Humans have been consuming chocolate for thousands of years, but in the format that is most popular today, i.e. in the form of a bar, only since 1900. Due to social conditioning, thousands of myths have been woven around it, but they have as many stumps as chattering teeth. And since the kitchen and the studio studio are not so mutually exclusive - sometimes they are one and the same thing - in modern times, chocolate has become not only a work material but also an art material.
There are many in the world inedible art, but this one, done from chocolate is definitely edible. If not from an artistic point of view, but from a culinary point of view. It was already known to the Mayans and Aztecs 1500 years and more BC, of course not as a tablet or drink, but as grains cocoa bean. We have Herman de Cortes to thank for them in the 16th century brought to the Old Continent and conceived one the sweetest vices, that life offers. Today, under the term chocolate we find an entire industry of flavors, colors and shapes, similar to cheese or wine. But unlike these, she added more to the smell, taste and origin artistic component.
But even before she became willing to design and grateful "material" of kitchen artists, also penetrated European painting. In 1745, the French painter Jean-Etienne Liotard dedicated a pastel to her "Chocolatier" ("Chocolate Girl").
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And if we talk about art tastes differ, but I think we can all agree that chocolate has divine taste.
