History of Chocolate Essay

Chocolate comes from the cacao bean, which comes from a cocoa tree, which are found in Central America. Mayans The Mayans found the cocoa trees down in South America, and consequently migrated up to Central America, where their empire stretched from the Yucatan Peninsula to the Pacific Coast of Guatemala. The Mayans are know for being the first people to fashion plantations, where they had people dressing on a cacao bean plantation. They also referred to the cacao bean as the food of the gods. Aztecs The Aztecs then conquered the Mayans. The Aztecs would tax any bingle who they conquered who grew the cacao beans to pay them as taxes. In fact, the Aztecs used cacao beans as currency, and it was always in demand. No one outside of the Americas would hear of this magnificent drink (as it was used for early on) until nigh the 15th century. European Influence Christopher Columbus was the first European in the Americas, who was also the first to find cacao beans.He brought these cacao beans covering fire to the Spanish king, whose friars sent the word of it throughout Spain. When the Spanish conquered the Aztecs, cacao beans were merchandise and changed into a burnt umber drink, and was widely popular along the people. They would remove the chilly pepper and add milk, sugar, and vanilla to give umber a impertinent taste. They used chocolate as a drink until the Industrial Revolution. Post-18th degree centigrade Chocolate The chocolate we know today is created by mills that could create cocoa butter.This cocoa butter made it to where chocolate could become hard. aft(prenominal) the Industrial Revolution, people began to sell these mills and cocoa butter to former(a) people. A man by the name of Daniel Peter bought one of these, and began work on a new type of chocolate, called milk chocolate. This milk chocolate was toyed with quite a bit until Rodolphe Lindt invented conching, and this allowed for Milton Hershey to make chocolate famous and concourse pro duce a cheap candy bar. This leads us up to the chocolate we eat today