A Brief History of Chocolate

The Xocoatl

Around 4,000 years ago a small village in Honduras consumed a drink called ‘The Xocoatl’. The drink was reverend so much by them that they had exclusive plates and cups for the consumption of the drink. Xocoatl is the first known form of consumption of Hot Chocolate or any form of Chocolate. Some even call the little village in Honduras the birth place of chocolate, though its consumption may have been at other places too around the same time.

The evidence of the existence of chocolates go back to the 1900 BC when the mesoamericans were consuming them, again, not as the sweet bars of chocolate that we know today but as a warm, frothy somewhat bitter drink.

The Mayans are credited with making this drink popular. to the mayans the chocolate was sacred. Known as the ‘Food of the Gods’, the chocolate was consumed ritualistically during festive celebrations and during the finalizing of important deals and contracts.

The Divine Drink

The Mayans believed that The Plumed Serpent presented the chocolate beans to their God ‘Ek Chuah’ popularly known as the God of Cocao. Even though Chocolate was reverend by the Mayans, it was not reserved for the Royalty. Chocolate was a staple of every Mayan house hold and was consumed with almost every meal. The Mayans combined cocoa with Honey or water and even with chili peppers.

During the Mauyan empire and later during the Toltecs, chocolate remained a drink consumed by the South Americans. Between 200 and 900 AD the cocoa was considered to be Devine and often integrated with religious practices such as during the worship of their God Quetzalcoatl.

Things changed with the Aztec empire. the love of chocolates increased tremendously and the taco beans was used as a currency to buy supplies. this probably made chocolate very valuable that sometime during this time the value of chocolate was more than that of gold.

During the Aztec empire chocolate became a luxury of the royals and the aristocrats. the common man still enjoyed chocolate, but was reserved to more special occasions like festivals and weddings only.

The Aztec’s indulgence of chocolate is very high. it is said that Montezuma II, the mighty Aztec emperor drank gallons of chocolate for energy and also reserved some of the cocoa beans from each harvest for the military.

The European Entry

There are a few contradicting theories as to how and when chocolate arrived n Europe. All the stories, however, agree that chocolates arrived first in Spain.

Popular figures in history credited with bringing the chocolate to Spain include Hernan Coertez, Christopher Columbus and Philip II of Spain. One story relates how the Aztecs believed (mistakenly) that Hernan Corrtez, the Spanish conqueror was actually their God Quetzalcoatl and offered him chocolate. Cortez, who went to Mexico looking for gold, realized the value of cocoa and setup plantations of the cocoa and brought it back to Spain.

Another theory claims that the mighty Emperor Montezuma II gifted cocoa to Philip II of Spain, thereby introducing the chocolate to Europe. There are two conflicting theories with Columbus’ involvement. One story claims that when Columbus discovered the islands of Guanaja, the locals introduced him to cocoa. Another story puts Columbus on the location when a merchant ship was intercepted on the coasts of Spain and the content of the ship was cocoa beans. 

However the way cocoa was introduced to Spain, there was a lot of intrigue and mystery surrounding the abundant energy a small quantity of chocolate could provide. This combined with the fact that the origin of chocolate was mostly unknown, given that the cocoa tree was not native to European regions, not to mention the exotic origins, made people wonder if the chocolate drink was indeed a magic potion. 

The Magic Potion

This probably is the reason the spaniards kept the recipe a secret for 80 years. The recipe, though a secret, underwent a lot of variations leading to the addition of cane sugar, vanilla and honey, making the first sweet chocolate drink, paving the way for today’s sweet dessert that has conquered the world.

Through trade, gifting and sometimes even by thievery, the cocoa soon reached the Spanish neighbors. Italy, France, Netherlands, Germany and soon the whole of Europe started indulging in chocolate drinks. French were the pioneers in commercializing chocolate. 

Even as the popularity of cocoa beans and chocolate drinks grew, it remained an intrigue and controversy throughout much of the 1600s. During the height of the cocoa’s popularity, the church disallowed it for being a sinful and decadent indulgence, but eventually gave in later and allowed it to be consumed even during services.

In 1728, the first factory was set up in the United Kingdom. Grinding and processing cocoa beans in a larger scale lead to the production of chocolate liqueur and cocoa butter. While cocoa butter was much used as a sunscreen, it was during this time that a lot of experimental culinary products were tried out. The chocolate bar as we know it today is the result of one such culinary adventure when milk solids were mixed with cocoa butter and chocolate liqueur. It is also around this time that the cocoa tree was officially recognized and given a latin name - Theobroma Cacao.

Beyond Continents

Cocoa, though native to South America, did not reach North America until the mid 18th century. The cocoa had become very popular throughout Europe by then, and merchants, travelers and settlers brought cocoa with them to the North America. During all these times, cocoa, though accessible to the common man, was still very expensive and considered an indulgent of the high society.

The expansion and colonization of the kingdoms of the Europe into Africa and Asia, paved the way for the travel of cocoa into these regions as well. The cocoa plantations and productions also made their way into the tropical areas of Africa and Asia during the 19th century. As a result of this massive expansion the price of cocoa and cane sugar, the two main ingredients of chocolate came down tremendously, making it affordable to all classes of society.

Bean to Bar

Chocolate has underwent various transitions and taken various forms ever since. It has also been a part of our lifestyle ever since. During both the world wars, chocolates were a part of soldier rations. Chocolate was also one of the first desserts consumed in space. 

Cadbury and Nestle are considered pioneers of mass produces and packaged chocolate bars. Today’s transport facilities, technology and equipment makes It possible for the preparation of chocolates in small batches and large scale, making it possible for artisan and handcrafted chocolatiers make bean to bar chocolates.

Over the centuries the cocoa bean and the chocolate has underwent the true test of time, location, economy and expansion and it can be safely said that chocolate has withstood it all. Even with the changes to the form, factor, making and distribution styles constantly changing, the chocolate continues to survive and thrive as the reverend dessert that is still an intrigue to most who consume it. Cocao has time and again, with its rich history proven itself to be truly ‘The Food of the Gods’.