Chocolate has been appreciated and cherished for its flavors, and stimulating and aphrodisiac properties for centuries.  

The ancient Pre-Columbian civilizations of Central America (Olmec, Maya, Aztec) called cocoa, the primary ingredient of chocolate, the food of the Gods.  They believed that cocoa was a gift from the gods to the humans. Click here to read more on the history of chocolate.

The plant Theobroma Cocoa originated around the high basin of the Amazon River. From this point of origin the plant spread northward and eastward and gave birth to several different varieties. The panorama of cocoa varieties is more complex than what most think, and it is indeed similar to the extensive panorama of wine grape varieties.  

The cultivation and processing of the cocoa plant have a very high impact on the quality of chocolate produced. 

Various products can be obtained during the processing of the cocoa beans. The two that serve for the production of chocolate bars are the cocoa press cake, the mass resulting from roasted and ground beans and which gives aromas to the chocolate, and cocoa butter, the fat of the cocoa beans. Click here to read more about chocolate ingredients.  

The percentage of cocoa and the use of different ingredients create several distinct types of chocolate: dark, milk, white and gianduia.  Click here to learn about the principle chocolate types.  

Today many different varieties of cocoa are used to produce chocolate, which lend unique aromatic and taste characteristics to each creation. Learn to recognize and appreciate them to be more prepared to make your best choice! 

Click here to learn how to do a chocolate tasting

Click here to train your sense of smell to recognize Chocolate Aromas.