The earliest record of chocolate was over a thousand years ago in the South American rain forests, around the Amazon and Essequibo rivers, where the tropical mix of high rain fall combined with high year round temperatures and humidity provide the ideal climate for cultivation of the Cocoa Tree.

The tree was worshipped by the Mayan civilization who believed it to be of divine origin, hence it's generic Latin name meaning 'Food of the Gods'. Cocoa is a Mayan word meaning "God Food", Cocoa was later corrupted into the more familiar ' Cocoa ' by Europeans. The Maya brewed a bitter sweet drink by roasting and pounding cocoa beans with maize and Capsicum peppers and letting the mixture ferment, for use in ceremonies as well as for drinking by the wealthy and religious elite, they also ate a Cocoa porridge.

The Aztecs who came after the Mayan's also prized the beans highly, but because the Aztec civilization was at higher altitudes in the Andes , the climate was not suitable for cultivation of the tree, so they acquired the beans through trade and the spoils of war. The Aztecs used them as currency - 100 beans could buy a Turkey or a slave - and tribute or Taxes were paid in cocoa beans to the Aztec emperors. The Aztecs, like the Mayans before them, also enjoyed Cocoa only as a beverage made from the raw beans which featured prominently in ritual and as a luxury available only to the very wealthy. The Aztecs called this drink Xocolatl, the Spanish conquistadors found this almost impossible to pronounce and so corrupted it to Chocolat, and the English further changed this to Chocolate.

The Aztec Emperor, Montezuma - who is quoted as saying of Xocolatl: "The divine drink, which builds up resistance and fights fatigue. A cup of this precious drink permits a man to walk for a whole day without food" - regarded it as an aphrodisiac and reputedly drank it fifty times a day from a golden goblet.

In fact, the Aztec's prized Xocolatl well above Gold and Silver so much so, that when Montezuma was defeated by Cortez in 1519 and the victorious 'conquistadors' searched his palace expecting to find Gold & Silver, all they found were huge quantities of cocoa beans. The Aztec Treasury consisted, not of precious metals, but Cocoa Beans.

CHOCOLATE IN EUROPE

Xocolatl! or Chocolat or Chocolate as it became known, was first brought to Europe by Cortez, by this time the conquistadors had learned to make the drink more palatable to European tastes by mixing the ground roasted beans with sugar and vanilla, thus offsetting the bitterness of the Aztec drink.

The first chocolate factories soon opened in Spain, where the dried fermented beans brought back from the new world were roasted and ground, and by the early 17th century chocolate powder - from which the European version of the drink was made - was being exported to other parts of Europe. The Spanish kept the source of the drink - the beans - a secret for many years, so successfully in fact, that when English buccaneers boarded what they thought was a Spanish 'Treasure Galleon' in 1579, only to find it loaded with what appeared to be 'dried sheep's droppings', they burned the whole ship in frustration. If only they had known, chocolate was so expensive at that time, it was worth it's weight in Silver, if not Gold, Treasure Indeed!
Within a few years, the Cocoa beverage made from the powder produced in Spain had become popular throughout Europe , first in the Spanish Netherlands then Italy , France , Germany and - in about 1520 - it arrived in England.

The inner values of chocolate

Source of energy for an active lifestyle
Because of the high concentration of calories in a relatively small volume and thanks to the positive relationship between sugars and fats, chocolate is an important source of direct energy. Chocolate also compensates very rapidly for the energy that the body expends during heavy physical or mental exertion. That's why chocolate is extremely popular with athletes, students and anyone who wants to restore their energy quickly after strenuous activity. In short, chocolate goes hand in hand with an active lifestyle.

Polyphenols believed to counteract free radicals
Polyphenols are natural components found in healthy plants such as fruit and vegetables, and also in the cocoa plant. The polyphenols found in cocoa belong to the category of flavanoids, in particular the flavanols. Flavanols are particularly abundant in cocoa beans, even more than in red wine or green tea. Cocoa also contains unusually large amounts of more complex flavanols called procyanidins. These are powerful antioxidants protecting body cells against the effect of free radicals. According to research, free radicals accelerate the ageing process and are responsible for the degeneration of certain body functions, such as the ability to see or the nervous system. In addition, flavonoids appear to have positive cardiovascular effects, to strengthen the immune system, to lead to lower cholesterol/blood pressure and to improve the function of blood vessels.

Low levels of cholesterol
In cocoa and chocolate, we also find a unique saturated fat which, according to recent research, has a neutral effect on the production of bad cholesterol and could possibly promote the creation of good cholesterol. Cocoa and dark chocolate are naturally cholesterol-free, and milk and white chocolate only contain a minimal amount of cholesterol, which comes from the milk used in these products.

Sugar absorbed slowly by body, resulting in low Glycaemic Index
Before being turned into chocolate, cocoa beans contain very few natural sugars. The added sugar only causes the blood sugar to rise by a very slight degree, which results in a low Glycaemic Index. Thanks to the unique composition of chocolate, the sugar present is absorbed very slowly by the human body. Chocolate does not harm teeth. Eating chocolate can lead to a feeling of well-being and have a calming effect on one’s state of mind.

Stimulating effect of theobromine and caffeine
Cocoa and chocolate also contain minimal levels of theobromine and caffeine. These substances have a stimulating effect on the central nervous system, the heartbeat and the relaxation of the respiratory muscles. Recent medical research indicates that theobromine and caffeine reduce fatigue and improve concentration.

Essential calcium and proteins for young people
Children and young adults, for whom proteins and calcium are extremely important, adore milk chocolate and chocolate-flavored drinks. Furthermore, milk and white chocolate are themselves sources of calcium and proteins.

Vitamins A and B12 support growth processes
Milk and white chocolate are rich first and foremost in vitamins A and B12, which, among other things, contribute to the growth of healthy teeth and bones, the absorption of calcium and phosphorous, the creation of red blood cells and the growth of muscles and tissues.

B-complex, D and E vitamins
Cocoa and dark chocolate also contain many B-complex vitamins, needed for releasing energy and creating the body's building blocks. In addition, dark, milk and white chocolate all contain vitamins D and E.

Minerals for proper functioning of the body
As well as being a source of vitamins, chocolate is also a source of those minerals vital to proper body functions. Dark chocolate is particularly rich in magnesium, important for robust brain function. It also contains copper, iron, manganese and zinc for the promotion of cell growth, the repair of tissue and the absorption of nutrients.

Dietary fiber with cleaning effect on digestive system
Chocolate also has a beneficial effect on digestion. Cocoa mass contains around 15% of soluble and non-soluble dietary fiber. This fiber improves intestinal movements and keeps the intestinal and stomach walls clean.

Growing demand for healthy specialty chocolates
To sum up, the conclusion is this: chocolate is healthy in many ways. But it can be even healthier. Today's consumers are discriminating and demanding. Callebaut has developed a range of chocolate varieties which meet this growing demand for healthy specialty chocolates: chocolate without added sugar and organic chocolate.

Chocolate can play a healthy role in everyone’s life. Callebaut strives to make this happen every day.

James Wadswurth (17th century):
“Chocolate changes old wives into young and fresh women, it sends renewed vibrations through their flesh, it makes them want what we know but cannot say, from the moment they have tasted that sweet chocolate.”

Jean-Anthelme Brillat-Savarin (1755-1826):
“Those who have had the pleasure to consume chocolate, are in good health. They suffer far less from small ailments that interrupt one's happiness.”

Sylvain Lebel:
“Chocolate is such a mythical foodstuff that it deserves its place amongst all other forbidden fruits.”

Always store chocolate in a dry, dark place at a temperature of 12°C to 16°C. So: never in the fridge. Also avoid temperature shocks of more than 10°C: your chocolate might develop a white sheen. This does not affect the taste, but admit it: a dark, shiny and good looking praline or chocolate bar looks far more tempting.

Never store chocolate alongside strong-smelling foodstuffs. Chocolate absorbs odors very easily and this could affect the sublime taste of your favorite treat.

The best temperature to consume chocolate is at 18°C to 21°C. At this temperature, chocolate remains crunchy, yet is ready to fully release all of its flavors and aromas in your mouth. So always give chocolate the time to acclimatize from its storing temperature to room temperature.

Quality cocoa, dark and milk chocolate have a long shelf life by nature. The cocoa polyphenols naturally present help to protect dark and milk chocolate from oxidation for long periods. They are natural preservatives.