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__NOTOC__[[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 of the use of for using the cacao (also cocoa) plant for chocolate derive is derived from the Olmec cultures culture that populated southern Mexicomore 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 groundedin using a mortar and pestle. In fact, for much 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, the also document archaeological and historical evidence 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 known to Europeans as the gods' plant. 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 Aztecs drank chocolate cold, suggesting some differences from Aztec myth states that the Maya who liked it mostly as a warm fermented drink. 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 gods became angry when humans learned about chocolate.

[[File:1184px-Metate 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.jpeg|thumbnail|Figure 1Christopher 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. Mayan plate showing <ref>For more on the preparation consumption of chocolateby the Maya and Aztecs, as well as it is 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|left|Figure 2. Painting showing the consumption of liquid chocolate in the morning, a common time and way in which chocolate was consumed in the 18th century.]]The arrival of Spanish conquistadors, specifically Hernando Cortés, brought Europeans not only in contact with the chocolate, who initially did not like the taste of the drink as it was bitterbut the conquistadors also imported it back to Europe. Chocolate, at this time, did not include sugar , so it was usually quite bitter. By the 1590s, chocolate was now mixed with honey, vanilla, and sugar, giving it a much sweeter taste and it became more favorable With the conquest of the West Indies, and beginning of the establishment of sugarcane plantations, soon the production of sugar combined with chocolate revolutionized European tastes. Soon, chocolate, still consumed as a drink, became associated with upper class tastes and the nobility in general by the early 17th century. Interestingly, the some members of the church had initially potentially considered chocolate drinks as sinful, where some even drank it to divert themselves from long services. However, this changed as the elite and noblemen supported its consumption. The 17th century was also a time for experimentation with chocolate, including the first known attempt to coat almonds with chocolate.

European tastes were not as accustomed to bitter tastes for foods, resulting in Europeans looking to modify the taste. By the 18th century1590s, chocolate was now mixed with honey, vanilla, and sugar, giving it a much sweeter taste, and it became more favorable. With the introduction conquest of industrialization in South America and later West Indies and the UKbeginning of establishing sugarcane plantations, the first production of sugar combined with chocolate factories were being created that used hydraulic machineryrevolutionized European tastes. The 1730s also began to break the Spanish monopoly, mostly in Central and South America, of cocoaChocolate was still consumed as a drink, where it was soon spread to other parts of the Americas became associated with upper-class tastes and Africa. In the colonies nobility in general by the United States in 1765, early 17th century. Sugar consumption now began to increase in parallel with the state importation of Massachusetts, the first chocolate factory was built (Figure 2).

By The desire for chocolate and the 1820need for sugar, new machines were invented that separated cocoa solids in part for chocolate, also helped push the demand for slavery in plantations during the 17th and butter18th centuries. SoonInterestingly, some church members had initially considered chocolate drinks as sinful, cocoa powder was producedwhere some even drank it to divert themselves from long services. Chocolate now became more mass producedHowever, this changed as the elite and noblemen supported its consumption. The German 17th century was also a time for experimentation with chocolate manufacturer, still producing chocolates today, also established its including the first factories and helped known attempt to bring coat almonds with chocolate to . Nevertheless, chocolate mostly remained a drink.<ref>For more mass on the early history of chocolate consumption marketin Europe, see: Grivetti, L. Finally, in 1848& Shapiro, H.-Y. (Eds.). (, the realization was made that adding cocoa butter2009). <i>Chocolate: History, sugarCulture, and cocoa liquor allowed the creation of what would be edible chocolateHeritage.</i> Hoboken, introducing solid chocolate to people for the firs time and revolutionizing chocolate consumption to new levelsN.J: Wiley.</ref>

The latter 19th century continued to see improvements in By 1820, new machines were invented that made the taste separated cacao solids and quality of butter. Soon, cacao powder was produced. Chocolate now became more mass-produced. The German chocolate bettermanufacturer, as it allowed creamy still producing chocolates today, also established its first factories and rich helped bring chocolate to be a larger market. However, it was still a product for the upper classes. Finally, in 1848, the realization was made that left no aftertaste. With adding cacao butter, sugar, and cacao liquor allowed the increasing popularity creation of what would be edible, solid chocolate, the rise of fraudulent which proved to be a revolutionizing moment for chocolate or imitation products emerged. European countries soon moved consumption that allowed it to create become a more diverse food standards and guidelines that protected chocolate and its quality so that imitation products could not be falsely advertisedproduct. At <ref>For more on the same time, prices science of production of cocoa began to drop dramatically chocolate in the 1890s and 1900searly 19th century, see: Beckett, S. T. This now meant that chocolate could be purchased by a much wider middle class(2008). Production also began to shift away from the New World and production increased <i>The Science of cocoa in Asia and AfricaChocolate</i> (2nd ed). This helped to depress the price of cocoa for growersCambridge, UK: RSC Publishing, but enabled it to be a mass consumptive product at even greater levelspg. 46.</ref>

In the 1910s, many well known European brands began ====More Recent Use====The late 19th century continued to be established, including Godiva, La Maison du Chocolat and Fauchon see improvements in France, Lindt, Suchard machines that made the taste and Sprüngliquality of chocolate better. The Nestlé family had already been established by the 1860sIt allowed creamy and rich chocolate to be made that left no aftertaste. In 1912, praline was invented and became one of With the latest crazes increasing popularity of chocolate. In the 1930s, improvements in the preservation rise of fraudulent chocolate also now allowed it or imitation products emerged. European countries soon moved to be included in other foods so create food standards and guidelines that protected chocolate pastes and other chocolate derived its quality so that imitation products could not be more easily mixed with other food items after they were transported falsely advertised. At the same time, the prices of cacao began to other regionsdrop dramatically in the 1890s and 1900s.

TodayThis now meant that a much wider middle class could purchase chocolate. The production also began to shift away from the New World, Western and cacao production increased in Asia and Africa produces about 2/3 in particular. This helped to depress the price of cacao for growers but enabled it to be a mass consumptive product at even greater levels.<ref>For more on the history of cacao in the world's chocolate19th and 20th centuries, see: Clarence-Smith, W. G. (2000). The price of <i>Cocoa and chocolate has been relatively volatile in recent times, as world politics influences the trade in cocoa1765-1914. Unfortunately, this has also meant that modern day slavery has often been associated with cocoa production, as low prices have sometimes created or instigated farmers to use forced labor or not pay their workers</i> London ; New York: Routledge.</ref>

==Summary==ChocolateIn the 1910s, many well-known European brands began to be established, including Godiva, La Maison du Chocolat, even Fauchon in its earliest historyFrance, was a product of great desire that was consideredLindt, as the name impliesSuchard, and Sprüngli. The 1860s had already established the food of the godsNestlé family. The Maya and Aztec saw it a warm or cold drinkIn 1912, often drunk as alcoholic beverage that praline was bitter in taste. With invented and became one of the conquest latest crazes of the New World, the Spanish brought cocoa back to the Old Worldchocolate. For a time, In the Spanish even dominate the production of cocoa and1930s, therefore, chocolate production. Mixing cocoa with honey and sugar made chocolate a more desired product improvements in Europe. Soon, with the backing preservation of the elite and nobles in Europe, chocolate became a highly valued drink. It was only also now allowed it to be included in the early 19th century did other foods so that chocolate become easier to produce pastes and by the mid-19th century it finally other chocolate derived products could be produced in a solid formmore easily mixed with other food items after they were transported to other regions. By <ref>For more on the late 19th century, major chocolate became a mass consumption item that spread to all classes. Many well known brands soon developed by the early 20th century, see: Cadbury, D. Innovations in preservation helped chocolate to be used in a variety of foods and products(2011). While chocolate's importance is undisputed among foods around <i>Chocolate wars: the world, 150-year rivalry between the basic cocoa beans used have now mostly grown in volatile West Africaworld’s greatest chocolate makers. This has, unfortunately, at times, led to difficult production circumstances and even modern slavery</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====<references/> [[Category:Wikis]][[Category:Food History]][[Category:Ancient History]] [[Category:South American History]]{{Contributors}}