The New World, 600 AD
Believed to be given by the Gods, is it any wonder that chocolate is still a modern-day treasure? The rain forests of South America were the birthplace of the cacao tree, and the tough pods filled with beans surrounded by sweet pulp became a valuable commodity across Central America and Mexico. The Mayans held elaborate gatherings honoring cacao for its ceremonial and culinary value, and the chocolate-loving Aztecs were inspired to create a bitter cacao drink (an ancient kind of “hot chocolate”). One of the earliest luxury goods, valuable cacao was traded to Europeans and chocolate’s future as a decadent tradition was assured.

Spain, 1528
European royalty couldn’t resist the rich, foaming chocolate drink which was brought to Europe by Cortes. Flavored with vanilla, chili or honey by the Aztecs, Spaniards revised the recipe for European tastes by adding sugar with touches of spicy cinnamon and crisp hazelnuts for an extra-delicious finish.

London, 1657
An industry began to develop when European factories started producing batch after batch of chocolate for drinking. A favorite among the wealthy and cultured, chocolate was found on the menu at the upscale coffeehouses of Paris, London and Italy.

Amsterdam, 1828
The formerly oily drink went through a transformation with the help of chocolatier Conrad van Houten. He created a press to extract the excess butter from the ground bean, resulting in a flavor-rich cocoa powder. The excess cocoa butter became the key ingredient to the development of the rich chocolate of today.

England, 1842
In 1842, Cadbury’s “French Eating Chocolate” first appeared on their price list, making it the first record of solid chocolate for sale. This marked the beginning of chocolate recipes designed for eating chocolate instead of chocolate for drinking.

Switzerland, 1876
Fans of milk chocolate’s mild taste and smooth consistency can thank confectioner Daniel Peter, who used plentiful Swiss milk to produce the first solid milk chocolate bar.

Switzerland, 1879
The Swiss ensured their reputation as chocolate aficionados when they created the conche mixer. Legend has it, a mixer was accidentally left on for three days over a weekend and the resulting chocolate produced from the blend of cacao beans, sugar and cocoa butter was one of the luscious accidents in chocolate history.