by Lillian Csernica on April 18, 2014
“ Visitors look at a chocolate pagoda during the Chocolate Show which gathers chocolate makers from all over the world in Paris, 2004.”
“Towerlike multistoried structure of stone, brick, or wood, usually associated with a Buddhist temple complex and enshrining sacred relics. The pagoda evolved from the Indian stupa. The pagoda’s crowning ornament is pyramidal or conical in Myanmar (Burma), Thailand, Cambodia, and Laos and bottle-shaped in the Tibet Autonomous Region of China. In other parts of China and in Korea and Japan, a pagoda is a tall tower repeating a basic story unit in diminishing proportions. The stories may be circular, square, or polygonal. The pagoda form is intended mainly as a monument and has very little usable interior space.”
Food prepared from ground roasted cacao beans. It is consumed as candy, used to make beverages, and added as a flavouring or coating for confections and baked products. It was introduced to Europe by Hernán Cortés following his visit in 1519 to the court of Montezuma II, who served the conquistador a bitter cacao-bean drink, xocoatl. In making chocolate, the kernels of fermented and roasted cacao beans are ground into a paste called chocolate liquor, which may be hardened in molds to form baking (bitter) chocolate, pressed to reduce the cocoa butter (vegetable fat) content and then pulverized to make cocoa powder, or mixed with sugar and additional cocoa butter to make sweet (eating) chocolate. The addition of concentrated milk to sweet chocolate produces milk chocolate. White chocolate, made from cocoa butter, sugar, milk, and vanilla, contains no cocoa solids. Rich in carbohydrates and fat and containing small amounts of caffeine, chocolate is an excellent source of quick energy.
Could this be the true stairway to heaven?