Chocolate history: from bitter drink to sweet bar.

What are the origins of cocoa?

The origins of cocoa trace back to the ancient Mesoamerican civilizations, such as the Aztecs and the Maya, who cultivated cocoa in the region that today covers Mexico, Belize, Guatemala, and Honduras. These ancient peoples considered cocoa a sacred tree, and its beans were used both as currency and as an ingredient for preparing a beverage called xocoatl.

The xocoatl is a hot, thick beverage made from roasted and hand-ground cocoa beans. The preparation of xocoatl varied depending on the civilizations and regions, but it usually involved roasting, grinding, and mixing cocoa beans with spices such as chili, vanilla, and cinnamon. The resulting liquid was then filtered through fine fabric and served hot or cold. Xocoatl was often used as a base for the preparation of other foods, such as powders and sweets. This frothy, bitter beverage bore little resemblance to sweetened cocoa, which is widely consumed and appreciated today.

As is well known, cocoa beans are a caloric product that contains many fats; therefore, at that time, since food was scarce, the beverage obtained was considered sacred and was used in religious rituals and ceremonies. Thus, xocoatl was a precious and expensive beverage, often used as currency for trade.

Today, the term xocoatl also refers to the solid form of cocoa, similar to the current Modica chocolate, a product that the inhabitants of Mexico made from cocoa beans ground on a stone called a metate, through which processing released cocoa butter and yielded a grainy paste. This product - still handcrafted only in Modica, Sicily - is compacted by sugar crystals that form the most substantial part and flavored with various spices: vanilla and chili are the most traditional, 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," meaning "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 adaptation of the original word xocoatl to European languages.

With the arrival of the Spanish conquistadors in Mesoamerica and the discovery of the properties of chocolate, this term was adapted into Spanish, becoming "chocolate," and later into many other languages, including Italian, becoming "cioccolato."

Who invented the first chocolate bar?

Initially, chocolate was marketed as a shapeless mass as the primary use was that of a bitter beverage. But when did the first bar truly emerge? There are various 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 the most accredited version, closest to our everyday life. 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 the idea of adding condensed milk to cocoa paste to create a softer, creamier chocolate. This innovation allowed for the creation of a chocolate bar that was easy to divide and eat, which quickly spread worldwide. Initially called "Gala Peter," his bar subsequently changed its name to "Milka", in honor of his daughter. What happened next? In 1929, "Peter & Co." was acquired by Nestlé.

Who brought cocoa to Italy?

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

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

It is Florence and the Medici court that became one of the most important hubs for chocolate distribution. One of the greatest ambassadors of chocolate was none other than Catherine de' Medici; queen consort of France from 1547 to 1559, she played an important role in spreading the beverage in France and Europe, thanks to her great passion for this nectar. Catherine, originally from Tuscany, brought with her knowledge and love for chocolate when she moved to France to marry the future king Henry II, introducing the cocoa beverage flavored with jasmine to the French court. Moreover, as a great cooking enthusiast, she used cocoa beans in many of her recipes and encouraged her chefs to experiment with chocolate. She also organized parties and banquets with cocoa-based dishes, helping to spread knowledge and popularity of this seed.

Which are the most important Italian regions for chocolate?

As we mentioned in the previous paragraph, in Italy, there are some regions 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 producing high-quality dark chocolate and gianduiotto, like that produced by Guido Gobino, one of the most awarded chocolatiers by Compagnia del Cioccolato; Lombardy, perhaps less known from the cacao perspective but home to excellent artisanal workshops, such as that of Marco Colzani; Tuscany and the city of Florence, famous particularly for its pralines and chocolates, including Slitti, Manufatto Cacao, and Amedei, just to name a few. Emilia Romagna, with Gardini and Banchini, Puglia, renowned for the chocolate-covered fruits and the many master chocolatiers who have made cocoa great in Italy, such as Maglio Arte Dolciaria and Santomiele. And finally, the homeland par excellence of Modica chocolate: Sicily, with important names such as Sabadì.