The History of Artisan Chocolate and Its Cultural Importance
Chocolate has a long history that spans thousands of years and crosses different cultures and places. It began in ancient Mesoamerica and has become popular in modern gourmet markets. Chocolate symbolizes enjoyment, skill, and cultural expression.
As we get excited for May’s Le Marché du Chocolat, an event celebrating chocolate artistry, it’s a great time to look back at chocolate’s history and the return of traditional methods that influence its future.
Chocolate’s journey starts with the Olmecs (1500 BCE – 400 BCE), one of the earliest known civilizations in Mesoamerica. They were the first to grow Theobroma cacao, which means “food of the gods.” Although we don’t have much information on how they used cacao, their work helped shape chocolate for the Mayans and Aztecs, who regarded it highly.
Dried cacao beans
For the Maya, cacao was not just food; it played a key role in religious events, social gatherings, and beliefs about the afterlife. They made a spicy, bitter chocolate drink, often mixed with chili, honey, or vanilla. They believed it gave strength and wisdom and helped connect them with the divine. This drink was for royalty, warriors, and priests, showing its great cultural importance.
A rich, steaming cup of Xocoatl, the traditional Aztec chocolate drink, served in an ornately decorated clay vessel with intricate Mesoamerican patterns.
The Aztecs (14th–16th century CE) built on this tradition, using cacao beans as currency. Emperor Montezuma was known to drink large amounts of xocoatl, a frothy, unsweetened cacao beverage, thinking it was a source of power and energy. For the Aztecs, chocolate was a luxury and a sign of wealth.
When Spanish explorers reached the Americas in the 16th century, they discovered this interesting bitter drink. The Spanish saw its potential and brought cacao back to Europe, where it greatly changed. With the addition of sugar, cinnamon, and milk, chocolate transformed from a sacred drink to a luxury for the European upper class.
By the 17th and 18th centuries, chocolate houses became popular in cities like Paris and London. During this time, chocolate changed from just a drink to solid treats, setting the stage for the industrial revolution in chocolate making.
In the 19th and 20th centuries, mass production made chocolate cheaper and more accessible. Companies like Lindt, Cadbury, and Hershey’s developed efficient methods for making chocolate, resulting in the sweet and smooth types we often see today. However, this change led to the decline of traditional cacao processing methods—like roasting and grinding—as machines took over, sometimes sacrificing quality and sustainability.
In reaction to this, the artisan chocolate movement has emerged, bringing back old methods. Artisan chocolate focuses on small-batch production, ethical sourcing, and rich flavors. Unlike mass-produced chocolate, artisan varieties emphasize:
Single-origin cacao beans, highlighting the unique qualities of different regions.
Minimal processing, keeping the natural flavors of cacao intact.
Sustainable and ethical sourcing, ensuring fair wages, and protecting the environment.
Creative flavor combinations, merging traditional techniques with modern ideas.
These artisan techniques and flavors are what you can expect to experience at our event! We can’t wait to bring these small-batch creators together for you.