Chocolate lovers: visit Malta

I loved holidaying in Malta but now I know there was much more to learn.

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Malta Chocolate Factory

Built by the Knights of St John in the mid-C16th on the centrally located Mediterranean island of Malta, Valletta quickly became a very important and cosmopolitan harbour city, and a perfect place through which foreign culinary practices and new exciting ingredients would have been able to enter the island. And, through the influence and strong links that the multi-national Knights enjoyed with overseas regions, some ingredients were able to come into Malta relatively earlier when compared to other parts of Europe. One example of this was chocolate. Malta was among the pioneering countries to have introduced the drinking of chocolate in Europe. Originating in Mexico, cocoa beans were introduced into Malta by the Spanish knights.

Born in Valletta Francesco Buonamico was a medical doctor, but as was usual for clever men, he was also a specialist botanist, antiquarian, linguist, scientist, poet, writer and theologian, a post-Renaissance genius. Buonamico was best known for his travelogues, written over a decade that he spent visiting 70 cities across Europe. While studying in France in the mid-1600s, Francesco Buonamico wrote the Trattato della Cioccolata, claiming that the island could boast of having been a forerunner in the coffee and chocolate drinking crazes that swept Europe in the C17th.  Buonamico wrote extensively and is best known for his travelogue, written in a decade that he spent visiting 70 cities all over Europe.

It was while studying in France, aged 19, that he wrote what was seen as one of the earliest treatises on chocolate. In his 8-page manuscript, Buonamic claimed that South American Indians resorted to chocolate drinking because they had no wine; so chocolate was clearly a drink then. The treatise provided a drinking chocolate recipe that included orange peel, spices, nuts and aniseed. In Malta, cocoa beans were used as the main ingredient for cold drinks and even ice creams. By late 1700s, Maltese chocolate wrapping paper started to be printed, indicating that by then chocolate was being consumed also as a solid. We also know that in Malta, cocoa beans were used as the principal ingredient for the preparation of a cold drink, granita, sorbet and icecream. 

But despite its limited market, it continued to attract the attention of scientists interested in discussing its nutritional benefits. It was still recognised as a precious treat, one that was given to dignitaries visiting Malta.  Grand Master Pinto gave chocolate as a reward to a group of men who infiltrated a network of organised smuggling from the Order’s bakery. Grand Master de Rohan had a personal chocolatier who worked at the palace, while a number of Inquisitors of Malta are also known to have treated their high-ranking guests with this luxury. In 1798 the Inquisitor’s Palace listed copper chocolate pots and other specialised equipment, just to meet the Inquisitor’s cravings!

Maltesers are a British confectionery product made by Mars Inc, first sold in UK in 1937. Originally described as energy balls and aimed at women, Maltesers consisted of a spheroid malted milk centre surrounded by milk chocolate. Their first logo was The chocolates with the less fattening centre. Ads claimed Maltesers malted milk centre was 1/7 as fattening as ordinary chocolate centres, leading marketers to value it for weight loss. In a later poll, they were the most popular sweet in the UK. They have since been sold in Europe, Australia, New Zealand, Canada, U.S and Middle East. In Australia, Mars signed up with MacRobertson's in 1954 which bloggers will remember if they were at school in the mid 1950s. Only in Jan 2017 did Maltesers officially became available in U.S. In fact the factory in Ontario, Canada produces 80% of its Maltesers for the U.S market.

Chocolate coconut balls

Credit: I love Maltese food

 

Due to its expensive market value and exotic nature, chocolate was primarily consumed by the nobility, but despite its limited market, it continued to attract the attention of scientists interested in discussing its nutritional benefits, if any existed. It was still recognised as a precious treat, one that was offered to dignitaries visiting Malta. Grand Master Pinto presented chocolate as a reward to a group of men who infiltrated a network of organised smuggling from the Order’s bakery. Grand Master de Rohan had a personal chocolatier who worked at the palace, while a number of Inquisitors of Malta are also known to have treated their high-ranking guests with this luxury. In 1798 the Inquisitor’s Palace listed copper chocolate pots and other specialised equipment, just for the Inquisitor’s cravings!

Few Maltese salt pans/salini remain today. This chocolate bar comes from the timeless, age-old craft of salt farmers, who have harvested salt traditionally for 400+ years. Hand harvested sea salt from the Salt Pans is lightly sprinkled over Dark Chocolate. Its delicate texture and gentle saltiness bring out the complexities of the dark chocolate blend.

Taste traditional Gbejniet cheese in Gozo; delicious, round white cheese made from sheep’s or goat’s milk, dried in ventilated boxes and later spiced in wine vinegar & topped with crushed pepper. Taking inspiration from the obsession with cheese, embraced goats’ milk to create an alternative to milk chocolate. Peppered cheese chocolate is grassy, creamy, fresh and slightly sour.

tasting tables and drinking area

Malta Chocolate Factory

At the Malta Chocolate Factory, look through the kitchen viewing window into the factory to see artisanal chocolates being handmade. Adults then sit tasting wine, beer, cocktail and chocolate pairings.

Each important Maltese holiday has a special chocolate item that families always buy or make. Before Lent, the Maltese celebrate Carnival with prinjolata, a traditional cake made with sponge, almonds, cherries, pistachios and chocolate. Feast of St Joseph is connected to fried choux pastry balls, filled with sweet ricotta and topped with chocolate. Christmas Eve is celebrated with hot, spiced cocoa drink with chestnuts, orange rind, cinnamon, nutmeg and cloves.

For exotic, savoury tastes, see the Authentic Maltese Chocolate Collection, 6 unique chocolate bars made with local flavours. Combining Maltese ingredients the endemic Bidni olives and Sea Salt. The cultivar known as Bidni is endemic to Malta but, until a few years ago, it was rare and virtually unknown. Taste the strong, peppery, melt in this true artisan/handmade product. 

Few Maltese salt pans/salini remain today. This chocolate bar comes from the timeless, age-old craft of salt farmers, who have harvested salt traditionally for 400+ years. Hand harvested sea salt from the Salt Pans is lightly sprinkled over Dark Chocolate. Its delicate texture and gentle saltiness bring out the complexities of the dark chocolate blend.

Malta artisan wine pairing

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Malta Gift Service