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Cocoa beans, the foundation of chocolates, are native to Mexico and Central America. As far back as two thousand years ago, the tribes men and women created a bitter consume with the cocoa beans, mixing it with chili peppers and other spices. It was regarded a rich drink, and was reserved for the leaders from the tribes.

When the Spanish conquered the region, cocoa beans were brought back to Europe. Europeans additional milk and sugar to the chocolate, decreasing the bitterness. They also additional the Mexican spice vanilla to their drink concoction. Chocolate was far from the form of chocolate truffles we have today, and remained a drink for numerous centuries.

With the industrial revolution came the procedure of hardening chocolates into a candy. We have Coenraad Johannes van Houten, a Dutchmen, to thank for paving the way for chocolate making. He was the one to prepare chocolate with alkali, removing the bitterness. He also was able to make cocoa beans into powdered cocoa and cocoa butter. The very first solid chocolate bar was made in 1847.

In 1875, milk was added as an ingredient to the solid chocolate bars. This brought about milk chocolate, which is the most well-liked kind of chocolate today.

Now, over half  of the world’s chocolate can be traced to Africa, not Central America. It is a food popular the world over and milk chocolates are the favorite of many. Is it any wonder that chocolate gifts are given to loved ones and romantic interests? Some people are even reporting health benefits from the antioxidants in chocolate, so they make a fine treat even for even the health conscious.

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