Due to the wide commercialization of chocolate, many chocolate lovers don’t realize that chocolate comes from a tree, or rather, a
fruit. The cacao tree produces cacao seeds that eventually turn into chocolate. Mixing the cacao seeds with water was the first taste of sipping
chocolate, or a liquid chocolate drink. The Aztecs had access to a variety of spices, and therefore become experimental with their newfound drink.
Like all good trends, word of this new spicy, chocolaty drink traveled to Spain, where the idea of sipping chocolate grew
immensely popular. It wasn’t until the 1600’s that chocolate crashed upon the shores of Italy, France and England. Chocolate quickly made its way into the French palace doors where Madame du Barry, mistress of Louis XV, associated chocolate with fun and entertainment. Chocolate was adapted by the French court as a deviant divulgence, scandalous dessert and the perfect party snack. Later being coined “the food of the gods”, chocolate became molded into bar form in the late 1700’s.
By the early 20th century, chocolate was widely consumed in eating form. Chocolate slowly was mixed with nuts, fruit and cream to form its extensive menu of chocolaty goodies. Even now, the experimenting never stops. Possibilities are endless; the transformation of cacao limitless.
At MoRoCo Chocolat, we select raw materials for their unique character and quality, which enhance our handcrafted creations. This is why we are able to offer unique creations with exclusive recipes and original tastes.
MoRoCo handcrafts more than 25 different truffles and wide variety of chocolate confections in combinations are truly unexpected, but ultimately sweet.