Socolata

Mulier Azteca socolatam transfundit. Codex Tudela (Museum Americae Matritense)

Socolata nigra solida (70%-85% solidis cacao)

Valor nutritivus per 100 g
Vis nutritivus	598 kJ
Carbohydrata	45.9 g
Sacchara	23.99 g
Fibrum	10.9 g
Pingue	42.63 g
: saturatum	24.489
: trans	0.03
: monoinsaturatum	12.781
: polyinsaturatum	1.257
Cholesterol	3 mg )
Proteinum	7.79 g
Aqua	1.37 g
Vitaminum A equiv.	2 μg (0%)
Thiaminum	0.034 mg (3%)
Riboflavinum	0.078 mg (5%)
Niacinum	1.054 mg (7%)
Vitaminum B6	1.054 mg (81%)
Vitaminum B12	0.28 μg (12%)
Vitaminum E	0.59 mg (4%)
Vitaminum K	7.3 μg (7%)
Calcium	73 mg (7%)
Ferrum	11.9 mg (95%)
Magnesium	228 mg (62%)
Phosphorus	308 mg (44%)
Kalium	715 mg (15%)
Natrium	20 mg (1%)
Zincum	3.31 mg (33%)
Valores per centum secundum normas CFA Fons: USDA Nutrient Database

Socolata seu chocolata est potio e tostis Theobromatis nucleis facta. Socolata etiam dicitur alimentum solidum aut amarum aut dulce ex eisdem nucleis tostis et contritis compactum. Patria socolatae est America Media. Conquisitatores Hispani usum potionis in Mexico apud Aztecos saeculo sexto decimo animadverterunt et in Europam introduxerunt.

Descriptio

Cacaotis semina, ex quibus fit socolata

Socolata, quia artífices suis cuiusque utuntur fabricationis praeceptis, haud semper eundem habet ubique saporem, eundem aspectum, eandem soliditatem. Secundum diversa fabricandi praecepta, potest misceri lacti, saccharo, pomis et nucibus, piperi aliisve condimentis. Secundum additionem praecipue lactis et sacchari socolata colore distinguitur, obscura, lactea, alba.

Socolata obscura vel amara, licet quadam temperetur condimentorum mixtura, est omnium tamen magis sincera. Socolata lactea, ut ipso indicatur nomine, magna ex parte, lacte fabricatur. Socolata vero alba, quae, uti aiunt periti, non est vera socolata, non ex theobromatis pulvere, sed ex socolateo butyro tantum fabricatur nimioque miscitur saccharo.

Beneficia socolatae amarae

• Prodest cordi, quia aequum facit sanguinis fluxum.
• Stimulat systema nervorum et cordis musculos.
• Affert quendam commoditatis sensum, quia serotoninam liberat.

Bibliographia

Henrici Stubbe The Indian Nectar anno 1662 divulgatum

Fontes antiquiores de arbore fructuque cacao

Si plus cognoscere vis, vide etiam Theobroma cacao#Bibliographia.

Fontes antiquiores de chocolata

• circa 1540 : Toribius Motolinia, Historia de los Indios de la Nueva España pp. 193-194 editionis 1914 et alibi
• ante 1542 : Codex Mendoza (liber pictus, c. 1534/1542) ff. 19r, 68r etc.; cf. Frances Berdan, Patricia Anawalt, The Essential Codex Mendoza (Berkeleiae, 1997) pp. 32-33, 218-219 etc.
• ante 1581 : Didacus Duran, Historia de las Indias de Nueva-España y islas de Tierra Firme (Mexicopoli, 1867-1880) vol. 1 pp. 176, 186, 223-228, 241, 307, 461 etc.
• ante 1584 : Bernardus Díaz del Castillo, La historia verdadera de la conquista de la Nueva España (manuscriptum, ante 1584) cap. 46, 91-92, 155 etc., 214 pp. 144, 285, 292-293, 614 etc., 1012 editionis interretialis Serés
• ante 1585 : Bernardinus de Sahagun, Historia general de las cosas de Nueva España (manuscriptum, ante 1585) lib. 10 f. 71v textus
• 1590 : José de Acosta, Historia natural y moral delas Indias (Sevilla) pp. 250-253; The naturall and moral historie of the East and West Indies (Londinii, 1604) pp. 270-273
• 1605 : Clusii Exoticorum Libri Decem, lib. II, cap. 28 "Cacao fructus" ("Cacao, cacavate -is")
• 1609 : Juan Barrios, Libro en el cual se trata del chocolate. Mexicopoli (citatio verificanda)
• 1618 : Bartolomé Marradón, Diálogos del uso del tabaco y los daños que causa ... y del chocolate y otras bebidas. Sevilla: Gabriel Ramos Versio Francogallica imperfecta, 1643
• 1624 : Santiago Valverde Turices, Un Discurso del chocolate. Seville (citatio verificanda)
• 1636 : Antonio de León Pinelo, Question moral si el chocolate quebranta el ayuno eclesiástico. Matriti Textus
• 1631 : Antonius Colmenero de Ledesma, Curioso tratado de la naturaleza y calidad del chocolate. Matriti (Textus apud Google Books); Diego de Vades-forte [i.e. John Wadsworth], interpr., A curious treatise of the nature and quality of chocolate. Londinii: J. Okes, 1640 Textus (Textus apud Google Books); René Moreau, interpr., Du chocolate: discours curieux. Parisiis: Sebastien Cramoisy, 1643 textus; Marcus Aurelius Severinus Tarsensis, interpr., Chocolata inda: opusculum de qualitate et natura chocolatae. Sevilla, 1644 textus alibi
• 1648 : Thomas Gage, A New survey of the West India's: or, The English American his Travails by Sea and Land. Londinii: John Sweeting (ed. Thompson (1958) p. 145)
• 1652 : James Wadsworth, Chocolate: or, An Indian Drinke. Londinii: John Dakins, 1652
• 1655 : Olaus Wormius, Museum Wormianum, cap. 24, p. 191 ("Sed usum potissimum in potu habet, quem ex illo conficiunt Chocolate dicto")
• 1661 : Simon Paulli (titulus verificandus); Robert James, interpr., A Treatise on Tobacco, Coffee, Tea, and Chocolate. Londinii: T. Osborne, 1746
• 1662 : Henry Stubbe, The Indian Nectar, or a Discourse Concerning Chocolata. Londinii Textus
• 1664 : Cardinalis Brancatii De Chocolatis Potu Diatribe (vide etiam duo poemata in fine libri, ubi etiam invenitur e.g. IN LAVDEM POTIONIS Chocolaticæ.)
• 1671 : Philippe Sylvestre Dufour, De l'Usage du caphé, du thé, et du chocolate. Lugduni: J. Girin, B. Riviere (Textus apud Google Books); John Chamberlayne, interpr., The Manner of Making Coffee, Tea, and Chocolate, as it is Used in Most Parts of Europe, Asia, Africa, and America. Londinii: Christopher Wilkinson, 1685
• 1672 : William Hughes, The American Physitian, or, A Treatise of the Roots, Plants, Trees, Shrubs, Fruit, Herbs, &c. Growing in the English Plantations in America. Londinii: William Crook
• 1682 : John Chamberlayne, The Natural History of Coffee, Thee', Chocolate, Tobacco. Londinii: Christopher Wilkinson
• 1685 : Philippe Sylvestre Dufour, Traitez nouveaux et curieux du café, du thé et du chocolate. Lugduni: J. Girin, B. Riviere Textus Editio 1693
• 1687 : Nicolas de Blegny, Le Bon Usage du thé, du caffé, et du chocolat. Lugduni: T. Amaulry Textus
• 1689 : Strozae carmen "De mentis potu, sive De cocolatis opificio" in libro Poemata varia (Cŏcŏlātes -is m., cacaum -i n.)
• 1704 : Ioannes Iacobus Mangetus, Bibliotheca Pharmaceutico-Medica ("Allata ex America in Europam Chocolata, usus illius in Hispania ita invaluit, ut carere extrema putetur miseria)
• 1722 : Ioannes Franciscus Ulpius, "De Chocolata" (Haec ad delicias nostrisque ad gaudia gustus / venit ab occiduis usque petita plagis. / Ut patuit primum coepit Chocolata vocari / Et simili semper nomine gaudet adhuc.)

De origine et archaeologia

Si plus cognoscere vis, vide etiam Theobroma cacao#Bibliographia.

• Traci Watson, "Earliest Evidence of Chocolate in North America" in Science: News (22 Ianuarii 2013)
• Sonia Zarrill et al., "The use and domestication of Theobroma cacao during the mid-Holocene in the upper Amazon" in Nature: Ecology & Evolution (Octobri 2018)

De historia

"Ientaculum" a Francisco Boucher anno 1739 pictum (Museum Lupariense Lutetiae)

• Almond, Steve (2004). Candyfreak: A Journey Through the Chocolate Underbelly of America. Algonquin Books. ISBN 1-56512-421-9 
• Campos, Edmund Valentine. 2009. "Thomas Gage and the English Colonial Encounter with Chocolate" in Journal of Medieval and Early Modern Studies vol. 39 (2009) pp. 183–200
• Coe, Sophie D., Michael D. Coe. 1996. The True History of Chocolate. Londinii: Thames and Hudson. ISBN 0-500-01693-3
• Meredith L. Dreiss, Sharon Greenhill. 2008. Chocolate: Pathway to the Gods. University of Arizona Press. ISBN 9780816524648 (Paginae selectae apud Google Books)
• Grivetti, Louis E., Howard-Yana Shapiro, edd. 2009. Chocolate: History, Culture, and Heritage. Hoboken: Wiley.
• McNeil, Cameron L., ed. 2006. Chocolate in Mesoamerica: a cultural history of cacao. Gainesville: University Press of Florida.
• Norton, Marcy. 2008. Sacred Gifts, Profane Pleasures: A History of Tobacco and Chocolate in the Atlantic World. Cornell University Press.
• Presilla, Maricel. 2001. The New Taste of Chocolate: a natural and cultural history of chocolate with recipes. Berkeleiae: Ten Speed Press.
• Rosenblum, Mort. 2006. Chocolate: A Bittersweet Saga of Dark and Light. Novi Eboraci: North Point Press. ISBN 978-0-86547-730-8
• Young, Allen M. 2007. The Chocolate Tree: A Natural History of Cacao. University Press of Florida. ISBN 978-0-8130-3044-9

De commercio et usu

• Carol Off, Bitter Chocolate: The Dark Side of the World's Most Seductive Sweet. New Press, 2008. ISBN 978-1-59558-330-7
• Órla Ryan, Chocolate Nations: Living and Dying for Cocoa in West Africa. Zed Books, 2011. ISBN 978-1-84813-005-0

De nutritione et medicina

"Chocolataria" ab Ioanne Stephano Liotard anno fere 1745 picta (Pinacotheca Veterum Magistrorum Dresdensis)

• Deyar Asmaro, Mario Liotti, "High-Caloric and Chocolate Stimuli Processing in Healthy Humans: An Integration of Functional Imaging and Electrophysiological Findings" in Nutrients vol. 6 (2014) pp. 319-341
• Rafael Franco, Ainhoa Oñatibia-Astibia, Eva Martínez-Pinilla, "Health Benefits of Methylxanthines in Cacao and Chocolate" in Nutrients vol. 5 (2013) pp. 4159-4173

" Nasiruddin Khan et al., "Cocoa Polyphenols and Inflammatory Markers of Cardiovascular Disease" in Nutrients vol. 6 (2014) pp. 844-880

• Donatella Lippi, "Chocolate in History: Food, Medicine, Medi-Food" in Nutrients vol. 5 (2013) pp. 1573-1584
• Franz H. Messerli, "Chocolate Consumption, Cognitive Function, and Nobel Laureates" in New England Journal of Medicine (10 Octobris 2012)
• Astrid Nehlig, "The neuroprotective effects of cocoa flavanol and its influence on cognitive performance" in British Journal of Clinical Pharmacology vol. 75 (2013) pp. 716–727
• Gordon Parker et al., "Mood state effects of chocolate" in Journal of Affective Disorders (2006)
• Deanna L. Pucciarelli, "Cocoa and Heart Health: A Historical Review of the Science" in Nutrients vol. 5 (2013) pp. 3854-3870
• Ronald Ross Watson, Victor R. Preedy, Sherma Zibadi, Chocolate in Health and Nutrition. Novi Eboraci: Humana Press, 2012 (Paginae selectae apud Google Books)
• S. Y. Wong, P. L. Lua, "Effects of Dark Chocolate Consumption on Anxiety, Depressive Symptoms and Health-related Quality of Life Status among Cancer Patients" in Health and the Environment Journal vol. 3 (2012) pp. 27-35

Aliae encyclopaediae

• Sophie Coe, Andrew Dalby, Laura Mason, "Chocolate" in Alan Davidson, The Oxford Companion to Food (Oxoniae: Oxford University Press, 1999. ISBN 0-19-211579-0) pp. 176-181
• Alexandra Leaf, "Chocolate, post-Columbian" in Darra Goldstein, ed., The Oxford Companion to Sugar and Sweets (Oxonii: Oxford University Press, 2015) pp. 144-147
• Maricel E. Presilla, "Chocolate, pre-Columbian" in Darra Goldstein, ed., The Oxford Companion to Sugar and Sweets (Oxonii: Oxford University Press, 2015) pp. 147-152

Nexus interni

• Colles Socolatei
• Martius panis
• Pila socolatae
• Potio Guaxacana
• Socolata cum encytis

Nexus externi

Tria praecipua socolatae genera: lactea, obscura vel amara et alba.

Vicimedia Communia plura habent quae ad socolatam spectant.

• "Early editions 1550-1800" apud Cacaosophy
• David Stuart, "The Chocolatier’s Dog" (2014) at Maya Decipherment: monthly archives