History and Production of Chocolate

2066 Words9 Pages
History and Production of Chocolate Chocolate has become one of the most popular flavors in the world. Not only is it an essential additive in many desserts, but it is also used in some food cuisines as well such as Mexico. This delectable taste has made such a staple in the world that it is even given as gifts for special occasions and a part of most holidays. Let’s explore this wonderful creation and journey back to where it all began. Chocolate has a long-storied history from aristocratic, chocolate as medicine, to chocolate as an indulgence. “…for anyone who works with chocolate, it is essential to have an understanding of this all important product’s journey into prominence.” [The Art of the Chocolatier]. The origins of chocolate did not begin with the Aztecs as so commonly believed. Historians assure that chocolate is rooted in the history of the Olmecs who occupied a tropical area in the Gulf of Mexico since it was so ideal with the cacao tree. Native to the deep tropical region of the America which is ideal for the cocoa tree, it is said to have originated 4,000 years ago around 2000 B.C. The earliest plantations were cultivated between 1500 and 400 B.C. The seeds are used to make cocoa powder and chocolate. Archeologists have found ceramic vessels with residue from the preparation of cocoa beverages dating back to 1900-900 BC or even earlier. Cultivation, use, and cultural elaboration were early and extensive in Mesoamerica. Anonymous manuscripts describe that Aztecs prepared cacao as a beverage by grounding the cocoa beans to powder mixed with cold water stirred with a spoon until the foam rose by airing the mixture. They also prepared cocoa as a porridge added to cereals or other ingredients like chili peppers. The Maya culture believed that cocoa pods symbolized life and fertility and would carve stones from their palaces and temples

More about History and Production of Chocolate

Open Document