The History of Chocolate: From Ancient Maya to 1700s

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. Historical illustrations depict how 10 cacao beans could purchase a rabbit, while 100 beans could buy an enslaved person. A Mexican drawing even used a basket of 8,000 beans to represent that number. Beyond their value as money, cacao beans were used to make a bitter drink, which was believed to treat coughs and fevers.

The Aztecs began to rule Mexico. They demanded payment in the form of taxes from their subjects, often requiring cacao beans. The Aztecs used the cacao bean to prepare a drink flavored with flowers, vanilla, and honey—a highly prized delicacy.

Christopher Columbus tasted xocoatl but did not enjoy it. He brought cacao beans back to Europe.

Cortés arrived in Mexico, conquered the Aztecs, and recognized the value of cacao.

Cortés brought cacao to Spain, where it became a luxury item enjoyed 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. At the time, 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 with the French people. For the first time, chocolate drinking extended beyond royal circles and became accessible to the public.

The famous pralines were invented by a chef in Genensburg, Germany, adding another dimension to chocolate’s culinary appeal.

A London coffeehouse began selling the first solid chocolate in stick form, paving the way for modern-day chocolate bars.

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 an innovative table for grinding cacao beans. Heated underneath by charcoal, the table allowed workers to stand while grinding, significantly simplifying chocolate production.

The Baker Chocolate Company was founded in Dorchester, Massachusetts, by James Baker and John Hannon. This marked 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.

J. S. Fry & Sons in England introduced steam-powered grinding for cacao beans, revolutionizing chocolate production and paving the way for industrial-scale manufacturing.