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→Early History
==Early History==
The earliest evidence of the use of the cacao plant for chocolate derive from the Olmec cultures that populated southern Mexico. While no direct evidence exists, such as written records, trace chemicals that include theobromine indicate that some ceramic vessels were used in the preparation or direct consumption of chocolate-derived products. Most likely, this early chocolate was roasted and fermented, where cacao seeds would have been first pulverized and grounded. In fact, for much of chocolate's history, it has been drunk rather than consumed as a solid and often it was an alcoholic beverage.
==European Use==
