The Mexican Indian word "chocolate" comes from a combination of the terms "choco"
(foam) and "atl" (water).
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600 A.D. Mayans migrate into the northern regions of South America, establishing earliest known cocoa plantations in the Yucatan. Cocoa used as money.
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Mayans and Aztecs make a drink called "xocoatl." According to Aztec Indian legend cocoa seeds were brought from Paradise and wisdom and power came from eating the fruit of the cocoa tree.
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Christopher Columbus returns to Spain with cocoa beans but King Ferdinand (the fool!) overlooks them in favor of other treasures.
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In 1519, Hernando Cortez conquers the court of Emperor
Moctezuma of Mexico, returns to Spain with chocolate.
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The first "chocolate house" opens in London in 1657. Very expensive, it was considered a drink for the elite.
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Christopher Ludwig Hoffmann's treatise Potus Chocolate recommends chocolate for many diseases.
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The Industrial Revolution & mass production of chocolate spreads its popularity among the citizenry.
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Chocolate introduced to the United States in 1765 in Dorchester, Mass.; first chocolate factory in the country established there.
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Fishermen from Gloucester, Mass., accept cocoa beans as payment for cargo in tropical America.
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In the seventeenth century, chocolate recognized as an appropriate drink for children. It is not just for wealthy, adult males anymore.
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Eating chocolate introduced in 1674 in the form of rolls and cakes, served in various chocolate emporiums.
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In the 1870's, the Swiss add milk to chocolate to create the edible form Americans so often enjoy today.
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New York Cocoa Exchange opens October 1, 1925, located at the World Trade Center.
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In 1980 a story of chocolate espionage hits the world press - an apprentice of the Swiss company of Suchard-Tobler unsuccessfully attempts to sell secret chocolate recipes to Russia, China, Saudi Arabia, and other countries.
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By the 1990s, annual world consumption of cocoa beans averages approximately 600,000 tons; chocolate consumption is on the rise.
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