The story of chocolate

If you find it challenging to envisage a life devoid of the delectable allure of chocolate, consider yourself fortunate to have come into existence after the 16th century. Before this pivotal period, chocolate existed in a form far removed from the delectable varieties we relish today. Tracing its origins back to 1900 BCE, the denizens of Mesoamerica were already intricately processing the beans from the native cacao tree. Historical archives suggest that these beans underwent grinding and were then amalgamated with cornmeal and chili peppers, resulting in a beverage—distinct from the soothing hot cocoa we cherish today, it was a bitter, invigorating concoction crowned with frothy foam.

The inhabitants of Mesoamerica held cacao in the highest esteem, considering it a divine sustenance bestowed upon humanity by a deity donning a feathered serpent guise. Known as Kukulkan to the Maya and Quetzalcoatl to the Aztecs, this deity added a spiritual significance to the humble cacao. The Aztecs, recognizing the value of cacao, even utilized its beans as a form of currency, integrating chocolate into royal banquets, bestowing it as a reward upon triumphant soldiers, and incorporating it into various sacred rituals.

The initial European encounter with chocolate unfolded in 1519, marked by Hernán Cortés's visit to Moctezuma's court in Tenochtitlan. A lieutenant of Cortés documented the awe-inspiring scene of the king presenting 50 jugs of chocolate drink, elegantly poured into golden cups. However, upon the colonists' return with shipments of this unfamiliar bean, missionaries embellished tales of native traditions, inadvertently contributing to chocolate's early reputation as an aphrodisiac.

Initially esteemed for its medicinal properties in treating ailments such as stomach upsets, chocolate swiftly evolved into a coveted delicacy in the Spanish court. Sweetened with honey, sugar, or vanilla, it became a symbol of opulence. Even aristocratic households began featuring dedicated vessels for the consumption of chocolate. Despite the labor-intensive production process, which required plantations and the importation of slave labor from the Caribbean and African islands, the popularity of chocolate continued to rise.

A pivotal transformation in the chocolate industry materialized in 1828 with the advent of the cocoa press, credited to Coenraad van Houten of Amsterdam. This groundbreaking invention separated cocoa's natural fat, cocoa butter, leaving behind a versatile powder that could be mixed into a beverage or combined with cocoa butter to create solid chocolate. The Swiss chocolatier Daniel Peter further advanced the chocolate landscape by introducing powdered milk, paving the way for the creation of milk chocolate.

As the 20th century dawned, chocolate underwent a significant shift, transcending from a luxury reserved for the elite to a widely enjoyed treat. The escalating demand prompted expanded cocoa cultivation near the equator. By 2015, Cote d'Ivoire emerged as a major player, supplying two-fifths of the world's cocoa. This marked a notable shift from the historical reliance on African slave labor in South American plantations to cocoa production in West Africa. However, the industry's growth brought forth disturbing human rights violations, with many West African plantations supplying Western companies entangled in exploitative practices, including slave and child labor, affecting over 2 million children.

Despite concerted efforts by major chocolate companies to collaborate with African nations and curb these practices, the issue persists. Today, chocolate retains a significant role in modern culture, perpetuating an allure of sensuality, luxury, and indulgence, largely due to its colonial associations and powerful marketing strategies. A nuanced understanding of its intricate and often harsh history, coupled with insights into contemporary production methods, sheds light on the origins and darker facets of these perceptions. Before savoring your next chocolate bar, take a moment to reflect on the bittersweet complexities that surround this beloved treat.