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Etymology of the word chocolate

The origin of the word chocolate can be explained in different ways. The most popular theory is that it derives froms the Nahuatl (Aztec language) word xocolatl, a combination of xocolli (bitter) and atl (water). Xocolatl was a drink consumed by the Aztecs. This drink was also associated with the Mayan God of Fertility. Later on the Spanish conquerors found this word impossible to pronounce and they created a more easier word 'Chocolat'. Finally the English changed this to Chocolate.

Origin of chocolate

Maya and Aztec Culture

Chocolate is made from cocoa, seeds of the tropical tree Theobroma Cocoa. The scientific name Theobroma means "food of the Gods". This tree was worshipped by the Mayan civilization of Central America and Southern Mexico (250-900 A.D.), who believed it to be of divine origin. In those times -a long time before chocolate was a sweet candy- chocolate was a spicy drink. The ancient Maya and Aztecs are among the earliest known chocolate drinkers. They brewed a thick, cold and unsweetened drink by roasting and pounding the seeds of the Cocoa tree with corn meal and hot chili peppers. This special drink was strictly reserved for use in ceremonies as well as for drinking by the wealthy and religious people. Later on the Aztecs (900-1521 A.D.) associated chocolate with Xochiquetzal, God of Fertility. The Aztecs, like the Mayans, also enjoyed cocoa as a beverage fermented from the raw beans, which again featured prominently in ritual and as a luxury available only to noblemen, priests, officials, warriors... and the rich traders who supplied it. The Aztecs called this drink Xocolatl. They were the first to prize the beans so high they used them as currency.

16th Century: Spanish conquerors discover chocolate

1502 Christopher Columbus was the first to bring a few dark cocoa beans from the New to the Old world. He presented the King and Queen of Spain with beans, but Ferdinand and Isabella saw no real worth in them. At that time the cocoa beans were overlooked in favor of many other treasures Columbus had found.

1528 Cortez conquers the Aztecs and brings chocolate back from Mexico to the royal court of King Charles V. Spain discovers the value of the cocoa beans and by planting cocoa trees in its overseas colonies they established a profitable industry for Spain. The Spanish were able to keep chocolate a secret for nearly one century.

1585 The first recorded shipment of chocolate to the Old World for commercial purposes was in a shipment from Veracruz (Mexico) to Seville. Chocolate was still served as a beverage, but the Europeans added sugar and milk to counteract the natural bitterness and removed the chili pepper with vanilla.

17th Century: Chocolate spread out of Spain

Almost 100 years after the first introduction of chocolate in Spain the rest of Europe discovers chocolate. Improvements to the taste meant that by the 17th century it was a luxury item among the European nobility.

1615 Introduction of chocolate in France through the marriage of Spanish princess Anne of Austria and Louis XIII of France.

1657 A Frenchman opens the first chocolate house in London soon followed by others. Chocolate houses became social clubs, meeting places for the elite, places to visit and to talk politics. It was very trendy and extremely expensive.

1660 Maria Theresa of Austria, a Spanish princess, marries Louis XIV of France and intensifies the custom of chocolate drinking in France. Chocolate was extremely popular with Louis XIV (the Sun King) and the members of his Court at Versailles. From here on the word of chocolate further spreads throughout Europe.

Europeans preferred to drink their chocolate from ornate dishes made out of precious materials (porcelain and silver) and crafted by artisans. Off course these beautiful dishes were more than serving pieces. They were also symbols of wealth.

18th century: Drinking chocolate expands worldwide

1711 The Spanish Emperor Charles VI transfers his court from Madrid to Vienna and along with his Court, comes chocolate.

1712 Chocolate makes its way back to the America's. Sea captains are bringing back cargoes of cocoa beans and American apothecary shops are advertising and selling chocolate imported from Europe 1730 Chocolate is introduced in the Low Countries by the Duke of Alba.

1765 First Chocolate Factory in the USA. 19th Century: Chocolate becomes an industry 1810 Venezuela is producing half the world's cocoa. One-third of all chocolate products produced in the world are being consumed by the Spaniards.

1819 F.L. Cailler opened the first Swiss chocolate factory.

1828 The Dutchman Coenraad Johannes van Houten patented a method for extracting the fat from cocoa beans and making powdered cocoa and cocoa butter. Van Houten also developed the process of treating chocolate with alkali to remove the bitter taste.

1847 Chocolate is not longer only a special drink. The first chocolate for eating is made by the Englishman Joseph Fry.

1867 In Switzerland Daniel Peter began experimenting with milk as an ingredient. As a result he brought his new product, milk chocolate, to market in 1875. Henri Nestlé, his neighbour and a baby food manufacturer, assisted him in removing the water content from the milk to prevent mildewing.

1879 Rodolphe Lindt invented the process called conching, which involves heating and grinding the chocolate in order to refine it to a smooth consistency. The result is a more smooth and creamy chocolate that melts on the tongue.

20th Century: Development of an enormous range of chocolate products

During the first half of the 20th century the status of chocolate changed from a luxury item, for so long strictly reserved for rich people, into a mass consumption product. New technologies made chocolate affordable to a broader segment of society and opened up opportunities for culinary experiments.

During the second half of the 20th century chocolate became a very popular ingredient in all kind of confectionery sweets, such as cakes, pastries, sorbets, figures, truffles, biscuits. Manufacturers developed an enormous range of chocolate products.

In 1912 Belgian Chocolatiers developed the famous "Belgian Praline". A "praline" is a hard chocolate shell that could be filled up with smooth fillings or creams. To protect the delicate nature of this product a special packaging has been developed named "ballotin". Ever since a "ballotin de pralines" became the perfect gift appreciated in all circumstances.

The Belgians also invented the small chocolate bar. A 150 gram chocolate bar already existed but by introducing small chocolate bars of 30 to 45 gram this product became a very popular individual snack.

One can say that throughout the 20th century Belgian Chocolatiers became worldwide recognized as manufacturers of exquisite chocolate products always searching for new creations. The rich taste and texture as well as the different flavors make the Belgian chocolates loved all over the world.

Belgium produces 172,000 tons of chocolate per year with more than 2,000 chocolate shops throughout the country.