What we now know as chocolate is a product of the cacao tree. This tree requires the warm, moist climate that is found only within fifteen or twenty degrees of the equator. No written records exist of the history of chocolate before the sixteenth century, but it is likely that the produce of the cacao trees were being harvested as long as three or four thousand years ago.This produce consists of pods containing a pulpy mass inside of which are seeds. Inside the seeds can be found oily, brown kernels having a brownish color and bitter taste.

These kernels are what we now call the cocoa beans. It appears that the cacao trees initially grew in South and Central America. The cocoa beans were known to the Olmec people as early as 400 B.C. and later to the Mayans, the Aztecs and theToltecs in what is now Mexico. Eventually, they discovered that by grinding the beans into a paste, adding water (to thin the paste), honey (to sweeten it), chilies (to spice it) and beating the mixture into a froth, they had a refreshing and stimulating drink that they named xocolatl (pronounced shoco-latle).

The cocoa beans that were not made into chocolate were often used as currency by the Aztecs. In 1502 Columbus returned from one of his expeditions with a bag full of cocoa beans as a sample of the "coins" being used in the New World.

The Spanish explorer Cortez observed the Aztec Emperor Montezuma and his court large quantities of this beverage, often augmented with other spices and ground nuts.

Up to this point, the only Europeans who had access to these ingredients were the Spanish.In 1606, Italians reached the West Indies and returned with the secret of this splendid potion.Soon, all of Europe was clamoring for this new beverage.

The first chocolate house opens in London - soon to be followed by dozens more. Chocolate, as a beverage, becomes the rage of 17th century London.

First chocolate factory in Britain (up to this time, the chocolate was made from scratch by individuals).

The naturalist, Linnaeus, assigns the Latin name Theobroma Cacao to the fruit of the cacao tree. In Latin, Theobroma means "food of the gods".

First chocolate factory in what is now Germany.

John Hanan brings cocoa beans from the West Indies to Dorchester, Massachusetts thinking that it might be useful for medicinal purposes. Together with Dr. James Baker, they start the first chocolate factory in North America, at first to manufacture cures.

First chocolate factory in France.

In Switzerland, Philippe Suchard produces solid chocolate candies.

In the Netherlands, C.J. van Houten patented a process for separating the cocoa butter from chocolate.

In England, John Cadbury starts his chocolate business.

Joseph Fry (England) adds additional cocoa butter to chocolate to improve texture.

Daniel Peter combines chocolate powder with powdered milk to produce milk chocolate.

Rodolphe Lindt introduces conching, a technique for kneading chocolate to produce a smoother eating chocolate.

Milton Hershey establishes the Hershey Chocolate Company.

Chocolate was for many centuries enjoyed chiefly as a beverage. Its popularity began in the Americas where the cacao tree grew wild. In the early 1500s when Hernando Cortez conquered Mexico, the Aztec emperor Montezuma served him a drink called chocolatl. Cortez brought the beverage back to Spain. With sugar, vanilla, and cinnamon added to sweeten the bitter drink, it became a favorite with the Spanish aristocracy.

In the 1600s the drink won popularity among the upper classes in France and England. In 1753 the botanist Carolus Linnaeus gave the cacao tree the botanical name Theobroma, meaning food of the gods. In the 1800s the processes for making smooth, tasty eating chocolate were invented. This increased the popularity of chocolate products further. Today the chocolate industry in the United States is a big one, absorbing more than one fourth of the world production of cacao beans. Other important manufacturing countries are Germany, The Netherlands, Great Britain, and France.