The History of Chocolate
Native to Central and South America cocoa or
cacao grew wild. The Olmecs are believed to
be the first to cultivate cocoa.
600 BC-800 AD
Mayans used it for ceremonial rites, festivities
and a cure-all.
Toltec people and the god Quetzalcoatl
was exiled for sharing the cocoa bean
with ordinary people. Would return as
a “fair-skinned, bearded man to save
First European encountered cocoa…
Hernando Cortes to conquer the Aztec
empire led by Montezuma.
Destruction of the Aztec nation.
During this time chocolate was consumed
as a drink, using a metate and metalpili.
Anne of Austria, daughter of Spanish
royalty, introduced cocoa to France
The nuns of Puebla, Mexico are credited
for adding sugar to cocoa…
Far more palatable!
Makes its way to London, only available
to those with money
Became one of the most important
medicines in apothecaries. Quakers
responsible for turning chocolate more
akin to the bars we know today.
Chocolate as we know it
Van Hoeten patented the worlds first
John Cadbury opened first shop in
Swiss born Daniel Peter changed
chocolate by adding condensed milk
made by Henri Nestle.
Rudolphe Lindt discovered conching by
British Quaker Cos persuaded chocolate
makers of Europe to boycott
Portuguese West African cocoa. Trade
moved to Gold and Ivory Coast. Africa
now grows 80% of the world’s
US is not renowned for fine
Green and Black’s
Now for the Skinny on Chocolate
Cardiovascular and antihypertensive
Calories from fat and carbohydrates
A Closer Look
All have 70 Cals/serving
Fat varies, although white wins with
~80% of cals from fat, whereas milk
and dark have ~65%
Chocolate is not a health food in the strict
sense of the term, but it can increase quality
Can get flavonols (and other vitamins and
minerals) from many fruits and vegetables,
e.g.: grapes, cherries, berries, broccoli, kale
Study on ‘dessert pouch’
CocoaVia, omega-3s added