Cocoa grows only in tropical regions of the world within 15 degrees of the equator. The majority of the cocoa in the world comes from the Ivory Coast followed by Brazil as the second producer of cocoa beans. The yearly consumption of cocoa is over 500,000 tons and it continues to rise. To follow is a brief history of how we came to enjoy what I call one of the greatest pleasures in life.

The tree

There are two main types of cocoa trees; the Forastero and the Criollo. The most common type of cocoa tree is the Forastero, but the world’s best chocolate makers prefer the Criollo beans. There are many other cocoa trees that are a mix of the main two types of plant. The cocoa tree grows best when it’s shaded by taller trees. Farmers plant a variety of other trees to protect the cocoa tree. The first cocoa pods grow after the tree is 3 to 5 years old. Inside the pods you can find seeds that will become cocoa beans.

Treasure Found

We first find record of chocolate in the year 600 A.D. The first known cocoa plantation was located in the Yucatan where the Mayans and Aztecs used to make a drink called “xocoatl.” Chocolate was believed to be a gift from the Gods and human sacrifices were performed in a ceremony in which chocolate was given as a last meal.

It is known that Christopher Columbus was the first one to introduce chocolate to Europe, but it was not noticed until twenty years later in 1519 when Hernan Cortez brought it from Mexico to Spain, and hiding in Spanish monasteries learned how to process the beans. Chocolate was kept secret for almost a century after that. Antonio Carletti, an Italian, finally introduced chocolate to the rest of Europe in the year 1600. In the year 1657, the first chocolate house was opened in London. Only the rich were able to afford chocolate during that time. In many places, cocoa beans were used as money.

Chocolate for the little people

As time goes by, the price of chocolate drops making it more affordable for other people. In the year 1828, the invention the cocoa press made it even more affordable, and improved the quality of the texture. But it wasn’t until 1876 that milk chocolate was made for eating in Switzerland and introduced to the now largest producer of chocolate: The Nestle Company.

Chocolate came to the United States in the year 1765, but believe it or not, it was not very popular until some fishermen from Massachusetts started accepting it as payment. Chocolate manufacturing is now a multibillion dollar industry in the United States. We are the leading nation in cocoa bean imports and chocolate production.

Chocolate in the kitchen

We know the first cocoa plantation was found in the Yucatan area in Mexico. The national dishes of this area are famous, and many of the Mexican “moles” have chocolate as one of their main ingredients. Mexicans also have over 30 different chocolate drinks.

In the United States as well as in the rest of the world, chocolate also occupies a special place in the kitchen, mainly in the form of desserts. From chocolate chip cookies to chocolate mousse, there are an incredible number of desserts that have chocolate as the main ingredient. Chocolate is the number one ice cream flavor in the United States, and I’m willing to bet it is also the favorite in the rest of the world.

Belgium and Switzerland are the two most famous chocolate producers. Brands like Lindt, Tobler and Godiva are from these two countries.

More than just a sweet reward

In the modern world, it became clear that there was a lot more to chocolate. Did you know that people in America crave chocolate more than any other food? People started noticing that after eating chocolate they began experiencing an “uplifting” feeling. Scientists have been trying to explain this feeling and have worked for years to isolate the more than 300 chemicals found in chocolate. One of the many findings is that chocolate contains the chemical anandamide which can mimic marijuana’s calming effect on the brain. There has been many other experiments done to try and explain why people crave chocolate, but nobody has been able to explain it in scientific terms. The closest they have gotten to an explanation is that the craving is a combination of the ingredients in chocolate and the sensory experience of eating chocolate.

Through the years, there have been many myths and misconceptions about chocolate. It was a common belief that chocolate was really bad for you. Many people think that chocolate is loaded with caffeine and that it causes acne. These are a few of the misconceptions that have been proven wrong over the years. Caffeine is only found in small quantities in chocolate and acne was not a result in the many studies done.

Chocolate is also not responsible for raising cholesterol, causing headaches or hyperactivity. On the other hand, chocolate does cause heartburn due to a chemical which can relax the sphincter muscle in the esophagus, allowing stomach acid to backup into the esophagus.

Also, because chocolate is mixed with many other ingredients, it can be high in trans-fats and sugars that could be very bad for you.

Amongst the many benefits of chocolate, we find it to be very high in antioxidants which are essential in the fight against cell damage. Dark chocolate has the highest amount of antioxidants and is also very high in chromium which, as unbelievable as it might seem, is thought be an aide in controlling blood sugar. Scientists have also found that, contrary to popular belief, chocolate does not promote tooth decay.

Final Thoughts

I don’t think anyone will ever be able to explain why the world fell in love with chocolate or why, after so many years, it still occupies a special place in our lives. I really don’t think anyone cares about the reasons why we like chocolate so much. Only one thing is for sure, our fascination with chocolate will last many more years to come.