Chocolate is the fundamental material for a good many kinds of sweets, chocolate candies, ice cream, biscuits, cakes, ... Chocolate flavor is one among the most favored flavors all over the world.
   Chocolate is made from grains of cocoa-tree (scientific name: Theobroma cacao). Cocoa-tree, originated in Central America and Mexico, discovered by the Mayan and Aztec aboriginals, but today can grow in most typical countries. Cocoa grains are characterized by their (slightly bitter) taste and flavor. The result of such process has been known as “chocolate”, or in some other places, as “cocoa”.
   Cocoa-tree, a wild tree originated in Central America and Mexico, first discovered by the Mayan and Aztec aboriginals of the red soil region of Latin America over two thousand years ago.
   From the tiny flowers, cocoa fruits grow gradually and can be harvested when its skin changes to yellow. Cocoa gives 400 different odors. Depending on pedological, geographical and living conditions, cocoa-tree can bear fruits in green, yellow, orange, violet, ...
   Bitter cocoa grains initially were but the drinks for kings or lords. Known as Theo Broma Cacao – in Greek, this means “the gift from deities”, these cocoa grains were brought all over the world when the Spanish explorer Cortes arrived in Mexico and was invited by the emperor of this state to try the kind of drink made of cocoa powder, from that cocoa grains began their new expedition: to conquer Europe.
   The vast cocoa fields of the Spanish appeared and the bitter cocoa grains began to accompany the merchant ships to all over Europe. This kind of drink with the especially bitter taste gradually conquered worldwide and has been known as chocolate until today.
   In early 18th century, the first chocolate factories came into existence and chocolate was no more simply the kind of drink for aristocrats. Chocolate has ever since became popular and are made into solid chocolate bars, milk chocolate bars like today.