Where Does Chocolate Come From?

Do you have any idea where cocoa had its start? Some believe that the cocoa bean originated, while others maintain that the cacao tree is where chocolate comes from.

Where Does Chocolate Come From

One thing is for sure, and that is that chocolate, no matter where it comes from, has to be extraordinary.

What if I told you that the majority of the chocolate that we consume isn’t even derived from cocoa beans? How would you react to that information?

Most of it is made from an inexpensive and man-made alternative known as “cocoa mass.”

No need to be concerned because we will learn and investigate precisely what chocolate is and where it comes from.


Ancient Mesoamerica, which is now known as Mexico, is credited as being the birthplace of chocolate. It was in this area that people discovered the first cacao plants.

One of the earliest civilizations to exsist in Latin America was the Olmec, and they were the ones who found how to make chocolate from the cacao plant.

During rituals, they would drink their chocolate and use it as medicinal.

The Maya lived many centuries later and referred to chocolate as the “drink of the gods.” Mayan chocolate was a special brew prepared by roasting and grinding cacao seeds, then combining them with chili peppers, cornmeal, and water.

The Maya created a thick, foamy beverage they termed “xocolatl,” which translates to “bitter water” by pouring this concoction from one pot to another.

By the 15th century, the Aztecs had adopted cocoa beans as their primary form of monetary exchange.

They drank chocolate as a pleasant beverage, an aphrodisiac, and even to prepare for battle since they believed it was a gift from the god Quetzalcoatl.

The Nahuatl word xocolatl, used to describe the bitter cacao drink that they sipped for generations before the Europeans came, is where the English word “chocolate” originates from.

The consumption of chocolate by European nobility has ensured that the confection will continue to play an essential role in history.

Chocolate was enjoyed by royalty and the higher classes not just for its decadent flavor but also for its health benefits.

The production of chocolate underwent a sea change after the introduction of the chocolate press in the year 1828.

This cutting-edge machine could extract cocoa butter from roasted cacao beans while leaving behind a powder of the most satisfactory possible consistency.

The production of chocolate was still done by hand, which was a method that was laborious, sluggish, and inefficient.

But because the Industrial Revolution was just around the bend, there would soon be a shift in how things worked.

After that, the powder was combined with liquids, and the resulting mixture was put into a mold to form a chocolate bar that could be consumed.

What’s The Difference Between Good And Bad Chocolate?

There is a significant gap between high-quality chocolate and inferior varieties. High-quality chocolate should be velvety, with a robust chocolate flavor

On the other hand, poor-quality chocolate will typically be grainy, dry, and leave a sour sensation in your mouth. If you enjoy chocolate, you must search for a high-quality product.

The beauty of this is that there’s only one way to try it. Eating it!

The ingredients used to make chocolate set “good” chocolate apart from “poor” chocolate.

When it comes to chocolate, the elements can vary, but avoiding chocolate cocoa mass will result in chocolate that is superior in flavor and quality.

What’s Cocao Mass?

The first liquid stage of processing cocoa beans results in cocoa mass production, also known as cocoa liquor.

The fermentation process begins with cleaning the cocoa beans, typically followed by exposing them for a brief amount of time to a very high heat source. 

The process that is now being carried out is referred to as “micronizing,” and its primary objective is to separate the nib of the bean from its shell.

After being micronized, beans can be “winnowed” by being broken into smaller pieces. Winnowing is the process of separating the cocoa nibs from the cocoa beans by removing the shells using airflow.

Cocoa mass, an affordable and man-made substitute known as “cocoa mass,” makes up most of its construction.

Who Sells The Most Chocolate?

Regarding the top dogs in the chocolate industry, There are a few names up there. But there is only one Ferrero Rocher.

Where Does Chocolate Come From (1)

This chocolate comes in a golden wrapper, indicating the chocolate’s luxuriousness within. These chocolates are frequently given as presents to individuals on various special occasions.

According to another source, Ferrero Rocher is the best chocolate brand overall, ranking first out of the top ten.

It is stated that the chocolate brand Ferrero Rocher is the most popular and successful one in the world. Millions of people adore this chocolate and recognize the importance of getting their hands on some.


And that brings us to the end of today’s article. Chocolate is said to have originated in ancient Mesoamerica, which is now referred to as Mexico.

The Olmec were one of the earliest civilizations in Latin America, and it was they who learned how to create chocolate from the cacao plant.

 Chocolate is named for the cacao plant, which was used in the process.

Cacao seeds were first roasted and ground into powder before being combined with chili peppers, cornmeal, and water to produce the coveted beverage, Mayan chocolate. 

The Aztecs used cocoa beans as their primary medium of trade for goods and services.

Chocolate of high quality will have a velvety texture and a rich chocolate flavor, while chocolate of low quality will be gritty and dry.

On the other hand, given that the Industrial Revolution was right around the corner, there would soon be a revolution in how things worked. 

Cocoa mass, sometimes referred to as cocoa liquor, is produced when cocoa beans are processed through the first liquid stage of the process.

The majority of its construction is cocoa mass, which is a more reasonably priced and man-made alternative that is also known as “cocoa mass.”

Rebecca Holmes