About Chocolate

Chocolate comes from the cacao beans of a Cacao Tree which is grown in tropical and humid regions close to the equator.  The beans are roasted, shelled then ground into a paste.  The paste is mixed with sugar at a high temperature in a strong air current.  The result is chocolate!  Chocolate is very rich in carbohydrates and is an excellent source of energy in a concentrated form and with small amounts of caffeine and theobromine as mild stimulants, it is no wonder that we all grab some chocolate to eat as a pick me up.


The Cacao trees were first cultivated by the Aztecs in Central America where they used the beans as money.  Columbus brought the beans to Europe in 1494.  It took several hundred years for the knowledge of cacao beans to spread throughout Europe.  Very soon chocolate houses opened up and became popular.  It wasn't until the 19th century that chocolate was manufactured commercially by now familiar names such as John Cadbury, Henri Nestle, Robert Lindt and Milton Hershey.  Weren't these guys onto something good!

Fortunately, today chocolate is readily available.  Can you imagine the catastrophe that would happen if chocolate suddenly became extinct?  Food for thought!

We use Cadbury compound buttons for moulding and creating some wonderful pieces.  Compound buttons are specially formulated using Lauric type cocoa butter substitute fats and other quality ingredients.  Unlike purer chocolate (with cocoa butter), compound does not require tempering.   A lot has been said about compound not being "real chocolate" however, it still has a great taste and the creative possibilities are endless.