The earliest chocolate originated from a kind of food containing cocoa powder of ancient Indians in Mexico. Its taste is bitter and spicy. In 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 a drug of ecstasy and set off a frenzy. Later, in the 16th century or so, the Spanish made chocolate "sweet". They mixed cocoa powder and spices in sugarcane juice to make a sweet drink. In 1876, a Swiss named Peter was ingenious and added some milk to the above drinks, which completed the whole process of modern chocolate creation. Soon after, it was thought that liquid chocolate would be dehydrated and concentrated into pieces of chocolate candy which are easy to carry and store. In 1828, Van Houten of the Netherlands thought of removing 2/3 of its fat and making it easy to drink cocoa.