要说巧克力，就得先说可可树。果实直接长在树干上的神奇树，喜欢在海拔不到300米的赤道附近安家。 当他们未成年时，他们喜欢和高大的树木交朋友，因为他们喜欢凉爽、温暖和潮湿的环境。
可可树比较脆弱，容易生病。一旦可可树生病了 几周后，花园里所有的可可树都可能生病。 据说最早发现可可豆，可能与奥尔梅克人有关。 他们是生活在墨西哥海岸的古老文明，关于他们的古迹很少。 也有人说可可树最早生长在巴西亚马逊河的热带雨林中。
但是，无论如何，有一点是肯定的:古代玛雅人已经非常擅长使用可可了。 他们采摘可可果实，去壳，发酵，赋予香气，然后烘干。 烘烤，然后捣碎，再用石头磨成粉，加入金黄色的玉米糊、香料、花瓣和胡椒粉，最后搅拌。 稀释成一杯可可饮料，然后将两杯相互倒入，直到泡沫倒出。 这样可以封住可可的香气，让口感更好。
当时可可豆价格昂贵，易于保存，便于随身携带，所以玛雅人和后来的阿兹特克人都把它作为货币，甚至学会了伪造。 阿兹特克人还赋予可可饮料神圣的颜色，经常用于婚礼、葬礼和宗教仪式。
后来阿兹特克人被西班牙人征服，可可被带到了西班牙。他们改进了配方。 加入肉桂、糖、麝香、香草等。制成可可浆，然后酿造成热巧克力饮料。
后来这个配方被一个意大利人带到了意大利，然后被自己的公主带到了法国。 后来在海上和英国打仗的时候，被英国人发现了。 然后，液体热巧克力流行了很多年。
时间终于到了1828年。 在固体巧克力最终出现之前，一位荷兰化学家从可可中提炼出可可脂。
If you want to talk about chocolate, you have to talk about the cocoa tree first. The fruit grows directly on the trunk of the magical tree. I like to make my home near the equator below 300 meters above sea level. When they were young, they liked to be friends with tall trees, because they like a cool, hot, warm and humid environment.
Cocoa trees are fragile and prone to disease, once a cocoa tree falls ill. After those weeks, the entire garden of cacao trees could be sick. It is said that cocoa beans were first discovered, which may be related to the Olmecs. They are an ancient civilization living on the coast of Mexico, and there are relatively few monuments about them. It is also said that the cocoa tree first grew in the tropical rainforest of the Brazilian Amazon.
However, one thing is certain, the ancient Mayans were already very good at using cocoa. They pick the cocoa fruit, shell it and ferment it to develop its aroma before drying it. First baked, then pounded, then stone ground into powder, adding golden corn paste, spices, flower petals, chili flakes and finally stirring. Dilute it into a cup of cocoa drink, and then pour two cups into each other until the foam is poured. This seals the cocoa aroma for a better taste.
Because cocoa beans at that time were expensive, easy to store and easy to carry around, the Mayans and later the Aztecs also used it as currency, and even learned to counterfeit it. The Aztecs also gave cocoa drinks a sacred color, often used in weddings, funerals, and religious ceremonies.
Later, the Aztecs were conquered by the Spaniards, and cocoa was also taken to Spain, where they improved the formula. Adding cinnamon, sugar, musk and vanilla, etc., made a cocoa paste, which was then brewed into a hot chocolate drink.
Later, this formula was taken to Italy by an Italian, and then to France by his own princess. Later, when fighting with the British at sea, they were discovered by the British again. Since then, liquid hot chocolate has been popular for many years.
The time finally came to 1828. A Dutch chemist refined cocoa butter from cocoa, and solid chocolate finally appeared.