Cocoa beans are the main ingredient of chocolate. Cocoa beans are the dried and fermented fatty seed from a tree called Theobroma Cacao, which means “Food of the Gods” in Greek.

The word cocoa comes from the Olmec (ancient Mexican) term ‘cacahuatl’, which refers to a drink rather than solid food. It wasn’t until the Mayan civilization that it began to shape as solid food. They used crushed cocoa seeds in a drink called ‘xocolatl’.

Making chocolates in Europe is believed to have originated with the Aztecs in Mesoamerica (modern-day Mexico). They made a drink called xocolatl by boiling ground cocoa seeds (cacao beans) with water, cornmeal, chili peppers, and other spices.

The beverage was used for ceremonial purposes by the Aztecs. They believed it gave them the stamina to carry out rituals. Xocolatl was also used by Montezuma, who would offer it to visiting dignitaries as a sign of friendship. When Cortés and his soldiers arrived in Tenochtitlan, they were delivered this drink that later became very popular in Spain after the Spaniards had conquered Mexico.

The term ‘chocolatier’ was first found in print in the 18th century. The English word ‘chocolate’ in turn, ultimately derives from the Spanish word chocolate. It’s derived from xocoatl, according to researcher Bruce Kraig. Other words for chocolate also come from the Mayan language, e.g., the word “cacao” from ‘ka-ka-w’ with the pronunciation of [kä kä w]. The native Mayan word for chocolate is ka-ka-w, which means bitter water.

Chocolate in Mesoamerica was consumed as a drink, but different kinds of chocolate were expressed in various forms. It was most often consumed as a hot and frothy drink like the one still popular today. This may explain why only when chocolate reached Europe did it become associated with small solid chocolate-coated sweets confectionery similar to today’s bonbons.

Today, chocolate can be found in almost every supermarket with different brands and flavors. One of the most popular types of chocolate is milk chocolate. It can be bought in different sizes and flavors like strawberry, orange, and mint.

Chocolate consumption varies widely from country to country and between individuals: some populations prefer darker (around 70%) chocolate; others prefer the lighter end of the spectrum, with 40% or less dark chocolate. The percentage of cocoa within the chocolate that consumers prefer has changed significantly over the last decade.