The Olmec Indians are believed to be the first to grow cocoa beans as a domestic crop.
The cocoa drink became popular among the Aztec upper classes who usurped the cocoa beverage from the Mayans and were the first to tax the beans. The Aztecs called it "xocalatl" meaning warm bitter liquid.
1502, Columbus encountered a Mayan trading canoe in Guanaja carrying cocoa beans as cargo.
1519, Hernando Cortez recorded the cocoa usage in the court of Emperor Montezuma.
16th Century Europe, Spanish began to add cane sugar and flavorings such as vanilla to their sweet cocoa drink.
1570, Cocoa gained popularity as a medicine.
1585, First shipments of cocoa beans began arriving in Seville from Vera Cruz, Mexico.
1657, the first chocolate house was opened in London by a Frenchman. The shop was called Coffee Mill and Tobacco Roll.
1732, Monsieur Dubuisson invented a table mill for grinding cocoa beans.
1765, Chocolate was introduced to the United States when chocolate maker John Hanan imported cocoa beans from the West Indies into Dorchester, Massachusetts, to refine them with the help of American Dr. James Baker. The pair soon after built America's first chocolate mill.
Research Source: Inventors About
Serve this cake like bread with creamy chocolate butter. Great for afternoon snack or dinner item.
Sour Cream Chocolate Loaf with Chocolate Butter
Copyrighted 2013, Christine’s Pantry. All rights reserved.
1 (18.5 oz.) box double chocolate cake mix
2/3 cup milk
1/2 cup vegetable oil
8 ounces sour cream
1/2 cup semi-sweet chocolate chips
4 tablespoons butter
2 tablespoons chocolate syrup
1/4 teaspoon honey
Preheat oven to 375 degrees.
In a bowl, add cake mix, milk, eggs, vegetable oil, sour cream, mix well. Fold in semi-sweet chocolate chips. Pour batter into greased 9 inch loaf pan.
Bake 40 minutes, or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Transfer to cooling rack.
In a small bowl, beat butter until fluffy. Beat in the chocolate syrup and honey. Serve with bread. Enjoy!