History of chocolate

The history of chocolate dates back more than 5,375 years, when the cacao tree was first domesticated in present-day Mexico. Soon after domestication, the tree was introduced to Mesoamerica, where cacao drinks gained significance as an elite beverage among cultures including the Maya and the Aztecs. Cacao was considered a gift from the gods and was used as currency, medicine, and in ceremonies. A variety of cacao-based drinks existed, including an alcoholic beverage made by fermenting the pulp around the seeds, however, it is unclear when a drink that can strictly be defined as chocolate first originated. Early evidence of chocolate consumption dates to 600 BC, when it was often associated with the heart and believed to have psychedelic properties.

Spanish conquistadors encountered cacao in 1519 and brought it to Spain, where it was used as a form of medicine. From there, it spread through Europe over the following three centuries, gaining popularity among elites. It was debated for its medicinal and religious merits, and sometimes regarded as an aphrodisiac. Following the transformation of chocolate from an elite drink into a solid, widely consumed product due to technological innovations, the 19th century saw the rise of Swiss and British chocolate makers, as well as the industrialization of production.

Since World War I, chocolate has continued to evolve, leading to the development of couverture and white chocolate. Manufacturers have also introduced alternative ingredients such as cheaper fats and lecithin. Production increased dramatically in the 20th century, with new markets emerging in Asia and Africa. Awareness of labor exploitation, especially child labor, has shifted attitudes toward chocolate production. As of 2018, the global chocolate trade was valued at over US$100 billion, concentrated among a relatively small group of cocoa processors and chocolate manufacturers.