Valentine’s Day (or Galentine’s Day if you prefer the company of friends) is upon us and with that the perennial custom of gifting chocolates of every shape, size, filling, and flavor to our cherished friends, and loved ones.  Chocolate has been part of our Western culinary and gift giving culture for five-hundred years, with its humble beginnings dating back more than five millennia to the indigenous cultures of Mesoamerica.  

Earliest Chocolate-y Goodness

The cacao tree was domesticated in what is present day Mexico, and over the centuries the elite classes of the Maya, Aztec, and other Mesoamerican societies enjoyed cacao drinks as a privilege of their stations.  Cacao was considered a gift from the gods and was used extensively as currency, as medicine, and in religious ceremonies.  These beverages were often mixed with honey, chili powder, and other spices offering a variety of experiences for those who could afford them.  It is of course not surprising that even fermented cacao drinks were available and were no doubt prized for this extra added kick.

Above Left: A woman uses a molinillo to froth and aerate a cacao based beverage. Above Right: a facsimile from the 1553 Codex Tudela, depicts a Nahua noblewoman preparing a chocolate drink by pouring the chocolate from a height to create froth.

Spanish explorers introduced cacao to Europe beginning in the early 16th century. Europeans added sweeteners such as cane sugar and spices which included cinnamon and vanilla to make the bitter xocolatl more palatable for their tastes. This new New World import spread throughout Europe over the following three centuries, gaining popularity as an expensive luxurious treat among the nobility and wealthy by whom it was celebrated for its medicinal and religious merits, and was sometimes regarded as an aphrodisiac.  

It wasn’t until the 19^th century, and thanks to some brilliant engineering, that cacao was transformed into the solid, more accessible and delectable treat that we recognize today.  We have the Swiss and the Brits to thank for this Industrial Age innovation and we are forever grateful to them for providing us with the delicious indulgence we didn’t know at the time we needed or deserved. The tradition of giving chocolates as gifts became synonymous with affection and celebration, a sentiment that continues to this day.

A 21st-Century Chocolate Renaissance

Chocolate has enjoyed an innovative glow-up over the centuries with chocolatiers, candymakers, chefs, and artists crafting new flavors, incorporating inspired fillings and ingredients into a multitude of confections, blending nuts, fruits, and aromatics, coming up with imaginative delights both savory and sweet, and of course the creation of the best desserts in the world (The author wishes to inform the reader that she has quite the fancy for Sachertorte, chocolate lava cake, chocolate covered cherries, Almond Rocca, and Ferrero Rocher).  

The brilliant culinary artist, pastry chef, chocolatier, and sculptor Amaury Guichon’s gorgeous craftsmanship and skill have mesmerized and delighted millions with his numerous online viral video clips of his transforming liquid chocolate into enormous sculptural creations that seemingly defy gravity.  Chocolate has never enjoyed such an amazing heyday in its five-thousand-year history.

So with such solid provenance, and quite the pedigree of centuries of culinary and other artists’ innovation and creativity to make chocolate the beautiful, delicious, versatile, and desirable feast for the senses it is, who would have thought that chocolate would be enjoying an explosive modern-day Renaissance with something absolutely brand new?  

Enter Sarah Hamouda, a British-Egyptian engineer and her friend, Filipino pastry chef Nouel Catis, who together developed the viral sensation “Dubai Chocolate,” an absolutely decadent and rich chocolate bar featuring a filling of pistachio cream, tahini, and crunchy kadayif pastry that has taken the world by storm.  They say necessity is the mother of invention and Dubai Chocolate was born in 2021 from Hamouda’s own pregnancy cravings for a treat with a nostalgic flair harkening back to her Middle Eastern upbringing. 

Donna Eastlake at Confectionery News posits that botanicals (lavender, chamomile), exotic flavors (matcha, turmeric), and layered textures will be trending in the world of chocolate this year. But perhaps the most significant chocolate trend is going to be the consumer-driven desire for chocolate that is ethically sourced and sustainably farmed. 

Treat Thyself!

So whether you or your special someone prefer your chocolate as a bar, drop, drinkable, frothy, swirled, dipped, filled, frozen, baked, broiled, boiled, grilled, chilled, steamy, hot, gooey, fluffy, bitter, sweet, syrupy, creamy, milky, runny, white, dark, spicy, fruity, crunchy, crispy, salty, savory, bougie, trendy, unconventional (again, the author wishes to inform the reader that she enjoys the rare treat of an extra crispy strip of bacon dipped in hazelnut-cocoa spread, *chef’s kiss*), artsy, traditional, or Forrest Gump style, in a box, you don’t need to wait for a special occasion such as Valentine’s Day, Galentine’s Day, Easter, Mother’s Day, Father’s Day, Halloween, Hannukah, Christmas, Birthday, I-Just-Got-a-New-Job-Day, I-Made-A-4.0-This-Semester-Day, I’m-In-A-Bad-Mood-Day, or Just-Because-It’s-Monday, to treat your loved ones, or YOURSELF, to something special.  

Chocolate is meant to be enjoyed in the here and now.  What other reason could there be for it to be so readily available all year round?!  So go find the chocolate that makes you happy, indulge yourself and your loved ones, and whatever you do, don’t skimp on the experience!

May We Suggest Faire Chocolatiers?

“Food is art, and food is love.” — Mark Bittman

At LadyFaire, we believe that food is, in fact art, and the chocolates at Fable and Cacao are exquisitely rendered. Owner and artist, Heather, a former prosthetic artist in the film industry, now uses her talent and expertise to create beautiful treats. She says, “With every creation I seek to bridge the gap between fantasy and flavor, offering chocolate that ignites the imagination and nourishes the soul. Welcome to a world where chocolate meets mythology and every bite is a tale waiting to be told.” Her creations can be found at the Texas Renaissance Festival, and can also be ordered online.

The two Texas women who own Delicious Doom Chocolate describe themselves as nerds, and really, is there anything better than a nerdy creative? This small business has a presence at Scarborough Faire and also ships! DDC has an amazing selection of chocolates and other sweets, themed for things our readers love: Broadway musicals, Bridgerton, Star Wars, Pokemon, Dr. Who and more. 

What does a gal with bachelor’s degrees in Art and Russian from the University of Texas do with her life?  OBVIOUSLY she becomes an actor, director, theater producer, wife, full-time stay-at -home mom, history buff, crafter, wine lover, paralegal, and general over achiever.  Stacy Bakri loves every role she’s played from stage classics, to the iconic Mona Lisa at the Texas Renaissance Festival, to being a hands on mom to her own kids and for anyone else who needs it, and helping people plan for what happens after their timely demise.  Her mission is to make life for those around her a little bit easier.