Chocolate starts from the cacao tree. Pronounced kah kow. The pods from the cacao tree contain beans which are ground up to make the chocolate. The ancient Mayans of 500 A.D. wrote about cacao on their pottery. Some people think that chocolate dates back to the Olmec civilization.

The beans were ground up into a paste and made into a bitter tasting beverage. The frothy drink was mixed with water or wine. This was seasoned with vanilla, pimento, and chili pepper. It was used to cure diarrhea and dysentary. Chocolate was also believed to be an aphrodisiac.

In 1828 Dutch chocolate maker Conrad J. Van Houten patened a machine (Hydraulic press) for pressing the fat from the roasted cacao beans. This created a cake like substance which was then pulverized to make a fine powder known as cocoa. Van Houten then treated the powder with potassium or sodium carbonate so it would mix more easily with water. This method is known today as dutching. Dutch chocolate has a dark color with a mild taste. Thanks to Van Houten's success, people began experimenting by mixing the powder with sugar and cocoa butter to create solid pieces. Then about 19 years laters a chocolate maker named Joseph Stores Fry produced the worlds first chocolate candy.

In the late 19 century the Swiss developed two ways to make chocolate even better. First, was Daniel Peter's idea to add powdered milk. Second, was Rudolph Lindt's process called conching. This greatly improved the blending and gave the chocolate a smooth, creamy texture and taste.
Ancient lore and artifacts used for chocolate
Field Museum
Timeline of chocolate

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