Chocolate as we know it today is derived from the seed of the Cacao tree. Its known history can be traced back to sixth century AD, to the Maya culture and probably goes back much earlier to the Olmec civilization (1500-400 B.C.). The cocoa pods were a symbol to the Mayas of life and fertility. It was during the Classic Mayan civilization (circa 300 A.D.) that images of the cocoa pods were carved into the stone of their palaces and temples. In AD 600 the Maya underwent a great migration, moving from Central America, just South of Mexico down to the northern portions of South America . Their area stretched from the Yucatán Peninsula across the Chiapas and to the Pacific Coast of Guatemala. Originally the Maya called the tree cacahuaquchtl - which means "tree". It was in the Yucatán that the Mays established the earliest know Cacao plantations. The Mayas evidently thought highly of Cacao and used it extensively. In Maya literature from this time the cacao pod is often depicted in various religious rituals and the text refers to cacao as the god’s food. This later became an important part of the naming of chocolate and its title as "food of the gods".

When Hernan Cortez failed to unearth his dreamed of Aztec gold he turned his attention to another Aztec product. Having seen cocoa beans used as currency and recognizing the importance that the Aztecs attached to them Cortez realized that money could quite literally be grown on trees.  The next few years he exploited the commercial potential of the cocoa beans by setting up cacao plantations around the Caribbean.

The word "cacao" is belived to be a word borrowed from the Mixe-Zoquean family, and was originally was produced kakawa. In both the Mayan and Aztecs culture the cocoa was turned into a drink called "xocoatl". Various spices were used as flavoring including, and a favorite being hot chili. The beans were also used as a measure of currency which was to continue for the next thousand years as cacao gradually made its journey around the world.

Chocolate time-line:

1200 A.D. - According to ancient records the Aztecs required deliveries of cocoa from conquered tribes.

1502 - Columbus discovers Cocoa beans when he had an encounter with a trading canoe believed to be from Chontal-Maya speaking Putun. "For their provisions they had such roots and grains as are eaten in Hispanila, and a sort of wine made out of maize which resembled English beer; and man of those almonds which in New Spain are used for money. They seemed to hold these almonds at a great price; for when they were brought on board ship together with their goods, I observed that when any of these almonds fell, they all stopped to pick it up, as if an eye had fallen."

1519 - Hernando Cortez does not particularly like the taste of cocoa. However, he very interested in its value and as a form of payment. During this time the name becomes Chocolatl from the Mayan word for chocolate and the Aztec word for water.

1544 - The first documented Chocolate enters Spain when Dominican friars bring a delegation of Mayans to meet Philip.

1579 - English buccaneers thinking cocoa beans were sheep droppings burn a shipload full.

1585 - The first commercial shipment of beans.

1609 - The first book devoted entirely to chocolate. It was titled "Libro en el cual se trata del chocolate" and appeared in Mexico.

1615 - Cocoa was introduced into France by the marriage of Louis XIII and Anne of Austria. A chocolate factory was opened in Bayonne, France.

1753 - The cacao tree was given the technical name Theobroma cacao, meaning 'food of the gods' by the Swedish naturalist and chocolate enthusiast Carolus Linnaeus 

1875 - In Switzerland, milk chocolate was developed in 1875 by Henry Nestle, Daniel Peter, who got together and invented milk chocolate  which today is preferred by 80% of the world's population.

What are the Legends surrounding the cocoa plant. . .?

Toltec legend had the seeds brought from Eden to by Quetzalcoatl, the Toltec king whose job it also was to teach mortals how to cultivate various crops.

According to the Aztecs wisdom and power came from eating the fruit of the cacao tree.

What was the value of chocolate in exchange for currency?

Central America (circa 500-1000 AD):

1 Zontli = 400 cacao beans

8000 beans = 1 Xiquipilli

New World circa 1500 AD (according to Francisco de Oviedo y Valdez)

100 cacao beans = 1 slave

10 cacao beans = services of a prostitute

10 cacao beans = 1 rabbit

4 cacao beans = 8 chicosapote fruits

Spain 1545

200 beans = Turkey cock

100 beans = daily wage of porter

100 beans = Turkey Hen

100 beans = rabbit

30 beans = small rabbit

3 beans = turkey egg

3 beans = new avocado

3 beans = fish wrapped in maize husks

1 bean = ripe avocado

1 bean = tomato

1 bean = tamale

200 small cacao beans = 1 Spanish real (or 4 cents) (circa 1625)

What are some old Chocolate Recipes?

Champurrado (Chocolate Atole) - Aztec

(thin gruel or porridge)

Put ½ cup masa harine (treated maize flour) or finely ground tortillas in a large pan with 3 cups water. Stir over low heat until thickened. Remove from the heat and stir in 1 cup light brown sugar (or to taste) and 3 cups milk. Grate three 1-ounce squares unsweetend chocolate and add to the pan. Beat well with a Molinillo and serve steaming hot and frothy.

Take 6 pounds good quality cacao beans–at least three different types, in equal quantities. Roast in a metal pan studded with holes just until the cacao beans begin to give off their oil. Be sure not to remove the beans from the heat too soon, or the resulting chocolate will be discolored and indigestible. If the beans are allowed to burn, the chocolate will be bitter and acrid.

Rub the roasted beans through a fine mesh sieve to remove the husks. Next, place your metate (grinding stone) on a flat pan containing hot coals. Once the stone is warm, start grinding the chocolate. Grind the chocolate with 4 to 6 pounds of sugar, depending on desired sweetness, pounding it with a large mallet.

Shape the resulting paste into tables as preferred–round, hexagonal, or oblong–and place on a rack to air. If desired make dividing lines on the surface of the chocolate with the tip of a sharp knife.

The fermented and dried beans are first toasted on a griddle, and the outer membrane removed. Then a section of vine called sugir is cut out; this is to act as a foaming agent. The tougher portion is ground, following which the fiber and liquid are put in a gourd strainer and lowered into a pot of water, while stirring, and the remaining fiber is discarded. Next, the house wife grinds the tender part of the sugir vine together with the cacao beans and toasted corn; the mixture is stirred into the prepared water, and the concoction whipped with a wooden beater without heating or cooking. The resulting foam is spooned off, placed on top of maize gruel, and gobbled up. When al the foam is gone, the remaining chocolate liquid is drunk, "but the foam is the most desirable part."

The cacao beans are ground, the resulting powder placed in a bowl to which tepid water is added, and a paste produced by beating with the hand. To this paste are added one or more ov a variety of spices, the native ones, being vanilla, achiote (Bixa orellana, ground and added to impart a brick-red color), "ear flower" (Cymbopetalum penduliflorum,) and ground sapote kernels. To prepare the batido for drinking, a teaspoonful of the paste is added to a gourdful of hot water.

A recipe for Mexican Chocolate Drink from 1644 of Antonio colmenero de Ledesma is, to quote:

100 cacao beans

2 chillis (black pepper may be substituted)

A handful of anise "ear flower"

2 mecasuchiles (mecaxochitl)

(lacking the above 2 spices powdered roses of Alexandria may be used)

1 vanilla [bean]

2 oz cinnamon

12 almonds and as many hazelnuts

1/2 lb sugar Achiote to taste

The Receipt of him who wrote at Marchena, is this:

of Cacaos, 700

of white sugar, 1 pound and a halfe

Cinnamon, 2 ounces

of long red pepper, 14

of cloves, halfe an ounce:

Three Cods of Logwood or Campeche tree; or in steade of that, the weight of 2 Reals, or a shilling of Anniseeds; as much of Agiote, as Hasellnut. Some put in Almons, kernells of nuts, and Orenge-flower-water.

Concerning this Receipt I shall first say, This shooe will not fit every foote; but for those, who have diseases, or are inclining to be infirme, you may either adde, or take away, according to the necessity, and temperature of every one: and I hold it not amisse, that Sugar be put into it, when it is drunke, so that it be according to the quantity I shall hereafter set downe. And sometimes they make Tablets of the Sugar, and the Chocolate together: which they doe onely to please the Pallats, as the Dames of Mexico do use it; and they are there sold in shops, and are confected and eaten like other sweet-meats. [This paragraph, and subsequent, go into a long discourse on the medicinal qualities of the various ingredients. Note, however, this last bit -- it seems to indicate that, contrary to usual reports (and my own prior belief), chocolate was consumed in solid form, not just as hot chocolate.] [pg. 25, bottom] [After a long digression, the following tidbit:] From whence I gather, that it is better to use Chocolate, after it hath beene made some time, a Moneth at the least. I believe this time to be necessary, for breaking the contrary qualities of the severall Ingredients, and to bring the Drinke to a moderate temper. [pg. 28, middle]

The third point

Having treated in the first poynt of the definition of Chocolate, the quality of the Cacao, and of the other Ingredients; and in the second Point, of the Complexion, which results from the mixture of them; There remaines now in the third poynt, to shew the way how to mingle them: And first I will bring the best Receipt, and the most to the purpose, that I could find out; although it be true which I have said, that one Receipt cannot be given, which shall be proper for all; that is to be understood of those, who are sick; for those that are strong, and in health, this may serve: and for the other (as I have said in the conclusion of the first Poynt) every one may make choyse of the Ingredients, as they may be usefull, to this, or that part of his body.

The receipt is this

To every 100. Cacaos, you must put two cods of the [sidenote: Chiles] long red Pepper, of which I have spoken before, and are called in the Indian Tongue, Chilparlagua; and in stead of those of the Indies, you may take those of Spaine which are broadest, & least hot. One handfull of Annisseed Orejuelas, which are otherwise called Vinacaxlidos: and two of the flowers, called Mechasuchil, if the Belly be bound. But in stead of this, in Spaine, we put in six Roses of Alexandria beat to Powder: One Cod of Campeche, or Logwood: Two Drams of Cinamon; Almons, and [Masle?]-Nuts, of each one Dozen: Of white Sugar, halfe a pound: Of Achiote enough to give it the colour. And if you cannot have those things, which come from the Indies, you may make it with the rest.

The Cacao, and the other Ingredients must be beaten in a Morter of Stone, or ground upon a broad stone, which the Indians call Metate, and is onely made for that use: But the first thing that is to be done, is to dry the Ingredients, all except the Achiote, with care that they may be beaten to powder, keeping them still in stirring, that they be not burnt, or become black; and if they be over-dried, they will be bitter, and lose their vertue. The Cinamon, and the long red Pepper are to be first beaten, with the Annisseed; and then beate the Cacao, which you must beate by a little and little, till it be all powdred; and sometimes turne it round in the beating, that it may mixe the better: And every one of these Ingredients, must be beaten by it selfe, and then put all the Ingredients into the Vessell, where the Cacao is; which you must stirre together with a spoone; and then take out that Paste, and put it into the Morter, under which you must lay a little fire, after the Confection is made. But you must be very carefull, not to put more fire, than will warme it, that the unctuous part doe not dry away. And you must also take care, to put in the Achiote in the beating; that it may the better take the colour. You must Searse all the Ingredients, but onely the Cacao; and if you take the shell from the Cacao, it is the better; and when you shall find it to be well beaten, & incorporated (which you shall know by the shortness of it) then with a spoone take up some of the Paste, which will be almost liquid; and so either make it into Tablets; or put it into Boxes; and when it is cold it will be hard. To make the Tablets, you must put a spoonfull of the Paste upon a piece of paper, the Indians put it upon the leaf of a Plantentree, where being put into the shade, it growes hard; and then bowing the paper, the Tablet falls off, by reason of the fatnesse of the paste. But if you put it into any thing of earth, or wood, it sticks fast, and will not come off, but with scraping, or breaking. In the Indies they take it two severall waies: The one, being the common way, is to take it hot, with Atolle, which was the Drinke of Ancient Indians (the Indians call Atolle pappe, made of the flower of Maiz, and so they mingle it with the Chocolate, and that the Atolle may be more wholsome, they take off the Husks of the Maiz, which is windy, and melancholy; and so there remaines onely the best and most substantiall part.) Now, to returne to the matter, I say, that the other Moderne drinke, which the Spaniards use so much, is of two sortes. The one is, that the Chocolate, being dissolved with cold water, & the scumme taken off, and put into another Vessell, the remainder is put upon the fire, with Sugar; and when it is warme, then powre it upon the Scumme you tooke off before, and so drinke it. The other is to warme the water; and then, when you have put it into a pot, or dish, as much Chocolate as you thinke fit, put in a little of the warme water, and then grinde it well with the molinet; and when it is well ground, put the rest of the warme water to it; and so drinke it with Sugar. Besides these former wayes, there is one other way; which is, put the Chocolate into a pipkin, with a little water; and let it boyle well, till it be dissolved; and then put in sufficient water and Sugar, according to the quantity of the Chocolate; and then boyle it againe, untill there comes an oyly scumme upon it; and then drinke it. But if you put too much fire, it will runne over, and spoyle. But, in my opinion, this last way is not so wholsome, thought it pleaseth the pallate better; because, when the Oily is divided from the earthy part, which remaines at the bottome, it causeth Melancholy; and the oily part loosens the stomacke, and takes away the appetite: There is another way to drink Chocolate, which is cold; and it takes its name from the principall Ingredient, and is called Cacao; which they use at feasts, to refresh themselves; and it is made after this manner. The Chocolate being dissolved in water with the Molinet, take off the scumme or crassy part, which riseth in greater quantity, when the Cacao is older, and more putrified. The scumme is laid aside by it selfe in a little dish; and then put sugar into the part, from whence you tooke the scumme; and powre it from on high into the scumme; and so drink it cold. And this drink is so cold, that it agreeth not with all mens stomacks; for by experience we find the hurt it doth, by causing paines in the stomacke, and especially to Women. I could deliver the reason of it; but I avoid it, because I will not be tedious, some use it, &c. There is another way to drinke it cold, which is called Cacao Penoli; and it is done, by adding to the same Chocolate (having made the Confection, as is before set downe) so much Maiz, dryed, and well ground, and taken from the Huske, and then well mingled in the Morter, with the Chocolate, it falls all into flowre, or dust: & so these things being mingled, as is said before, there riseth the Scum; and so you take and drink it, as before. There is another way, which is a shorter and quicker way of making it, for men of businesse, who cannot stay long about it; and it is more wholsome; and it is that, which I use. That is, first to set some water to warm; and while it warms, you throw a Tablet, or some Chocolate, scraped, and mingled with sugar, into a little Cup; and when the water is hot, you powre the water to the Chocolate, and then dissolve it with the Molinet; and then, without taking off the scum, drink it as is before directed. [The Fourth Point follows, entirely on the subject of medicine. This concludes the main body of the treatise, but it is followed by two more sections. I suspect that these were added by the translator, but am not certain.]

[Note that the ensuing is primarily in italics; for ease of reading, I am rendering it more conventionally] If you please to take it in milke, to a quart, three ounces of Chocolate will be sufficient: Scrape your Chocolate very fine, put it into your milke when it boiles, work it very well with the Spanish Instrument called Molenillo between your hands: which Instrument must be of wood, with a round knob made very round, and cut ragged, that as you turne it in your hands, the milke may froth and dissolve the Chocolate the better: then set the milke on the fire againe, untill it be ready to boyle: having the yelke of two eggs well beaten with some of the hot milke; then put your eggs into the milke, and Chocolate and Sugar, as much as you like for your taste, and worke all together with the Molenillo, and thus drinke a good draught: or if you please you may slice a little Manchet into a dish, and so eate it for a breakfast: you may if you please make your Chocolate with Water and Sugar, working it after the same order with your Molenillo, which for some weake stomacks may chance to be better liked. And many there be that beat Almonds, and strayne them into the water it is boyled, and wrought with the Chocolate and Sugar: others like to put the yelkes of eggs as before in the milke, and ever sweeten it with Sugar to your taste: If you drinke a good draught of this in a morning, you may travell all the day without any other thing, this is so Substantiall and Cordiall.

The manner of making chocolate

Set a Pot of Conduit Water over the fire untill it boiles, then to every person that is to drink, put an ounce of Chocolate, with as much Sugar into another Pot; wherein you must poure a pint of the said boiling Water, and therein mingle the Chocolate and the Sugar, with the instrument called El Molinillo, untill it be thoroughly incorporated: which done, poure in as many halfe pints of the said Water as there be ounces of Chocolate, and if you please, you may put in one or two yelks of fresh Eggs, which must be beaten untill they froth very much; the hotter it is drunke, the better it is, being cold it may doe harme. You may likewise put in a slice of white bred or Bisquet, and eate that with the Chocolate. The newer and fresher made it is, the more benefit you shall finds by it; that which comes from forreigne parts, and is stale, is not so good as that which is made here.

Cacao grows within a region that reaches 20 degrees either side of equator

Cacao requires year-round moisture.

Chocolate contains caffeine, theobromine, serotonin, and phenylethylamin. Caffeine and theobromine are both considered alkaloids (or methylxanthines). Phenylethylamin is an anti-depressive and anti-stress agent. Serotonin is a hormone which is also produced naturally by the brain.

Unsweetened or Baking Chocolate: Chocolate Liquor that has been cooled and hardened. (Chocolate liquor is not alcoholic, but is only the liquid that is pressed from the cocoa bean. It is chocolate in its most basic form).

Dark or Bittersweet Chocolate: Bittersweet chocolate must contain a minimum of 34 percent cacao solids, (the higher the percentage the better tasting)

Semi-sweet Chocolate: Chocolate with extra cocoa butter and sugar added.

German Chocolate: German Sweet Chocolate was formulated in the mid 1800's by S. German. This form of chocolate is sweeter and richer than semi-sweet chocolate, and is a special blend of chocolate, sugar and cocoa butter.

 Milk chocolate: A creamy sweet chocolate that has extra cocoa butter, sugar, milk, and vanilla.

Cocoa: Chocolate liquor with the cocoa butter having been removed, creating a fine bitter tasting powder. (Technically, "chocolate" must contain both the chocolate liquor and the cocoa butter. If the cocoa butter has been removed and replaced with vegetable oil the result is, by definition, not chocolate. The higher the cocoa butter content in chocolate the better it is considered to be.)

Dutch Process Cocoa: A special process used to neutralize the natural acids in cocoa powder. It has a much different taste then regular cocoa powder.

White chocolate: Chocolate is technically made up of cocoa and cocoa butter. However, white chocolate consists of the cocoa butter without the cocoa and is therefore not considered chocolate. It also usually contains sugar, milk, and other flavorings. Cheap imitations that substitute vegetable oil for cocoa butter are often referred to as Vanilla chips.

Decorator’s or Confectioner’s Chocolate: Is not really chocolate but is instead chocolate flavored candy. Used as a substitute to dip fruit with.

Bibliography

Lindt: Chocomani - History of chocolate (http://www.lindt.com)

The Ultimate Encyclopedia of Chocolate: With Over 200 Recipes
 by Christine McFadded, Christine France

http://www.inmet.com/~justin/chocolate.txt

The True History of Chocolate
by Sophie D. Coe, Michael D. Coe

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