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[[File:1184px-Metate Maya.jpeg|thumbnail|200px|left|Figure 1. Mayan plate showing the preparation of chocolate.]]Chocolate is derived from the New World cacao plant. Since the discovery of the New World, the popularity of chocolate has substantially grown. However, the chocolate's history of chocolate and its consumption go back much further to about four thousand years ago. The forms of chocolate has been found in has more recently greatly varied but it has have always played an important role to in tribes and complex societies. From a ritual product to more every day everyday use, chocolate has greatly also had an impact on impacted the development of the New World in the eyes of European explorers.

====Early History====The earliest evidence for the use of using the cacao (also cocoa) plant for chocolate derive is derived from the Olmec culture that populated southern Mexico more than 3000-4000 years ago. While no direct evidence exists, such as written records, trace chemicals that include theobromine, found in the plant, indicate that some ceramic vessels were used in the preparation to prepare or direct consumption of chocolate-derived products. Most likely, this This early chocolate was most likely roasted and fermented, where cacao seeds would have been first pulverized and grounded in using a mortar and pestle. In fact, for almost all of chocolate's history, it has been drunk rather than consumed as a solid , and often it was an alcoholic beverage (Figure 1).<ref>For more on the history of the cacao plant, see: McNeil, C. L. (2006). <i>Chocolate in Mesoamerica: a cultural history of cacao.</i> Gainesville: University Press of Florida. Retrieved from http://site.ebrary.com/id/10490739</ref>

The Maya are the first to document the consumption and use of chocolate. Like the Olmecs, archaeological and historical evidence indicate indicates that chocolate was consumed as a drink rather than eaten. In fact, Mayan depictions indicate that Mayan writings suggest a ritual style consumption and this is suggested by Mayan writings; the cacao plant was later know known to Europeans as the gods' plant of the gods. The Aztecs from central Mexico also used cacao and chocolate, where it also became a religiously important drink that had its own association with the god Quetzalcoatl, a feathered serpent deity who protected and held the knowledge of chocolate. The Aztec myth states that the gods became angry when humans learned about chocolate. The Aztecs drank chocolate cold, suggesting some differences from the Maya who liked it mostly as a warm fermented drink. Both warm and cold drinks likely existed. Cacao beans seem to have also been used as a type of currency, traded to purchase other objects as needed. Christopher Columbus, on his fourth trip to the New World, while traveling with Ferdinand his son, encountered the cacao bean in 1502, making him the first European to encounter this plant and learn about chocolate.<ref>For more on the consumption of chocolate by the Maya and Aztecs, as well as its ritual connections, see: Frydenborg, K. (2015). <i>Chocolate: sweet science and dark secrets of the world’s favorite treat.</i> Boston: Houghton Mifflin Harcourt.</ref>

==European Use==[[File:1600px-Pietro Longhi 0250.jpeg|thumbnail|Figure 2. Painting showing the consumption of a liquid The Aztecs drank chocolate in the morningcold, a common time and way in which chocolate was consumed in suggesting some differences from the 18th century.]]The arrival of Spanish conquistadors, specifically Hernando Cortés, brought Europeans not only in contact with chocolateMaya, who initially did not like the taste of the drink as liked it was bitter, but the conquistadors also imported it back to Europe. Chocolate, at this time, did not include sugar so it was usually quite bitter. European tastes were not mostly as accustomed to bitter tastes for foods, resulting in Europeans looking for ways to modify the taste. By the 1590s, chocolate was now mixed with honey, vanilla, and sugar, giving it a much sweeter taste and it became more favorablewarm fermented drink. With the conquest of South America Both warm and later West Indies, and beginning of the establishment of sugarcane plantations, soon the production of sugar combined with chocolate revolutionized European tastescold drinks likely existed. Chocolate was still consumed Cacao beans seem to have also been used as a drinktype of currency, where it became associated with upper class tastes and the nobility in general by the early 17th century. Sugar consumption now began traded to increased in parallel with the importation of chocolatepurchase other objects as needed. The desire for chocolate and need for sugarChristopher Columbus, in part for chocolate, helped also on his fourth trip to push the demand for slavery in plantations during the 17th and 18th centuries. InterestinglyNew World, some members of the church had initially potentially considered chocolate drinks as sinfulwhile traveling with Ferdinand, where some even drank it to divert themselves from long services. Howeverhis son, this changed as encountered the elite and noblemen supported its consumption. The 17th century was also a time for experimentation with chocolatecacao bean in 1502, including making him the first known attempt European to coat almonds with encounter this plant and learn about chocolate. Nevertheless, chocolate mostly remained a drink.<ref>For more on the early history consumption of chocolate consumption in Europeby the Maya and Aztecs, as well as it is ritual connections, see: GrivettiFrydenborg, L., & Shapiro, H.-YK. (Eds.). (20092015). <i>Chocolate: history, culture, sweet science and heritagedark secrets of the world’s favorite treat.</i> Hoboken, N.JBoston: WileyHoughton Mifflin Harcourt.</ref>

By ====European Use====[[File:1600px-Pietro Longhi 0250.jpeg|thumbnail|left|Figure 2. Painting showing the second half consumption of liquid chocolate in the morning, a common time and way in which chocolate was consumed in the 18th century, with the introduction .]]The arrival of industrialization in the UKSpanish conquistadors, the first chocolate factories were being created that used hydraulic machinery. In subsequent decadesspecifically Hernando Cortés, entrepreneurs began to experiment brought Europeans not only in contact with different machinery to facilitate the process of separating cacao butter from cacao seeds and making chocolate , who initially did not only easier but also with new tastes. The 1730s also began to break like the Spanish monopoly, mostly in Central and South America, taste of cacao, where the drink as it was soon spread bitter but the conquistadors also imported it back to other parts of the Americas and Africa for productionEurope. Gradually, Africa became the leading producer of cacaoChocolate, but at this took some time to develop. In the colonies in the United States in 1765, in the state of Massachusettsdid not include sugar, the first chocolate factory so it was built (Figure 2).<ref>For more on the industrialization of chocolate, see: La Boone, J. A. (2006). <i>Around the world of food: adventures in culinary history.</i> New York: iUniverse, Inc, pg. 83usually quite bitter. </ref>

European tastes were not as accustomed to bitter tastes for foods, resulting in Europeans looking to modify the taste. By the 18201590s, new machines were invented that separated cacao solids and butter. Soon, cacao powder chocolate was produced. Chocolate now became more mass produced. The German chocolate manufacturermixed with honey, still producing chocolates todayvanilla, also established its first factories and helped to bring chocolate to sugar, giving it a larger marketmuch sweeter taste, although and it was still a product for the upper classesbecame more favorable. Finally, in 1848, With the realization was made that adding cacao butter, sugar, conquest of South America and later West Indies and cacao liquor allowed the creation beginning of what would be edibleestablishing sugarcane plantations, solid the production of sugar combined with chocolaterevolutionized European tastes. Chocolate was still consumed as a drink, which proved to be a revolutionizing moment for chocolate consumption that allowed where it to become a more diverse food product.<ref>For more on became associated with upper-class tastes and the science of production of chocolate nobility in general by the early 19th 17th century, see: Beckett, S. T. (2008). The science Sugar consumption now began to increase in parallel with the importation of chocolate (2nd ed). Cambridge, UK: RSC Publishing, pg. 46.</ref>

==More Recent Use==The late 19th century continued to see improvements in machines that made By the taste and quality second half of chocolate betterthe 18th century, as it allowed creamy and rich chocolate to be made that left no aftertaste. With with industrialization in the increasing popularity of chocolateUK, the rise of fraudulent first chocolate or imitation products emerged. European countries soon moved to create food standards and guidelines factories were being created that protected chocolate and its quality so that imitation products could not be falsely advertisedused hydraulic machinery. At the same timeIn subsequent decades, prices of cacao entrepreneurs began to drop dramatically in experiment with different machinery to facilitate the 1890s process of separating cacao butter from cacao seeds and 1900s. This now meant that making chocolate could be purchased by a much wider middle classeasier and with new tastes. Production The 1730s also began to shift away from break the New World Spanish monopoly, mostly in Central and production South America, of cacao increased in Asia . It was soon spread to other parts of the Americas and Africa in particularfor production. This helped to depress Gradually, Africa became the price leading producer of cacao for growers, but enabled it this took some time to be a mass consumptive product at even greater levelsdevelop. In the colonies in the United States in 1765, in the state of Massachusetts, the first chocolate factory was built (Figure 2).<ref>For more on the history industrialization of cacao in the 19th and 20th centurieschocolate, see: Clarence-SmithLa Boone, WJ. GA. (20002006). <i>Cocoa and chocolate, 1765-1914Around the World of Food: Adventures in Culinary History.</i> London ; New York: RoutledgeiUniverse, Inc, pg. 83.</ref>

In the 1910sBy 1820, many of the well known European brands began to be establishednew machines were invented that separated cacao solids and butter. Soon, including Godivacacao powder was produced. Chocolate now became more mass-produced. The German chocolate manufacturer, La Maison du Chocolat, Fauchon in France, Lindt, Suchardstill producing chocolates today, also established its first factories and Sprünglihelped bring chocolate to a larger market. The Nestlé family had already been established by However, it was still a product for the 1860supper classes. In 1912Finally, praline in 1848, the realization was invented made that adding cacao butter, sugar, and became one of cacao liquor allowed the latest crazes creation of what would be edible, solid chocolate. In the 1930s, improvements in the preservation of which proved to be a revolutionizing moment for chocolate also now consumption that allowed it to be included in other foods so that chocolate pastes and other chocolate derived products could be become a more easily mixed with other diverse food items after they were transported to other regionsproduct.<ref>For more on the major science of production of chocolate brandsin the early 19th century, see: Cadbury Beckett, DS. T. (20112008). <i>The Science of Chocolate wars: the 150-year rivalry between the world’s greatest chocolate makers.</i> New York(2nd ed). Cambridge, UK: PublicAffairsRSC Publishing, pg. 46.</ref>

Today, Western Africa produces about 2/3 ====More Recent Use====The late 19th century continued to see improvements in machines that made the taste and quality of chocolate better. It allowed creamy and rich chocolate to be made that left no aftertaste. With the the world's cacao. The price increasing popularity of chocolate has been relatively volatile in recent times, as world politics influences the trade in cacaorise of fraudulent chocolate or imitation products emerged. Unfortunately, this has also meant European countries soon moved to create food standards and guidelines that protected chocolate and its quality so that modern day slavery has often been associated with cacao productionimitation products could not be falsely advertised. At the same time, as low the prices have sometimes created or instigated farmers to use forced labor or not pay their workers.<ref>For more on recent of cacao production and its shift began to Africa, see: Ryan, O. (2012). Chocolate nations: living drop dramatically in the 1890s and dying for cocoa in West Africa1900s.</ref>

==Summary==Chocolate, even in its earliest history, was This now meant that a product of great desire that was considered, as the name implies, the food of the godsmuch wider middle class could purchase chocolate. The Maya and Aztec saw it as a warm or cold drink, often drunk as alcoholic beverage that was bitter in taste but production also it was associated with religious ceremony. With the conquest of began to shift away from the New World, the Spanish brought and cacao back production increased in Asia and Africa in particular. This helped to depress the Old World. For a time, the Spanish even dominated the production price of cacao and, therefore, chocolate production. Mixing cacao with honey and sugar made chocolate for growers but enabled it to be a more desired mass consumptive product in Europeat even greater levels. Soon, with <ref>For more on the backing history of the elite and nobles in Europe, chocolate became a highly valued drink. It was only cacao in the early 19th century did chocolate become easier to produce and by the mid20th centuries, see: Clarence-19th century it finally could be produced in a solid formSmith, W. By the late 19th century, chocolate became a mass consumption item that spread to all classesG. Many well known brands soon developed by the early 20th century(2000). Innovations in preservation helped chocolate to be used in a variety of foods <i>Cocoa and products. While chocolate's importance is undisputed among foods around the world, the basic cacao beans used have now mostly grown in volatile West Africa1765-1914. This has, unfortunately, at times, led to difficult production circumstances and even modern slavery</i> London ; New York: Routledge.</ref>

{{MediawikiIn the 1910s, many well-known European brands began to be established, including Godiva, La Maison du Chocolat, Fauchon in France, Lindt, Suchard, and Sprüngli. The 1860s had already established the Nestlé family. In 1912, praline was invented and became one of the latest crazes of chocolate. In the 1930s, improvements in the preservation of chocolate also now allowed it to be included in other foods so that chocolate pastes and other chocolate derived products could be more easily mixed with other food items after they were transported to other regions.<ref>For more on the major chocolate brands, see:Food History}}Cadbury, D. (2011). <i>Chocolate wars: the 150-year rivalry between the world’s greatest chocolate makers.</i> New York: PublicAffairs.</ref>

Today, Western Africa produces about 2/3 of the world's cacao. The price of chocolate has been relatively volatile in recent times, as world politics influences the cacao trade. Unfortunately, this has also meant that modern-day slavery has often been associated with cacao production, as low prices have sometimes created or instigated farmers to use forced labor or not pay their workers.<ref>For more on recent cacao production and its shift to Africa, see: Ryan, O. (2012). Chocolate nations: living and dying for cocoa in West Africa.</ref> ====Summary====Chocolate, even in its earliest history, was a product of great desire that was considered, as the name implies, the food of the gods. The Maya and Aztecs saw it as a warm or cold drink, often drunk as an alcoholic beverage that was bitter in taste and associated with a religious ceremony. With the conquest of the New World, the Spanish brought cacao back to the Old World. For a time, the Spanish even dominated the production of cacao and, therefore, chocolate production. Mixing cacao with honey and sugar made chocolate a more desired product in Europe. Soon, with the backing of the elite and nobles in Europe, chocolate became a highly valued drink.  It was only in the early 19th century that chocolate became easier to produce and by the mid-19th century, it could finally be produced in a solid form. By the late 19th century, chocolate became a mass consumption item that spread to all classes. Many well-known brands soon developed in the early 20th century. Innovations in preservation helped chocolate to be used in a variety of foods and products. While chocolate's importance is undisputed among foods worldwide, the basic cacao beans used have now mostly grown in volatile West Africa. This has, unfortunately, at times, led to difficult production circumstances and even modern slavery. <youtube>https://www.youtube.com/watch?v=ibjUpk9Iagk</youtube> <div class="portal" style="width:85%;">====Related DailyHistory.org Articles====*[[How Did Ancient Societies Adapt to Dairy Consumption?]]*[[Alexander the Great Top Ten Booklist]]*[[How Did Black Pepper Spread in Popularity?]]*[[What Factors Led to the Creation of the First Cities?]]*[[How Did Honey Evolve in our Diet?]]</div> ====References====