The History of Chocolate

Theo what?

Theobroma Cacao is the scientific name of the trees that produce what we know as the foundation of chocolate, the cocoa or cacao beans. The official name was given in 1753 by the legendary taxonomist, Carl Linnaeus. Theobroma Cacao has its foundations in Greek and translates to “cacao, the food of the gods.”

Our journey of chocolate begins in 1200 B.C. with the Olmec Indians, one of the first civilizations and considered to be the mother culture of many Central American cultures.

The Olmecs thrived in the rivers and forests of Central America from 1200 – 400 B.C. They were an agricultural society as witnessed by their network of stone drain lines made of rectangular blocks of basalt laid end to end and covered with capstones. These were used to bring drinking water to various areas and are also believed to have been part of a their irrigation systems In addition to the food for their survival, the Olmecs were the first known to grown and harvest cocoa.

At one point money really did grow on trees, cacao trees. Cocoa beans were once used as currency. Imagine EATING MONEY!! In fact artifacts unearthed from the Tlaxcala history referenced the purchase price of common items in cacao beans.

1 Turkey Hen = 100 cacao beans
1 Turkey Egg = 3 cacao beans
1 Avocado = 1 cacao bean

While nobody knows exactly who the first people to turn cacao beans into an invigorating drink, there is evidence that the Olmecs prepared chocolate. From the Olmecs this was passed down to the Mayans where the cacao god was a prominent motif in art and ceremonial bowls. This was again passed down to the Aztecs who expanded the use and enjoyment of cacao.

The Aztecs considered cacao a gift from the gods and as such it was reserved for royalty, warriors and ceremonies. The Aztec King Montezuma was rumored to be quite the chocoholic drinking several cups a day.

In addition to expanding the cultivation and use of cocoa, the Aztecs gave us the foundation for the name we know it by today.

Chocolate comes from the Aztec word Xocolatl (pronounced sho-ko-la-tul) and is derived from their native language, Nahuatl. Xococ translates as “bitter” and atl means water. So Xocolatl literally translates to “Bitter Water.” Those that have eaten roasted cacao beans will attest to the fact that they must have made for quite a bitter drink. Recent information implies that it may have come from another Aztec word Chicolatl meaning “Beaten Water”

To prepare the beverage the beans were roasted and ground; then water was added and blended with specially carved tool called a Molinillo which is similar to modern day milk frothers. Archeologists have found these in relevant parts of Central America and are amazed at the detail and care that went into carving them; further proof of the Aztec’s worship of cocoa.

Once blended, the Xocolatl was poured from up high down into another vessel and then this process was repeated until it was blended to perfection. It was then enjoyed by the royalty and warriors as they believed it brought them strength, health, vitality and virility.

Christopher Columbus is attributed as the first explorer to discover the much treasured cacao beans. Unfortunately Queen Isabella did not see the economic value of these strange bitter seeds so they were ignored and remained a Central American secret.

It wasn’t until Hernan Cortez and his conquistadors landed in Central America to conquer the most prominent civilization in the new world. During his travels he learned of cacao’s importance as a currency and a beverage. It is believed that Montezuma taught Cortez the art of making Xocolatl. He learned how to make the drink and was also interested in its monetary value so he started his own plantation to, in essence, grow money.

Upon his return to Spain, Hernan Cortez introduced the wonders of cocoa but the beverage was much too bitter for the Spaniard taste buds so they added sugar and vanilla as well as spices like cinnamon to make it more palatable.

Cacao’s popularity sky rocketed and was a staple of the Aristocratic Spaniards. They commissioned the creation of elaborate and ornate cocoa sets with which to enjoy and celebrate this healthful elixir and an addiction lasting thousands of years expanded.

When the Spanish introduced chocolate to Europe, it was marketed as a drug to be prescribed by doctors. Historical texts have been found from Spanish doctors listing the health benefits of Chocolate.

The news of Chocolate spread throughout the region and soon all of Europe was touting the benefits of this drink of the elite, a fountain of youth of sorts.…AND…the people rejoiced!

Chocolate began and remained a beverage for thousands of years. It was not until 1828 when a Dutchman by the name of Coenraad Van Houten created the first Cocoa Press. The Cocoa Press provided a method for separating the cocoa butter leaving what is still today called “cocoa cake” that could be pulverized into a powder we now know as cocoa powder.

With the two separated they could now be blended at desired levels to create the creaminess and texture and also allowed the chocolate makers to create their signature flavors. This new “eating chocolate” could then be moulded into various shapes and used in much more creative ways.

To help mellow the flavor and improve this powder’s ability to blend, Van Houten would treat some chocolate with alkaline, a process still in use today known as “Dutching.”

Using Coenradd Van Houten’s patented research for making “eating chocolate”, British Chocolatier Joseph Fry devised a chocolate paste that could be pressed into moulds resulting in the first official chocolate bar in 1847.

2 years later in 1849, John Cadbury (yes THAT Cadbury) combined chocolate with other ingredients to bring about the world’s first candy bar.…AND…the people rejoiced!

Up to now all chocolate was what we would consider Dark Chocolate. In 1875 Henri Nestlé whose fame was in infant formula teamed up with Daniel Peter and the two devised a method for incorporating milk into the chocolate making the first ever Milk Chocolate…AND…the people rejoiced!

When war broke out, General Washington ordered a steady supply of chocolate rations for his soldiers. Light, nutritious and highly caloric, it was the perfect food for an army on the move. Interestingly chocolate has been a part of our armed forces meal rations since then.

Thomas Jefferson wrote ""The superiority of chocolate, both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain.” He believed so strongly in chocolate’s economic value to American that he commissioned the first chocolate factory….AND the people rejoiced!

The rest is a delicious story of the world’s continued love affair with one of the most influential flavors in human history.