The chocolate was originally made in Latin America, where the rainforest is covered with lush, wild cocoa trees and fruit filled cocoa beans. After several days of fermentation, these beans are washed, dried, roasted, crushed to remove the shell and germ, and the remaining endosperm. The endosperm part or all of the cocoa butter is used or pressed off, and finally ground into a fine powder, namely cocoa powder. The cocoa powder is heated and dissolved, sugar, milk powder (full fat or defatted), emulsifier, etc. are added. After mixing, grinding and refining, the liquid is obtained Body chocolate, and then to adjust temperature, molding, cooling steps, the result is chocolate.
  More than 3000 years ago, Latin American Indians began to make drinks from cocoa beans. Columbus first brought cocoa beans back to Spain in 1502. After that, the European colonists invaded and plundered Latin America, at the same time, they also took great interest in cocoa. In 1516, the commander-in-chief of the Spanish colonial army, Fernande gores, said in a report to the king of Spain: "there is a kind of cocoa bean produced in the vast area of Mexico. Anyone who drinks a cup of this drink will be enough to make people energetic in the march all day." He also offered the king a box of refined cocoa. The king specially held a grand banquet for tasting cocoa, but the participants agreed that the "bitter water" was hard to swallow.
  In 1519, Cortes, another Spanish adventurer, drank a bitter drink called "xochatyl" in the palace of montizuli, the Aztec Indian ruler in Mexico. It was a mixed drink made of cocoa beans, herbs, spices and corn. In the Indian language, "Xoco" is a bubble, and "Atyl" is water. "Chocolate" is the name of chocolate. Later, Cortes brought the drink back to Spain, where the Spanish found it tasted good with sugar, vanilla and cinnamon. This is the first cocoa drink formula in Europe. Spanish people cherish this formula and keep it secret for nearly 100 years. It was not until 1606 that Italian Carl Reddy brought the secret recipe of making chocolate drinks to Italy, and then to France and England. By the middle of the 17th century, chocolate drinks were quite popular in France and England, but they were very expensive and only the rich could afford them.
  In 1765, Dr. Dorchester Baker of Massachusetts, North America, set up the first factory to produce chocolate powder from cocoa beans. In 1819, cayere, 23, made the first chocolate candy in Switzerland. Since then, chocolate is no longer just a drink, but also a candy and snack. In 1828, the Dutch von Horten took off the cocoa butter from the cocoa pulp and made the instant cocoa powder for the first time. At the same time, the quality of chocolate made from cocoa powder and cocoa butter is much better than that of using cocoa beans directly. Horten's invention completely changed the face of the cocoa and chocolate industry. Today, Horten's method is still in use. In 1847, Frey and son company of England added sugar and cocoa butter to cocoa powder, and molded them into chocolate blocks to produce the chocolate candy we eat today.
  Another breakthrough took place in 1876, when Daniel Peter of Switzerland added milk to chocolate and made the first solid milk chocolate, which became the prototype of modern chocolate.