Chocolate in Europe

Chocolate finally made its way to Europe following the Spanish conquest of the Aztecs, however at first the Spanish didn’t realise the potential for cacao, preferring other wonders like gold. In 1519, the Spanish conqueror Hernando Cortez visited the court of Emperor Montezuma in Mexico, where he was presented with a golden goblet of chocolate. He introduced the Spanish to the cacao seeds, and although it was still presented in liquid form, the spices were replaced with honey and sugar to give an overall sweeter taste.

The Spanish were able to establish their own huge plantations and export large amounts of cacao back to Europe. By the 17th century, chocolate had become something of a luxury item among Europe’s aristocracy. In the 17th century, diarist Samuel Pepys swore by chocolate’s energising properties and Napoleon carried it with him into battle. But with the advent of the industrial revolution and mass production in the late 18th and early 19th century, delicious chocolate, now in a solid form, began to grow in popularity.