Is Chocolate the “New Wine” ?
Some people say “chocolate is the new wine”. Now, they justify this with the complexities and levels of chocolate flavor. Such statement could be stunning to someone who has never been interested in chocolate before, but, believe me, the fact that chocolate is at least as complex as wine is not “new”. Not many people know that once chocolate was just liquid, even less would be aware that the pulp of cocoa was originally used to make a fermented (5% alcohol) beverage. That’s stunning ! At least it was for me when I found it out.
The discovery of the original use of chocolate was made, among others, by Dr. Patrick McGovern, Senior Research Scientist, Museum Applied Science Center for Archaeology (MASCA) at the University of Pennsylvania Museum of Archaeology and Anthropology, one of the five authors of “Chemical and archaeological evidence for the earliest cacao beverages”, published online in November 2007 on http://http://www.pnas.org.
So people are perfectly right when they talk about complexity of chocolate flavors. It couldn’t be different considering all the varieties and the very long story of the cocoa plant, used in South America since 1400 B.C.
Besides, at the end, they’re not that far from the truth when they say that “chocolate is the new wine”.
Long story short, chocolate and its history are a very complex and interesting topic. For this reason we thought to introduce you to a couple of links where to find good information about it. The following links will lead you, in this order, to the history of chocolate and to an introduction to the ways of tasting it.
Therefore, whether you drink or you bite it, cheers and long live chocolate !