Chocolate is amazing! Wouldn't you agree? Author, Mort Rosenblum, in the novel Chocolate: A Bittersweet Saga of Dark and Light says that “Nine out of every ten people say they love chocolate and the tenth one lies” (2005, pg. ii). People around the world have enjoyed the taste of decadent chocolate since the early 1800s. Most; however, do not know where chocolate originated from and how it made its way into the United States. Chocolate originated in the New World and Milton Hershey’s involvement in the chocolate bar has raised the standard for chocolate today. Chocolate originated in Central America and Milton Hershey’s involvement in the chocolate bar raised the standard for chocolate today. The history, process, and people like Milton Hershey, are many important factors that led us to the chocolate we love to indulge in.

Traveling back in time to the Maya and Aztec Indians of Central America, let's discover where chocolate originated from. Then travel forward in time to the process of making chocolate. Lastly, move into the life of Milton Hershey and his unearthing of the perfect milk chocolate recipe.

It is said in “Chocolate,” an article by UXL Science that, “Chocolate originated in Central America” (2008, pg. 1).Mort Rosenblumsays that the "Mayan civilization treasured a sacred foaming brew made from toasted cacao. Beans were ground and mixed with water, along with maize gruel (a thin porridge), chilies, vanilla and honey. They were then dyed with annatto-tree seeds, which colored the mixture red” (2005, pg. 49). Cocoa beans, which make chocolate, are grown on trees. The cocoa seeds do not fall and spread by themselves; therefore, the seeds are only spread by birds and animals, such as humans (2005, pg. 51). Rosenblum also states, “A great deal was written about the Aztecs’ passion for chocolate. As a result, common wisdom dates chocolate back to King Montezuma” (2005, pg. 51).

We will now move from where chocolate originated from to how it is made.

Making chocolate is a delicate and sometimes difficult process. Author Betty Burford in the story, Chocolate by Hershey: A Story about Milton S. Hershey explains, “Making chocolate starts with the cocoa beans. A roaster cooks the beans, a hammering table knocks their shell off, and a grinding machine mashes the beans into rich, dark liquor. This liquor, which contains no alcohol, is the base of all chocolate products. A large press squeezes the liquor until a fat, called cocoa butter is pressed out. This butter can then be added back to the chocolate liquor along with sugar to make rich, tasty chocolate candy” (1994, pg. 40). According to the International Cocoa Organization, the consumption of chocolate in 2009 leads Europe at 50 percent of chocolate consumed, the United States; consuming only 20%, and Asia/Australia in third; consuming 15 percent of the world’s chocolate (2012, pg. 4). The first Hershey Chocolate bar was introduced in 1900 and ended up being a huge success. Soon after came: Mr. Goodbar (a chocolate bar with peanuts mixed in), the Krackel bar (a chocolate bar with crisped rice mixed in), and Hershey’s Miniatures (mini chocolate bar).

Lastly, we’ll stroll into the life of Milton Hershey and his very own milk chocolate recipe.

Milton Snavely Hershey was born on a central Pennsylvania farm in Derry Township on September 13, 1857 (1999, pg. 1). Author, Jennifer Mossman, in “Milton Hershey (1857-1945)” explains, “Milton left home for Lancaster, Pennsylvania to work for confectioner, Joe Royer, at his ice cream parlor. Milton Hershey helped Royer with his candy-making business and ice cream, learning skills that would later help him build his own candy empire.” From this day on, Milton knew what he wanted to do for the rest of his life (1999, pg. 1). In the 1800s, milk chocolate was regarded as a luxury imported item. Hershey wanted to change this and make chocolate well known in the United States. Milton then opened the Hershey Chocolate Company in Hershey, Pennsylvania, named after Milton; producing breakfast cocoa, baking chocolate, and sweet chocolate coating for caramels (1999, pg. 2). Milton mastered his milk chocolate recipe and soon began making his chocolate products. He molded chocolate into all shapes and sizes. The chocolate factory quickly blossomed and began introducing more and more mouth-watering treats. Mossman says, “Hershey expanded the business to produce 114 kinds of chocolates, including novelty items like chocolate cigars and chocolate bicycles (1994, pg. 2).

I hope you enjoyed this adventure into a delicious past. Now, sit back and relax and enjoy a chocolate bar! You deserve it! Or, shall I say, you dessert it? That counts as a pun right? Anyway, Happy October! Have a wonderful week! See you next time!