The History of Chocolate: From Ancient Times to Modern Day — History

Chocolate bars became widely available in the 19th century after advancements in chocolate-making techniques, including solidifying chocolate.

During the 17th century in Europe, chocolate was consumed as a hot beverage, often mixed with spices or sugar.

The Mayans consumed chocolate as a frothy, bitter drink made from ground cacao beans mixed with chili and other spices.

The Swiss chocolatier, Rodolphe Lindt, founded Lindt in 1867, known for creating smooth, high-quality chocolate.

Ivory Coast (Côte d'Ivoire) is the largest producer of cocoa beans, contributing to the global chocolate industry.

Spanish explorer Hernán Cortés is credited with introducing chocolate to Europe after encountering it in the Aztec Empire.

In ancient cultures, cacao beans were used as currency and for preparing a bitter, spiced drink.

Chocolate was introduced to Europe in the 16th century, following the conquest of the Americas by European explorers.

The Olmec civilization in present-day Mexico was the first to cultivate cacao beans around 1500 BCE.

Chocolate was first consumed by ancient Mesoamerican cultures like the Olmecs, Maya, and Aztecs.