The chocolate press was a device used to squeeze cocoa butter from the roasted beans which leaves fine chocolate powder behind. This was the device that made chocolate production easier.

Hernan Cortes was believed to introduce cocoa beans to Spain. Chocolate was served as a drink back then. To lessen its bitter taste, Spanish chocolate was mixed with sugar and honey.

The fruit of cacao trees are called pods, and each pod contains about 40 beans of cacao. After harvesting, the beans are roasted and dried to create a ground cocoa powder.

In 1876, Daniel Peter added dried milk powder to chocolate, which resulted in milk chocolate. Years later, Peter partnered with his good friend Henri Nestle and created the Nestle Company.

The modern hot chocolate was created by chemist Coenraad Johannes Van Houten in Holland. This was possible because of the process of producing cocoa butter from the ground beans, then resulting in a cocoa powder.

Cadbury’s started with founder John Cadbury opening a small store in 1824. The manufacturing business started when the founder started commercial sales in 1831.

Italians are the ones to thank for many chocolate dishes and desserts known to date. Chocolate soup, custard, and sorbet were created in Naples in the mid-1700s.

Chocolate can be traced way back to 4,000 years ago in Mesoamerica (now: Mexico). Olmec, one of Latin America's earliest civilizations, were the first to turn cacao plant into chocolate.

Cortes introduced cocoa to Spain. He went on an expedition to the Americas for riches and gold but instead came home with a cup of cacao beans given by an Aztec Emperor.

During the nineteenth century, chocolate was enjoyed as a drink. The first molded chocolate bar were made from a paste of chocolate liquor, cocoa butter, and sugar.