Chocolate has been prepared as a drink for nearly all of its history. Cacao, pronounced by the Olmecs as “kakawa” dates to 1000 BC or earlier. One vessel found at an Olmec archaeological site dates chocolate’s preparation by pre-Olmec peoples as early as 1750 BC. Mayans were drinking chocolate around 400 AD. Mayan hieroglyphs stated chocolate was used for ceremonial purposes, in addition to everyday life. The Maya grew cacao trees in their backyards and used the cacao seeds the trees produced to make a frothy, bitter drink. By the 15th century, the Aztecs gained control of a large part of Mesoamerica and adopted cacao into their culture. The Aztecs even used cocoa beans as currency. After the Spanish conquest of the Aztecs, chocolate was imported to Europe and became a favorite drink of the royal court.

The seeds of the cacao tree have an intense bitter taste and must be fermented to develop their signature flavor. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter.

Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids.

Although cocoa originated in the Americas, West African countries, particularly Côte d’Ivoire and Ghana, are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply.

Chocolate consumption continues to grow around the world year after year. In 2019, total consumption reached 7.7 million metric tons.

Happy Cooking!

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