essay about history of chocolate

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History of Chocolate

By: History.com Editors

Updated: August 10, 2022 | Original: December 14, 2017

The history of chocolate, and its creation from the beans of the cacao tree, can be traced to the ancient Maya, and even earlier to the ancient Olmecs of southern Mexico. The word “chocolate” may conjure up images of sweet candy bars and luscious truffles, but the confections of today bears little resemblance to the chocolate of the past: Throughout much of its history, chocolate was a bitter beverage, not a sweet, rich-tasting treat. But after it became popular in the courts of Europe and the streets of colonial America, chocolate soon evolved into the universally loved commodity it is today.

Who Invented Chocolate?

Chocolate is made from the fruit of cacao trees, which are native to Central and South America. The fruits are called pods and each pod contains around 40 cacao beans. The beans are dried and roasted to create cocoa beans.

It’s unclear exactly when cacao came on the scene or who invented it. According to Hayes Lavis, cultural arts curator for the Smithsonian’s National Museum of the American Indian , ancient Olmec pots and vessels from around 1500 B.C. were discovered with traces of theobromine, the stimulant compound found in chocolate and tea.

It’s thought the Olmecs used cacao to create a ceremonial drink. However, since they kept no written history, opinions differ on if they used cacao beans in their concoctions or just the pulp of the cacao pod.

Mayan Chocolate

The Olmecs undoubtedly passed their cacao knowledge on to the Central American Maya who not only consumed chocolate, they revered it. The Mayan written history mentions chocolate drinks being used in celebrations and to finalize important transactions and ceremonies.

Despite chocolate’s importance in Mayan culture, it wasn’t reserved for the wealthy and powerful, but was readily available to almost everyone. In many Mayan households, chocolate was enjoyed with every meal. Mayan chocolate was thick and frothy and often combined with chili peppers, honey or water.

The Aztecs took chocolate admiration to another level. They believed cacao was given to them by their gods. Like the Maya, they enjoyed the caffeinated kick of hot or cold, spiced chocolate beverages in ornate containers, but they also used cacao beans as currency to buy food and other goods. In Aztec culture, cacao beans were considered more valuable than gold.

Aztec chocolate, which they called xocolatl, was mostly an upper-class extravagance, although the lower classes enjoyed it occasionally at weddings or other celebrations.

Perhaps the most notorious Aztec chocolate lover of all was the Aztec ruler Montezuma II who allegedly drank gallons of xocolatl each day for energy and as an aphrodisiac. It’s also said he reserved some of his cacao beans for his military.

Spanish Hot Chocolate

There are conflicting reports about when chocolate arrived in Europe, although it’s agreed it first arrived in Spain. One story says Christopher Columbus discovered cacao beans after intercepting a trade ship on a journey to America and brought the beans back to Spain with him in 1502.

Another tale states Spanish conquistador Hernan Cortes was introduced to chocolate by the Aztecs of Montezuma’s court. After returning to Spain, cacao beans in tow, he supposedly kept his chocolate knowledge a well-guarded secret. A third story claims that friars who presented Guatemalan Mayans to Philip II of Spain in 1544 also brought cacao beans along as a gift.

No matter how chocolate got to Spain, by the late 1500s it was a much-loved indulgence by the Spanish court, and Spain began importing chocolate in 1585. As other European countries such as Italy and France visited parts of Central America, they also learned about cacao and brought chocolate back to their respective countries.

Soon, chocolate mania spread throughout Europe. With the high demand for chocolate came chocolate plantations, which were worked by thousands of enslaved people.

But European palates weren’t satisfied with the traditional Aztec chocolate drink recipe. They made their own varieties of hot chocolate with cane sugar, cinnamon and other common spices and flavorings.

Soon, fashionable chocolate houses for the wealthy cropped up throughout London, Amsterdam and other European cities.

Chocolate in the American Colonies

Chocolate arrived in Florida on a Spanish ship in 1641, and it’s thought the first American chocolate house opened in Boston in 1682. By 1773, cocoa beans were a major American colony import and chocolate was enjoyed by people of all classes.

During the Revolutionary War , chocolate was provided to the military as rations and sometimes given to soldiers as payment instead of money. (Chocolate was also provided as rations to soldiers during World War II .)

Cacao Powder

When chocolate first came on the scene in Europe, it was a luxury only the rich could enjoy. But in 1828, Dutch chemist Coenraad van Houten discovered a way to treat cacao beans with alkaline salts to make a powdered chocolate that was easier to mix with water.

The process became known as “Dutch processing” and the chocolate produced called cacao powder or “Dutch cocoa.”

Van Houten supposedly also invented the cocoa press, although some reports state his father invented the machine. The cocoa press separated cocoa butter from roasted cocoa beans to inexpensively and easily make cocoa powder, which was used to create a wide variety of delicious chocolate products.

Both Dutch processing and the chocolate press helped make chocolate affordable for everyone. It also opened the door for chocolate to be mass-produced.

READ MORE: Chocolate’s Sweet History: From Elite Treat to Food for the Masses

Nestlé Chocolate Bars

For much of the 19th century, chocolate was enjoyed as a beverage; milk was often added instead of water. In 1847, British chocolatier J.S. Fry and Sons created the first chocolate bar molded from a paste made of sugar, chocolate liquor and cocoa butter.

Swiss chocolatier Daniel Peter is generally credited for adding dried milk powder to chocolate to create milk chocolate in 1876. But it wasn’t until several years later that he worked with his friend Henri Nestlé —together they created the Nestlé Company and brought milk chocolate to the mass market.

Chocolate had come a long way during the 19th century, but it was still hard and difficult to chew. In 1879, another Swiss chocolatier, Rudolf Lindt , invented the chocolate conch machine which mixed and aerated chocolate, giving it a smooth, melt-in-your-mouth consistency that blended well with other ingredients.

By the late 19th century and early 20th century, family chocolate companies such as Cadbury , Mars and Hershey were mass-producing a variety of chocolate confections to meet the growing demand for the sweet treat.

Chocolate Today

Most modern chocolate is highly-refined and mass-produced, although some chocolatiers still make their chocolate creations by hand and keep the ingredients as pure as possible. Chocolate is available to drink, but is more often enjoyed as an edible confection or in desserts and baked goods.

While your average chocolate bar isn’t considered healthy, dark chocolate has earned its place as a heart-healthy, antioxidant-rich treat.

Fair-Trade Chocolate

Modern-day chocolate production comes at a cost. As many cocoa farmers struggle to make ends meet, some turn to low-wage workers or slavery (sometimes acquired through child trafficking) to stay competitive. To expand cacao plantations, many companies are destroying rainforests, particularly in West Africa.

This has prompted grassroots efforts for large chocolate companies to reconsider how they get their cocoa supply and its environmental impact. It’s also resulted in appeals for more fair-trade chocolate which is created in a more ethical and sustainable way.

A Brief History of Chocolate. Smithsonian.com. Child Labor and Slavery in the Chocolate Industry. The Food Empowerment Project. Chocolate-Making Conch. The National Museum of American History. Chocolate Use in Early Aztec Cultures. International Cocoa Association. History of Chocolate: Chocolate in the Colonies. The Colonial Williamsburg Foundation. The Bittersweet History of Chocolate. Time. What We Know About the Earliest History of Chocolate. Smithsonian.com. Bittersweet: chocolate's impact on the environment. World Wildlife Federation

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History of chocolate

Production of chocolate.

Where did chocolate originate?

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• National Center for Biotechnology Information - PubMed Central - Chocolate in History: Food, Medicine, Medi-Food
• English Heritage - The History of Chocolate
• Ancient Origins - The Ancient History of Chocolate, Gift of the Gods
• Verywell Fit - Chocolate nutrition facts and health benefits
• WebMD - Chocolate's Dark Secret
• The New York Times - Is Chocolate Good for You?
• chocolate - Children's Encyclopedia (Ages 8-11)
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• Table Of Contents

The history of chocolate can be traced back more than 3,000 years to the Maya, Toltec, and Aztec people who prepared a beverage from the fruit of the cocoa bean. The Maya considered chocolate to be the food of the gods, held the cacao tree to be sacred, and buried dignitaries with bowls of chocolate.

What chemicals are in chocolate?

Chocolate is rich in carbohydrates, which is an excellent source of quick energy. It also contains minute amounts of chemicals as the stimulating alkaloids known as theobromine and caffeine.

When was cocoa powder invented?

In 1828, C.J. van Houten of the Netherlands patented a process for pressing much of the fat, or cocoa butter, from ground and roasted cocoa beans, thus obtaining cocoa powder.

Who first added sugar to chocolate?

In 1847 the English firm Fry and Sons first combined cocoa butter with chocolate liquor and sugar to produce sweet chocolate. It became the base of most chocolate confectionery used today.

Is white chocolate real chocolate?

White chocolate, though prized for its rich texture and delicate flavor, is technically not chocolate. It is made from cocoa butter with added milk products, sugar, and flavorings such as vanilla.

Recent News

chocolate , food product made from cocoa beans , consumed as candy and used to make beverages and to flavour or coat various confections and bakery products. Rich in carbohydrates , it has several health benefits and is an excellent source of quick energy. It also contains minute amounts of the stimulating alkaloids caffeine and theobromine , which is highly toxic to dogs .

The cacao tree was cultivated more than 3,000 years ago by the Maya , Toltec , and Aztec peoples, who prepared a beverage from its fruit, the cocoa bean (sometimes using it as a ceremonial drink) and also used the bean as a currency. The Maya considered chocolate to be the food of the gods, held the cacao tree to be sacred, and even buried dignitaries with bowls of the substance (along with other items deemed useful in the afterlife). In fact, the identification of the ( Olmec -originated) word ka-ka-w (“cacao”) inscribed on those containers was key to deciphering the Maya’s phonetic manner of writing.

Spain was the earliest European country to incorporate chocolate into its cuisine , but exactly how that happened is vague. It is known that Christopher Columbus took cocoa beans to Spain after his fourth voyage in 1502, though little was made of it at that time. It has been commonly thought (though there appears to be no evidence) that in 1519 Montezuma II , the Aztec ruler of Mexico, served a bitter cocoa-bean drink to the Spanish conquistador Hernán Cortés , who subsequently introduced the drink to Spain. A strong possibility is that chocolate first arrived in Spain in 1544 with representatives of the Kekchí Mayan people of Guatemala , who came bearing gifts (including chocolate) to visit the court of Prince Philip . However, it was not until 1585 that the first recorded shipment of cocoa beans arrived in Spain from Veracruz , Mexico . Sweetened and flavoured with cinnamon and vanilla , chocolate was served as a hot beverage and became quite popular in the Spanish court. It was many years before chocolate had its introduction to France , England , and beyond.

In 1657 a Frenchman opened a shop in London at which solid chocolate for making the beverage could be purchased at 10 to 15 shillings per pound. At that price only the wealthy could afford to drink it, and there appeared in London , Amsterdam , and other European capitals fashionable chocolate houses, some of which later developed into famous private clubs. In London many chocolate houses were used as political party meeting places as well as high-stakes gambling spots, notably Cocoa-Tree Chocolate-House (later the Cocoa-Tree Club), which opened in 1698, and White’s, which was opened by Francis White in 1693 as White’s Chocolate-House. About 1700 the English improved chocolate by the addition of milk . The reduction of the cost of the beverage was hampered in Great Britain by the imposition of high import duties on the raw cocoa bean, and it was not until the mid-19th century, when the duty was lowered to a uniform rate of one penny per pound, that chocolate became popular.

Meanwhile, the making of chocolate spread overseas and grew in sophistication. Chocolate manufacture started in the American colonies in 1765 at Dorchester, Massachusetts , using beans brought in by New England sea captains from their voyages to the West Indies . James Baker financed the first mill, which was operated by an Irish immigrant, John Hanan. Waterpower was used for grinding the beans. In the Netherlands in 1828, C.J. van Houten patented a process for pressing much of the fat , or cocoa butter , from ground and roasted cocoa beans and thus obtaining cocoa powder. In 1847 the English firm of Fry and Sons combined cocoa butter with chocolate liquor and sugar to produce sweet (eating) chocolate —the base of most chocolate confectionary—and in 1876 Daniel Peter of Switzerland added dried milk to make milk chocolate. The proliferation of flavoured, solid, and coated chocolate foods rapidly followed.

Chocolate is made from the kernels of fermented and roasted cocoa beans. The kernels are ground to form a pasty fluid chocolate liquor, which may be hardened in molds to form bitter (baking) chocolate, pressed to reduce the cocoa butter content and then pulverized to make cocoa powder , or mixed with sugar and additional cocoa butter to make sweet (eating) chocolate. The addition of dried or concentrated milk to sweet chocolate produces milk chocolate .

White chocolate, prized for its rich texture and delicate flavour, is technically not a chocolate. White chocolate is made from cocoa butter with added milk products, sugar, and flavourings such as vanilla .

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Chocolate, “Food of the Gods”: History, Science, and Human Health

Maria teresa montagna.

1 Department of Biomedical Sciences and Human Oncology, Section of Hygiene, University of Bari Aldo Moro, Medical School, Piazza G. Cesare 11, 70124 Bari, Italy; [email protected] (G.D.); ti.liamtoh@ggirtocsecnarf (F.T.); [email protected] (O.D.G.); [email protected] (G.C.)

Giusy Diella

Francesco triggiano, giusy rita caponio.

2 Department of Biomedical Sciences and Human Oncology, Clinica Medica “A. Murri”, University of Bari Aldo Moro, Medical School, Piazza G. Cesare 11, 70124 Bari, Italy; [email protected] (G.R.C.); ti.ilacsit@aluaicidonitsoga (A.D.C.)

3 Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy

Osvalda De Giglio

Giuseppina caggiano, agostino di ciaula, piero portincasa.

Chocolate is well known for its fine flavor, and its history began in ancient times, when the Maya considered chocolate (a cocoa drink prepared with hot water) the “Food of the Gods”. The food industry produces many different types of chocolate: in recent years, dark chocolate, in particular, has gained great popularity. Interest in chocolate has grown, owing to its physiological and potential health effects, such as regulation of blood pressure, insulin levels, vascular functions, oxidation processes, prebiotic effects, glucose homeostasis, and lipid metabolism. However, further translational and epidemiologic studies are needed to confirm available results and to evaluate other possible effects related to the consumption of cocoa and chocolate, verifying in humans the effects hitherto demonstrated only in vitro, and suggesting how best to consume (in terms of dose, mode, and time) chocolate in the daily diet.

1. Background

The history of chocolate began with the Maya, who were probably the first people in South America to cultivate the cocoa plant [ 1 ]. For the Maya, chocolate was a cocoa drink prepared with hot water and often flavored with cinnamon and pepper. It was called the “Food of the Gods” and was presented at the table of Emperor Moctezuma II by the Aztecs [ 1 ].

In 1502, Christopher Columbus was the first European to encounter cocoa. He captured a canoe that contained cocoa beans, which were considered “mysterious-looking almonds” and identified as a form of currency in Mesoamerica [ 2 , 3 ].

Cocoa appeared in Europe in 1528, when the Spanish conquistador Hernán Cortés brought samples of cocoa to King Charles of Spain, spreading the great effects of the beverage prepared from this “brown gold” [ 3 , 4 ]. It was in 1753 that the Swedish scientist Carl Linnaeus named the cocoa plant Theobroma cacao, from the Latin name Theobroma [literally ‘food of the Gods’], and the Aztec word xocolatl [i.e., xococ (bitter) and atl (water)] [ 5 ].

The characteristics of chocolate were long ignored in Europe owing to difficulties with an environment unfavorable to its growth. The natural habitat of the cocoa tree is the lower level of an evergreen rain forest. Cocoa plants respond well to relatively high temperatures (with a maximum annual average of 30–32 °C and minimum average of 18–21 °C) and generally high relative humidity: often as much as 100% during the day, falling to 70–80% at night [ 6 ]. According to the latest published data of the International Cocoa Organization (ICCO), the total world production of cocoa beans in 2016–17 was 4,739,000 tons, principally from Africa (3,622,000 tons) [ 7 ].

Demand for organic cocoa products is also expanding, as consumers are increasingly concerned about food security and other environmental issues. However, the organic cocoa market still represents a very small share of the total cocoa market, estimated at less than 0.5% of total production [ 8 ].

In this review, we will discuss the main evidence relating to cocoa and chocolate, exploring the possible effects on human health related to their consumption.

2. Chocolate Varieties

Starting from cocoa beans, through various processes of transformation ( Figure 1 ), the food industry produces different types of chocolate with defined ingredients and characteristics [ 1 , 9 , 10 , 11 ].

The processing of chocolate from cocoa beans.

(1) Dark chocolate contains cocoa bean solids (up to 80% of the total weight) and cocoa butter. With the intense, persistent aroma of cocoa, it melts in the mouth, leaving a pleasant, bitter aftertaste. Its quality depends on the percentage of cocoa. Most of the health benefits attributable to chocolate are associated with consuming the dark type.

(2) Gianduja chocolate is a combination of hazelnuts, cocoa, and sugar; it is brown.

(3) Milk chocolate contains cocoa butter, sugar, milk powder, lecithin, and cocoa (the latter not less than 20–25%). With a bright appearance, it has an intense, persistent aroma and sweet taste with a slightly bitter accent of cocoa.

(4) White chocolate contains cocoa butter, milk, and sugar with no cocoa solids; it has a sweet, pleasant taste.

3. Nutritional Aspects

Cocoa, the basic ingredient in chocolate, contains a significant amount of fat (40–50% as cocoa butter, with approximately 33% oleic acid, 25% palmitic acid, and 33% stearic acid). It also contains polyphenols, which constitute about 10% of a whole bean’s dry weight [ 12 ]. Cocoa bean is one of the best-known sources of dietary polyphenols, containing more phenolic antioxidants than most foods [ 13 ]. Three groups of polyphenols can be identified in cocoa beans: catechins (37%), anthocyanidins (4%), and proanthocyanidins (58%); these flavonoids are the most abundant phytonutrients in cocoa beans [ 14 , 15 , 16 ]. However, the bitterness caused by polyphenols makes unprocessed cocoa beans rather unpalatable. Manufacturers have, therefore, developed processing techniques for eliminating the bitterness. Such processes decrease the polyphenol content by up to 10-fold: for consumers the product is markedly different, mainly owing to the low-polyphenol content [ 12 , 15 ] and the other substances added during the processing phase (e.g., sugar, emulsifiers such as soy lecithin). It is well known that polyphenols are associated with beneficial effects, therefore cocoa (rich in polyphenols) and dark chocolate (with a high percentage of cocoa and higher phenolic antioxidant compounds compared to the other chocolate varieties [ 13 ]) have assumed significant importance [ 17 ].

The nitrogenous compounds of cocoa include both proteins and methylxanthines (theobromine and caffeine) [ 18 ]. Cocoa is also rich in minerals: potassium, phosphorus, copper, iron, zinc, and magnesium [ 18 ]. The nutritional values of cocoa and two types of chocolate appear in Table 1 [ 13 , 19 , 20 ].

Nutritional values per 100 g of cocoa and two types of chocolate.

4. Lights and Shadows in Chocolate and Cocoa Consumption

Chocolate consumption has recently increased around the world; dark chocolate, in particular, has become very popular for its high concentrations of cocoa and beneficial effects on human health compared with normal or milk chocolate [ 21 , 22 , 23 , 24 ]. In addition, milk chocolate could be associated with adverse effects due to its sugar content.

Therefore, only dark chocolate, with high percentages of cocoa, flavonoids, and theobromine and low content of sugar, differently from milk chocolate or other types of chocolate, would be associated with health-promoting effects [ 11 ], including the prevention of cardiovascular disease. Similarly, cocoa induces positive effects on blood pressure, insulin resistance, and vascular function. It increases production of nitric oxide (NO) and has antioxidant effects, e.g., delayed oxidation of low-density lipoprotein (LDL) cholesterol and inhibiting ultraviolet-induced DNA oxidation [ 25 , 26 ].

The advantages and disadvantages of chocolate and cocoa consumption are discussed in the following sections, according to in vivo or in vitro studies.

4.1. Cardiovascular Effects

A series of beneficial effects on the cardiovascular system might occur following regular intake of cocoa-containing foods and beverages. Benefits include effects on blood pressure, insulin resistance, and vascular and platelet function [ 25 ].

Polyphenols, abundant in cocoa and dark chocolate, activate endothelial NO synthase; that leads to generation of NO [ 27 ], which lowers blood pressure by promoting vasodilation [ 28 , 29 , 30 , 31 , 32 , 33 ]. Indeed, following the consumption of dark chocolate, effects include improvement of the pulse wave speed and of the atherosclerotic score index, with parietal relaxation of large arteries and dilation of small and medium-sized peripheral arteries. Higher concentrations of plasma epicatechins help release endothelium-derived vasodilators and increase the concentration of plasma procyanidins, which leads to greater NO production and bioavailability [ 32 ]. Once released, NO also activates the prostacyclin synthesis pathway, which acts as a vasodilator in synergy with NO, thereby contributing to thrombosis protection [ 17 ]. Further, the anti-inflammatory and vasoprotective properties of prostacyclin are enhanced by its ability to reduce plasma leukotrienes [ 17 , 34 , 35 ].

A meta-analysis of randomized trials report that both acute and chronic chocolate and cocoa ingestion effectively increased flow-mediated vasodilatation, reduced systolic and diastolic blood pressure, and reduced serum insulin levels [ 36 ]. In young and healthy adults, a daily ingestion of 20 g of higher cocoa chocolate (90%) for a 30-day period improved vascular function by reducing central brachial artery pressures and promoting vascular relaxation [ 37 ]. A Swedish prospective study linked chocolate consumption (≥3–4 servings/week) with lower risk of myocardial infarction and ischemic heart disease [ 38 ]. On the other hand, a large prospective study exploring data from 83,310 postmenopausal women free of pre-existing major chronic diseases found no association between chocolate consumption and risk of coronary heart disease, stroke, or both combined. Conversely, an increased risk existed among women less than 65 years, in the highest quintile of chocolate consumption [ 39 ]. A lack of association between chocolate intake and risk of atrial fibrillation was also reported in a large cohort of United States male physicians [ 40 ]. Another population-based, prospective study on 20,992 participants failed to demonstrate an association between high chocolate intake (up to 100 g/day) and incident heart failure [ 41 ]. A systematic review suggested that regular chocolate use (<100 g/week) may be linked with reduced cardiovascular risk, and that the most appropriate dose of chocolate consumption was 45 g/week, since higher levels might counteract the health benefits due to adverse effects linked with elevated sugar consumption [ 42 ]. These findings were similar to results from a large cohort of Swedish men, which showed a J-shaped association between chocolate consumption and incidence of heart failure, with protective effects absent in subjects consuming ≥1 serving per day [ 43 ].

Cocoa plays also a role in treating cerebral conditions, such as stroke; in fact, cocoa intake is associated with increased cerebral blood flow [ 44 ]. In the same way, daily chocolate consumption may reduce the likelihood of a stroke attack [ 18 , 45 ]. However, a large Japanese population-based, prospective cohort study reported an association between chocolate consumption and lower risk of stroke in women but not in men [ 26 ].

Table 2 shows the studies on cardiovascular effects related to cocoa or chocolate consumption.

Studies on cardiovascular effects related to cocoa or chocolate consumption, included in this review.

4.2. Glucose Homeostasis

Cocoa components offer potential as antidiabetic agents, especially with type 2 diabetes mellitus (T2D). This aspect is of particular relevance owing to the emerging worldwide epidemic of metabolic syndrome, including obesity, T2D, and dyslipidemia [ 46 ].

Cocoa and flavonols improve glucose homeostasis by slowing carbohydrate digestion and absorption in the gut [ 47 , 48 ]. Indeed, cocoa extracts and procyanidins dose-dependently inhibit pancreatic α-amylase, pancreatic lipase, and secreted phospholipase A2 [ 48 , 49 ]. Cocoa and its flavonols improve insulin sensitivity by regulating glucose transport and insulin signaling proteins in insulin-sensitive tissues (liver, adipose tissue, and skeletal muscle) preventing in these tissues oxidative and inflammatory damage associated with the disease [ 47 ]. In younger and normal body-weight men, the results from the Physicians’ Health Study reported an inverse relation of chocolate consumption with incident diabetes [ 50 ]. In a multiethnic United States cohort, authors found a lower risk of developing T2D in subjects with the highest intake of chocolate products and cocoa-derived flavonoids [ 51 ]. A dose-response meta-analysis, however, suggested a nonlinear association between chocolate consumption and the risk of T2D, with a peak protective effect at 2 servings/week and no benefit recorded when increasing consumption was above 6 servings/week [ 52 ].

A prospective study in a large number of Japanese pregnant women also showed a lower risk of gestational diabetes in subjects in the highest quartile of chocolate consumption [ 53 ].

The observed effects on glucose homeostasis seem to be strongly dependent on the amount of polyphenols. In fact, a single-blind randomized placebo-controlled cross-over study showed, after 4 weeks, negative metabolic effects (i.e., raised fasting insulin, insulin resistance, and salivary cortisol) in subjects consuming 20 g/day dark chocolate with negligible polyphenol content but not in those consuming the same amount of polyphenol-rich (500 mg) chocolate [ 54 ].

Therefore, the daily consumption of small quantities of flavonols from cocoa or chocolate, associated with a dietary intake of flavonoids, would constitute a natural and economic approach to prevent or potentially contribute to the treatment of T2D with minimal toxicity and negative side effects [ 47 ]. However, most commercially available soluble cocoa products or chocolates contain low amount of flavonols and are rich in sugar and calories. Therefore, high consumption of chocolate will induce paradoxical consequences, i.e., weight gain and impaired glucose homeostasis, especially in T2D patients and obese individuals [ 48 ].

Table 3 shows the studies on glucose homeostasis effects related to cocoa or chocolate use.

Studies on glucose homeostasis effects related to cocoa or chocolate use, included in this review.

4.3. Cancer

Results regarding the effects of cocoa/chocolate consumption on cancer are rather controversial. Early studies suggested that excess chocolate intake could be a predisposing factor to tumor development (as colorectal and breast cancer) [ 55 , 56 ].

According to other in vitro studies, cocoa inhibits the growth of cancer cells; however, the exact anticancer mechanisms are poorly understood [ 57 , 58 ].

Some authors demonstrated that cocoa liquor procyanidins significantly reduced the incidence and multiplicity of lung carcinomas and decreased thyroid adenomas developed in male rats, and inhibited mammary and pancreatic tumorigenesis in female rats [ 59 , 60 ]. Cocoa procyanidins also reduced vascular endothelial growth factor activity and angiogenic activity associated with tumor, determining down-regulation of tyrosine kinase ErbB2 [ 61 ].

In the last years, the treatment of different ovarian cancer cell lines with various concentrations of cocoa procyanidin-rich extract, inducing cytotoxicity and chemosensitization, showed a significant percentage of cells in sub-G1/G0 (hypodiploid) phase, which increased with increasing concentration, and a significant accumulation of cells in the S phase was seen [ 62 ]. This effect is probably due to an increase in intracellular levels of reactive oxygen species (ROS) [ 63 ]. In an animal study, a diet containing dark chocolate reduced the total number of aberrant crypt foci in the colon. The effect was associated with down-regulation in the transcription levels of both COX-2 and ReIA [ 64 ]. In addition, cocoa significantly decreased the tumor incidence and size in mice with colitis-associated cancer [ 65 ].

At present, further translational and prospective studies need to explore the intrinsic mechanisms of cocoa’s anticancer action to support its use as a co-adjuvant in preventing and treating cancer [ 18 ].

Table 4 shows the studies on cancer related to cocoa or chocolate use.

Studies on cancer related to cocoa or chocolate use, included in this review.

4.4. Obesity and Lipid Metabolism

Recently, some studies have investigated the preventive or therapeutic effects of cocoa and cocoa constituents against obesity and metabolic syndrome [ 66 ]. Administering cocoa to rats decreased visceral adipose tissue [ 67 ]. DNA analysis conducted on the liver and mesenteric fat tissue provided interesting clues. In that study, the authors observed decreased expression of various genes associated with fatty acid transport and synthesis in the liver and mesenteric fat as well as increased expression of genes associated with thermogenesis [ 18 , 67 ].

In a clinical study, smelling dark chocolate was assessed to evaluate an appetite response. Chocolate produced a satiation response and reduced appetite; thus, it could be helpful in preventing weight gain [ 68 ]. Further, flavonoids can produce metabolic events that induce reduction of lipogenesis, induction of lipolysis, and increased adiponectin secretion; such events reduce lipid deposition and insulin resistance, thus mitigating obesity [ 17 ].

A study reported a significantly greater and dose-dependent weight gain over time in subjects with more frequent chocolate consumption. However, no information was provided about the consumer profile of enrolled subjects and the type of chocolate consumed (in particular, the specific amount of dark chocolate) [ 69 ].

A recent meta-analysis reported the lack of effects of cocoa or dark chocolate on weight, body mass index (BMI), and waist circumference. However, a subgroup analysis showed reduced weight and BMI following cocoa/dark chocolate supplementation ≥ 30 g chocolate per day in trials between 4–8 weeks, pointing to the relevant role of the consumed dose and trial duration [ 70 ].

Dark chocolate might also operate in combination with other nutraceuticals, and have positive effects on lipid profile. Our group has recently reported distinct effects of 24 g almond varieties on organoleptic features and on gastrointestinal function (gallbladder and gastric emptying, orocecal transit) in healthy subjects [ 71 ]. One 4-week crossover feeding trial among 31 overweight or obese adults determined that daily consumption of almonds (42 g/day) alone or combined with dark chocolate was beneficial for total cholesterol, low-density (LDL) lipoprotein cholesterol, and apolipoprotein B concentrations. The authors concluded that incorporating almonds, dark chocolate, and cocoa into a diet without exceeding energy needs could reduce the risk of coronary heart disease [ 72 ].

A meta-analysis showed that, in the short term (2–12 weeks), dark chocolate/cocoa consumption can significantly lower total and LDL cholesterol levels, but has no effect on high-density lipoprotein HDL and triglycerides [ 73 ]. Similar results derive from a placebo-controlled cross-over study, in which daily consumption of cocoa flavonol-containing dark chocolate bars with added plant sterols significantly reduced serum total and LDL cholesterol [ 74 ].

Normal weight obese syndrome consists of an excessive body fat associated with a normal BMI, and a higher risk for cardiovascular morbidity and mortality. A group of normal weight obese women consuming dark chocolate (100 g/day, 70% cocoa) for a short period (one week) displayed a rise in the HDL cholesterol levels, and a decrease of the LDL/HDL cholesterol ratio and abdomen circumference. The authors concluded that the regular consumption of dark chocolate would help in maintaining a good atherogenic profile, due to the favorable effects on HDL cholesterol, lipoprotein ratios, and possibly on inflammation markers [ 75 ].

Table 5 shows the studies on obesity and lipid metabolism related to cocoa or chocolate use.

Studies on obesity and lipid metabolism related to cocoa or chocolate use, included in this review.

4.5. Intestinal Microbiota

In recent years, there is a growing interest in the study of intestinal microbiota and its changes as result of a particular diet. The human gut harvests the intestinal microbiota, a huge collection of microbes with a key role in energy storage and metabolic disorders [ 76 ]. Whereas flavonol monomers and dimers are absorbed in the small intestine, procyanidins undergo metabolization by colonic microbiota, with production of phenolic acids, subsequently absorbed, metabolized in the liver, and eliminated in the urine or in feces [ 77 , 78 , 79 , 80 ]. Thus, gut microbiota is responsible for the metabolization of polyphenols in other bio-active compounds (i.e., valerolactones [ 81 ], and various phenolic acids [ 82 ]) with potential anti-inflammatory properties [ 17 ].

A study conducted on rats fed with cocoa diet for 6 weeks highlighted a significant reduction of percent of Bacteroides , Clostridium , and Staphylococcus , changes of tool-like reception expression, and a reduction of immunoglobulin A intestinal secretion, significantly correlated with the decrease in the proportion of the Clostridium and Streptococcus [ 78 ].

In pigs, cocoa consumption, in addition to determining changes in metabolites in biofluids and tissues, as the increase in O-methyl-epicatechin glucuronide conjugates in serum, urine, and visceral adipose tissue, induced a significant increase of the abundance of Lactobacillus species from the casei group in feces and Bifidobacterium species in proximal colon contents [ 83 ].

Tzounis et al. [ 79 ] conducted the first human-intervention study designed to investigate the influence of high cocoa flavanol intake on the growth of the human fecal microbiota. In particular, these authors assessed that the intake of 494 mg of cocoa flavonoids/ day for 4 weeks had a significant effect on intestinal microbiota growth.

Table 6 shows the studies on intestinal microbiota related to cocoa or chocolate use.

Studies on intestinal microbiota related to cocoa or chocolate use, included in this review.

4.6. Immune System

In vivo and in vitro studies showed that cocoa has regulatory properties on the immune cells implicated in both innate and acquired immunity. In animals, these effects are present at systemic and intestinal level [ 84 , 85 ]. In Lewis rats a 10% cocoa diet or a 0.25% theobromine diet were both able, after one week, to lower serum concentrations of IgG, IgM, IgA, and intestinal IgA, as compared with control diet. Both cocoa and theobromine modified the thymocyte composition increasing CD4-CD8- and CD4+CD8- proportions, and changed the composition of mesenteric lymph node (reduced percentage of T-helper) and spleen (increased proportion of T-helper). Taken together, the data suggest that theobromine is the agent mediating the major immunoregulatory effects of cocoa [ 86 ]. Dark chocolate consumption was found having anti-inflammatory effects in a 4-week randomized clinical trial, which was especially visible in the reduced post-challenge responses of cytokines, vascular markers, white blood cells, and leukocyte-activation markers [ 87 , 88 ].

Regular cocoa consumption could be related to preventing or improving health imbalance induced by allergic processes [ 89 ]. The positive effects of cocoa flavonoids on the immune system (related to several allergic mechanisms) are known, such as reducing the release of mediators, restoring the balance of T-helper 1 and T-helper 2 cells [ 90 ], and down-regulation of IgE production [ 89 , 91 ]. By contrast, chocolate is one of the main potentially allergenic foods that is also capable of causing hypersensitivity reactions, manifesting different clinical symptoms (e.g., fatigue, irritability, insomnia, headache, asthma, and diarrhea) which appear in a few hours or days after food intake [ 92 ].

Table 7 shows the studies on the immune system related to cocoa or chocolate use.

Studies on immune system effects related to cocoa or chocolate use, included in this review.

4.7. Central Nervous System

There is evidences of some beneficial effects on the central nervous system, but larger, prospective studies are missing, so far.

In healthy volunteers, the ingestion of 100 g dark chocolate (72% cocoa) increased [ 18 F] fluorodeoxyglucose ( 18 F-FDG) uptake in the visual cortex, in somatosensory, motor, and pre-frontal cortices, as shown by combined positron emission tomography-computed tomography (PET-CT) [ 22 ]. These findings point to dark chocolate-dependent acute effects on cerebral function [ 22 ]. The polyphenols in dark chocolate could act on the central nervous system (CNS) and neurological functions through the production of NO [ 11 , 17 ]. Vasodilation and increased cerebral blood flow provide oxygen and glucose to neurons, leading to increased formation of blood vessels in the hippocampus [ 11 , 93 ]. The polyphenol-dependent antioxidant potential could contribute to amelioration of some neurodegenerative disorders [ 11 , 93 , 94 ]. This inference is based on the fact that age-related cognitive impairment and disorders, such as Alzheimer’s and Parkinson’s diseases, are related to the accumulation of reactive oxygen species in the brain [ 11 , 94 , 95 ].

The effect of cocoa bioactives on signaling pathways in neurocytes may provide another support for linking dark chocolate with regulation of brain function [ 11 ]. Cocoa flavonols and methylxanthines can activate the cascade pathways of such molecules as rapamycin that play a crucial role in synaptic function, neuronal growth, memory mechanisms, and the pathogenesis of neurodegenerative disorders [ 96 ].

A prospective study on elderly subjects (age ≥65 years) with normal mini-mental state examination at entry showed that chocolate intake was linked with a decreased risk of cognitive decline during a median follow up of 48 months [ 97 ]. Results from a cross-sectional analysis in subjects aged 23–98 years showed a better cognitive performance in those consuming chocolate more frequently. However, following a prospective observation, a relationship between cognitive function and chocolate intake was not confirmed when measured up to 18 years later [ 98 ].

4.8. Psychological Aspects

The social and psychological context of everyday life affects metabolic health, emotions, and moods; it can play a role in determining dietary choices [ 99 , 100 ]. In some cases, chocolate consumption can be indirectly associated with a form of depression: hysteroid dysphoria. This condition involves frequent episodes of depression in response to feeling inadequate or socially rejected, which culminates in true bulimic attacks for confectionery and chocolate. A true chocolate addiction (being chocoholic) is akin to alcoholism and nicotine dependence; it affects 40% of the female and 15% of the male population in Western countries [ 101 ]. The symptoms involve being responsive to drugs that enhance serotonin transmission; this suggests that central serotonin pathways may be involved in chocolate consumption. The presence of serotonin could explain why sugar and confectionery are strongly desired during chocolate bulimic crises. The ingestion of carbohydrates (e.g., bread and chocolate) increases the relationship between plasma tryptophan and other neutral amino acids; consequently, the transport of tryptophan through the blood–brain barrier is activated, with an increase in cerebral serotonin synthesis, which produces a feeling of energy and pleasure [ 102 ].

4.9. Sexual Aspects

Chocolate exerts several effects on human sexuality, mainly acting as an aphrodisiac [ 103 ]. Cocoa powder and chocolate contain three unsaturated N-acylethanolamines, which, acting as cannabinoid mimics, could activate cannabinoid receptors or increase anandamide concentrations [ 103 , 104 ]. The latter, in conjunction with other components of chocolate (such as caffeine and theobromine), produces a transient feeling of well-being. Anandamide enhances sexual performance in male rats [ 103 , 105 ]. Moreover, serotonin has been found in several regions of the female genital tract in humans and other animals, where it acts on vasoconstriction and vasodilatation. The principal component of sexual arousal is peripheral vasocongestion of genital tissues; thus, serotonin could be involved in the process of sexual stimulation [ 103 ].

Table 8 shows the studies on the nervous system, and psychological and sexual aspects related to cocoa or chocolate use.

Studies on the nervous system, and psychological and sexual aspects related to cocoa or chocolate use, included in this review.

5. Conclusions

Cocoa and chocolate act as functional foods, since both carry a number of substances contributing to beneficial health effects. Chocolate combines some organoleptic characteristics with aphrodisiac and antidepressant properties, extending its effects beyond the cardiovascular system, metabolic diseases, CNS diseases, and psychological profiles.

We should stress that several studies evaluated the health-promoting properties of cocoa and not of chocolate itself.

Moreover, because in chocolate processing, cocoa loses some of the polyphenol compounds (the main constituents responsible for the beneficial effects on health), we think that the role of chocolate on human health cannot be completely compared to that of cocoa. Despite the availability of a number of in vitro and experimental reports, epidemiological studies assessing possible beneficial effects of chocolate (in particular dark chocolate) are still scarce. One should keep in mind the presence of a number of confounders (i.e., other diet components, lifestyle, environmental exposures, exact consumption of chocolate, chocolate composition, duration of observation, and other risk factors). Such conditions strongly limit the strength of evidences.

In conclusion, further translational studies need to evaluate all possible effects related to consuming chocolate and to verify in humans the effects hitherto demonstrated only in vitro and on animals. This approach could suggest how best to consume (in terms of dose, mode, and time) chocolate in the daily diet, considering eating habits and lifestyle.

Acknowledgments

We thank the Edanz Group ( www.edanzediting.com/ac ) for editing a draft of this manuscript.

Author Contributions

M.T.M., G.C., and P.P. conceived the study and reviewed the manuscript; G.D., F.T., O.D.G., and G.R.C. analyzed the scientific literature and wrote the manuscript; A.D.C. reviewed the manuscript. All authors read and approved the final manuscript.

This study received no external funding.

Conflicts of Interest

The authors declare no conflict of interest.

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The History of Chocolate: From Ancient Times to Modern Day

The history of chocolate.

Chocolate has a rich and fascinating history that spans thousands of years, with its roots deeply embedded in ancient cultures and its evolution marked by significant innovations and transformations. This post delves into the journey of chocolate from its ancient origins to its modern-day status as a beloved treat, highlighting key milestones and cultural shifts along the way.

Ancient Beginnings

The story of chocolate begins with the ancient Mesoamerican civilizations, notably the Olmecs, Mayans, and Aztecs. These cultures revered cacao beans, using them in various aspects of daily life.

The Olmec civilization, one of the earliest known Mesoamerican cultures, is credited with discovering the cacao plant around 1500 BCE. While not much is known about their specific use of cacao, evidence suggests they were the first to process the beans, laying the groundwork for future civilizations.

The Mayans, who followed the Olmecs, greatly expanded the use of cacao. They revered cacao as a gift from the gods, incorporating it into their religious rituals and daily life. The Mayans consumed cacao as a frothy, bitter beverage often mixed with spices like chili peppers and vanilla. This drink, known as "xocoatl," was believed to have medicinal properties and was consumed during religious ceremonies and social gatherings. Cacao beans were also used as a form of currency, underscoring their value in Mayan society.

The Aztecs, who dominated Mesoamerica from the 14th to the 16th centuries, further elevated the status of cacao. They believed cacao was a divine gift from Quetzalcoatl, the god of wisdom. The Aztec emperor Montezuma is said to have consumed large quantities of "chocolatl" daily, considering it an aphrodisiac and a source of strength. Like the Mayans, the Aztecs used cacao beans as currency, trading them for goods and services. One documented example shows that a turkey hen cost 100 cacao beans, highlighting their economic importance.

The Arrival in Europe

Chocolate made its way to Europe in the 16th century, thanks to Spanish explorers. The Spanish conquest of the Aztec Empire brought Europeans into contact with cacao. Hernán Cortés, the Spanish conquistador, is often credited with introducing cacao to Spain around 1528. He recognized its value and brought cacao beans, along with the equipment for making "chocolatl," back to Spain.

Initially, chocolate was consumed as a drink, much like it was in Mesoamerica. The Spanish adapted the recipe, sweetening the beverage with sugar and adding cinnamon and other spices. This new drink quickly gained popularity among the Spanish aristocracy. Due to its high cost, chocolate remained a luxury item for the elite.

From Spain, chocolate spread to other European countries. By the 17th century, it had reached France, where it was embraced by the court of Louis XIV. The French further refined the chocolate drink, making it smoother and more palatable. The English, too, developed a taste for chocolate, and by the 18th century, chocolate houses—precursors to modern cafes—became fashionable places for socializing and enjoying chocolate.

Industrial Revolution and Mass Production

The Industrial Revolution in the 19th century transformed chocolate production, making it more accessible to the masses. Several key innovations during this period revolutionized the chocolate-making process.

The Cocoa Press

One of the most significant innovations was the invention of the cocoa press by Dutch chemist Coenraad van Houten in 1828. This device could extract cocoa butter from roasted cocoa beans, leaving behind a dry cocoa powder. This process made chocolate cheaper to produce and more consistent in quality. The resulting cocoa powder could be mixed with liquids to create a smoother, more enjoyable drink, or it could be combined with sugar and cocoa butter to make solid chocolate.

Solid Chocolate Bars

In 1847, British chocolatier Joseph Fry discovered that by adding melted cocoa butter back into Dutch-processed cocoa, he could create a moldable chocolate paste that hardened into a solid bar. This breakthrough led to the creation of the first modern chocolate bar, making chocolate portable and easier to consume.

Milk Chocolate

The invention of milk chocolate is attributed to Daniel Peter, a Swiss chocolatier, in 1875. Peter experimented with adding milk powder to chocolate, resulting in a smoother, creamier product. This innovation was made possible by the development of powdered milk by Henri Nestlé, with whom Peter collaborated. Milk chocolate quickly became popular and remains a favorite variety today.

Another important development was the conching process, invented by Rodolphe Lindt in 1879. Conching involves grinding and mixing chocolate for extended periods, improving its texture and flavor. This process made chocolate smoother and more palatable, enhancing its overall quality.

Modern-Day Chocolate

Today, chocolate is enjoyed in countless forms worldwide, from simple chocolate bars to elaborate confections and gourmet treats. The modern chocolate industry is characterized by both mass production and a growing appreciation for artisanal and luxury chocolates.

Mass Production

Large-scale manufacturers like Hershey, Mars, and Cadbury dominate the global chocolate market. These companies produce vast quantities of chocolate, making it affordable and widely available. Their products range from everyday candy bars to seasonal treats and special editions.

Artisanal and Luxury Chocolates

In recent years, there has been a resurgence in artisanal and luxury chocolates. These high-end chocolates are crafted with a focus on quality, using premium ingredients and traditional methods. Artisanal chocolatiers often emphasize ethical sourcing, sustainability, and unique flavor profiles. Brands like Love Cocoa are at the forefront of this movement, offering exquisite chocolates that cater to discerning palates.

Ethical and Sustainable Practices

The modern chocolate industry is increasingly focused on sustainability and ethical sourcing. Many companies now work directly with cocoa farmers to ensure fair wages and sustainable farming practices. Certifications like Fair Trade and Rainforest Alliance help consumers identify ethically produced chocolates. Love Cocoa, for instance, is committed to using sustainably sourced cocoa, supporting environmental conservation and fair labor practices.

Innovations and Trends

The chocolate industry continues to innovate, with new trends emerging regularly. Dark chocolate with high cocoa content is popular for its health benefits, while exotic flavors like sea salt, chili, and matcha offer unique tasting experiences. Vegan and dairy-free chocolates are also gaining popularity, catering to those with dietary restrictions.

Chocolate in Cuisine

Beyond sweet treats, chocolate is finding its way into savory dishes and gourmet cuisine. Chefs use chocolate in sauces, marinades, and even as a seasoning for meats. The versatility of chocolate makes it a favorite ingredient in both traditional and contemporary recipes.

The Future of Chocolate

As the world of chocolate continues to evolve, several trends and challenges will shape its future. Sustainability, innovation, and consumer preferences will play key roles in the industry's development.

Sustainability and Ethical Sourcing

Sustainability will remain a critical focus for the chocolate industry. Climate change, deforestation, and social issues in cocoa-producing regions pose significant challenges. Companies will need to continue investing in sustainable practices and supporting cocoa farmers to ensure a stable and ethical supply chain.

Health and Wellness

Health-conscious consumers are driving demand for healthier chocolate options. Dark chocolate, with its lower sugar content and potential health benefits, is likely to see continued growth. Additionally, functional chocolates infused with ingredients like probiotics, vitamins, and adaptogens may become more popular.

Technological Innovations

Advancements in technology will impact chocolate production and distribution. From improved farming techniques to innovative packaging solutions, technology will help address some of the industry's challenges. Blockchain technology, for instance, could enhance traceability and transparency in the cocoa supply chain.

Culinary Creativity

The culinary use of chocolate will continue to expand, with chefs and food artisans experimenting with new flavors and applications. Chocolate pairings, savory chocolate dishes, and unique chocolate-based products will offer exciting possibilities for culinary exploration.

Consumer Education

As consumers become more interested in the origins and production of their food, education about chocolate will play a crucial role. Brands that provide transparency about their sourcing and production practices, like Love Cocoa, will resonate with informed consumers.

Chocolate Gifting

Chocolate has long been a cherished gift for special occasions, symbolizing love, celebration, and indulgence. Its versatility and universal appeal make it a perfect choice for a wide range of gifting scenarios.

Why Chocolate Makes a Great Gift

Chocolate's appeal lies in its ability to delight and surprise. It can be a romantic gesture, a token of appreciation, or a celebratory treat. The variety of chocolate products available ensures there's something for everyone, from simple chocolate bars to elaborate gift boxes.

Occasions for Gifting Chocolate

Chocolate is a popular gift for numerous occasions. Valentine's Day, Easter, Christmas, and birthdays are traditional times for giving chocolate. Additionally, chocolate makes an excellent gift for anniversaries, thank-you presents, and corporate gifts. At Love Cocoa, we offer a wide range of luxury chocolate gifts perfect for any occasion.

Customization and Personalization

Personalized chocolate gifts add a special touch. Customized packaging, engraved messages, and bespoke chocolate assortments can make a chocolate gift even more meaningful. Many chocolatiers, including Love Cocoa, offer options for personalized chocolate gifts, catering to individual preferences and occasions.

Luxury Chocolate Gifts

Luxury chocolates elevate the gifting experience. High-quality ingredients, beautiful packaging, and artisanal craftsmanship make luxury chocolates a memorable and indulgent gift. Our selection at Love Cocoa includes elegantly packaged chocolate bars, truffles, and gift boxes designed to delight the recipient. Explore our chocolate gift boxes to find the perfect present for any occasion.

Ethical and Sustainable Gifts

Gifting ethically produced chocolate adds an extra layer of thoughtfulness. Knowing that the chocolate has been sourced responsibly and produced sustainably makes the gift even more special. At Love Cocoa, we are committed to ethical and sustainable practices, ensuring that our chocolates are not only delicious but also support the well-being of cocoa farmers and the environment.

The history of chocolate is a testament to its enduring appeal and its ability to adapt and evolve over time. From its ancient beginnings in Mesoamerica to its modern-day status as a global delicacy, chocolate continues to delight and inspire. As we look to the future, the focus on sustainability, innovation, and quality will ensure that chocolate remains a beloved treat for generations to come.

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Unwrap the rich history of drinking chocolate: from ancient origins to modern delight, the allure of luxury chocolate.

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The secret history of chocolate

These facts will melt in your mouth.

Deep in the South American rainforest is … a chocolate tree? One-foot-long bright yellow pods hang from its branches. Inside are small, bitter seeds that give the tree its name: cacao (cuh-COW). Those seeds are what we use to make chocolate .

The seeds—which grow only near the Equator—don’t look or taste delicious. But ancient people figured out how to use them to make tasty treats. (In fact, the first part of the seed’s scientific name, Theobroma cacao, translates to "food of the gods" in Greek.) Check out the timeline below for the sweet scoop on the history of chocolate.

( Historians don’t always know the exact dates of historical events. That’s why you’ll see a "ca "  ne xt to some of the years on these pages. It stands for " circa,"   meaning "around.")

The earliest people known to have used the cacao plant are the ancient Mayo-Chinchipe people of what’s now Ecuador , a country in South America. Experts aren’t sure whether these people used the plant for food, drink, or medicine. But they do know the culture used cacao often since they found traces of theobromine—a natural chemical compound that comes from the plant—in artifacts found in archaeological sites throughout the region.

ca 1800 B.C.

The ancient Olmec people of Mesoamerica (what’s now Mexico and Central America) begin using cacao seeds—also called cocoa beans—to brew warm, flavored drinks. Historians aren’t sure how the Olmec figured out that the plant’s bitter beans would make tasty beverages. But one guess is that when they ate the fruit surrounding the seeds, they’d spit the seeds into a fire, which gave off a pleasing smell.

ca 8TH CENTURY A.D.

Cha-ching!  The Maya, another group of ancient people from Mesoamerica, start using cocoa beans as money. Archaeologists have even found counterfeit beans made of clay that people tried to pass off as the real deal.

Many Aztecs, ancient people who lived in what’s now central Mexico, are drinking cacao every day, mixing the seeds with chilies to make a spicy, frothy beverage. In 1519, Spanish explorer Hernán Cortés reported that Aztec ruler Moctezuma II drank 50 cups a day. Cortés brings the drink back to Spain in 1528, where the Spaniards make one big change—to add sugar.

1600s-1700s

Chocolate houses—similar to coffeehouses today—become popular gathering spots for rich Europeans and Americans to meet over a hot chocolate drink. During the Revolutionary War, which lasts from 1775 to 1783, wounded soldiers sip the beverage to warm them up and give them an energy boost; troops are sometimes even paid with cocoa beans. In 1785, Thomas Jefferson predicts that hot chocolate will become as popular as tea or coffee.

A company called J.S. Fry and Sons of England adds extra cacao butter to liquid chocolate, turning it solid and creating the first mass-produced chocolate bars. Over the next several decades, chocolate makers add milk powder to their recipes to create milk chocolate.

Chocolate is still kind of … chewy. So in 1879, Rodolphe Lindt of Switzerland comes up with a process called conching, in which a machine stirs the chocolate until it gets that melt-in-your-mouth texture. Dozens of different brands start making their own chocolate bars with the conching process.

EARLY 1900s

At the beginning of the 20th century, the main ingredient in chocolate—cocoa—becomes much cheaper. Chocolate is no longer a treat for just rich people, and stores around the world are stocked with affordable chocolate bars for everyone.

Chocolate can now be found in grocery stores, candy shops … and on the runway. Salon du Chocolat, the world’s biggest chocolate festival, features a chocolate fashion show in Paris, France, every year, with clothes made of the sweet treat. The outfits are too fragile to be sold, so some are put on display after the festival in what must be the best-smelling exhibit ever.

Text adapted from the February 2021 issue of  National Geographic Kids  magazine.

Read this next!

Women heroes, african american heroes, native americans.

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Conquests of Chocolate

Marcy Norton received her Ph.D. from the University of California, Berkeley in 2000. She is currently assistant professor of history at the George Washington University. She is completing a book entitled Tobacco and Chocolate: From Sacred Goods to Secular Commodities.

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Marcy Norton, Conquests of Chocolate, OAH Magazine of History , Volume 18, Issue 3, April 2004, Pages 14–17, https://doi.org/10.1093/maghis/18.3.14

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C hocolate—along with tomatoes, potatoes, maize, and tobacco— originated in the Americas. How did chocolate make its way to Europeans and Europe? One might think that Europeans knew a good thing when they saw it, and immediately began exporting chocolate to savor in the “Old World.” Or maybe Europeans found chocolate overly bitter and strange-tasting and so thought to sweeten it with sugar and Old World spices and make it “European.” Both of these answers are wrong.

Europeans neither found chocolate instantly tantalizing nor did they begin to experiment with Indian chocolate recipes to suit their palates right away. To understand how Europeans developed a taste for chocolate and integrated it into their culture requires understanding something about Mesoamerica, Spanish colonialism, and their interactions. Liking chocolate required learning to like chocolate. And in learning to like the Indian taste of chocolate, Europeans also absorbed several important Indian ideas about chocolate.

Chocolate in Native America

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Chocolate Week

What We Know About the Earliest History of Chocolate

We’ve learned things that could help today’s artisan chocolatiers improve their trade

Josie Garthwaite

On a sunny morning in San Francisco's Mission District, half a dozen men and women scoot around a tiny chocolate factory, wrapping bars, checking temperature settings, sorting beans. Cacao beans that have been fermented, dried, roasted, shelled, and ground tumble with sugar in a row of shiny metal mixers. After three days of gentle mixing, the buttery smooth results will be transferred to a tempering machine to shape the cacao’s natural fat molecules into stable crystal structures .

This is the home of Dandelion Chocolate, a small-batch chocolate maker founded in 2010 by two former tech entrepreneurs. The tools and flavors have changed, but the work of roasting and grinding fermented cacao beans, and mixing them with a few simple ingredients to create a divine food, is a practice that goes back to early Mesoamerican civilizations.

The Olmecs of southern Mexico were probably the first to ferment, roast, and grind cacao beans for drinks and gruels, possibly as early as 1500 B.C., said Hayes Lavis, a cultural arts curator for the Smithsonian’s National Museum of the American Indian. “There is no written history for the Olmecs,” he said, but pots and vessels uncovered from this ancient civilization show traces of the cacao chemical theobromine.

“When you think of chocolate, most people don’t think of Mesoamerica. They think of Belgian chocolate,” says Lavis. “There’s so much rich history that we’re just beginning to understand.

In their raw state, plucked from tangy-sweet, gummy white flesh lining a large pod shaped like a Nerf football, cacao seeds are bitter and unrecognizable as chocolate to a modern American palate. “How would you think to take the seed, harvest it, dry it, let it ferment, and roast it? It’s not something you would normally think to do,” Lavis said. Perhaps, one theory holds, someone was eating the fruit and spitting seeds into the fire, and the rich smell of them roasting inspired the thought that “maybe there’s something more we could do with this.”

The naturally bitter flavor of cacao came through at full strength in early Maya recipes. “This was before they had really good roasting techniques, before they had conching, which is a step that mellows out the flavors, before they started looking at genetics,” says Dandelion co-founder Todd Masonis.

“Rarely did they add any sweetener — once in a while honey, but mainly to try to ferment it,” says anthropologist Joel Palka, of the University of Illinois at Chicago. A variety of herbs were on hand, however, for seasoning cacao-based food and drink. “There were literally dozens of things that would be used to flavor it,” says Lavis, ranging from chili and vanilla to magnolia.

In traditional preparation methods, which are still used by some small-scale producers, farmers take seeds out of the pods, ferment them in a leaf-covered pile. In more modern methods, the seeds are fermented in raised wooden boxes that enable aeration, drainage , and more consistent results. Dandelion acquires beans that have been fermented for several days and then dried. While the company pours dried beans into a modified coffee roaster carefully calibrated for each type of bean, traditional cacao roasters would have simply placed beans on a fire. “They'll get almost burnt,” Masonis says. 

Cacao figured into pre-modern Maya society as a sacred food, sign of prestige, social centerpiece, and cultural touchstone. “You would have to get together to prepare the chocolate,” Palka said. “It's the whole social process.” Around Chiapas, Mexico, Palka co-directs an archaeological project focused on Maya culture on the frontier of the Spanish empire. To this day, he encounters people in the area who grow chocolate as a family tradition and cultural practice. “Like coffee in the Arab world, or beer in northern and Eastern Europe, it's not only something that's good, but part of their identity,” he says.

Cacao drinks in Mesoamerica became associated with high status and special occasions, Palka said, like a fine French wine or a craft beer today. Special occasions might include initiation rites for young men or celebrations marking the end of the Maya calendar year.

After the Olmecs, the Maya of Guatemala, Yucatan, and the surrounding region incorporated cacao seed into religious life. Paintings recovered from the time show cacao in mythological scenes and even court proceedings. In the early 12th century, chocolate was used to seal the marriage of the Mixtec ruler 8 Deer at Monte Albán, a sacred site in the Valley of Oaxaca. “It’s one of the few food crops that was used as a dowry or part of [wedding] ceremonies,” Lavis said. Early records of Maya marriages in Guatemala, he added, indicate that in some places, “a woman would have to make the cacao and prove that she could make it with the proper froth.”

“When they had to communicate with their gods related to nature, rain, and the fertility of the earth, I'm sure they were pulling [cacao] out and drinking,” Palka said. Many vessels uncovered in the ruins of Maya buildings and burial sites have cacao residues in them, Palka said. “A lot of cacao pots were buried with people,” he said, but it is unclear whether people were simply buried with their dishes, or if these pots were involved in funeral ceremonies. 

Around Chiapas, Palka said, residents prepared chocolate drinks as offerings for gods related to nature as recently as 1980. “It was something that people enjoyed,” he said, “and so they knew their gods enjoyed it, too.”

In addition to its loftier role in ritual and celebration, cacao also served decidedly material functions in some early American civilizations. Cacao beans were used as currency, and the seeds were so valuable that it was evidently worth the trouble to counterfeit them. At multiple archaeological sites in Mexico and Guatemala, Palka said, researchers have come across remarkably well-preserved “cacao beans.” “Then they touch them, and they're clay,” he says. The clay beans may have been passed off as money, Palka says, or substituted for real cacao in rituals. Aztec rulers accepted cacao as tribute payments, and cacao, like valuables including jadeite and cotton mantles, was commonly exchanged in Maya marriage negotiations at the time of European contact. “Sometime in the 1500s, you could buy a turkey for 100 cacao beans,” says Lavis.

Archaeologist Eleanor Harrison-Buck, however, cautions against distilling cacao’s importance to its economic value as “a form of currency that elites could control and administer as a means of consolidating their power.” Rather, she said, the production, acquisition, and circulation of cacao as a resource among the ancient Maya was grounded in social relations.

“I think that chocolate became so important because it's harder to grow,” compared to plants like maize and cactus, which were used to brew early versions of beer and tequila, respectively. “You can't grow cacao in every region in the Americas,” Palka says. “It requires a certain kind of soil, amount of rainfall, and especially shade because the midges and little flies that pollinate the cacao trees have to live in shade.” As a result, cacao requires an area of limited sun and plenty of humidity.

According to archaeologist Harrison-Buck, an official Spanish account from 1618 describes the Belize River town of Lucu, which had “much thick cacao that turns reddish-brown and tastes good by itself.” Vanilla vines and annatto trees growing nearby were used to flavor cacao beverages. And art recovered from the Maya Lowlands shows cacao as a staple in ancient Maya feasts. The fact that cacao “served as a key cultigen and staple in ritual feasts for numerous Mesoamerican cultures for thousands of years,” Harrison-Buck says, “makes it something particularly important to study and understand in this region.”

But the pollen, fossilized plant tissue, and botanical remains of this important crop do not preserve well, she says, in the wet, tropical environments of the Maya Lowlands where cacao was grown and continues to grow today.  As a result, archaeologists know more about the early uses of cacao than they do about ancient methods of producing the bean. “There’s a lot we still don’t know and may never know,” Lavis says.

To better understand how ancient civilizations produced cacao, however, Harrison-Buck and soil scientist Serita Frey have been working in Belize to find out whether cacao orchards leave a distinctive biological footprint in soil. Over the past year, the pair have collected soil in areas where cacao is currently grown in eastern Belize, and begun analyzing it in Frey's lab. They've also sampled soil from floodplains adjacent to ancient Maya sites, and from lands that supported cacao in colonial times.

“We know that when the Spanish arrived in the 16th century, the Maya planted cacao trees right on the riverbanks,” says Harrison-Buck. At these humid, biologically diverse sites littered with fallen leaves, the scientists often hear birdsong in the morning. Troops of howler monkeys swing, cry, and feast in fig trees that grow along the river and provide the shade that cacao trees need to thrive.

According to Harrison-Buck, the team has successfully uncovered evidence of a theobromine signature, but the signature is difficult to consistently isolate from older orchard sites. Eventually, by comparing chemicals in soil from these various sites, they're hoping to map out the molecular signposts that indicate ancient cacao cultivation, and reconstruct where cacao was produced in the Belize Valley in historic or even prehistoric times.

Chocolate is often said to have been seen as an ancient medicine and aphrodisiac. Cortez wrote to King Carlos I of Spain of “xocoatl,” a drink that “builds up resistance and fights fatigue.” And one officer serving Cortez reportedly observed the Aztec ruler Montezuma drinking more than 50 cups per day of a frothy chocolate beverage mixed with water or wine and seasonings including vanilla, pimiento, and chili pepper.

But according to Lavis, some of these tales are likely overstated: “I don’t think any living person could drink 50 cups of cacao.” The Spanish also probably attributed medical benefits to chocolate that the Maya didn’t—instead, cacao was simply part of Mayan life. “I think it was just part of their diet, and they knew it was good for them,” Lavis said.

“When you have something that people drink for ritual, people think it's good for you,” Palka said. “I would categorize it with eating maize: you have to eat it to sustain your body and your self and your soul. Chocolate fits clearly into that.”

SPICY CHOCOLATE DRINK RECIPE FROM JOEL PALKA

Put 3 tablespoons of ground cocoa in a mug and fill it with hot water. Cut up your favorite kind of chili (Palka recommends poblano for a slightly spicy, smoky flavor or habanero for extra spice. Drop the chopped chili into the liquid and stir. “If you really want to appreciate the chili, chop it up finely so it will float,” Palka says. For less heat, use bigger pieces, which will sink to the bottom. “It’s more of an aftertaste.” For a more bitter drink, Palka adds two chocolate beans, dry and chopped. To sweeten, add two teaspoons of sugar.

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Josie Garthwaite is a journalist and editor based in San Francisco. She writes about science, environment and innovation.

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113 Chocolate Essay Topic Ideas & Examples

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Chocolate is one of the most beloved treats worldwide, captivating people of all ages and backgrounds with its rich, creamy, and indulgent flavors. Whether you are a student looking for an interesting essay topic or simply a chocolate enthusiast, we have compiled a list of 113 chocolate essay topic ideas and examples to inspire your writing.

• The history of chocolate: From ancient civilizations to modern-day delicacy.
• The health benefits of dark chocolate: Separating fact from fiction.
• The impact of chocolate on mood and happiness: Is chocolate a natural mood booster?
• The science behind chocolate: Understanding the chemistry and composition of cocoa beans.
• Chocolate and its cultural significance: Exploring its symbolism in different societies.
• The psychological effects of chocolate addiction: Examining the addictive qualities of this delectable treat.
• The role of chocolate in literature: Analyzing its significance in famous novels and poems.
• Chocolate as a form of self-care: Exploring its therapeutic properties for mental well-being.
• The environmental impact of chocolate production: Discussing the sustainability challenges faced by the industry.
• Chocolate and love: Exploring the connection between chocolate and romance.
• The global chocolate industry: Examining its economic impact and market trends.
• The role of chocolate in religious rituals and traditions: Unveiling its spiritual significance.
• Chocolate and child labor: Investigating ethical concerns in cocoa farming.
• The art of chocolate making: Unveiling the craftsmanship behind creating chocolate masterpieces.
• The role of chocolate in advertising: Analyzing the persuasive techniques used to promote chocolate products.
• The impact of chocolate on creativity: Discussing its role as a muse for artists and writers.
• The cultural differences in chocolate consumption: Comparing chocolate preferences across different countries and regions.
• The chemistry of chocolate flavor: Investigating the compounds responsible for its distinct taste.
• The role of chocolate in celebrations: Exploring its presence in holidays and special occasions.
• Chocolate and memory: Examining its potential cognitive benefits.
• The role of chocolate in ancient medicinal practices: Investigating its historical therapeutic uses.
• The influence of chocolate on popular culture: Analyzing its representation in movies, music, and fashion.
• The connection between chocolate and nostalgia: Discussing how chocolate evokes memories.
• Chocolate and gender: Examining the gendered marketing strategies used in the chocolate industry.
• The role of chocolate in social bonding: Discussing how chocolate brings people together.
• The future of chocolate: Predicting the innovations and trends in the industry.
• Chocolate and the brain: Investigating its impact on cognitive function and brain health.
• The role of chocolate in culinary arts: Exploring its versatility in various recipes and desserts.
• The impact of climate change on chocolate production: Discussing the challenges faced by cocoa farmers.
• The symbolism of chocolate in art: Analyzing its representation in paintings and sculptures.
• The role of chocolate in childhood memories: Discussing its significance in shaping our nostalgic experiences.
• Chocolate and marketing: Analyzing the strategies used to promote chocolate brands.
• The role of chocolate in social justice movements: Investigating fair trade initiatives in the chocolate industry.
• Chocolate and addiction: Discussing the psychological and physiological aspects of chocolate cravings.
• The impact of chocolate on the brain's reward system: Exploring its connection to pleasure and dopamine release.
• The role of chocolate in ancient rituals: Investigating its usage in rituals and ceremonies.
• The connection between chocolate and creativity: Discussing how chocolate inspires artistic expression.
• The cultural appropriation of chocolate: Analyzing the appropriation of chocolate by different societies.
• Chocolate and the human senses: Exploring its connection to taste, smell, and touch.
• The impact of chocolate on the environment: Discussing sustainable practices in chocolate production.
• Chocolate and social media: Analyzing the influence of online platforms on chocolate consumption.
• The role of chocolate in advertising to children: Investigating the ethical concerns of targeting young audiences.
• The connection between chocolate and memory recall: Exploring its potential in memory enhancement.
• The medicinal uses of chocolate in traditional medicine: Investigating its historical therapeutic applications.
• Chocolate and mental health: Discussing its potential benefits for anxiety and stress relief.
• The connection between chocolate and dreams: Analyzing its influence on dream patterns.
• The influence of chocolate on body image and self-esteem: Discussing the impact of chocolate advertisements on body perception.
• The role of chocolate in gift-giving: Exploring its symbolism in relationships and special occasions.
• Chocolate and sustainability: Investigating the efforts to create a more sustainable chocolate industry.
• The cultural differences in chocolate packaging: Analyzing the visual representation of chocolate across different cultures.
• The connection between chocolate and memory consolidation: Discussing its potential role in memory formation.
• The impact of chocolate on cardiovascular health: Analyzing the relationship between chocolate consumption and heart health.
• The role of chocolate in historical events: Investigating its presence in significant moments of history.
• Chocolate and the sense of nostalgia: Discussing how chocolate triggers nostalgic emotions.
• The cultural significance of chocolate in weddings: Exploring its traditions and symbolism.
• The connection between chocolate and dreams: Analyzing its influence on dream content and interpretation.
• The therapeutic uses of chocolate in alternative medicine: Investigating its potential healing properties.
• Chocolate and social inequality: Discussing the disparities in access to quality chocolate products.
• The role of chocolate in ancient ceremonies: Exploring its use in rituals and rites of passage.
• The connection between chocolate and cognitive performance: Investigating its impact on memory and attention.
• The impact of chocolate on the aging process: Analyzing its potential benefits for healthy aging.
• The cultural differences in chocolate consumption rituals: Comparing the ways different cultures enjoy chocolate.
• The role of chocolate in historical art movements: Discussing its representation in art throughout history.
• Chocolate and its role in food tourism: Investigating its influence on culinary travel experiences.
• The connection between chocolate and sleep: Analyzing its effects on sleep quality and patterns.
• The therapeutic uses of chocolate in modern medicine: Exploring its potential in treating certain health conditions.
• Chocolate and social class: Discussing the relationship between chocolate consumption and socioeconomic status.
• The impact of chocolate on the immune system: Analyzing its potential benefits for immune function.
• The cultural significance of chocolate in mourning rituals: Exploring its role in grieving processes.
• The connection between chocolate and stress: Investigating its potential stress-reducing properties.
• The role of chocolate in ancient healing practices: Discussing its usage in traditional medicine.
• Chocolate and the sense of touch: Analyzing the tactile experience of consuming chocolate.
• The influence of chocolate on body image dissatisfaction: Discussing the impact of chocolate advertisements on body perception.
• The cultural differences in chocolate flavor preferences: Comparing the taste preferences of different cultures.
• The role of chocolate in historical explorations: Investigating its presence in expeditions and discoveries.
• The connection between chocolate and social bonding: Analyzing the role of chocolate in fostering relationships.
• The impact of chocolate on gastrointestinal health: Discussing its effects on digestion and gut microbiota.
• The therapeutic uses of chocolate in mental health: Exploring its potential benefits for depression and anxiety.
• Chocolate and social media influencers: Analyzing the influence of online personalities on chocolate trends.
• The connection between chocolate and dreams: Investigating its impact on dream emotions and symbolism.
• The cultural significance of chocolate in religious festivals: Exploring its traditions and rituals.
• The role of chocolate in ancient cosmetic practices: Discussing its usage in beauty rituals.
• Chocolate and body image acceptance movements: Analyzing the role of chocolate in promoting body positivity.
• The impact of chocolate on children's behavior: Discussing its potential effects on hyperactivity and attention.
• The cultural differences in chocolate advertising: Comparing the marketing strategies used in different countries.
• The role of chocolate in historical revolutions: Investigating its presence in revolutionary movements.
• The connection between chocolate and social identity: Analyzing its role in shaping cultural identities.
• The influence of chocolate on the endocrine system: Discussing its effects on hormone regulation.
• The therapeutic uses of chocolate in chronic pain management: Exploring its potential analgesic properties.
• Chocolate and sustainable packaging: Investigating eco-friendly alternatives in chocolate packaging.
• The cultural significance of chocolate in coming-of-age ceremonies: Exploring its symbolism in rites of passage.
• The connection between chocolate and body temperature regulation: Analyzing its potential thermoregulatory effects.
• The impact of chocolate on the skin: Discussing its potential benefits for skin health and appearance.
• Chocolate and social media marketing: Analyzing the strategies used to promote chocolate brands online.
• The connection between chocolate and dreams: Investigating its influence on dream frequency and vividness.
• The cultural differences in chocolate gift-giving etiquette: Comparing the traditions of different cultures.
• The role of chocolate in historical wars: Investigating its usage as a ration and morale booster.
• The connection between chocolate and social status: Analyzing the relationship between chocolate consumption and social standing.
• The impact of chocolate on dental health: Discussing its effects on tooth decay and oral hygiene.
• The therapeutic uses of chocolate in stress management: Exploring its potential stress-relieving properties.
• Chocolate and sustainable farming practices: Investigating environmentally friendly methods in cocoa cultivation.
• The cultural significance of chocolate in mourning rituals: Exploring its role in funeral traditions.
• The connection between chocolate and body temperature perception: Analyzing its potential thermogenic effects.
• The influence of chocolate on hair health: Discussing its potential benefits for hair growth and appearance.
• Chocolate and influencer marketing: Analyzing the role of social media influencers in promoting chocolate products.
• The connection between chocolate and dreams: Investigating its influence on dream lucidity and control.
• The cultural differences in chocolate consumption habits: Comparing the ways different cultures enjoy chocolate.
• The role of chocolate in historical revolutions: Investigating its presence in independence movements.
• The connection between chocolate and social hierarchy: Analyzing the relationship between chocolate consumption and power dynamics.
• The impact of chocolate on oral health: Discussing its effects on gum health and tooth sensitivity.
• The therapeutic uses of chocolate in relaxation techniques: Exploring its potential benefits for stress reduction.
• Chocolate and sustainable manufacturing processes: Investigating eco-friendly methods in chocolate production.
• The cultural significance of chocolate in wedding ceremonies: Exploring its traditions and symbolism in marriage celebrations.

These 113 chocolate essay topic ideas and examples cover a wide range of aspects related to chocolate, allowing you to delve into its history, health benefits, cultural significance, environmental impact, and much more. Choose a topic that sparks your interest and embark on a delicious journey of exploration and research. Happy writing!

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The History of Chocolate Related essays:, leave a comment cancel reply. The Sweet History of Candy and Chocolate: From Ancient Treats to Modern Delights If there’s one thing that can bring people together, it’s a shared love for sweets. Whether it’s the silky melt of chocolate or the satisfying crunch of candy, these treats have a special place in our hearts (and taste buds!). But have you ever wondered how these sugary delights came to be? Let’s take a journey through time and dive into the history of candy and chocolate, from their ancient beginnings to the modern indulgences we enjoy today. Ancient Origins: Sweets of the Past Long before M&M’s and Skittles dominated our snack aisles, people across ancient civilizations were already enjoying sweet treats. Around 1500 BC, the ancient Egyptians were known to mix honey with nuts and fruits to create some of the earliest forms of candy. Honey wasn’t just a topping for their bread but a true indulgence, treasured and often offered to the gods in religious rituals. Meanwhile, in Central and South America, the Mayans and Aztecs were embracing their version of chocolate, though it was far from the creamy bars we’re used to today. They would ground cacao beans into a paste and mix it with water, spices, and even chili peppers to create a frothy, bitter drink. While this concoction doesn’t sound like a Hershey bar, it was a beloved part of their culture, reserved for the elite and used in sacred ceremonies. This was the earliest form of chocolate, and from here, the sweet story continued to unfold. The European Chocolate Craze: Sweet Evolution Fast forward to the 16th century, and cacao finally made its way to Europe. The Spanish conquistadors, after encountering chocolate in the Americas, brought it back to the Old World, where it took on a new form—sugar was added to sweeten the bitter drink, and it quickly became a hit among the European elite. But it wasn’t until the 19th century that modern candy and chocolate as we know them began to take shape. Industrialization changed the game, allowing for the mass production of chocolate and candies. Chocolate transformed from a bitter drink into a solid treat that people could actually bite into. Companies like Cadbury and Hershey’s played a major role in shaping how the world consumed chocolate. With their innovative processes and bold flavors, chocolate bars, and candies were no longer just for royalty—they were for everyone. Suddenly, sweets weren’t a rare luxury but a popular snack, readily available and affordable. This period marked the beginning of our obsession with candy and chocolate, where these treats became more accessible to the public, sparking a global love affair that continues today. Fun Flavors: Modern Candy Takes Center Stage By the 20th century, candy companies were getting creative. No longer content with simple chocolate or sugar-based candies, they started pushing the boundaries of flavor and texture. From gummy bears to candy-coated chocolates, the variety exploded. This era brought us iconic treats like Snickers, Reese’s, and Starburst, each with its unique spin on taste. Modern candy lovers can take their sweet indulgence to the next level. Whether it’s an ooey-gooey caramel center or a peanut butter surprise, candy makers are constantly finding ways to make their confections stand out. Some even take it up a notch and boost flavor with whipped cream , marshmallows, or fruit fillings, creating the ultimate snack experience. The possibilities are endless in today’s world of sweets, where innovation and creativity rule the candy aisle. Sweet Science: Chocolate and Candy in the Digital Age These days, candy isn’t just about taste—it’s about presentation, innovation, and, of course, health trends. As people become more mindful of what they eat, the candy and chocolate industries are also evolving. We’re seeing a rise in organic chocolates, vegan candy options, and treats that cater to gluten-free or sugar-free diets. The ability to enjoy sweets while keeping things healthy has become a growing trend, adding a whole new level to the sweet game. The power of social media has also given candy brands a new stage. From viral TikToks to Instagram-worthy desserts , candy makers are finding ways to connect with younger audiences. Candy isn’t just a snack anymore—it’s an experience. Whether it’s building an over-the-top candy charcuterie board or trying out DIY candy-making kits at home, there’s no limit to how people are interacting with their favorite sugary snacks today. The Legacy of Sweetness: A Never-Ending Love Affair From its humble beginnings in ancient Egypt and the cacao fields of the Americas to the modern candy bars we grab at checkout counters, the history of sweets is long and rich. Through the centuries, sweets have morphed and adapted, but their role in culture, celebrations, and everyday life remains strong. Whether you’re unwrapping a piece of chocolate after a long day or indulging in a bag of candy on movie night, one thing’s for sure: candy and chocolate will always hold a special place in our hearts. The journey of these treats isn’t just about flavor but about how they’ve managed to stay relevant through the ages. As long as people crave something sweet, the story of candy and chocolate will keep evolving, and we’ll all be here for every delicious twist and turn. So the next time you pop a piece of chocolate into your mouth, take a moment to savor its rich history—and remember, the story of sweets is far from over! Cancel reply Your email address will not be published. Required fields are marked * forgot password Charlie and the Chocolate Factory By roald dahl, charlie and the chocolate factory the history of chocolate. These days, chocolate is perhaps the world's most popular treat. Nearly every sweet comes in a chocolate flavor, and chocolate is a common ingredient used in both baking and cooking. But where does it come from, and how did it become such a staple? Chocolate can be traced back as far as 1900 B.C., when various Mesoamerican peoples flavored drinks with fermented, roasted, and ground cacao beans. The difference between their chocolate and modern-day chocolate, though, is that their chocolate drinks were bitter; it was only when Spanish conquistadors came over to the new world that chocolate was sweetened with cane sugar and cinnamon. The Olmecs, Mayans, and Aztecs believed that chocolate had spiritual and mystical powers, and thus chocolate was seen as a drink fit only for rulers, priests, nobles, and other higher-ups in society. The Mayans even worshipped a god of cacao. Cacao grew best in the area that the Mayans dominated, so when the Aztecs came to prominence in central Mexico, they would trade with the Mayans for cacao beans. Cacao was so sacred and special that it was even used as currency. The Spanish conquistadors brought chocolate back to Spain with them, where it remained a drink reserved for nobles. It remained a Spanish secret until the daughter of Spanish King Philip III wed French King Louis XIII and brought chocolate with her to France. It quickly spread throughout other European nobility, and became so popular that European nations began to establish plantation colonies to harvest cacao. Chocolate remained exclusive to aristocracy until Coenraad Johannes van Houten, a Dutch chemist, invented the cocoa press in 1828. The cocoa press worked by squeezing cocoa butter from roasted cacao beans. One could then pulverize the results of this pressing and mix the resulting powder with other ingredients. Solid, edible chocolate was now possible and much cheaper to produce, so this invention made chocolate affordable for the average person. The British company J.S. Fry & Sons created the first chocolate bar in 1848. The late 1800s welcomed a boom in chocolate-making that has lasted to the present day, pioneered by big-name companies such as Cadbury, Mars, and Hershey. Today, the average American eats nearly twelve pounds of chocolate every year. Charlie and the Chocolate Factory Questions and Answers The Question and Answer section for Charlie and the Chocolate Factory is a great resource to ask questions, find answers, and discuss the novel. Violet held a world record title for chewing gum and chewed gum all the time, thus, the gum caught her eye immediately. Willy Wonka 4. Square candies that looked round Why did the policeman have to link their arms? The crowds were pushing and shouting, and policemen with arms linked were trying to hold them back from the gates of the factory. Study Guide for Charlie and the Chocolate Factory Charlie and the Chocolate Factory study guide contains a biography of Roald Dahl, literature essays, a complete e-text, quiz questions, major themes, characters, and a full summary and analysis. About Charlie and the Chocolate Factory Charlie and the Chocolate Factory Summary Character List Essays for Charlie and the Chocolate Factory Charlie and the Chocolate Factory essays are academic essays for citation. These papers were written primarily by students and provide critical analysis of Charlie and the Chocolate Factory by Roald Dahl. Subversion in Carroll and Dahl: How Humor in British Children’s Literature Derails the Classic Conduct Book. Wikipedia Entries for Charlie and the Chocolate Factory Introduction Home — Essay Samples — Nursing & Health — Chocolate — Hershey: the King of Chocolate Hershey: The King of Chocolate Categories: Biography Chocolate About this sample Words: 895 | Published: Mar 1, 2019 Words: 895 | Pages: 2 | 5 min read Cite this Essay To export a reference to this article please select a referencing style below: Let us write you an essay from scratch 450+ experts on 30 subjects ready to help Custom essay delivered in as few as 3 hours Get high-quality help Verified writer Expert in: Life Nursing & Health + 120 experts online By clicking “Check Writers’ Offers”, you agree to our terms of service and privacy policy . We’ll occasionally send you promo and account related email No need to pay just yet! Related Essays 2 pages / 1028 words 2 pages / 735 words 2 pages / 880 words 4 pages / 2190 words Remember! This is just a sample. You can get your custom paper by one of our expert writers. 121 writers online Still can’t find what you need? Browse our vast selection of original essay samples, each expertly formatted and styled Related Essays on Chocolate Should chocolate milk be served in schools? Essay on this issue should contain strong arguments. Some specialists opt to prevent school cafeterias from giving chocolate or other-seasoned milk to understudies. The article [...] There are not many foods that people completely adore, chocolate being one them. It being so creamy and decadent, it’s not hard to understand why it’s so adored! All though it may seems like there’s not much to know about [...] Sook, E. (2014). Child labor in cocoa production: Assessment across countries. The Review of International Organizations, 9(3), 387-413.Wickramasinghe, D. (2016). Environmental and social issues in cocoa production: An overview. [...] International Labor Organization. (2020). Global Estimates of Child Labour: Results and trends, 2012-2016. ILO.Public Safety Canada. (n.d.). Human Trafficking. [...] Anderson, M. (2019). The Complete Guide to Baking. Parragon Books.Gisslen, W. (2017). Professional Baking. John Wiley & Sons.Guinard, J. X. (2016). Chocolate production and use. Encyclopedia of Food and Health, [...] The current study attempted to determine which commercial brand of chocolate chip, Kroger or nestle, was preferred. Two hundred and nine participants from Ball State University were included in the study. The experiment was [...] Related Topics By clicking “Send”, you agree to our Terms of service and Privacy statement . We will occasionally send you account related emails. Where do you want us to send this sample? By clicking “Continue”, you agree to our terms of service and privacy policy. Be careful. This essay is not unique This essay was donated by a student and is likely to have been used and submitted before Download this Sample Free samples may contain mistakes and not unique parts Sorry, we could not paraphrase this essay. Our professional writers can rewrite it and get you a unique paper. Please check your inbox. We can write you a custom essay that will follow your exact instructions and meet the deadlines. Let's fix your grades together! Get Your Personalized Essay in 3 Hours or Less! We use cookies to personalyze your web-site experience. By continuing we’ll assume you board with our cookie policy . Instructions Followed To The Letter Deadlines Met At Every Stage Unique And Plagiarism Free EC English Blog Live and learn English Essay: 'History of Chocolate' July 5, 2011 Sharing is caring! After Nicoletta’s lecture on Thursday on the ‘History of Chocolate’ students were asked to write an essay about the talk. Below is an essay written by Hadi Ghodsinezhad: “Over the past afew years, more and more people have been eating chocolate. Eating chocolate not only gives us energy but also makes us feel happy due to a special ingredient which helps endorphines and also the most important reason of eating chocolate is its marvellous taste. The objective of this essay is following path of chocolate so far. Chocolate was originally used in Mexico thousands of years ago. Mexican Indian people were the first to drink chocolate. It was a luxurious brown bitter drink that rich people could afford to drink. That and it also had been given to human sacrifice victims before they were offered to God to make him happy. Chocolate is produced from cocoa seeds which came from the cocoa tree fruits. Hernan Corts, who was a Spanish explorer, brought cocoa seeds from Mexico to Spain in 1517. Chocolate drink was still too expensive; only noble or rich people could afford to buy and drink the beverage. The taaste of this fashionable drink was changed by adding some straneg things, such as, potato flavour, bean flavour and sometimes dangerous things to change its taste were added for instance brick powder and marble dust which resulted i nthe death of those who drank too much chocolate. Eventually in 1847 an English company (Fry & Son) mixed some sugar, .ittle bit cocoa butter & cocoa powder. They tried to make the first sweet chocolate similar to that which is produced these days. then in 1875 the first milk chocolate was made by Peter Daniel and Henri Nestle. After that, competitions between different companies were started. Ultimately in 1879 the Conching machine helped companies make smoother and better chocolate was invented. Nowadays people have been producing chocolate with various tastes such as different fruits, cheese, vegetables and so on. Not only are people used to eating chocolate, but also it is gotten used in art, fashion and beauty e.g. making chocolate musk in order to solve skin problems” by Hadi Ghodsinezhad, Iran 399 IMAGES The History of Chocolate Essay Example History Of Chocolate Timeline: Invention, Process & Facts History-of-chocolate The history of chocolate by July's ESL material PPT Chocolate History Infographic VIDEO Sipping Through History: The Ancient Origins of Chocolate Drink #facts #foodhistory #chocolatestory Essay On Chocolate in English SNACKS When They FIRST CAME OUT 😱 Shocking Facts About The History Of Chocolate! #shorts #facts #chocolate #history The history of chocolate. Follow for more quick history videos like this. #chocolate ##history 7 Fun Facts About the History of Chocolate You Probably Didn't Know #ChocolateFacts #HistoryOfChocol COMMENTS History of Chocolate: [Essay Example], 637 words GradesFixer Get original essay. Chocolate may be the "food of the gods," but for most of its 4,000-year history, it was consumed as a bitter drink rather than as a sweet edible treat. Anthropologists have found evidence that chocolate was produced by pre-Olmec cultures living in present-day Mexico as early as 1900 B.C! A Brief History of Chocolate Etymologists trace the origin of the word "chocolate" to the Aztec word "xocoatl," which referred to a bitter drink brewed from cacao beans. The Latin name for the cacao tree, Theobroma cacao ... History of Chocolate: Cocoa Beans & Xocolatl Updated: August 10, 2022 | Original: December 14, 2017. The history of chocolate, and its creation from the beans of the cacao tree, can be traced to the ancient Maya, and even earlier to the ... Chocolate Nathan Myhrvold. Chocolate, food product made from cocoa beans, consumed as candy and used to make beverages and to flavor or coat various confections and bakery products. Sweet chocolate is made from cocoa powder, sugar, and additional cocoa butter. Learn about the history and production of chocolate. History of chocolate The history of chocolate dates back over 5,000 years, when the cacao tree was first domesticated in present-day southeast Ecuador. Soon introduced to Mesoamerica, it gained cultural significance as an elite drink among different cultures, including the Mayans and Aztecs. Cacao was extremely important; considered a gift from the gods, it was ... Chocolate, "Food of the Gods": History, Science, and Human Health Abstract. Chocolate is well known for its fine flavor, and its history began in ancient times, when the Maya considered chocolate (a cocoa drink prepared with hot water) the "Food of the Gods". The food industry produces many different types of chocolate: in recent years, dark chocolate, in particular, has gained great popularity. The History of Chocolate: 4000 Years of Delight For the origin of chocolate, we need to step back in history about 4000 years to the Southern Mexican (Mesoamerican) Olmec people. Cacao beans offered them a ceremonial drink and they believed that it had magical properties. Each cacao pod carried around forty beans and these were dried, roasted and then possibly ground into a pulp or left ... The History of Chocolate: From Ancient Times to Modern Day Chocolate made its way to Europe in the 16th century, thanks to Spanish explorers. The Spanish conquest of the Aztec Empire brought Europeans into contact with cacao. Hernán Cortés, the Spanish conquistador, is often credited with introducing cacao to Spain around 1528. He recognized its value and brought cacao beans, along with the equipment ... The secret history of chocolate 1500s. Many Aztecs, ancient people who lived in what's now central Mexico, are drinking cacao every day, mixing the seeds with chilies to make a spicy, frothy beverage. In 1519, Spanish explorer Hernán Cortés reported that Aztec ruler Moctezuma II drank 50 cups a day. Cortés brings the drink back to Spain in 1528, where the Spaniards make ... Conquests of Chocolate Chocolate—along with tomatoes, potatoes, maize, and tobacco— originated in the Americas. ... The True History of Chocolate (London: Thames and Hudson, 1996). 2. ... An Essay in Comparative Economic History," Proceedings of the American Philosophical Society 120 (April 1976): 105-6. 7. History of chocolate Essay Example [756 Words] Download. Text. Sources. The history of Chocolate dates back to around 3000 years ago. The Mexican communities of Aztecs and the Mayans are known in the history of chocolate as the first people to grow and to use chocolate as human food. The Mayans and the Aztecs started growing and using chocolate as human food in around 1900 BC (Watson, 2013). A Brief History of Chocolate in the United States 900-1200 A.D. Drinking chocolate comes to North America. Archaeologists working in New Mexico's Chaco Canyon have found remnants of cacao in 1,000-year-old vase fragments that were once used by ... Chocolate: History and Benefits Cocoa beans contain 31% fat, carbohydrates and protein 14% 9%. Chocolate is rich in protein amino acid tryptophan, phenylalanine, and tyrosin. Although chocolate contains a high-fat, but relatively easy to rancidity because chocolate also contains polyphenols (6%) which functions as an antioxidant ketengikan deterrent. A Brief History of Chocolate When most of us hear the word chocolate, we picture a bar, a box of bonbons, or a bunny. The verb that comes to mind is probably "eat," not "drink," and the most apt adjective would seem to be "sweet." But for about 90 percent of chocolate's long history, it was strictly a beverage, and sugar didn't have anything to do with it. What We Know About the Earliest History of Chocolate The Olmecs of southern Mexico were probably the first to ferment, roast, and grind cacao beans for drinks and gruels, possibly as early as 1500 B.C., said Hayes Lavis, a cultural arts curator for ... 113 Chocolate Essay Topic Ideas & Examples These 113 chocolate essay topic ideas and examples cover a wide range of aspects related to chocolate, allowing you to delve into its history, health benefits, cultural significance, environmental impact, and much more. Choose a topic that sparks your interest and embark on a delicious journey of exploration and research. History Of Chocolate Essay The History of Chocolate The history of chocolate had been started as a nourishment item backtracks to Pre-Columbian Mexico. Moreover, A drink called "Xocoatll" was made by the Mayans and Aztecs. This drink was made from the beans of the cocoa tree. Chocolate: Facts, History, and Factory Tour We'll examine the fascinating -- and often misreported -- history of chocolate, follow the chocolate-making process, and take an online visit to a chocolate factory. We'll also look at the science of chocolate, and find out about the latest research into the possible health effects of its consumption. Lastly, we'll explore the somewhat ... The History of Chocolate Chocolate's history started over 2,000 years ago. It began in the tropical rainforests of Central and South America from the seed of the cacao tree. This small tree grows best in the tropical atmosphere because it receives the best amount of rain, shade, humidity, wind, and nutrients. According to Susan J. Terrio, the author of Crafting the ... The Sweet History of Candy and Chocolate: From Ancient Treats to Modern Let's take a journey through time and dive into the history of candy and chocolate, from their ancient beginnings to the modern indulgences we enjoy today. Ancient Origins: Sweets of the Past. Long before M&M's and Skittles dominated our snack aisles, people across ancient civilizations were already enjoying sweet treats. Around 1500 BC ... Charlie and the Chocolate Factory The History of Chocolate The British company J.S. Fry & Sons created the first chocolate bar in 1848. The late 1800s welcomed a boom in chocolate-making that has lasted to the present day, pioneered by big-name companies such as Cadbury, Mars, and Hershey. Today, the average American eats nearly twelve pounds of chocolate every year. Hershey: the King of Chocolate: [Essay Example], 895 words Milton Hershey - a name familiar to the public due to his famous chocolate plant as well as the city named after him, Hershey, Pennsylvania; his factory still stands today, along with the utopian community he created. His works include the milk chocolate Hershey Bar, as well as the Hershey Kiss. Even one of the first cars advertised for his ... Essay: 'History of Chocolate' Essay: 'History of Chocolate' July 5, 2011; Sharing is caring! After Nicoletta's lecture on Thursday on the 'History of Chocolate' students were asked to write an essay about the talk. Below is an essay written by Hadi Ghodsinezhad: "Over the past afew years, more and more people have been eating chocolate. ... assignment essay homework paper phd report resume review speech thesis