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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 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 also had an impact on impacted the development of the New World in the eyes of European explorers. ====Early History====The earliest evidence for using the cacao (also 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 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 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.

==Early History==The earliest evidence for the use of the cacao (also cocoa) plant for Aztecs drank chocolate derive cold, suggesting some differences from the Olmec culture that populated southern Mexico more 3000-4000 years agoMaya, who liked it mostly as a warm fermented drink. Both warm and cold drinks likely existed. While no direct evidence existsCacao beans seem to have also been used as a type of currency, such traded to purchase other objects as written recordsneeded. Christopher Columbus, trace chemicals that include theobromine, found in on his fourth trip to the plantNew World, indicate that some ceramic vessels were used in the preparation or direct consumption of chocolate-derived products. Most likelywhile traveling with Ferdinand, this early chocolate was roasted and fermentedhis son, where encountered the cacao seeds would have been bean in 1502, making him the first pulverized and grounded in using a mortar European to encounter this plant and pestle. In fact, for almost all of learn about 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 consumption of chocolate by the cacao plantMaya and Aztecs, as well as it is ritual connections, see: McNeilFrydenborg, C. LK. (20062015). <i>Chocolate in Mesoamerica: a cultural history sweet science and dark secrets of cacaothe world’s favorite treat.</i> GainesvilleBoston: University Press of FloridaHoughton Mifflin Harcourt. Retrieved from http://site.ebrary.com/id/10490739</ref>

The Maya are the first to document ====European Use====[[File:1600px-Pietro Longhi 0250.jpeg|thumbnail|left|Figure 2. Painting showing the consumption and use of liquid chocolate. Like in the Olmecsmorning, archaeological a common time and historical evidence indicate that way in which chocolate was consumed as a drink rather than eaten. In fact, Mayan depictions indicate a ritual style consumption and this is suggested by Mayan writings; the cacao plant was later know to Europeans as in the plant of the gods18th century. ]]The Aztecs from central Mexico also used cacao and chocolatearrival of Spanish conquistadors, specifically Hernando Cortés, where it also became a religiously important drink that had its own association brought Europeans not only in contact with the god Quetzalcoatlchocolate, a feathered serpent deity who protected and held initially did not like the knowledge taste of chocolate. Aztec myth states that the gods became angry when humans learned about chocolate. The Aztecs drank chocolate cold, suggesting some differences from drink as it was bitter but the Maya who liked conquistadors also imported 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 back to purchase other objects as neededEurope. Christopher ColumbusChocolate, 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 at this plant and learn about chocolate.<ref>For more on the consumption of chocolate by the Maya and Aztecs, as well as its ritual connectionstime, see: Frydenborgdid not include sugar, K. (2015). <i>Chocolate: sweet science and dark secrets of the world’s favorite treat.</i> Boston: Houghton Mifflin Harcourtso it was usually quite bitter.</ref>

==European Use==[[File:1600px-Pietro Longhi 0250.jpeg|thumbnail|left|Figure 2. Painting showing the consumption 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 in contact with 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. European tastes were not 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 favorable. With the conquest of South America and later West Indies, and the beginning of the establishment of establishing sugarcane plantations, soon the production of sugar combined with chocolate revolutionized European 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 began to increased increase in parallel with the importation of chocolate. The desire for chocolate and need for sugar, in part for chocolate, helped also to push the demand for slavery in plantations during the 17th and 18th centuries. Interestingly, 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. Nevertheless, chocolate mostly remained a drink.<ref>For more on the early history of chocolate consumption in Europe, see: Grivetti, L., & Shapiro, H.-Y. (Eds.). (2009). <i>Chocolate: History, Culture, and Heritage.</i> Hoboken, N.J: Wiley.</ref>

By The desire for chocolate and the second half of the 18th centuryneed for sugar, with the introduction of industrialization in the UK, the first part for chocolate factories were being created that used hydraulic machinery. In subsequent decades, 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 tastes. The 1730s also began to break helped push the Spanish monopoly, mostly demand for slavery in Central plantations during the 17th and South America18th centuries. Interestingly, of cacaosome church members had initially considered chocolate drinks as sinful, where some even drank it was soon spread to other parts of divert themselves from long services. However, this changed as the Americas elite and Africa noblemen supported its consumption. The 17th century was also a time for production. Graduallyexperimentation with chocolate, Africa became including the leading producer of cacao, but this took some time first known attempt to developcoat almonds with chocolate. In the colonies in the United States in 1765, in the state of MassachusettsNevertheless, the first chocolate factory was built (Figure 2)mostly remained a drink.<ref>For more on the industrialization early history of chocolateconsumption in Europe, see: La BooneGrivetti, L., J& Shapiro, H.-Y. (Eds. A). (2006, 2009). <i>Around the World of FoodChocolate: Adventures in Culinary History, Culture, and Heritage.</i> New York: iUniverse, IncHoboken, pgN. 83J: Wiley. </ref>

By the 1820second half of the 18th century, with industrialization in the UK, new machines the first chocolate factories were invented being created that separated used hydraulic machinery. In subsequent decades, entrepreneurs began to experiment with different machinery to facilitate the process of separating cacao solids and butter. Soon, from cacao powder was produced. Chocolate now became more mass producedseeds and making chocolate easier and with new tastes. The German chocolate manufacturer1730s also began to break the Spanish monopoly, still producing chocolates today, also established its first factories mostly in Central and helped to bring chocolate to a larger marketSouth America, although it of cacao. It was still a product soon spread to other parts of the Americas and Africa for the upper classesproduction. Finally, in 1848Gradually, Africa became the realization was made that adding leading producer of cacao butter, sugarbut this took some time to develop. In the colonies in the United States in 1765, and cacao liquor allowed in the creation state of what would be edibleMassachusetts, solid the first chocolate, which proved to be a revolutionizing moment for chocolate consumption that allowed it to become a more diverse food productfactory was built (Figure 2).<ref>For more on the science of production industrialization of chocolate in the early 19th century, see: BeckettLa Boone, SJ. TA. (20082006). <i>The Science Around the World of ChocolateFood: Adventures in Culinary History.</i> (2nd ed). CambridgeNew York: iUniverse, UK: RSC PublishingInc, pg. 4683.</ref>

==More Recent Use==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 cacao 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 cacao. 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 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 the history of cacao production 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 as a warm or cold drinkIn 1912, often drunk as alcoholic beverage that praline was bitter in taste but also it was associated with religious ceremony. With invented and became one of the conquest latest crazes of the New World, the Spanish brought cacao back to the Old Worldchocolate. For a time, the Spanish even dominated In the production of cacao and, therefore1930s, chocolate production. Mixing cacao 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 cacao 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>

{{MediawikiToday, 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:Food History}}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====