Chocolate (English: chocolate, translated by Guangdong, Hong Kong and Macao: chocolate) The originator of chocolate from Central and South America is "xocolatl", which means bitter water. Its main raw material, cocoa beans, is produced in a narrow strip within 18 degrees of the equator. Chocolate began in Montreux, the last emperor of the Astica dynasty in Mexico. Chocolate is rich in magnesium, potassium, vitamin A and theobromine, so it has high energy value. For human beings, theobromine is a healthy anti-sedative ingredient, so eating chocolate has the effects of boosting spirit and enhancing excitement. In addition, cocoa contains phenylethylamine, and there are rumors that can make people feel in love.

It was the Mayans who first drank it, but it was originally made by Mexicans.1In the early 6th century, the Spanish explorer Hernando Cortez discovered in Mexico that the local Aztec king drank a drink made of cocoa beans and spices. Cortez took it back to Spain on 1528 and planted cocoa trees on an island in West Africa. The Spanish ground cocoa beans into powder and added water and sugar. After heating, the beverage was called "chocolate", which was very popular among the public. Soon its production method was learned by Italians and soon spread all over Europe.

1642, chocolate was introduced to France as a medicine and eaten by Catholics.

1765, chocolate entered the United States and was praised by Thomas Jefferson as "a healthy and nutritious dessert".

1847, cocoa butter was added to chocolate drinks to make what is now known as chewable chocolate bars.

1875, Switzerland invented the method of making milk chocolate, which resulted in the chocolate you saw.

19 14, World War I stimulated the production of chocolate, which was transported to the battlefield and distributed to soldiers.