Through research we now know that the first chocolate formats came in an ancient drink used by the Mesoamerican indigenous cultures. The origins began in the Classic Period (250-900 AD) and was something that was definitely considered part of every major religious or social aspect of their lives. The advanced cities of the Mayans included rainforests which allowed the people to harvest the beans. A cocoa tree was called a “Cacahuaquchtl,” while the “xocoatl” was the word for chocolate, which in translated terms means “bitter water”. A paste was formed from the beans which were fermented and roasted. The drink was completed through adding chili peppers, cornmeal, and other various substances.
Additionally, the Aztecs adopted the cocoa when they began their domination of Mesoamerica, and they used beans as a type of currency. In short order, chocolate became an absolutely important part of the Aztec lifestyle. For the Mayans, the drink was typically reserved as royalty, while for the Aztecs, it was reserved for rulers, priests, honored merchants, and decorated soldiers.
It was widely believed that power and wisdom came from eating fruit and beans. With cocoa beans, many people believed that aphrodisiac qualities followed. The Europeans, on the other hand, were not immediately impressed with Christopher Columbus’ offering of cocoa beans when he brought them back from his trip to the Americas. It was through repeated trips to the New World that the Europeans finally discovered that the beans had a usage as currency.
“Warm liquid” or “chocolatl” had long since replaced the Mayan “xocoatl”. The first plantation of cocoa trees was begun in 1519 by Hernando Cortex Begin. The plantation was created in the name of Spain and by 1528, the Spanish King, Charles V, had his first taste of spicy chocolate. The new food gained a delicacy status that was further encouraged once Hernando began adding sugar to the beans through experimentation. Soon, other variations, such as nutmeg, vanilla, cloves, and cinnamon all became common.
During this time period, the drink continued to be reserved especially for the Spanish nobility, with the working class and other countries being excluded from its greatness. Spain made one tragic flaw, however, in letting their monks cultivate their beans, because those monks gave the outside world access. Some parts of Europe continued to use chocolate as a currency as it spread throughout Europe as a delicacy.
Since then chocolate has slowly spread throughout the decades and centuries, to become the delicacy it is day. Over time, it has dropped the religious and royalty purposes, and has experienced growth in the taste department. It is still debatable whether chocolate is an aphrodisiac – however recent research does prove that the dark cocoa does have beneficial qualities which are healthy for the body.
