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Chocolate is derived from the New World cacao plant<youtube>https://www. Since the discovery of the New World, the popularity of chocolate has substantially grown. However, the history of chocolate and its consumption go back much further to about four thousand years ago. The forms chocolate has been found in has more recently greatly varied but it has always played an important role to tribes and complex societies. From a ritual product to more every day use, chocolate has greatly also had an impact on the development of the New World in the eyes of European explorersyoutube.com/watch?v=ibjUpk9Iagk</youtube>

==Early History==__NOTOC__The earliest evidence for [[File:1184px-Metate Maya.jpeg|thumbnail|200px|left|Figure 1. Mayan plate showing the use preparation of chocolate.]]Chocolate is derived from the New World cacao plant for chocolate derive from . Since the Olmec culture that populated southern Mexico more 3000-4000 years ago. While no direct evidence exists, such as written records, trace chemicals that include theobromine, found in discovery of the plantNew World, indicate that some ceramic vessels were used in the preparation or direct consumption popularity of chocolate-derived productshas substantially grown. Most likelyHowever, this early chocolate was roasted 's history and fermented, where cacao seeds would have been first pulverized and grounded in using a mortar and pestleits consumption go back much further to about four thousand years ago. In fact, for almost all of The forms chocolate's historyhas been found to have more recently greatly varied, but it has been drunk rather than consumed as a solid always played an important role in tribes and often it was an alcoholic beverage (Figure 1)complex societies.<ref>For From a ritual product to more on everyday use, chocolate has greatly impacted the history development of the cacao plant, see: McNeil, C. L. (2006). <i>Chocolate New World in Mesoamerica: a cultural history of cacao.</i> Gainesville: University Press the eyes of Florida. Retrieved from http://site.ebraryEuropean explorers.com/id/10490739</ref>

====Early History====The Maya are earliest evidence for using the first to document the consumption and use of cacao (also cocoa) plant for chocolate. Like is derived from the Olmecs, archaeological and historical evidence indicate Olmec culture that chocolate was consumed as a drink rather populated southern Mexico more than eaten3000-4000 years ago. In factWhile no direct evidence exists, such as written records, Mayan depictions indicate a ritual style consumption and this is suggested by Mayan writings; trace chemicals that include theobromine found in the cacao plant was later know indicate that some ceramic vessels were used to Europeans as the plant prepare or direct consumption of the godschocolate-derived products. The Aztecs from central Mexico also used cacao This early chocolate was most likely roasted and chocolatefermented, where it also became cacao seeds would have been first pulverized and grounded in using a religiously important drink that had its own association with the god Quetzalcoatlmortar and pestle. In fact, a feathered serpent deity who protected and held the knowledge for almost all of chocolate. Aztec myth states that the gods became angry when humans learned about chocolate. The Aztecs drank chocolate cold's history, 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 has been used drunk rather than consumed 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 1502solid, making him the first European to encounter this plant and learn about chocolateoften it was an alcoholic beverage (Figure 1).<ref>For more on the consumption history of chocolate by the Maya and Aztecs, as well as its ritual connectionscacao plant, see: Frydenborg McNeil, KC. L. (20152006). <i>Chocolatein Mesoamerica: sweet science and dark secrets a cultural history of the world’s favorite treatcacao.</i> BostonGainesville: Houghton Mifflin HarcourtUniversity Press of Florida.Retrieved from http://site.ebrary.com/id/10490739</ref>

[[File:1184px-Metate The Mayaare the first to document the consumption and use of chocolate.jpeg|thumbnail|Figure 1Like the Olmecs, archaeological and historical evidence indicates that chocolate was consumed as a drink rather than eaten. Mayan plate showing depictions indicate that Mayan writings suggest a ritual style consumption and this; the preparation 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.

==European Use==The arrival of Spanish conquistadors, specifically Hernando Cortés, brought Europeans in contact with Aztecs drank chocolatecold, who initially did not like the taste of suggesting some differences from the drink as it was bitter. ChocolateMaya, 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 who liked it mostly as 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 became associated with upper class tastes and the nobility in general by the early 17th centurytraded to purchase other objects as needed. Sugar consumption now began Christopher Columbus, on his fourth trip to increased in parallel with the importation of chocolate. 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 chocolate. Nevertheless, encounter this plant and learn about 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: Grivetti, L., & ShapiroFrydenborg, H.-Y. (Eds.)K. (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 18th centurymorning, with the introduction of industrialization a common time and way in which chocolate was consumed in the UK, the first chocolate factories were being created that used hydraulic machinery18th century. ]]The 1730s also began to break the arrival of Spanish monopoly, mostly in Central and South Americaconquistadors, of cacaospecifically Hernando Cortés, where it was soon spread to other parts of the Americas and Africa for production. Gradually, Africa became the leading producer of cacao. In the colonies brought Europeans not only in contact with the United States in 1765chocolate, in who initially did not like the state taste of Massachusetts, the first chocolate factory drink as it was built (Figure 2)bitter but the conquistadors also imported it back to Europe.<ref>For more on the industrialization of chocolateChocolate, see: La Booneat this time, J. A. (2006). <i>Around the world of food: adventures in culinary history.</i> New York: iUniversedid not include sugar, Inc, pg. 83so it was usually 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>

[[File:1600px-Pietro Longhi 0250The desire for chocolate and the need for sugar, in part for chocolate, also helped push the demand for slavery in plantations during the 17th and 18th centuries.jpeg|thumbnail|Figure 2Interestingly, some church members had initially considered chocolate drinks as sinful, where some even drank it to divert themselves from long services. Painting showing However, this changed as the elite and noblemen supported its consumption of . The 17th century was also a liquid time for experimentation with chocolate in , including the morningfirst known attempt to coat almonds with chocolate. Nevertheless, chocolate mostly remained a common time and way in which drink.<ref>For more on the early history of chocolate was consumed consumption in the 18th centuryEurope, see: Grivetti, L., & Shapiro, H.-Y. (Eds.). (, 2009). <i>Chocolate: History, Culture, and Heritage.</i> Hoboken, N.J: Wiley.]]</ref>

The late 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, still producing chocolates today, as it allowed creamy also established its first factories and rich helped bring chocolate to be made that left no aftertastea larger market. With the increasing popularity of chocolateHowever, it was still a product for the rise 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 advertisedupper classes. At the same timeFinally, prices of cacao began to drop dramatically in 1848, the 1890s and 1900s. This now meant realization was made that chocolate could be purchased by a much wider middle class. Production also began to shift away from the New World adding cacao butter, sugar, and production of cacao increased in Asia and Africa in particular. This helped to depress liquor allowed the price creation of cacao what would be edible, solid chocolate, which proved to be a revolutionizing moment for growers, but enabled chocolate consumption that allowed it to be become a mass consumptive more diverse food product at even greater levels.<ref>For more on the history science of production of cocoa chocolate in the early 19th and 20th centuriescentury, see: Clarence-SmithBeckett, WS. GT. (20002008). <i>Cocoa and chocolate, 1765-1914.The Science of Chocolate</i> London ; New York(2nd ed). Cambridge, UK: RoutledgeRSC Publishing, pg. 46.</ref>

In ====More Recent Use====The late 19th century continued to see improvements in machines that made the 1910s, many taste and quality of the well known European brands began chocolate better. It allowed creamy and rich chocolate to be established, including Godiva, La Maison du Chocolat, Fauchon in France, Lindt, Suchard, and Sprüngli. The Nestlé family had already been established by the 1860smade 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 to other regionsfalsely advertised.<ref>For more on At the major chocolate brandssame time, see: Cadbury, D. (2011). <i>Chocolate wars: prices of cacao began to drop dramatically in the 150-year rivalry between the world’s greatest chocolate makers.</i> New York: PublicAffairs1890s and 1900s.</ref>

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 of the in particular. This helped to depress the world's cacao. The price of chocolate has been relatively volatile in recent times, as world politics influences the trade in cocoa. 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 cacao for growers but enabled it to use forced labor or not pay their workersbe a mass consumptive product at even greater levels.<ref>For more on recent cocoa production the history of cacao in the 19th and its shift to Africa20th centuries, see: Ryan Clarence-Smith, OW. G. (20122000). Chocolate nations<i>Cocoa and chocolate, 1765-1914.</i> London ; New York: living and dying for cocoa in West AfricaRoutledge.</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 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 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. <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}}