History of chocolate: from the bitter drink to the sweet bar

What are the origins of cacao?

The origins of cacao date back to ancient Mesoamerican civilizations, such as the Aztecs and Mayans, who cultivated cacao in the region that today covers Mexico, Belize, Guatemala and L&' Honduras. These ancient peoples considered cacao a sacred tree and its fava beans were used both as currency and as an ingredient for the preparation of a drink called

xocoatl.

Xocoatl is a warm floury drink prepared with roasted and hand-ground cocoa beans. The preparation of xocoatl varied according to civilizations and regions, but it usually involved roasting, grinding and mixing cocoa beans with spices such as chilli pepper, vanilla and cinnamon. The liquid obtained was then filtered through a fine cloth and served hot or cold. Xocoatl was also often used as a base for the preparation of other foods, such as powders and sweets. This beverage, which had a frothy, bitter and scarcely tasty appearance, looked very little like the sweetened cocoa, which is widely used

and appreciated today. #39

As &' it is well known, the cocoa bean is a caloric product that contains a lot of fat, which is why at the time, since food was scarce, the drink obtained was considered sacred and was used in religious rituals and ceremonies. #39 Xocoatl was therefore a precious and expensive drink, which was often also used as a currency for commercial exchanges

Today, the term xocoatl also refers to the solid form of cocoa, similar to &' current Modica chocolate, a product that the inhabitants of Mexico obtained from cacao beans crushed on a stone called metate, through which cocoa butter was released and a grainy paste was obtained. This product - still handcrafted today only in Modica in Sicily - is made compact by the sugar crystals that constitute the most consistent part and flavored with various spices: vanilla and chilli pepper, the most traditional ones, but also cinnamon, coffee, carob and

other aromas.

Who invented the term chocolate?

Xocoatl also represents the root of the term 'chocolate'; composed of the words' xoco 'which means' bitter 'and' atl 'which means' water ', xocoatl literally means 'bitter water'. It is important to note that the &' invention of the term is not a precise historical fact, but the result of a process of adapting the original word xocoatl

to European languages.

With the arrival of the Spanish conquerors in Mesoamerica and the discovery of the properties of chocolate, this term was adapted to the Spanish language becoming 'chocolate' and later to many other languages, including l&' Italian, becoming 'chocolate'.

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Who invented the first bar?

Initially, chocolate was marketed as a shapeless mass because its main use was precisely that of a bitter drink. But then when was the first tablet actually created? There are different historical sources and many companies claim to have been the first to create the chocolate bar, so there may be different versions of who was the first inventor

We have chosen to tell you about the one that is most accredited and close to our daily lives. It is said that the first chocolate bar in history was invented in 1875 by a Swiss named Daniel Peter, who worked in a chocolate factory in Vevey, Switzerland. This Swiss chocolatier had l&' the idea of adding condensed milk to the cocoa mass to create a softer and creamier chocolate. This innovation made it possible to create an easily divisible and edible chocolate bar, which soon spread around the world. Initially called 'Gala Peter', her tablet later changed its name to 'Milka', in honor of her daughter. What happened then? In 1929, the 'Peter & Co. 'was acquired by Nestlé

Who brought cocoa to Italy?

Our beautiful country has a long and renowned chocolate tradition, whose founders are Amedei and Domori, which began during the Spanish conquest of Mesoamerica. Cocoa arrived in Italy with the Spanish conquerors of the 16th century, after the discovery of &' America by Christopher Columbus. These adventurers, conquering the ancient Mayan and Aztec civilizations, absorbed and spread the knowledge of the cultivation and processing of the cacao bean throughout the old continent

Between 1600 and 1700, l&' Italy became an important center for the production of high-quality chocolate. In particular, cities such as Venice, Florence, Turin and Perugia became famous for their chocolate production

It is precisely Florence and the Medici Court that have become one of the most important airports for the distribution of chocolate. One of the greatest ambassadors of chocolate was Caterina de&' Medici; queen consort of France from 1547 to 1559, she played an important role in the spread of the drink in France and Europe, thanks to her great passion for this nectar. Caterina, a native of Tuscany, brought her knowledge and love for chocolate with her when she moved to France to marry the future King Henry II, introducing the jasmine-scented cocoa drink to the French court. She is also a great cooking enthusiast, and she has used cocoa beans in many of her recipes and has encouraged her chefs to experiment with chocolate. It has also organized parties and banquets with cocoa-based dishes, helping to spread the knowledge and popularity of

this seed.

What are the most important Italian regions for chocolate?

As we said in the previous paragraph, in Italy, there are some regions that are particularly renowned for the production of high quality chocolate. Historically, this is due to the fact that these districts were part of the trade routes of the Spanish conquistadors. Among these regions, we can mention: Piedmont and the city of Alba, famous for the production of high-quality dark chocolate and gianduiotto, such as the one produced by Guido Gobino, one of the chocolatiers most awarded by the Chocolate Company; Lombardy, perhaps little known from the point of view of cocoa but which has given birth to excellent artisanal workshops, such as that of Marco Colzani; Tuscany and the city of Florence, famous in particular for its pralines and chocolates, this district includes Slitti, Artifacto Cacao, and Amedei, just to name a few. L&' Emilia Romagna, with Gardini and Banchini, Puglia, renowned for its covered fruits and the many master chocolatiers who have made cacao great in Italy, such as Maglio Arte Dolciaria and Santomiele.