History of Chocolate

Over 2,000 years ago in what now consists of Guatemala, Belize and southern Mexico, the Aztec and Mayan Indians discovered the importance and flexibility of the local rainforest’s cacao plant and recognized that it had many adaptable qualities. The Mayans soon began experimenting with the plant and created a spicy, frothy beverage from crushed cocoa beans, which became popular among royalty and was shared at sacred ceremonies. Also, etched into the walls of their ornate temples were cocoa pods, and references to plant that they named “food of the gods.”

The Aztecs also realized its potential and similarly served a warm beverage they called “chocolatl” which literally means “warm liquid.” In the Aztec cultures, however, only rulers, priests, honored merchants and decorated soldiers could participate in these ceremonies and consume this revered cocktail.

The Aztecs also found other uses for the cocoa beans, including currency, and it is said that during this time period a rabbit could be purchased for a mere 4 cocoa beans.

It wasn’t until 1502 that Europe discovered the cocoa bean. Christopher Columbus had just returned from his last voyage to the Caribbean when he presented the King and Queen of Spain with the dark beans, thought they saw no real significance or worth in them.

Seventeen years later an explorer by the name of Hernando Cortes discovered that the cocoa bean had much more potential than previously thought. In an encounter with the Aztecs in what is now known as Mexico, Cortes was served the “chocolatl” that the Aztecs celebrated. Intrigued by its taste, Cortes began experimenting with sugar cane to sweeten the liquid for the Spaniards who might have been shocked at first by the beverage’s bitter taste.

When he realized how popular this adaptation might become overseas, Cortes established cocao plant plantations in the Caribbean to improve supply for what he saw as a potentially high demand.

Once in Spain, this beverage took up popularity among the wealthy, and with the addition of such imported spices as vanilla and cinnamon, the public became enthralled. Eventually it caught on that it would taste better served hot, and the first hot chocolate, or hot cocoa was produced.

Finally recognizing that this plant had great economic potential, Spain began planting cacao trees in Venezuela, Ecuador, Jamaica, and Peru to produce for the predicted increasing demand.

Spanish monks had been appointed as the processors of the cocoa beans so as to refine them for future consumption. It is rumored that these Spanish monks shared the secret of this beverage with French Monks, and that is how word spread about chocolate throughout Europe.

Soon a mechanized steam engine was created to better refine the cocoa beans, and shortly after in 1828 an even more efficient cocoa press. Not only did this aid in lowering the price of chocolate, but the quality of it, and a more smooth and enjoyable beverage came about. Through this, mass production began and more people began to experience chocolate for the first time.

Twenty years later in 1847 a British company introduced its new solid chocolate, which had been made by blending refined cocoa powder with melted cocoa butter and sugar. This grew in popularity considerably due to the vast improvement on the formerly coarse, rather unrefined chocolate that had been ruling the market.

Then, almost 30 years later the last addition came when a Swiss man named Daniel Peter began adding milk to the chocolate, creating an even smoother texture that only expanded the world’s love of chocolate.

Soon Peter and Henri Nestle joined forces to create the Nestle Company in 1879. Then in 1893 the Hershey Company was founded, and soon after Joseph Draps, a Swiss Chocolate maker saw potential for competition as he created Godiva Chocolates. Soon the U.S. saw a boom in the chocolate industry as competing companies fought to have the best chocolate, and many foods began to include chocolate.

Beginning in WWI the government began supplying its troops with chocolate bars when sent overseas after noticing that it was a great source of energy. Now even astronauts are supplied with chocolate for meals on their missions.

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