The history of chocolate begins in Mesoamerica. Chocolate, the aged, broiled, and ground beans of the Theobroma cacao, can be followed to the Mokaya and other pre-Olmec individuals, with confirmation of chocolate refreshments going back to 1900 BC. The Aztecs trusted that cacao seeds were the endowment of Quetzalcoatl, the God of intelligence, and the seeds had so much esteem they were utilized as a type of money. Initially arranged just as a beverage, chocolate was served as a sharp, foamy fluid, blended with flavors, wine or corn puree. It was accepted to have love potion powers and to give the consumer quality.
After its landing in the sixteenth century, sugar was added to it and it got to be prevalent through Europe, first among the decision classes and afterward among the regular individuals. In the twentieth century, chocolate was viewed as a staple, fundamental in the proportions of United States warriors at war.
"Chocolate" originates from the Classical Nahuatl word chocolātl, and entered the English dialect from Spanish.
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