Chocolate History – Part I

Executive Summary About Chocolate History By Michael Russell

Chocolate first appeared on the scene about 4,000 years ago when the ancient Aztec and Mayan cultures discovered the cacao plant. The Mayans and Aztecs took beans from what is known as the cacao tree and from them made a drink they called xocoatl.

Cocoa is said to come from the Aztec word cacahuatl. The Mexican-Indian word chocolate comes from combining choco, which means foam and atl, which means water. Early forms of chocolate were only in beverage form. In early Mesoamerican marriages, part of the marriage ceremony was to share a mug of frothy chocolate.

In 1923 Arthur W. Knapp wrote a book called “The Cocoa and Chocolate Industry” where he points out that if we are to believe in Mexican mythology, chocolate was consumed by the gods

history of chocolate

in paradise and the cocoa seed was given to man as a special blessing by the god of the air. Ancient Mexicans believed that the goddess of food and the goddess of water were the guardian goddesses of cocoa.

Chocolate History – Part II

According to history, Montezuma consumed no other beverage than chocolate which he flavored with vanilla and spices. When Cortez returned to the Royal Court of King Charles in 1528 he brought this chocolate back from Mexico with him.

King Charles had Monks, who were hidden away in Spanish Monasteries, process this chocolate while keeping it a secret for almost a hundred years. Very quickly the news of chocolate had spread. In the meantime, Spain was declining as a world power because of the secret of chocolate having leaked out.

The Spanish Crown’s monopoly on chocolate had come to an end. In just a few short years the knowledge of chocolate had spread to France, Italy, Germany, and England. After the initial spread of chocolate, the first healthy chocolate house was opened in London in 1657 by a Frenchman. Back then, chocolate favors was very expensive, costing ten to fifteen shillings a pound.

By 1828, with the invention of the cocoa press, prices were further cut and the quality of the chocolate company had been improved by squeezing out the cocoa butter and giving the beverage a smoother consistency.

You may want to see my other guide on Gourmet Chocolate and French Chocolate

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