
The Aztec and Maya Cultures: The Origins of Chocolate
The history of chocolate begins around the year 400 in Central America. Cacao trees grew abundantly in the Maya territories, which encompassed parts of present-day Mexico and Guatemala. Observing monkeys enjoying the bitter pulp surrounding the cacao beans, the Maya decided to explore the potential of this intriguing plant. They developed a process that would become the foundation of chocolate: fermentation, roasting, and grinding the beans into a dense paste. Cacao was born.
Cacao: Sacred Beverage and Currency of Exchange
Cacao: Sacred Beverage and Currency of Exchange
The Maya created a spiced beverage made from cacao, blending the paste with water, vanilla, cinnamon, and even pepper. This drink, cherished by both royalty and commoners, became sacred and accompanied significant life events, from birth rituals to funeral ceremonies.
Cacao quickly captivated neighboring populations. The Toltecs and later the Aztecs revered it deeply, even worshiping the king and priest Quetzalcóatl as their living god because he had taught the people how to cultivate cacao.
The Legend of Quetzalcóatl, Master of Chocolate
The Legend of Quetzalcóatl, Master of Chocolate
The Toltecs held the cacao tree, which they called the "Tree of Paradise," and their God-King Quetzalcóatl, also known as the "Feathered Serpent," in the highest regard. Beloved and respected by his people, Quetzalcóatl was considered the master of cacao.
Let us step away from historical facts for a moment and delve into the myths and legends of the Toltecs, which tell the following story:
"After stealing a few cacao plants from the gods, Quetzalcóatl taught humans how to cultivate cacao and prepare tchocoatl, a divine beverage that bestowed strength and health. Banished by a sorcerer, Quetzalcóatl went into exile, promising his people he would return."
The Toltecs, and later the Aztecs, continued to revere cacao and prepared tchocoatl in his honor.

The Cacao Bean as a Unique Currency
Over time, cacao beans became increasingly coveted and gained significant value, eventually becoming a unique currency for the populations of the Americas, regardless of territory or ethnicity.
The Discovery of Chocolate by the Spaniards
The Discovery of Chocolate by the Spaniards
Between the 16th and 17th centuries, Catholic Spain experienced a period of economic, cultural, and political dominance across the globe: the Golden Age. This was the era of the conquistadors, navigators who roamed the world in search of new territories.
One such conquistador, Hernán Cortés, landed on the shores of Tabasco (Mexico) in 1519 with the firm intention of conquering the region. The representatives of Aztec king Moctezuma regarded Cortés as a divine figure—the foretold reincarnation of the god Quetzalcóatl. They welcomed the Spaniard with great ceremony, showering him with gold and gifts. Revered, Cortés found himself in charge of what the Aztecs considered the greatest treasure of all: a cacao plantation. The Spanish conquistador quickly understood the economic value of cacao, particularly its use as currency in exchange for gold. He subsequently sent a first shipment of the precious beans to Charles V, the ruler of Spain.
In 1528, Cortés returned to Spain with a load of cacao beans, processing equipment, and the recipe for making the incredible hot beverage. This moment marked the official introduction of chocolate to Europe—or almost. In fact, Christopher Columbus had already brought cacao to King Ferdinand II of Aragon, but neither man showed much interest in it. Perhaps intuition wasn’t their strongest suit.
What Did the Spaniards Contribute to Chocolate?
What Did the Spaniards Contribute to Chocolate?
The true innovation of the Spaniards, at least for European taste buds, was replacing spices with cane sugar. The resulting beverage was much sweeter and more pleasant for European palates, which were unaccustomed to chili. This adapted drink quickly gained popularity.
Europe Develops a Taste for Chocolate
Europe Develops a Taste for Chocolate
At that time—still during the Golden Age—Spain was a dominant power with territories across the globe. This widespread influence helped to spread chocolate beyond the borders of the Iberian Peninsula.
Chocolate at the Court of the King of France
Chocolate at the Court of the King of France
When Anne of Austria, an Infanta of Spain, married Louis XIII, chocolate made its debut at the French royal court. It was 1615, and the nobility quickly fell under the spell of this exotic beverage!
This trend continued with the next generation, when yet another Spanish-born queen, Marie-Thérèse of Austria, married Louis XIV.
Gradually, chocolate gained popularity in France, and the first French chocolatier was established in 1659, having received royal authorization to "make, sell, and distribute a composition called chocolate." At that time, the chocolate-making process was still rudimentary: cacao beans were shelled by hand, roasted, and then ground in a mortar.
Lyon or Bayonne?
The origins of chocolate in France are debated. One account suggests that Lyon was the first destination for cacao crossing the Pyrenees, brought by the brother of Cardinal Richelieu. However, the more common legend claims that Jews expelled from Spain introduced cacao to France as early as 1609, settling in Bayonne. Today, this Basque city is still considered the chocolate capital of France.
Chocolate: A Delicious Belgian Story
Chocolate: A Delicious Belgian Story
In the 17th century, present-day Belgium was part of the Spanish Netherlands. This political situation brought chocolate to these regions. The history of Belgian chocolate began in 1635 in the area around Ghent. Cacao quickly won the enthusiasm of the privileged few who had the chance to taste it—a passion that would never fade!

The History of Cacao Spreads Across Europe
Starting from the Iberian Peninsula, cacao made its way to Italy, then Austria, followed by the British Isles, and finally Germany.
Each of these countries developed a passion for this new flavor, and demand skyrocketed. Spain benefited greatly, as during the Golden Age, all regions of the world where cacao was cultivated were Spanish territories. This monopoly would only end a century later when England took control of the Caribbean.
Industrial Revolution: Chocolate for More Chocolate Lovers
Industrial Revolution: Chocolate for More Chocolate Lovers
It took time for cacao to transition from a noble beverage to a popular indulgence. Several key developments contributed to the democratization of chocolate.
Chocolate production entered a new era at the end of the 18th century. In 1780, the first chocolate factory was established in Barcelona. That same year, in Bayonne, a steam-powered machine was introduced to grind cacao beans and produce cacao paste. From that moment, chocolate production accelerated, shifting from the work of artisans to the domain of a budding industry.
Mass-produced chocolate became widely available to the bourgeoisie, marking the beginning of the democratization of this delightful treat..
Key Inventions in the History of Chocolate
Key Inventions in the History of Chocolate
Pralines were born in Brussels thanks to an apothecary who, in the 19th century, had the idea of coating his medicinal preparations in chocolate to mask their bitterness. At the beginning of the 20th century, his grandson revived the concept but replaced the medicine with cream. The first praline was created in 1912! Three years later, the inventor’s wife designed a special box-like packaging for these delicate pralines, marking the birth of the iconic Belgian praline ballotin.
The chocolate bar emerged in France in the early 19th century. A Parisian pharmacist in the Marais district produced various preparations for other chemists, including powders and chocolate, which was used to improve the taste of certain medicines. The first chocolate bar was thus manufactured in a pharmaceutical setting in 1836. It consisted of six semi-cylindrical bars. This innovation revolutionized chocolate consumption, transforming it from a functional product into one associated with pleasure and indulgence.
Chocolate for All: A Universal Delight
Chocolate for All: A Universal Delight
The invention of the chocolate bar quickly gained traction, transforming chocolate into an affordable pleasure. Throughout the 20th century, this trend accelerated as major American and European brands flooded the market with chocolate products accessible to an increasingly wide audience. Chocolate bars were introduced, captivating both adults and children alike!
21st-Century Chocolate: Sustainable and Fair
21st-Century Chocolate: Sustainable and Fair
Chocolate has become an everyday staple. Chocolate spread accompanies our breakfasts, pralines are gifted for any occasion, hot chocolate is constantly reinvented, and children adore chocolate figurines for St. Nicholas, for example.
Global demand now compels chocolate manufacturers to adopt more sustainable and environmentally friendly practices.
Leonidas, for instance, is committed to making Belgian chocolate more sustainable by:
- producing chocolate made with 100% pure cocoa butter and no palm oil;
- participating in sustainability programs like Rainforest Alliance and Cocoa Horizons, which ensure fair working and living conditions for cacao-farming families;
- signing the Beyond Chocolate charter, which commits signatories to combating deforestation in production areas;
- developing a range of vegan Belgian pralines;
- packaging their pralines in FSC-certified cardboard ballotins.
Chocolate remains an inexhaustible source of inspiration. From seasonal creations to timeless classics like the Manon, chocolate comes in all forms, for all tastes, and for all chocolate lovers, young and old. It is indispensable for saying thank you, celebrating Christmas, Easter, or Valentine’s Day, delighting children on any occasion, or simply indulging yourself in a small pleasure.
The history of cacao tells a fascinating story spanning centuries and continents. From its sacred origins in Central America to its status as a globally cherished delight, chocolate reflects a part of our own history.
Whether you savor the intensity of dark chocolate, the softness of milk chocolate, the richness of white chocolate, or the uniqueness of blond chocolate, there’s no denying the joyful impact of this little bean on our daily lives. Manufacturers continue to innovate and showcase their creativity to delight our taste buds. Are you also excited to discover what new creations the master chocolatiers at Leonidas have in store for you?