During the reign of the great Mexican Emperor Montezuma, cocoa
beans were a valuable commodity, even used as currency. Perhaps that is why Montezuma sent
cocoa along with gold and silver to meet the ship of explorer Hernando Cortez. The Aztec
society which Montezuma ruled over prepared a chocolate drink that was believed to enhance
sexual prowess, impart wisdom and provide great energy. The formula for this drink, which
was guarded by the upper classes, was brought back to Spain by Cortez.
Though the Spaniards did not care for the bitter "divine" drink,
innovation stepped in. With the addition of hot water, sugar, vanilla and cinnamon, a
delicious new drink sensation was created. One hundred years later a Spanish Princess
married into French royalty and brought with her the secret of the cocoa elixir. Culinary
trendsetters that they were, the French popularized the chocolate drink to the point where
chocolate houses appeared, forbearers of the modern day coffeehouse.
A Swede named Linnaeus christened the chocolate plant Theobroma cacao, or
"food of the gods". The Swiss contributed most to the refinement of chocolate as
we know it today, isolating the various elements of the cocoa bean into cocoa powder and
cocoa butter, also developing milk chocolate and a smoother texture for melt-in-your-mouth
chocolate.
