There is no doubt about the fact that chocolate is one of the most favored foods in the world. Whether you prefer your chocolate in the form of a bar, a cup of steaming hot cocoa or whipped into some deliciously decadent dessert; chances are you are a fan of this wonderfully sweet food.

Chocolate originates in Central and South America and for centuries it has been highly prized in the jungles that makeup this corner of the planet. It is little wonder that this food caught up with such a fever when the Spaniards first began exploring the Americas as early as the first part of the 16th century. Derived from the cacao tree, chocolate was one of the many treasures that explorers brought back with them to their homes. Thus began the spread of what would soon become a worldwide passion and love affair with chocolate.

Traditionally, chocolate was consumed by the Mayan culture in the form of a bitter drink. This beverage, far removed from the hot cocoa that we enjoy today, was made by grinding cacao beans and then mixing in various local ingredients. These ingredients, at times, included such items as vanilla and quite unbelievably; chili pepper. More than just a drink to enjoy; this ancient civilization believed their unique beverage to be capable of curing such diseases as dysentery and diarrhea.

A little less than a hundred years later chocolate had swept Spain and then Europe. While the odd mixture of vanilla, chili pepper and chocolate seemed to be more of an acquired taste in the Americas, Europeans quickly learned that sugar made a far better supplement to the interesting beverage than chili pepper. Due to the fact that sugar was very difficult to come by and thus very expensive, chocolate became a drink that was reserved for those who could afford the luxury of making it palatable by adding sugar.

As chocolate became more popular throughout the world, other countries came to see the economic sense in cultivating it and with time the price for both sugar and chocolate was driven down to a more affordable price. Quite surprisingly, it was not until the 1820’s; however, that chocolate began to appear in other forms; many of which are the most popular displays for chocolate today.

In 1828, a process known as Dutching, was invented; making it possible for the center of the cocoa bean to be pounded into a fine powder. This was an important step in the evolution of chocolate, because it made it possible for the powder to be more easily mixed with water as well as to create a solid; similar to the chocolate bars we love and enjoy today. By the mid-19th century, chocolatiers were creating the world’s first eating chocolates and the world’s obsession with chocolate began to reach the frenzy that we know today.

The Swiss’ world-renowned reputation with chocolate began toward the latter part of the 19th century when they invented several processes that made it possible to create milk chocolate, using powdered milk, and another process known as conching that would allow chocolate to be blended more easily. Interestingly enough; Henri Nestle and Rudolphe Lindt played critical rolls in both processes; leading to the enterprise of two world renowned chocolate corporations that are universally recognized today.

While the process of creating chocolate from the beans grown on the cacao trees in the Amazon has not changed much since the breakthroughs made in the 19th century, there is no doubt about the fact that the world’s love affair with chocolate lives on.