCOLATE IN TURIN |url=https://www.exclusivebrandstorino.com/guides/the-history-of-chocolate-in-turin/ |website=Exclusive Brand Torino |access-date=20 January 2022}}</ref>
<gallery widths="200px" heights="200px">
File:Chocolate cup Chantilly porcelain 18th century.jpg|Chocolate cup, [[Chantilly porcelain]], 18th century
File:Trembleuse LACMA M.80.204.17a-c.jpg|[[Trembleuse]] or ''Gobelet et soucoupe enfoncé'' by [[Manufacture nationale de Sèvres|Sèvres]] c. 1776 designed for drinking hot chocolate
File:Jean-Etienne Liotard - The Chocolate Girl - Google Art Project.jpg|The Chocolate Girl. [[Jean-Étienne Liotard]], circa 1744
File:Raimundo Madrazo - Hot Chocolate.jpg|A woman (''Aline Masson'') drinking a cup of [[chocolate]], in a canvas by [[Raimundo Madrazo]]
File:Les_Maîtres_de_l'Affiche_-_43_-_Cacao_Van_Houten_(bgw20_0371).jpg|Cacao Van Houten. Poster by [[Adolphe Willette]], 1893
</gallery>
==Terminology==
[[File:Drinking Chocolate.webm|thumb|Process of making homemade drinking chocolate]]
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),<ref name="Term">{{cite web|url=http://www.statssheet.com/articles/article61849.html|title=Why Hot Cocoa Is Healthier Than Hot Chocolate|last=Craddock|first=Darren|access-date=June 26, 2008|archive-date=January 22, 2009|archive-url=https://web.archive.org/web/20090122111445/http://www.statssheet.com/articles/article61849.html|url-status=dead}}</ref> and "hot chocolate", made directly from bar chocolate, which already contains cocoa, sugar, and [[cocoa butter]].<ref name="Term" /> Thus, the major difference between the two is the cocoa butter, the absence of which makes hot cocoa significantly lower in fat than hot chocolate while still preserving all the antioxidants found in chocolate.<ref name="daily">{{cite web|url=https://www.sciencedaily.com/releases/2003/11/031106051159.htm|title=Hot Cocoa Tops Red Wine And Tea In Antioxidants; May Be Healthier Choice| website= Science Daily| date =November 6, 2003|access-date=June 26, 2008}}</ref>
* ''Hot chocolate'' can be made with [[Dark chocolate|dark]], [[Milk chocolate|semisweet]], or [[Hershey process|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).<ref name="Nibble">{{cite web|last=The Nibble|date=2005–2008|title=Some Like It Hot: Hot Chocolate & Hot Cocoa Mixes: An Overview|url=http://www.thenibble.com/reviews/main/beverages/cocoas/hot-chocolate-overview.asp|access-date=July 15, 2008|publisher=Lifestyle Direct, Inc.}}</ref>
* ''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.<ref name="Nibble" /> However, mixes can vary widely (between countries and often between brands) in ingredients included, their ratio and their quality.
== Референце ==
Линија 6 ⟶ 46:
== Литература ==
{{refbegin|30em}}
* {{Cite book | ref= harv|title=Chocolate: history, culture, and heritage |last=Grivetti |first=Louis E. |author2=Howard-Yana Shapiro |year=2009 |publisher=John Wiley and Sons |isbn=9780470121658 |p=345 }}
* [[Frederic Morton|Morton, Frederic]]; Morton, Marcia (1986). ''Chocolate, an Illustrated History''. Crown Publishers. {{ISBN|0-517-55765-7}}.
* Turback, Michael (2005). ''Hot Chocolate''. Ten Speed Press. {{ISBN|1-58008-708-6}}.
* {{cite news | url = https://www.science.org/content/article/earliest-evidence-chocolate-north-america | first = Traci | last = Watson | title = Earliest Evidence of Chocolate in North America | date = 22 January 2013 | work = Science | access-date = 3 March 2014}}
* {{Cite book|last=Newquist|first=H. P.|url=https://www.worldcat.org/oclc/919202329|title=The book of chocolate : the amazing story of the world's favorite candy|date=2017|isbn=978-0-670-01574-0|edition=First American|location=New York, New York|oclc=919202329}}
* {{cite web|url=http://archive.fieldmuseum.org/chocolate/history.html|title=History of Chocolate|last=Kerr|first=Justin|year=2007|publisher=[[Field Museum]]|access-date=2014-03-03}}
* {{cite book|url=https://books.google.com/books?id=jKphnQEACAAJ|title=The Cambridge world history of food|last1=Kiple|first1=Kenneth F.|author2=Kriemhild Coneè Oyurnelas|publisher=Cambridge University Press|year=2000|isbn=978-0-521-40214-9|pages=635–638}}
* {{cite journal |last1=Schnepel |first1=Ellen |title=Chocolate: From Bean to Bar |journal=Gastronomica |date=Fall 2002 |volume=2 |issue=4 |pages=98–100|doi=10.1525/gfc.2002.2.4.98 }}
* {{cite journal|last=Bensen|first=Amanda|date=March 1, 2008|title=A Brief History of Chocolate|url=http://www.smithsonianmag.com/arts-culture/a-brief-history-of-chocolate-21860917/?no-ist|journal=Smithsonian Magazine|access-date=3 March 2014}}
* {{cite journal|author1=Terry G. Powis|author2=W. Jeffrey Hurst|author3=María del Carmen Rodríguez|author4=Ponciano Ortíz C.|author5=Michael Blake|author6=David Cheetham|author7=Michael D. Coe|author8=John G. Hodgson|date=December 2007|title=Oldest chocolate in the New World|url=http://antiquity.ac.uk/projgall/powis/index.html|journal=[[Antiquity (journal)|Antiquity]]|volume=81|issue=314|issn=0003-598X|access-date=2011-02-15}}
* {{cite news|url=https://news.ubc.ca/2018/10/29/sweet-discovery-new-ubc-study-pushes-back-the-origins-of-chocolate/|title=Sweet discovery: New UBC study pushes back the origins of chocolate|date=29 October 2018|website=UBC News}}
* {{cite journal |last1=Zarrillo |first1=Sonia |last2=Gaikwad |first2=Nilesh |last3=Lanaud |first3=Claire |last4=Powis |first4=Terry |last5=Viot |first5=Christopher |last6=Lesur |first6=Isabelle |last7=Fouet |first7=Olivier |last8=Argout |first8=Xavier |last9=Guichoux |first9=Erwan |last10=Salin |first10=Franck |last11=Solorzano |first11=Rey Loor |last12=Bouchez |first12=Olivier |last13=Vignes |first13=Hélène |last14=Severts |first14=Patrick |last15=Hurtado |first15=Julio |last16=Yepez |first16=Alexandra |last17=Grivetti |first17=Louis |last18=Blake |first18=Michael |last19=Valdez |first19=Francisco |title=The use and domestication of Theobroma cacao during the mid-Holocene in the upper Amazon |journal=Nature Ecology & Evolution |date=December 2018 |volume=2 |issue=12 |pages=1879–1888 |doi=10.1038/s41559-018-0697-x }}
* {{cite journal |last1=Edgar |first1=Blake |title=The Power of Chocolate |journal=Archaeology |date=November 2010 |volume=63 |issue=6 |pages=20–25}}
* {{cite book|url=https://archive.org/details/truehistoryofcho0000coes|url-access=registration|title=The True History of Chocolate|last1=Coe|first1=Sophie Dobzhansky|last2=Coe|first2=Michael D.|publisher=Thames and Hudson|year=2007|isbn=978-0-500-28696-8|author-link2=Michael D. Coe|pages=59-61}}
* {{cite journal|last=Thompson|first=J. Eric S.|year=1956|title=Notes on the use of cacao in Middle America|journal=Middle American Archaeology|location=Cambridge Mass|volume=128|pages=95–116}}
* {{Cite web|url=https://www.heritagedaily.com/2018/02/medicinal-and-ritualistic-uses-for-chocolate-in-mesoamerica-2/98809|title=Medicinal and Ritualistic Use for Chocolate in Mesoamerica - HeritageDaily - Heritage & Archaeology News|website=www.heritagedaily.com|language=en-US|access-date=2018-05-07}}
* {{Cite book|title=The New Taste of Chocolate, Revised: A Cultural and Natural History of Cacao with Recipes|last=Presilla|first=Maricel E.|publisher=Ten Speed Press|isbn=978-1580089500|year=2009|location=New York|pages=12, 16, 22}}
{{refend}}
== Спољашње везе ==
{{Commonscat|Hot chocolate}}
* [http://www.thenibble.com/reviews/main/beverages/cocoas/hot-chocolate-overview.asp -{Some Like It Hot: Cocoa & Hot Chocolate ~ Part 1}-] {{en}}
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