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Cocoa is said to have originated in the Amazon during this time.
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The Mayans cultivated the first cocoa plantations. The cocoa pod symbolized fertility and life. Carvings from temple walls indicate cocoa pods were often part of ceremonial and religious beliefs. They refer cocoa as being the "god's food".
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The Aztecs believed the first cocoa plant was created by Quetzalcoatl who came from heaven on the morning star. As the Aztecs didn't know about sugar, other spices were used. Mostly spices like chilli to flavour the drink as it was a little bitter. During this time, cocoa beans were used for currency as they valued the plant so much.
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Columbus brings back a few beans to present to the King and Queen. However, they were mostly ignored amongst all the other wonderful array of goods that were brought back.
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Money does indeed grow on trees... Hernando Cortez cultivates the first commercial cocoa crop. Whilst not particularly interested in the drink of cocoa, Hernando sees the "value" of harvesting the beans.
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Hernando Cortez again sees the benefit of the cocoa bean and surmises that it might taste a little better if sugar cane was added. Vanilla pods, flowers, cinnamon and other spices were used also. This blending was regarded as a success! Because of the high cost of cocoa, it was still a luxury which only the rich could afford.
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Chocolate houses spring up all over Europe. During this mass craze for the drink and the increase in growers, cocoa bean prices drop. The invention of a steam engine helps with the grinding of the beans and speeds up manufacturing.
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The first chocolate making factory in the USA.
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Chocolate becomes an Industry on it's own.
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The cocoa press was invented. This further reduced the price of chocolate. The press made it possible to squeeze out some of the bitter cocoa butter and therefore inproved the consistancy of the drink.
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J. S. Fry and Sons developed the first solid eating chocolate.
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Rodolphe Lindt develops the "conching" technique. The rollers in this machine look like Conch shells, hence the name. The technique makes the chocolate a smoother and finer texture. This process is still in use today.
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The technique for filling chocolate with flavoured centers was developed by Jules Sechaud of Switzerland.
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World War II -- chocolate is included as part of a soldier's rations. Today, chocolate is taken into space by the NASA astronauts.
