Life Is Short, Make It Sweet - Part Two
Hello again, Cake-a-holic, are you ready for more chocolate – the story? Ready for more cake – the Château Gâteaux kind? Read on then, dear friend of the sweet life.
So, as you probably know, the more modern European palate preferred things a little sweeter, and we start seeing experimentation with chocolate flavours. Hot chocolate drinks with cane sugar, cinnamon and other available spices. Yum. Chocolate houses started to spring up in London, Amsterdam and many other European cities - our Château Gâteaux chocolate houses in Gauteng, Western Cape and Kwa-Zulu Natal are ready and waiting for your visit.
Meanwhile, on the other side of the world, the first American chocolate house opened in Boston in the 1680s, and chocolate soon became a significant import to the then American colony. The military was provided with chocolate as rations and on occasion even paid in chocolate instead of money!! Or was it chocolate money?
Enter the ‘Dutch process’ – alkaline methods, and a press which separated cocoa butter from roasted cocoa beans, developed by chemist Coenraad Johannes Van Houten, produced cocoa powder inexpensively. Now chocolate became affordable for the masses and created a wide variety of chocolate products, each tastier than the next! Talking about more tasty, Cake Lovers, have you tried our self-saucing puddings? No? Well, they are ideal as a warm and decadent treat to get you through the rest of winter.
In the last 150 years, we have seen the development of chocolate from a drink to a chocolate bar made from a paste of sugar, liquid chocolate and cocoa butter by JS Fry and Sons. Then we have a Swiss chocolatier, Daniel Peter, who created milk chocolate by adding powdered milk to cocoa powder – he joined up with Henri Nestle a few years later ... and the rest, as they say is history! Together, they brought milk chocolate to the masses! And we are forever grateful!
But tasty as it was, chocolate was still hard to chew. Until Swiss chocolatier Rudolf Lindt came on the scene (you know all about Lindt, don't you?). He invented a method to aerate chocolate, giving it a smooth velvety consistency that blended beautifully with other ingredients – melt-in-your-mouth. Just like our Chocolate Volcano – where each little eruption contains half a slab of chocolate … mmm.
From a drink to a chocolate bar to smooth and velvety … to fabulously fresh from frozen from Château Gâteaux. We take chocolate VERY seriously, and we know you do too, dear reader! Choose your chocolatety CakeAway from our decadent range of moment makers!