History – Paris-Caramels - Confectionery
History of caramel
Caramel is one of the oldest confectioneries. It is made by cooking sugar and its origins date back to the 7th century, when the Arabs discovered cane sugar in Persia. They heated it and obtained a dark brown liquid, which they called 'Kurat Al Milh' (ball of sugar), from which the word "caramel" is derived.
Sugar was brought back to Europe by people returning from the Crusades. First sold by apothecaries, in the 14th century it began to be used to make sweets, to which salted butter (in Brittany) or cream (in Normandy) were added.
Soft or hard, plain or flavoured, today caramels are a treat for young and old alike, whatever the occasion!
History of fruit paste
Fruit paste was first made in the 10th century, mainly in Auvergne, in order to conserve fruits. This confection, which has been greatly prized since, was then known as 'confiture sèche' (dry jam). Made by cooking fruit with sugar, it is a popular sweet due to the rich taste of the flavours obtained from the flesh of the fruit.
Fruit paste can be eaten as a snack, thanks to its high energy content, or as a treat, to be shared with family or friends!
History of chocolate
Made from cocoa beans, chocolate has been a highly prized and well-known food in Central America since the beginnings of human civilization. Consumed in the form of a drink, it was introduced in Europe in 1528 by Hernan Cortès, at the Royal Court of Spain.
The success of chocolate soon extended beyond the Kingdom of Spain, to Flanders, the Netherlands, and France, and became a popular drink reserved for the aristocratic and wealthy classes.
In the 18th century, the first industrial chocolate factories began to appear. In the 19th century, it began to be consumed in other forms, such as bars, milk chocolate, and chocolate fillings
At the beginning of the 20th century, chocolate started to become available for mass consumption and new forms were developed, including praline chocolates, the first chocolate box and filled chocolate.