History

From the Mayas to the Aztecs It was the Mayas who introduced the cocoa tree in Yucatan, Central America around 600 A. D. With the Toltecs, (800-1100 AD), cultivation spreads to South of current Mexico where the cocoa tree becomes the object of a real cult. It is through the Aztecs that the cocoa tree really makes history. During the second half of the 15th century, they control most of present Mexico; They built Tenochitlan (Mexico City) and have invaded the Mayan territory. After 1507, Moctezuma II, emperor of the Aztecs, extends his sovereignty to all the cocoa-cultivating lands.

The cocoa seeds or beans are first used as a form of money by the Mayas to pay tribute to the king. This custom will last until the 16th century. The cocoa tree is also a luxurious type of food. The indigenous give up the bitter and insipid/tasteless bean for the sweet and milky pulp-slightly sour-inside the fruit and around the bean. Little is known about what made Central and South American tribes experiment with the beans and add water to create a delicious drink. The grilled beans, crushed and ground on burning stones give the cocoa paste. The paste is then mixed with flavours, spices, and water, then heated; the cocoa butter which appears on the surface is partially remixed to the paste. Finally, everything is beaten and transformed into a foamy beverage that people drink chilled; this beverage is called "Tchocoatl" or "Xocoalt". It is a bit bitter and spicy but quite nourishing. The cocoa butter is partially collected and used as a medicine and a beauty product for women.

The Discovery: Christopher Colombus and the Conquistadores On his fourth journey in 1502, Christopher Colombus arrived on the island of Guanaja, in the Caribbean Sea. He was the first European to discover and touch the beans from the cocoa tree, but also to taste the beverage made by the Native Americans. Nonetheless, Colombus is not very impressed by the exotic beverage. In 1519, Hernando Cortez reaches the Mexican Coast. Much like his predecessor, he discovers the cocoa bean but appreciates its economic value rather than its flavour.

Chocolate Conquers Europe Information about the discovery of the cocoa beans spreads and explorers bring samples back to Europe. It is only in 1527 that Spain becomes interested in the famous beverage. The Conquistadores create a new recipe, far different from the Indian one. Thanks to its popularity among the Spanish Court-especially the Church, drinking cocoa becomes a new trend; and the Spanish monks become the first chocolate experts; however, one important question remains unanswered: Does chocolate stop the fasting process? In 1569, Pope Pie V answer to the question is no.

Spain manages to keep the monopoly of the cocoa trade for several decades, but in 1606 traveler Antonio Carletti brings cocoa to Italy, starting with the cities of Florence and Venice. In 1641, it is the Germans who discover it, followed by the English in 1657. A few years later, the later ones even bring cocoa trees to their Jamaican colony.

In France, Cocoa is a royal beverage Chocolate is initially introduced to people in Bayonne by the Spanish Jews who create the first cocoa-processing workshops. But the French remain unaware of the existence of cocoa until the daughter of Philippe II of Spain and King Louis XIII get married. The Princess who adores the delicious cocoa beverage decides to share her penchant with the French Court. Later, Louis XIV makes its use official in the kingdom. On May, 28th 1659, the king gives Sir David Chaillou the privilege (for 15 years) of "making, selling and retailing in the entire kingdom an unusual composition called chocolate". Although Louis XIV starts the cultivation of cocoa trees in some of his colonies, cocoa remains a luxury product that only the privileged can afford. In 1693, he creates the corporation of the limonadiers, authorized to sell the chocolate beverage. Their number is limited to 150. In 1697, Zurich mayor, Henri Escher, on a trip to Brussels discovers chocolate and introduces the delightful beverage to his city. In 1705, the position of chocolatier of the Queen is created. It is an envied and lucrative position. At that time, chocolates from Paris are considered more delicate and refined than those from Spain, Italy and Portugal. Reign after reign, the popularity of chocolate remains.

Chocolate and Industry During 16th and the 17th centuries, the making of the chocolate remains artisanal; painful work which is done handmade. The production remains weak: 6 kilos per day by workman. The technique progresses little by little and at the end of 18th one leaves the production. France becomes the most advanced country thanks to the invention by Deret, in 1778, of the first hydraulic machine to crush, mix and agglomerate the paste. From 1789, the Revolution, the wars, terror make break down the trade of cocoa. The industrial development will be postponed until the fall of the empire. During the 80th century, industrial progress is fulgurating; the culture of the cacao-tree is spread in Africa (Ivory coast, Ghana), in Asia (Sri Lanka, Malaysia, Java, Sumatra), Oceania (Islands Solomon, New Guinea). In 1819, Francois Pelletier creates in Paris the first factory which uses the steam engine, making it possible to produce 76 kilos in 12 hours. In 1824, J-A Brutus Menier installs in Noisiel the first industrial chocolate factory on a worldwide scale. In 1826 Philippe Suchard installs in his turn, a factory close to Neuchatel in Switzerland. In 1828 Dutchman Conrad Johannes Van Houten develops the technique of manufacturing cocoa out of powder. In 1847 the English Fry has the idea to incorporate sugar and cocoa butter in the paste; it is the birth of the chocolate (black) in shelf. It should be waited until 1870 so that the milk chocolate arrives on the market; it is Tobler, which after eight years of tests, makes a success of manufacture of it.

At the beginning of the 20th century the chocolate market is in full rise, but it remains an expensive product, from where appearance of counterfeits and need for regulating this industry by a first decree 19/12/1910 which regulates the French manufacture of the chocolate and another 9/03/1954 which governs the profession and defines the composition of the chocolate products.