Chocolate has been a special treat for centuries. From the ancient Aztec and Mayan cultures that first discovered the cacao plant to modern-day chocolate innovations, the story of chocolate is rich and fascinating.
Follow chocolate's journey from sacred Mayan drink to European luxury — and the first steps toward the bars we know today.
The Maya people moved from their homeland in Guatemala to the Yucatán Peninsula in Mexico, bringing cacao from the rainforest with them. In Guatemala, they established large plantations dedicated to cacao cultivation.
In Central America, cacao beans became a form of currency.
The Aztecs began to rule Mexico and demanded cacao beans as taxes.
Christopher Columbus tasted xocoatl but did not enjoy it. He brought cacao beans back to Europe — one of the first times the plant had been seen in the Old World.
Hernán Cortés arrived in Mexico, conquered the Aztecs, and recognized the value of cacao. He built cacao plantations in Mexico City in the name of Spain.
Cortés brought cacao to Spain, where it was sweetened with sugar and became a luxury item enjoyed exclusively by the wealthy.
The first commercial shipment of cacao was sent to Spain, marking the beginning of international chocolate trade.
Anne of Austria, a Spanish princess, married Louis XIII of France and introduced the Spanish tradition of chocolate drinking to French society.
England's first chocolate house was established by a Frenchman. Chocolate was a luxury item, costing 6 to 8 shillings per pound — affordable only to the rich.
Maria Theresa of Austria married Louis XIV of France and shared her passion for chocolate. For the first time, chocolate drinking extended beyond royal circles to the public.
The famous pralines were invented by a chef in Genensburg, Germany, adding another delicious dimension to chocolate's culinary appeal.
A London coffeehouse began selling the first solid chocolate in stick form, paving the way for the modern chocolate bar.
Charles VI relocated from Madrid, Spain, to Vienna, bringing chocolate with him and introducing it to Austrian society.
Chocolate became a popular indulgence in Italy, particularly in Florence and Venice, where it was served as a delicacy.
Monsieur Dubuisson, a French inventor, created a table heated by charcoal for grinding cacao beans, allowing workers to stand while grinding and greatly simplifying chocolate production.
The Baker Chocolate Company was founded in Dorchester, Massachusetts, by James Baker and John Hannon — the first time chocolate was produced in the United States.
Barcelona, Spain, saw the production of the first machine-made chocolate, marking a milestone in chocolate manufacturing.
Dr. James Baker began branding his products as "Baker's Chocolate," a name that became synonymous with quality chocolate in America.
J. S. Fry & Sons in England introduced steam-powered grinding for cacao beans, revolutionizing chocolate production and paving the way for industrial-scale manufacturing.