The Story behind Chocolate

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 The Story behind Chocolate


Chocolate has a long and fascinating history that dates back thousands of years. The origins of chocolate can be traced back to ancient Mesoamerica, where the Mayans and Aztecs cultivated cocoa beans and used them to make a bitter, frothy drink called xocolatl.

The cocoa tree, from which cocoa beans are harvested, is native to Central and South America. The Mayans and Aztecs believed that the cocoa bean had magical properties and used it in religious ceremonies, as well as for medicinal purposes.

When the Spanish conquistadors arrived in Central America in the 16th
century, they were introduced to chocolate and brought it back to Europe. At first, chocolate was consumed mainly as a beverage, but over time, new ways of preparing chocolate were developed, including solid chocolate and chocolate bars.

Today, chocolate is enjoyed all over the world in a variety of forms, from chocolate bars and truffles to hot chocolate and chocolate-covered treats.


There are three main types of cocoa tree: Criollo, Forastero, and Trinitario.


  • Criollo:

                This is a rare and delicate type of cocoa tree that produces high-quality cocoa beans. Criollo beans are known for their complex flavours and aromas, and are often used in premium and artisanal chocolate products. However, they are also more vulnerable to disease and pests than other varieties.


  • Forastero: This is the most common type of cocoa tree and accounts for around 80% of the world's cocoa production. Forastero beans have a simpler flavor profile than Criollo beans, but are more robust and easier to grow, making them a popular choice for large-scale cocoa production.


  • Trinitario:
                               This is a hybrid of Criollo and Forastero trees that was developed in Trinidad in the 18th century. Trinitario beans combine the complex flavours of Criollo with the disease resistance and hardiness of Forastero, making them a popular choice for chocolate makers. Trinitario beans account for around 15% of the world's cocoa production.



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