It was the Swiss who first made solid milk chocolate. Before 1492, people knew nothing about chocolate. The earliest history of chocolate should begin with the discovery in America. The fruit of cocoa tree was eaten by Olmec Indians in South and Central America for a long time before it was introduced to Europe. The Olmec Indians first used the word "cocoa". Maya Indians further cultivated cocoa trees in agriculture and produced the first cocoa drink. The Aztec believe that it was their Quetzalcoaths who gave cocoa beans to mankind. The Aztecs believed in cocoa beans and used it for religious ceremonies and as a gift from the gods. But it is an integral part of the daily life of the Aztecs, and it is used as currency in circulation. But only nobles and warriors can eat it. Chocolate, which is eaten for the first time by human beings, is a drink with spicy taste and bitter taste. The ancient Aztecs baked cocoa beans and ground them into powder. After mixing them with water and corn flour, they added peppers and blew them into bubbles. This drink is called "Chocolatl L". Montezuma, the Aztec ruler, and his officials in the DPRK drink 5 cans of chocolate every day. This precious drink, known as the panacea, is contained in a gold goblet that is thrown into the lake only once. The first European to discover chocolate was Christopher Columbus. After his return from the "New World" in 152, he presented a batch of wonderful treasures to the king of Spain. Among those rare treasures, there are some dark brown cocoa beans shaped like almonds. This is the first time that the court of King Ferdinand and Queen Isabella saw cocoa beans-the raw material for making chocolate and cocoa powder. However, cocoa did not attract the attention of the king and queen at that time. Thus, the business opportunities provided by the New World were left to the great Spanish explorer Hernan Cortes. Decades later, Spanish explorer Hernan Cortez discovered cocoa beans from Aztec nobles during his conquest of Mexico. In 1519, in the process of conquering Mexico, Cortez discovered that the Astek Indians used cocoa beans to prepare the royal drink "Chocolatl L" in their kingdom, which means hot drink. In 1519, Emperor Montezuma entertained his Spanish guests with chocolate bottles. These drinks are packed in gold goblets, as if they were used to worship gods. And the emperor is said to drink fifty or more chocolates a day. Despite its royal style, chocolate in Montezuma is very bitter, which is not to Spanish taste. In order to make this mixed drink more suitable for Europeans, Cortez and his compatriots came up with the idea of sweetening it with sucrose. When they brought chocolate back to Spain, the idea of sweetening was affirmed. After adding several newly discovered spices such as cinnamon and vanillin, this drink has undergone several changes. Finally, some people think that this drink will taste better when heated. It was Columbus and Hernan Cortes who expanded the influence of chocolate among Spanish nobles in the 16th century. But Princess Maria Salsa of Spain is the one who set off a chocolate craze in Europe. She presented cocoa beans as an engagement gift to Louis XIV. Chocolate has been a secret food in Spain for nearly a century. The new drink quickly won praise among Spanish nobles. Spain wisely began to grow cocoa in its overseas colonies, which gave birth to a profitable business. Surprisingly, the Spanish have successfully concealed the cocoa technology from other European countries for nearly a hundred years. The Spanish monk who was entrusted to process cocoa beans finally let the cat out of the bag. Soon after, chocolate, as a delicious and healthy food, spread to Europe and won applause all over Europe. It was once superior to the fashionable French court drink. It was only in 166 that this kind of food became popular in Italy. In 1642, chocolate was introduced to France as a medicine and eaten by Catholics. Chocolate drink was very popular, and it soon spread across the strait to Great Britain. In 1657, the first batch of famous English chocolate houses appeared. The method of manual production in small workshops gave way to the mass production of chocolate in time. And an improved steam engine has accelerated the production transformation. This engine mechanizes the cocoa grinding process. By 173, the price of chocolate had dropped from more than $3 per pound to an affordable price for all. Chocolate drinks entered the United States in 1765, when the first chocolate factory opened in New England. Even Thomas Jefferson, a recognized gourmet, praised "chocolate has the advantages of health and nutrition". Chocolate has a wide connection with many other famous historical figures. Because Casanova and Madame Dubali believe that chocolate can add romance, chocolate has been promoted to a new height in Europe. In 1657, it became more and more fashionable, and many "chocolate houses" were established in Britain to supply chocolate drinks to the public. In 1828, Coenraad Van Houten of the Netherlands invented a screw extruder which can extract cocoa butter from cocoa beans. This alkaline processing method of Van Houten (later called "Dutch method") can remove the sour and bitter taste of cocoa and produce softer and sweeter chocolate drinks. Today, cocoa powder processed by alkali is still called Dutch chocolate. Chocolate has always been used as a drink. But in the 19th century, there was a revolutionary development in the history of chocolate, and chocolate became the solid form we are now familiar with. In 1847, the inventor added cocoa butter to chocolate drinks and successfully produced chewable chocolate bars. This is a velvet-smooth variety, which almost completely replaces the coarse chocolate that once dominated the world market. Milk chocolate came out in 1876, when Daniel Peter, a Swiss chocolate manufacturer, found that adding milk powder to chocolate could produce softer and lighter chocolate. In 1911, Frank and Ethel Mars began to produce chocolate in Washington State. It was World War I that really stimulated the development of American chocolate industry. The US Army Quartermaster Corps entrusts many American chocolate manufacturers to produce 2-4 pounds of chocolate bars and transport them to the battlefield base. These chocolate bars were cut into small pieces and distributed to American soldiers fighting in Europe. Later, chocolate manufacturers packaged chocolate into small pieces for sale. This is a velvet-smooth variety, which almost completely replaces the coarse chocolate that once dominated the world market. This is also the embryonic form of modern chocolate.