Did you know that in 2017, two members of a Russian crime group were caught with 10,000 pounds of stolen chocolate? While we don’t know if they ate any of it, they wouldn’t be the first to love chocolate. Famous people like Napoleon Bonaparte and Thomas Jefferson were big fans. Napoleon enjoyed it as a late-night drink, and Jefferson thought it might become more popular than tea or coffee. Even Marie Antoinette was known to sip hot chocolate at the Palace of Versailles.
Hi, I’m Justin Dodd, and welcome to Food History! Chocolate is loved all over the world today, but it wasn’t always the sweet treat we know. So, how did chocolate change from a sacred drink to a delicious snack?
Chocolate comes from the cacao tree, which originally grew in the Americas but is now found in tropical areas worldwide. The tree produces pods about the size of a football, each containing around 40 cacao beans. These beans are seeds that, when fermented and roasted, develop a rich flavor. The term “cacao” refers to the plant and its seeds before processing, while “chocolate” is the product made from these processed beans.
There’s some debate about who first turned cacao beans into chocolate. One theory suggests people were first attracted to the cacao pod’s pulp, using it to make an alcoholic drink. The oldest evidence of cacao use dates back 5,000 years in present-day Ecuador. Eventually, chocolate made its way north, with traces found in artifacts from the Olmec people in what is now southern Mexico.
In Central America and southern Mexico, chocolate was a big part of Maya culture. However, it wasn’t like the chocolate bars we eat today. The Maya drank chocolate, making it from fermented cacao beans. Fermentation is a process where microorganisms break down substances in food, changing its taste without spoiling it.
After fermentation, cacao beans are dried, roasted, shelled, and ground into a paste called chocolate liquor. Roasting is crucial as it enhances flavors. The Maya mixed this paste with water, cornmeal, and spices like chili peppers to create a thick drink. Chocolate was a luxury for Maya rulers and priests, often used in religious ceremonies as it was considered a gift from the gods.
The Aztecs, who ruled central Mexico from around 1300 to 1521, also loved chocolate. They used cacao beans as money and included chocolate in their religious rituals. According to legend, Emperor Montezuma II drank a gallon of chocolate daily, believing it to be an aphrodisiac, although scientific proof of this is limited.
The word “chocolate” comes from Mesoamerica, where the Aztecs and Maya brewed cacao drinks. When the Spanish arrived, they kept the name. Explorers like Christopher Columbus and Hernan Cortez are credited with bringing chocolate to Europe, although Spanish mercenaries may have played a key role too.
In 1540, Catholic friars introduced chocolate to Spain, marking its first recorded presence in Europe. Europeans found the drink too bitter, so they added sweeteners and spices. The Spanish liked cinnamon and vanilla, while the French had their own flavors.
In 17th-century Britain, chocolate was expensive, costing about 15 shillings per pound, which was a lot for a skilled worker. In 1657, London opened its first chocolate house, where people gathered to socialize over cocoa. By the 19th century, chocolate was a global hit, but it was Dutch chemist Conrad Johannes Van Houten who revolutionized it.
In 1828, Van Houten created a new powder by removing some fat from chocolate liquor and treating it with alkaline salt. This Dutch cocoa powder was easier to mix with water, leading to the first modern chocolate bars. In 1847, J.S. Fry & Sons made solid chocolate by mixing melted cocoa butter with cocoa powder.
In the 1900s, Milton Hershey entered the chocolate industry after being inspired by a chocolate display at the 1893 World’s Fair. He sold his caramel business and focused on the Hershey Chocolate Company. Hershey’s success was so great that he built a town for his workers, and today, you can visit Hershey, Pennsylvania, for chocolate-themed fun.
In 2007, lobbyists tried to change the FDA’s definition of chocolate to allow cheaper ingredients like vegetable oils instead of cocoa butter. Thankfully, this didn’t happen, so cocoa butter remains a key part of chocolate.
What’s your favorite chocolate bar? Share your thoughts, and remember, there’s no wrong answer when it comes to chocolate!
Create a timeline of chocolate’s history from its origins to its modern-day form. Use the information from the article to highlight key events, such as the use of cacao by the Maya and Aztecs, its introduction to Europe, and the development of modern chocolate bars. You can draw this timeline on paper or use a digital tool to make it interactive.
Simulate the process of turning cacao beans into chocolate. Work in groups to research each step, from harvesting cacao pods to fermenting, roasting, and grinding the beans. Create a presentation or a skit to demonstrate the process to the class, highlighting the transformation from cacao to chocolate.
Bring in different types of chocolate (dark, milk, white) and conduct a tasting session. As you taste each type, note the flavors, textures, and any added ingredients. Discuss how the processing methods and ingredients affect the taste and texture of each chocolate type. Consider how these differences relate to the historical development of chocolate.
Hold a debate on the cultural and economic impact of chocolate throughout history. Divide into two groups: one focusing on chocolate’s cultural significance (e.g., its role in Maya and Aztec rituals) and the other on its economic impact (e.g., its use as currency and its commercialization in Europe). Present your arguments and discuss how chocolate has shaped societies.
Develop your own chocolate recipe inspired by historical methods. Research traditional ingredients used by the Maya and Aztecs, such as chili peppers and cornmeal, and create a modern twist. Write down your recipe and, if possible, try making it at home. Share your creation with the class and explain how history influenced your recipe.
In 2017, two members of a Russian crime syndicate were charged with the transport and sale of 10,000 pounds of stolen chocolate confections. The indictment didn’t mention whether the thieves took a few bites for themselves, but if they didn’t have a sweet tooth, they’d hardly be alone. Napoleon Bonaparte was a fan of chocolate, which was said to be his drink of choice when working late. Thomas Jefferson fell in love with it while serving as minister to France and proclaimed that it might soon be more popular than tea or coffee. Although she probably never said “let them eat cake,” Marie Antoinette was known to enjoy hot chocolate, which was served at the Palace of Versailles.
Hi, I’m Justin Dodd, welcome to Food History, and thanks to Laura McKinley for suggesting this topic. Chocolate’s worldwide popularity has lasted centuries, but it wasn’t always the sweet, easily accessible treat we know today. So, what is chocolate, and how did it transform from a sacred beverage to a sweet snack?
Every chocolate product starts with the cacao tree, which was originally native to the Americas but is now grown worldwide, primarily in tropical regions. The fruits of cacao trees are called pods; one pod is roughly the size of a football and contains around 40 almond-sized cacao beans, which are actually seeds. When fermented and roasted, cacao beans develop a rich, complex flavor. The word “cacao” usually refers to the plant and its seeds before they’re processed, while “chocolate” describes products made from processed cacao beans.
There is some debate over who first decided to turn raw cacao beans into processed chocolate. One long-standing theory suggests that humans were first drawn to the pulp of the cacao pod, which they used to make an alcoholic beverage. The oldest evidence we have for the consumption of cacao products comes from 5,000 years ago in what is now Ecuador. At some point, chocolate migrated north; evidence of cacao residue has been found in vessels from the Olmec people in what is now southern Mexico.
According to art and hieroglyphs from Central America and southern Mexico, chocolate was a big part of Maya culture. However, chocolate back then didn’t look or taste anything like a Hershey’s bar. It was sipped rather than eaten, and to make these chocolate drinks, the Maya harvested beans from cacao pods and fermented them. Fermentation is a controlled process where microorganisms like yeast and bacteria break down organic substances in food, changing the taste without making it go bad.
After being fermented for several days, cacao beans are dried, roasted, shelled, and ground into a paste called chocolate liquor. Roasting is an important step, as it creates new flavor compounds and concentrates existing flavors. The early steps in the chocolate-making process haven’t changed much over the centuries. The main difference in Maya preparation came after the beans were processed; instead of using the ground cacao beans to make candy or desserts, they mixed the paste with water, cornmeal, and spices like chili peppers to make a thick, savory beverage.
Chocolate was especially popular among the elite, enjoyed by Maya rulers, and cacao beans were found in royal tombs. Priests drank chocolate and used it in religious ceremonies, as cacao was considered a gift from the gods. In addition, after important transactions were agreed upon, the two parties would share a drink of chocolate to make it official.
The Aztecs, who dominated central Mexico from around 1300 to 1521, were just as enamored with chocolate. They used cacao beans as currency, and chocolate played a role in their religious ceremonies. According to a Spanish chronicler, sacrificed victims who weren’t in the mood to participate in ritual dances leading up to their deaths were given chocolate to boost their spirits.
According to Aztec legend, Emperor Montezuma II was rumored to have drunk a gallon of chocolate a day. Chocolate was believed to be an aphrodisiac, and he purportedly consumed the drink to fuel his affairs. While chocolate never lost its romantic reputation, the scientific evidence for its amorous abilities is limited.
The word “chocolate” originated in Mesoamerica, where the Aztecs and Maya brewed drinks from cacao beans. When the first Spaniards visited the region, they kept the name, which persists today. European explorers, including Christopher Columbus and Hernan Cortez, are credited with bringing chocolate back home, but some historians say Spanish mercenaries played a key role in getting cacao across the Atlantic.
In 1540, Catholic friars presented a group of Maya dignitaries to the court of Prince Philip, bringing gifts from the New World, including chocolate. This marks the first recorded evidence of chocolate in Spain. Soon enough, chocolate spread to the rest of Europe, where it underwent its next transformation. The drink was too bitter for European palates, so people started adding sweeteners. Different countries added their own spices; the Spanish liked cinnamon and vanilla, while the French flavored their chocolate differently.
In 17th-century Britain, a pound of chocolate cost 15 shillings, about 10 days’ worth of wages for a skilled tradesman. In 1657, London opened its first chocolate house, where men could gather to gamble, do business, and discuss politics over a cup of cocoa. By the 19th century, chocolate was already a global success story, but it might never have become the ubiquitous treat we know today without Dutch chemist Conrad Johannes Van Houten.
In 1828, he discovered that by removing some of the fat from chocolate liquor and treating it with alkaline salt, he could create a new kind of powder. This Dutch cocoa powder was easier to mix with water than ground-up beans, leading to the first modern chocolate bars. A British candy maker named J.S. Fry & Sons created solid chocolate in 1847 after mixing melted cocoa butter back into cocoa powder and letting it harden.
In the 1900s, Milton Hershey entered the chocolate scene after being inspired by a chocolate production display at the 1893 World’s Fair. He sold his caramel business for $1 million and fully devoted himself to the Hershey Chocolate Company. Hershey’s grew so big that Milton built an entire town for his employees to live in, and today, people can visit Hershey, Pennsylvania, to experience various chocolate-themed attractions.
In 2007, a group of lobbyists sought to change the FDA’s definition of chocolate to allow for the removal of cocoa butter in favor of more affordable alternatives like vegetable oils. Fortunately, this effort failed, so you can rest assured that cocoa butter will remain a part of chocolate products.
Feel free to drop your favorite chocolate bar in the comments, but remember to be nice—there are no wrong answers here!
Chocolate – A sweet, brown food made from roasted and ground cacao seeds, often used in desserts and candies. – The ancient Maya and Aztec civilizations were among the first to make a drink from chocolate.
Cacao – The seeds from which chocolate is made, originally cultivated by ancient civilizations in Central and South America. – The Aztecs valued cacao so highly that they used it as currency.
Maya – An ancient civilization known for its advanced writing, architecture, and astronomical systems, located in present-day Mexico and Central America. – The Maya developed a complex calendar system that was highly accurate for its time.
Aztec – A Mesoamerican culture that thrived in central Mexico before the Spanish conquest, known for its rich mythology and impressive architecture. – The Aztec capital, Tenochtitlán, was one of the largest cities in the world during its peak.
Europe – A continent that played a significant role in world history, especially during the Renaissance and the Age of Exploration. – The introduction of chocolate to Europe in the 16th century led to its widespread popularity.
Fermentation – A chemical process by which molecules such as glucose are broken down anaerobically, often used in food production. – Fermentation is a crucial step in developing the flavor of chocolate from cacao beans.
History – The study of past events, particularly in human affairs. – Understanding the history of chocolate reveals its cultural significance across different civilizations.
Drink – A liquid that can be consumed, often made from various ingredients for nourishment or enjoyment. – The Aztecs made a bitter drink from cacao beans, which was considered a luxury.
Beans – The seeds of various plants, often used as food; in this context, referring to cacao beans used to make chocolate. – Cacao beans were so valuable in ancient times that they were used as money.
Flavor – The distinctive taste of a food or drink. – The fermentation process enhances the flavor of cacao, making it suitable for chocolate production.
