The Aztecs already knew cacao broadbeans centuries before the arrival of the Spaniard in America. They made with themtchocolatl (bitter water), a dark, bitter and cold drink, made with the seeds of the cacaueiro. She was prepared with pepper and spices. E before serving, the Aztecs spilled the drink of the high one, to make foam.

In 1502, the island of Guanaja, inhabited for Aztecs, received the squadron from Columbus. The navigator was one of the first Europeans to prove the flavor of the chocolate. But the product gained the world in century 16. The conqueror Hernán Cortez arrived at Mexico, entered in contact with the Aztecs of the time of emperor Montezuma II, knew the chocolate he took and it for the Europe. When it arrived there, the sugar, the cinnamon and vanilla had substituted the pepper. The delight if became so valuable that its production in Spain was kept in secret for more than a century.

In century 17, the first store specialized in chocolates appeared in London. In Paris, in the following century, the first plant of the product was installed. Up to 1861, the candy was consumed only in the liquid form. Still in century 19, the dutches had created the chocolate in dust and bar. In 1876, the Swiss Daniel Peter decided to add milk and to more invent the consumed sort in Brazil today

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