Chocolate is a transliteration of a foreign word chocolate. Its main raw material is cocoa beans (coconut-like fruit, which will blossom and bear fruit on the trunk). Its origin is very early. It began with Montezuma, the last emperor of the Mexican Astica dynasty. It was a society that worshipped chocolate at that time. It likes to add peppers, peppers, vanilla beans and spices to make bubbles, and drink 50CC in a golden cup every day. This is a drink for members of the court. Its scientific name, Theobroma, means "the drink of God". It is considered as a valuable cardiotonic and diuretic. It can activate protein catabolic enzyme in gastric juice and help digestion.

The earliest chocolate, which originated from ancient Indians in Mexico, is a kind of food containing cocoa powder. It tastes bitter and spicy. 1526, the Spanish explorer cortes brought it back to Spain and presented it to the king at that time, which made Europeans regard it as ecstasy and set off a frenzy. Later, around16th century, the Spanish made chocolate "sweet". They mixed cocoa powder and spices in sugarcane juice to make a sweet drink. At 1876, a Swiss named Peter was ingenious and added some milk to the above drinks, completing the whole process of modern chocolate creation. Soon, it is believed that liquid chocolate will be dehydrated and concentrated into chocolate candy bars that are easy to carry and store. 1828, Van Houten of the Netherlands thought of removing 2/3 of the fat and making it easy to drink.