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[[File:1184px-Metate Maya.jpeg|thumbnail|300px200px|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 chocolate has been found in has to have more recently greatly varied , but it has always played an important role to in tribes and complex societies. From a ritual product to more every day everyday use, chocolate has greatly impacted the development of the New World in the eyes of European explorers. ====Early History====The earliest evidence for using the cacao (also had cocoa) plant for chocolate 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 to prepare or direct consumption of chocolate-derived products. 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 impact alcoholic beverage (Figure 1).<ref>For more on the development 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 indicates that chocolate was consumed as a drink rather than eaten. Mayan depictions indicate that Mayan writings suggest a ritual style consumption and this; 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 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 eyes 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 explorersUse====[[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 bitter but the conquistadors also imported it back to Europe. Chocolate, at this time, did not include sugar, so it was usually quite bitter.

==Early History==The earliest evidence European tastes were not as accustomed to bitter tastes for the use of the cacao (also cocoa) plant for chocolate derive from the Olmec culture that populated southern Mexico more 3000-4000 years ago. While no direct evidence existsfoods, such as written records, trace chemicals that include theobromine, found resulting in Europeans looking to modify the plant, indicate that some ceramic vessels were used in taste. By the preparation or direct consumption of chocolate-derived products. Most likely1590s, this early chocolate was roasted now mixed with honey, vanilla, and fermentedsugar, where cacao seeds would have been first pulverized and grounded in using giving it a mortar much sweeter taste, and pestleit became more favorable. In factWith the conquest of South America and later West Indies and the beginning of establishing sugarcane plantations, for almost all the production of sugar combined with chocolate's history, it has been drunk rather than revolutionized European tastes. Chocolate was still consumed as a solid drink, where it became associated with upper-class tastes and often it was an alcoholic beverage (Figure 1).<ref>For more on the history of nobility in general by the cacao plant, see: McNeil, Cearly 17th century. L. (2006). <i>Chocolate Sugar consumption now began to increase in Mesoamerica: a cultural history parallel with the importation of cacao.</i> Gainesville: University Press of Florida. Retrieved from http://site.ebrarychocolate.com/id/10490739</ref>

The Maya are desire for chocolate and the need for sugar, in part for chocolate, also helped push the first to document demand for slavery in plantations during the consumption 17th and use of chocolate18th centuries. Like the OlmecsInterestingly, archaeological and historical evidence indicate that some church members had initially considered chocolate was consumed drinks as a drink rather than eatensinful, where some even drank it to divert themselves from long services. In factHowever, Mayan depictions indicate a ritual style consumption and this is suggested by Mayan writings; the cacao plant was later know to Europeans changed as the plant of the godselite and noblemen supported its consumption. The Aztecs from central Mexico 17th century was also used cacao and chocolate, where it also became a religiously important drink that had its own association time for experimentation with the god Quetzalcoatlchocolate, a feathered serpent deity who protected and held including the knowledge of first known attempt to coat almonds with chocolate. Aztec myth states that the gods became angry when humans learned about chocolate. The Aztecs drank Nevertheless, chocolate cold, suggesting some differences from the Maya who liked it mostly as remained 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 early history of chocolate by the Maya and Aztecs, as well as its ritual connectionsconsumption in Europe, see: FrydenborgGrivetti, KL., & Shapiro, H.-Y. (2015Eds.). (, 2009). <i>Chocolate: sweet science History, Culture, and dark secrets of the world’s favorite treatHeritage.</i> BostonHoboken, N.J: Houghton Mifflin HarcourtWiley.</ref>

==European Use==[[File:1600px-Pietro Longhi 0250.jpeg|thumbnail|left|Figure 2. Painting showing By the consumption second half of a 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 with industrialization in contact with chocolate, who initially did not like the taste of the drink as it was bitterUK, but the conquistadors also imported it back to Europefirst chocolate factories were being created that used hydraulic machinery. ChocolateIn subsequent decades, at this time, did not include sugar so it was usually quite bitter. European tastes were not as accustomed entrepreneurs began to bitter tastes for foods, resulting in Europeans looking for ways experiment with different machinery 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 favorable. With facilitate the conquest process of South America separating cacao butter from cacao seeds and later West Indies, making chocolate easier and beginning of the establishment of sugarcane plantations, soon the production of sugar combined with chocolate revolutionized European new tastes. Chocolate was still consumed as a drink, where it became associated with upper class tastes and the nobility in general by the early 17th century. Sugar consumption now The 1730s also began to increased in parallel with break the importation of chocolate. The desire for chocolate and need for sugarSpanish monopoly, mostly in part for chocolateCentral and South America, helped also of cacao. It was soon spread to push other parts of the demand Americas and Africa for slavery in plantations during the 17th and 18th centuriesproduction. InterestinglyGradually, some members Africa became the leading producer of the church had initially potentially considered chocolate drinks as sinfulcacao, where but this took some even drank it time to divert themselves from long servicesdevelop. HoweverIn the colonies in the United States in 1765, this changed as in the elite and noblemen supported its consumption. The 17th century was also a time for experimentation with chocolatestate of Massachusetts, including the first known attempt to coat almonds with chocolate. Nevertheless, chocolate mostly remained a drinkfactory was built (Figure 2).<ref>For more on the early history industrialization of chocolate consumption in Europe, see: Grivetti La Boone, L., & Shapiro, H.-Y. (EdsJ.)A. (20092006). <i>ChocolateAround the World of Food: Adventures in Culinary History, Culture, and Heritage.</i> HobokenNew York: iUniverse, NInc, pg.J: Wiley83.</ref>

By the second half of the 18th century1820, with the introduction of industrialization in the UK, the first chocolate factories new machines were being created invented that used hydraulic machineryseparated cacao solids and butter. In subsequent decadesSoon, entrepreneurs began to experiment with different machinery to facilitate the process of separating cacao butter from cacao seeds and making chocolate not only easier but also with new tastespowder was produced. Chocolate now became more mass-produced. The 1730s German chocolate manufacturer, still producing chocolates today, also began established its first factories and helped bring chocolate to break the Spanish monopoly, mostly in Central and South America, of cacaoa larger market. However, where it was soon spread to other parts of still a product for the Americas and Africa for productionupper classes. GraduallyFinally, in 1848, Africa became the leading producer of realization was made that adding cacaobutter, but this took some time to develop. In the colonies in the United States in 1765sugar, in and cacao liquor allowed the state creation of Massachusettswhat would be edible, solid chocolate, the first which proved to be a revolutionizing moment for chocolate factory was built (Figure 2)consumption that allowed it to become a more diverse food product.<ref>For more on the industrialization science of production of chocolatein the early 19th century, see: La BooneBeckett, JS. AT. (20062008). <i>Around the World The Science of Food: Adventures in Culinary History.Chocolate</i> New York(2nd ed). Cambridge, UK: iUniverse, IncRSC Publishing, pg. 8346. </ref>

By the 1820, new machines were invented This now meant that separated cacao solids and butter. Soon, cacao powder was produced. Chocolate now became more mass produceda much wider middle class could purchase chocolate. The German chocolate manufacturer, still producing chocolates today, production also established its first factories and helped began to bring chocolate to a larger market, although it was still a product for shift away from the upper classes. FinallyNew World, and cacao production increased in 1848, the realization was made that adding cacao butter, sugar, Asia and cacao liquor allowed Africa in particular. This helped to depress the creation price of what would be edible, solid chocolate, which proved to be a revolutionizing moment cacao for chocolate consumption that allowed growers but enabled it to become be a more diverse food mass consumptive productat even greater levels.<ref>For more on the science history of production of chocolate cacao in the early 19th centuryand 20th centuries, see: BeckettClarence-Smith, SW. TG. (20082000). <i>The Science of ChocolateCocoa and chocolate, 1765-1914.</i> (2nd ed). Cambridge, UKLondon ; New York: RSC Publishing, pg. 46Routledge.</ref>

==More Recent Use==The late 19th century continued In the 1910s, many well-known European brands began to see improvements be established, including Godiva, La Maison du Chocolat, Fauchon in machines that made the taste and quality of chocolate betterFrance, Lindt, Suchard, as it allowed creamy and rich chocolate to be made that left no aftertasteSprüngli. With The 1860s had already established the increasing popularity Nestlé family. In 1912, praline was invented and became one of chocolate, the rise latest crazes of fraudulent chocolate or imitation products emerged. European countries soon moved to create food standards and guidelines that protected chocolate and its quality so that imitation products could not be falsely advertised. At In the same time1930s, prices improvements in the preservation of cacao began chocolate also now allowed it to drop dramatically be included in the 1890s other foods so that chocolate pastes and 1900s. This now meant that other chocolate derived products could be purchased by a much wider middle class. Production also began to shift away from the New World and production of cacao increased in Asia and Africa in particular. This helped to depress the price of cacao for growers, but enabled it more easily mixed with other food items after they were transported to be a mass consumptive product at even greater levelsother regions.<ref>For more on the history of cacao in the 19th and 20th centuriesmajor chocolate brands, see: Clarence-SmithCadbury, W. GD. (20002011). <i>Cocoa and Chocolate wars: the 150-year rivalry between the world’s greatest chocolate, 1765-1914makers.</i> London ; New York: RoutledgePublicAffairs.</ref>

In the 1910sToday, many Western Africa produces about 2/3 of the well known European brands began to be established, including Godiva, La Maison du Chocolat, Fauchon in France, Lindt, Suchard, and Sprüngliworld's cacao. The Nestlé family had already price of chocolate has been established by the 1860s. In 1912relatively volatile in recent times, praline was invented and became one of as world politics influences the latest crazes of chocolatecacao trade. In the 1930sUnfortunately, improvements in the preservation of chocolate this has also now allowed it to be included in other foods so meant that chocolate pastes and other chocolate derived products could be more easily mixed modern-day slavery has often been associated with other food items after they were transported cacao production, as low prices have sometimes created or instigated farmers to other regionsuse forced labor or not pay their workers.<ref>For more on the major chocolate brandsrecent cacao production and its shift to Africa, see: CadburyRyan, DO. (20112012). <i>Chocolate warsnations: the 150-year rivalry between the world’s greatest chocolate makers.</i> New York: PublicAffairsliving and dying for cocoa in West Africa.</ref>

Today====Summary====Chocolate, even in its earliest history, Western Africa produces about 2/3 was a product of great desire that was considered, as the name implies, the food of the world's cacaogods. The price of chocolate has been relatively volatile in recent timesMaya and Aztecs saw it as a warm or cold drink, often drunk as world politics influences the trade an alcoholic beverage that was bitter in cacaotaste and associated with a religious ceremony. UnfortunatelyWith the conquest of the New World, this has also meant that modern day slavery has often been associated with the Spanish brought cacao production, as low prices have sometimes created or instigated farmers back to use forced labor or not pay their workersthe Old World.<ref>For more on recent a time, the Spanish even dominated the production of cacao production and its shift to Africa, see: Ryantherefore, Ochocolate production. (2012)Mixing cacao with honey and sugar made chocolate a more desired product in Europe. Chocolate nations: living Soon, with the backing of the elite and dying for cocoa nobles in West AfricaEurope, chocolate became a highly valued drink.</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 Aztec saw it as a warm or cold drink, often drunk as alcoholic beverage that was bitter in taste but also it was associated with 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 did that chocolate become became easier to produce and by the mid-19th century , it could finally could 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 by 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 around the worldworldwide, 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.

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