KnightsCourt Bakery Cafe

 The Discovery of brown Gold 

  
In 1502 Christopher Columbus was the first European to come into contact with cocoa during his fourth journey to the New World. However, it seems as though he did not show much interest in it. Hernando Cortez, the conqueror of Mexico, found cocoa interesting mainly because of its stimulating effect: "A mug proves a soldier with a day’s vigour". In 1528 he brought the first cocoa beans to Spain.

 Theobroma - the Cocoa Tree.
The everflowering cocoa Paradise tree produces light-yellow and reddish blossoms all year round. The tree has its origin in Central America and flourishes in the humid Equatorial region.

The cocoa pods ripen from green to yellowish to red-brown directly on the tree trunk and on the thick branches. The pods contain 25 to 50 aromatic bitter seeds, the cocoa beans.
More than 200 years ago, Carl von Linné, the founder of modern botanic, gave the cocoa tree its botanical name "Theobroma cocoa" or "Food of the Gods". The name is justified as Chocolate has always been considered a heavenly delight. Chocolate is stimulating, it positively influences the cardio-vascular system, triggers feelings of happiness and desire. Some say that it has an aphrodisiac effect.

Xocolatl - Divine Drink of the Aztecs
Because cocoa beans taste bitter, they were roasted and then ground on a hot stone. The cocoa was whisked to a froth with water and spices and served as "Xocolatl" in golden cups.
The Aztecs celebrated the Divine drink as the "Bridge to Heaven". Cocoa beans, called "Cacahuatl", were used as a means of payment.

 1)  Criollo, Maracaibo clasificado
Origin: Sur del Lago, Venezuela.
Main harvest: December to January.
Taste: Aromatic, fruity, slightly bitter

 2) Criollo-Nacional
Origin: Arriba Mocache, Los Rios, Ecuador.
Main harvest: April–May.
Taste: Full-bodied, well-balanced with a delicate trace of spice, slightly bitter.

3) Criollo
Origin: East Highland, Jember Plantation, Java.
Main harvest: May–June.
Taste: Aromatic, with distinct acidic note, slightly bitter.

4) Trinitario
Origin: Sambirano Planes, Madagascar.
Main harvest: November–December.
Taste: Mild aroma with a light fresh citrus note.

 KnightsCourt

Chooses the Finest Swiss and Belgian courvetures(chocolate) to produce our Fine Selection of Desserts.