A Brief History of Chocolate

The ancient Mayans referred to chocolate as the "food of the gods." The word "chocolate" is derived from the Nahuatl (language of the Aztecs) word "xocolatl" (pronounced choco-la'tl) which literally translates to "bitter water." Both the Aztecs and the Mayans were known to actively cultivate cacao (ka-KOW) beans for human consumption.

The chocolate of the Aztecs and Mayans was very different from the chocolate we enjoy today. The cacao beans were fermented, dried in earthen pots and then ground to a flour-like consistency. The cacao was then mixed with water and spices to form a drink that, absent the sugar additives of today, was probably quite bitter. In addition, chili pepper, vanilla, honey, allspice and other native seasonings were often added to the drink recipes. The cacao beans themselves were highly prized by both cultures and even preferred over gold as a currency.

Christopher Columbus was reportedly the first to bring cacao beans to Europe (around 1504) as an example of the currency used in the New World. It was Hernan Cortez, however, that recognized the value of chocolate as a beverage. He sent the beans back to Europe in 1528, along with a recipe for a beverage which "permits a man to walk an entire day without food". At first the King (Charles V) and Queen of Spain were the only ones who enjoyed the bitter drink. A Spanish duchess dramatically improved the flavor by adding sugar to the recipe and its popularity among Spanish nobles soared. Soon, the would-be chocolatiers were experimenting with additional spices such as cinnamon and mace in an effort to further improve the flavor.

The chocolate drink slowly spread throughout Europe and by the 1650’s it had caught on in England. Although the beverage was soon introduced to the Colonies in America, it was still very much a luxury item reserved primarily for the aristocracy. At that time, chocolate was mostly sold as a paste consisting of cocoa, sugar, vanilla, cinnamon, and cloves. The paste was generally mixed with boiling water and additional sugar to form a frothy drink that was most often served hot. Eventually, the price of cacao beans dropped and chocolate became a treat that could be enjoyed by all. Finally, somewhere around 1750, chocolate started appearing in solid form and was on its way becoming the confection that we enjoy today.