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The first chocolate came from Mesoamerica ā the regions south of Mexico. The cacao tree has pods and within these beans. And from these beans ā come the cacao. We carry cacao beans in the shell ā a soft shell, easy to chew and swallow, and those that have been ground and fermented as they are just before becoming commercial chocolate. When people say cacao is good for you ā this is what theyāre talking about. Enjoy the nibs in shakes, smoothies, cereals and even, as is. Feeling adventurous ā try our cacao and pomegranate mix ā what Mesoamericans and their peers in the ancient Middle East and Mediterranean were enjoying same time but vastly different place! The perfect combination!
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The first sighting of the cacao amongst European immigrants appeared in a petition drafted in 1670 by Dorothy Jones and Jane Barnard āto keepe a house of publique Entertainment for the selling of Coffee and Chucalettoe <sic>.ā The officials agreed although, as in Europe, chocolate had its detractors, primarily those who considered it a sin. For a sample of their chocolate, why not try our Taza selections or try making some using our fresh nibs. you can find directions here!
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About 100 years later, an Irish immigrant, John Hannon, started the first chocolate mill, turning the cacao bean and its internal ānibsā into the ingredients for a coveted, if not bitter, drink. Hannon was brilliant but not entirely business-like and not at all wealthy. So, he brought in James Baker, a wealthy Harvard College graduate and businessman, for help.
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After literal nose-to-the-grindstone, the company was producing 900 pounds of chocolate for the Colonists. The Hannon-Baker partnership ended for reasons unknown, but one thing is certain: Hannon went on a trip, possibly to the West Indies in search of cacao, and was never heard from again, likely killed in a shipwreck. The business was called āBakerās Chocolateā, forever misleading people to believe the brand was just for bakers.
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Then, as now, chocolate had many fans, some illustrious. One was Judge Samuel Sewall, who, from 1674 to 1729, kept a journal where he recorded uniquely commonplace goings-on, giving historians access to the lives of the Puritans and candy enthusiasts a glimpse of the early life of chocolate.
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In his diary, Sewall wrote in 1697 about having āchockalettā and venison for a breakfast where āMassachuset and Mixco meet.ā In 1702, he recorded bringing Minister Samuel Whiting ā2 balls of Chockalett and a pound of figs,ā because he was ālanguishingā and Mrs. Stoddard ātwo half pounds of chockalettā instead of Commencement Cake. Chocolate as medicine and gift was common, as was its alleged aphrodisiac properties. Today, in that regard, little has changed.
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Other celebrated chocolate enthusiasts included Benjamin Franklin. He admired the exotic bean for its alleged health and medicinal value which included curing smallpox. His shipments to officers in the French and Indian War included ā6 lbs. of chocolateā (plus sugar, tea, coffee, vinegar, cheese, Madeira, Jamaican spirits, and mustard). His friend and fellow Revolutionary, Thomas Jefferson, said: āThe superiority of chocolate, both for health and nourishment, will soon give it the preference over tea and coffee in America, which it has in Spain.ā
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Another benefit: chocolate was a great alternative to British tea.
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This early chocolate was a bitter drink which wealthy New Englanders enjoyed at various times, particularly at breakfast or, possibly, instead of breakfast. They had to work to get it, too, first by boiling water which they poured over a cake of chocolate, then stirred constantly until the chocolate had dissolved, and, at last, the liquid was rich and frothy. Depending on the hour and purpose, they may have added sugar, spices, milk, or even wine, which they probably needed after all that effort.
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Starting in the early 1800s, the Industrial Revolution was on the march and innovations were on the rise. Among the early entries were nonpareils and, after a break due to the Civil War, came chocolate covered nuts and fruits, chocolate bars ā dark chocolate first, then milk, then milk with almonds, white chocolate ā and chocolate with caramel and other fillings.
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These chocolates were voluptuous, yes, and the best ones of all were French. By French, the chocolates werenāt necessary from France, but were in the āFrench style,ā such as the French style cream-filled candy, introduced in 1851 at the Great Exhibition in London. It won an adoring audience in the US, who have long been enamored in all things French.
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The āFrench-styleā creams and other chocolates were marvelous, sweet, yet gritty. That was changed in 1879 when Swiss chocolatier Adolphe Lindt (yes ā that Lindt of Lindt chocolate) invented a āconchingā machine, which massaged the gritty chocolate into soft and supple submission.
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So popular were these chocolates that some post-war U.S. āchocolatiersā devoted themselves to their existence. Others, such as the illustrious Shrafftās Confectionary of Boston, made them en masse then wholesaled them to smaller companies. Shrafft also carried chocolates in their own retail shops, complete with the French-ish names such as āDāOr Elegante,ā and distinct gold-hued packaging. Their ads said:
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āFrom the French comes the motif for this distinguished package, but only Schrafft could have supplied such chocolates. Search among the most exclusive shops of London, Paris, Rome-you will find nothing to compare to them. The golden box of chocolates is now offered for the first time. It contains the daintiest of our French truffle, nuts, fruits, and cream centers.ā
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Mais oui.
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Want to try the truly old time chocolates? Our chocolate maker uses recipes that go back to his grandfather who learned the trade at Shrafftās Confectionary. We use these chocolates for the traditional and more modern candy combinations, such as Peanut Butter Cups, Cherry Cups, chocolate covered Twinkies and Devil Dogs, both invented in the early 1900s.
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Size: 3 ounces - 2 bars
sugar, chocolate liquor processed with alkali, cocoa butter, milk fat, soy lecithin, vanillin, natural flavors
Allergen Disclaimer: Please note that our products are made in a facility that processes peanuts, tree nuts, dairy, soy, and wheat. While we take precautions to prevent cross-contamination, we cannot guarantee that our products are allergen-free.
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Please allow 3-5 business days for processing new retail orders. Many of our products are hand-made and assembled, so some orders may experience some delays depending on availability. Most orders are shipped within 5 business days. If you have any questions or concerns about your order please reach out to us.Ā
The history of chocolate, originating from Mesoamerica, has evolved significantly, with white chocolate becoming a luxurious and popular variation in the 20th century. Known for its creamy, sweet, and smooth flavor, handmade white chocolate stacks have become a favorite among chocolatiers, offering a visually appealing and melt-in-your-mouth experience. These stacked delights are crafted with care, showcasing the perfect balance of texture and taste. Could this decadent treat be the indulgence you've been waiting for? Discover more about these handcrafted masterpieces...
True Treats is the only historically accurate candy store in the world, bringing the past to life through researched sweets, teas, syrups, and more. Every product is rooted in history, telling the story of how people from all walks of life enjoyed treats through time. Leading this effort is Susan, a nationally recognized candy historian, researcher, and author who appears regularly on TV, radio, and in major publications. With over 40 years of experience, she has written ten books and founded True Treats to share the fascinating history of candy in a fun and delicious way. Susanās work uncovers the surprising origins of Americaās favorite sweets, from ancient uses of sugar to the candies of the 1900s. Through True Treats, Susan makes history an interactive experience, allowing customers to taste the past while learning the stories behind every bite.
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