How the word came into Spanish is less certain, and there are competing explanations.Perhaps the most cited explanation is that "chocolate" comes from Nahuatl, the language of the Aztecs, from the word chocolātl, which, according to most sources, was derived from xocolātl ( Chocolate has been prepared as a drink for nearly all of its history.
The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor.
After fermentation, the beans are dried, cleaned, and roasted.
Christopher Columbus and his son Ferdinand encountered the cacao bean on Columbus's fourth mission to the Americas on 15 August 1502, when he and his crew seized a large native canoe that proved to contain cacao beans among other goods for trade.
Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant taste.
An early Classic-period (460–480 AD) Mayan tomb from the site in Rio Azul had vessels with the Maya glyph for cacao on them with residue of a chocolate drink, suggests the Maya were drinking chocolate around 400 AD.
By the 15th century, the Aztecs gained control of a large part of Mesoamerica and adopted cacao into their culture.
is a typically sweet, usually brown food preparation of Theobroma cacao seeds, roasted and ground, and often flavored with vanilla.
It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods.
Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or other fat, and sugar.
Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk.
White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids.