Chocolate: A short but sweet history | Edible Histories Episode 3 | BBC Ideas

Summary

This video explores the rich history of chocolate, from its early roots in Central and South American cultures to its transformation into the beloved treat we know today. Originally consumed as a bitter drink by the Mayans and Aztecs, chocolate became popular in Europe after the Spanish colonization. Over centuries, innovations in processing led to the creation of milk chocolate and edible bars, shifting chocolate from a luxury drink to an accessible food. The video also touches on modern debates around chocolate’s health benefits, highlighting its possible mood-boosting properties.

Takeaways

• 🍫 Theobroma cacao, the tree that provides chocolate, translates to 'food of the gods' in Greek.
• 🌱 Despite being difficult to cultivate, chocolate has taken over global tastes.
• 🏺 Chocolate's history dates back around 2,500 years, first domesticated in Central and South America.
• 🎨 The Mayans and Aztecs consumed chocolate as a drink, often with water, chili, or thickened with maize, and used the beans as currency.
• 🚢 When the Spanish discovered chocolate, they adopted it and brought it to Europe, although it spread slowly at first.
• 🍶 Europeans adapted chocolate by adding milk and sugar, and drinking it hot, making it a rich and exotic drink.
• 💊 17th-century medicine praised chocolate for its health benefits, claiming it restored energy and had aphrodisiac qualities.
• 🏭 In the 19th century, manufacturers learned to remove cocoa butter, making chocolate edible and accessible to the poor.
• 🍰 Innovations in milk processing and sugar reductions in the 19th century led to the creation of milk chocolate, revolutionizing the industry.
• ⚖️ Today, chocolate is polarized, with cheap, sugary products and high-end dark chocolate, the latter believed to have health benefits due to antioxidants.

Q & A

What is the meaning of the scientific name 'Theobroma cacao'?

'Theobroma cacao' translates to 'food of the gods' in Greek, referring to the chocolate tree.

Where and when was chocolate first domesticated?

Chocolate was first domesticated around 2,500 years ago in Central and South America.

How did the Mayans and Aztecs consume chocolate?

The Mayans and Aztecs typically consumed chocolate as a drink, often mixed with water and chili or thickened with maize.

In what ways did chocolate play a role in Central and South American cultures?

Chocolate was used as a currency, in ceremonies from baptism to burial, and as a drink imbued with health and spiritual properties.

How did chocolate spread to Europe, and what initial reaction did the British have?

Chocolate spread to Europe when the Spanish colonized regions where it was found. Initially, the British mistook cocoa beans for dung and discarded them, but the drink eventually became popular.

How did European cultures modify the way chocolate was consumed?

The Spanish, French, and Italians replaced water with milk, added sugar, and began drinking chocolate hot, which made it richer and more palatable.

What were the health beliefs surrounding chocolate in the 17th century?

In the 17th century, chocolate was believed to restore natural heat, generate pure blood, enliven the heart, and act as an aphrodisiac.

When and how did chocolate transition from a drink to something edible?

In the early 19th century, manufacturers learned to remove cocoa butter, improving the texture and making chocolate edible, though initially bitter.

What developments led to the rise of milk chocolate in the 19th century?

Milk chocolate became popular in the second half of the 19th century due to advances in milk processing, a drop in sugar prices, and competition between confectionery companies.

What are some modern health claims associated with dark chocolate?

Modern studies suggest that small amounts of dark chocolate, rich in antioxidants, theobromine, and caffeine, may improve mood, reduce stress, and offer health benefits.

Outlines

00:00

🍫 The Origins and Cultural Significance of Chocolate

The word 'Theobroma cacao' translates to 'food of the gods' in Greek, referencing the tree that produces chocolate. This plant, difficult to cultivate, has had a remarkable global influence. Chocolate's history stretches back 2,500 years, likely originating in Central and South America where it was first domesticated. It played a significant role in Mayan and Aztec cultures, consumed as a drink often mixed with water, chili, or maize, and used in religious ceremonies and as currency.

🇪🇸 Spanish Adoption and European Spread of Chocolate

When the Spanish colonized areas with chocolate, they adopted the drink but at first it was slow to spread in Europe. The British even discarded a shipment of cacao beans, mistaking it for dung. Eventually, chocolate gained popularity in Spain, France, and Italy, where milk and sugar were added, and the drink was served hot. By the time it reached Britain, chocolate had become a rich, luxurious beverage.

🧑‍⚕️ 17th Century Beliefs About Chocolate’s Health Benefits

In the 17th century, chocolate was believed to have health and spiritual properties. Doctors praised it for its ability to restore natural heat, generate pure blood, and enliven the heart. Chocolate was also thought to have aphrodisiac qualities, with some writers claiming it could rejuvenate women and inspire new desires.

🍶 The Evolution from Drink to Edible Chocolate

During the early 19th century, manufacturers discovered how to remove much of the cocoa butter, making chocolate edible, though still bitter. This defatted chocolate led to cocoa powder, making chocolate more accessible to the poor. It was also used in cooking, though chocolate cake wouldn’t appear for a few more decades.

🍫 The Rise of Milk Chocolate and Mass Popularity

The second half of the 19th century saw innovations in milk processing and a drop in sugar prices, leading to the creation of milk chocolate. Fierce competition among confectionery companies boosted its popularity, and chocolate shifted from being a drink to something people primarily ate. By the early 20th century, a wide variety of chocolate bars and novelty shapes were available.

🌍 Modern Chocolate: Polarization and Health Debate

Today, chocolate is divided between cheap, sugary options and high-end dark varieties. While the former is blamed for contributing to obesity, the latter is suggested to offer health benefits. Early studies hint that small amounts of dark chocolate, rich in antioxidants and theobromine, may improve mood, reduce stress, and promote health—echoing beliefs from centuries ago.

🔔 Conclusion and Call to Action

The video wraps up by thanking viewers for watching and encourages them to subscribe and turn on notifications to stay updated on new content.

Keywords

💡Theobroma cacao

Theobroma cacao is the scientific name for the cacao tree, whose beans are used to produce chocolate. The term means 'food of the gods' in Greek, emphasizing the high value and reverence for chocolate, especially in early cultures like the Mayans and Aztecs, as mentioned in the video.

💡Mayan and Aztec culture

Chocolate was a significant part of early Mayan and Aztec culture, primarily consumed as a drink mixed with water, maize, and chili. The beans were also used as currency and had ceremonial importance, showcasing the sacred and economic value of chocolate in these ancient societies.

💡Spanish colonization

The spread of chocolate to Europe was a result of Spanish colonization of Central and South America. After the Spanish encountered the cacao bean, they adapted chocolate into their own culture, transforming it with milk and sugar, which eventually influenced other European nations like France and Britain.

💡Milk chocolate

Milk chocolate emerged in the second half of the 19th century due to advancements in milk processing and cheaper sugar. It became the first widely popular form of chocolate for eating rather than drinking, leading to an explosion in sales and the transformation of chocolate into a common snack.

💡Cocoa butter

Cocoa butter is the fat extracted from the cacao beans. In the early 19th century, the removal of this fat allowed for the creation of cocoa powder and the first edible chocolate. Its reintroduction into chocolate improved texture and flavor, making chocolate more accessible to different classes.

💡Cocoa powder

Cocoa powder is a byproduct of defatting chocolate, making it affordable for lower classes. It became a staple for cooking and the base for other chocolate products. Its introduction marks a shift in chocolate from a luxury drink to an ingredient for broader use, including the eventual creation of chocolate cakes.

💡Chocolate as medicine

In the 17th century, chocolate was believed to have medicinal properties, such as restoring natural heat and generating pure blood. It was also seen as an aphrodisiac, enhancing its appeal as both a healthful and indulgent product in Europe, where new foods from the Americas were often viewed with curiosity.

💡17th-century chocolate

During the 17th century, chocolate was a thick, rich drink consumed primarily by the wealthy. It was sweetened with sugar and milk, differentiating it from its earlier, more bitter form in Mesoamerica. It was also celebrated for its exotic origins and believed to have restorative health benefits.

💡Chocolate industry competition

The rapid advancements in chocolate processing in the late 19th century, alongside fierce competition between confectionery companies, led to innovations like milk chocolate. These developments helped make chocolate more affordable and varied, fueling its global popularity as an everyday treat.

💡Dark chocolate health benefits

Recent studies suggest that dark chocolate, rich in antioxidants, theobromine, and caffeine, may have health benefits such as reducing stress and improving heart health. This modern understanding echoes the 17th-century belief in chocolate's medicinal properties, particularly in small doses of high-quality dark varieties.

Highlights

Theobroma cacao, the tree that provides chocolate, translates to 'food of the gods' in Greek.

Chocolate's history goes back 2,500 years, where it was first domesticated in Central and South America.

The Mayans and Aztecs consumed chocolate as a drink mixed with water, chili, or maize and used the beans as currency.

Chocolate was considered a rich person’s beverage, valued for its health and spiritual properties in early Central and South American cultures.

When the Spanish colonized these regions, they adopted chocolate, but it was initially slow to spread in Europe.

In the 16th century, British sailors captured a Spanish ship carrying cocoa beans and mistook the cargo for dung, discarding it.

Over time, chocolate drinks were adapted with milk and sugar by the Spanish, French, and Italians, eventually leading to hot chocolate.

By the 17th century, chocolate was regarded as healthy and even considered an aphrodisiac by some, with claims of rejuvenating properties.

The Marquis de Sade was rumored to use chocolate to fuel orgies, adding to its allure.

In the early 19th century, manufacturers discovered how to remove cocoa butter, making chocolate edible though still bitter.

Defatted chocolate became cocoa powder, making chocolate accessible to the poor and used for cooking.

In the late 19th century, advancements in milk processing and reduced sugar prices led to the creation of milk chocolate, which became widely popular.

By the 20th century, chocolate evolved into an array of bars, boxes, and novelty shapes, solidifying its place as a global favorite.

Today, chocolate is polarized between sugary, cheap products and high-end dark chocolate, with the latter suggested to offer health benefits.

Studies hint that small doses of dark chocolate rich in antioxidants, theobromine, and caffeine may reduce stress and promote happiness.

Transcripts

Chocolate… food of the gods!

That’s the Greek meaning of Theobroma cacao,

the name of the tree that provides it.

For a plant which is notoriously difficult to cultivate,

its takeover of global tastes is decidedly impressive.

Although not sold in Britain until the 1650s,

its history goes back about 2,500 years before that,

when it was almost certainly first domesticated

in Central and South America.

Chocolate was an important part

of early Central and South American culture.

The classic Mayans and their successors, including the Aztecs,

consumed chocolate, usually as a drink,

with water and perhaps chilli, or thickened with maize.

They also used the beans as currency,

as well as using them in ceremonies from baptism to burial.

It was a rich person’s beverage,

imbued with health and spiritual properties,

and inevitably when the Spanish invaded

and colonised the areas where it was found,

they adopted it for their own use.

At first, it was slow to spread.

When one Spanish ship transporting the beans

was captured by the British in the 16th Century,

they apparently threw the cargo overboard,

thinking it was some form of dung.

However, as the Spanish, and then the French, and then the Italians,

adapted the drink for their own tastes,

they replaced the water with milk, and added sugar,

and also started drinking it hot.

By the time the British cottoned on, it was a rich, thick concoction,

both delicious and pleasingly exotic.

It was also healthy –

17th Century medicine wasn’t always certain

what the new foods from the Americas would do to a Western disposition,

but chocolate mainly got a resolute thumbs up.

Taken correctly, it was said to “restore natural heat,

generate pure blood, enliven the heart,

and conserve the natural faculties.”

It was also claimed to be an aphrodisiac,

and one author wrote, “Twill make old women young and fresh,

create new motions of the flesh,

and cause them to long for you know what,

if they but taste of chocolate.”

The Marquis de Sade was said to be addicted to it,

using it to fuel ferocious orgies.

No wonder it was popular!

At this time, chocolate was a drink.

But in the early 19th Century,

manufacturers worked out how to remove much of the fat –

called cocoa butter –

which could then be added back carefully,

to improve the texture, making it edible - though still very bitter.

The defatted chocolate became cocoa powder,

which allowed the poor access to their own version

of the food of the gods.

It was also used for cooking,

though we had to wait a few more decades for chocolate cake.

It wasn’t until the second half of the 19th Century

that developments in milk processing,

a sharp reduction in the price of sugar,

and fierce competition between confectionery companies

resulted in the first really popular eating chocolate –

milk chocolate.

Sales exploded,

and chocolate quickly came to mean the stuff you ate,

not the stuff you drank.

Less than 50 years later,

chocoholics could choose from an ever-increasing range

of bars, boxes and novelty shapes.

Today chocolate is polarised -

from cheap, milky, sugary stuff, to high-end black bars of joy.

The former, we’re told, high in sugar and fat,

is leading to an obese nation,

but the latter, it’s hinted, may actually be beneficial.

Early studies suggest small doses of very dark chocolate,

rich in anti-oxidants, theobromine and caffeine

may make us happier, healthier and less stressed.

Perhaps those 17th Century chocolate lovers were right after all.

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