54% Fat (cocoa butter) 34% Cleic Acid
33% Stearic Acid
26% Palmitic Acid
31% Carbohydrates 1% sugar
11% Protein Arginine, Glutamine, Leveine
3% Polyphenols Flavanols, Proanthocyanins
1% Minerals Fe, Mg, K, Cu
Chocolate was invented at least 3,100 years ago by the Aztecs in Central America and not as the Sweet treat people now crave, but as a celebratory beer-like beverage and status symbol.
Researchers identified residue of a chemical compound that comes exclusively from the cacao plant - the source of chocolate - in pottery vellums dating from about 1100 B.C. in Puerto Escondido, Honduras, .
This pushed back by at least 500 years the earliest documented use of cacao, an important luxury commodity in Mesoamerica before European invaders arrived.
Cacao seeds were used to make ceremonial beverages consumed by elites of the Aztecs and other civilizations, while also being used as a form of currency, perhaps to celebrate weddings and birth.
The chocolate enjoyed by later Mesoamerica civilizations like the Maya and Aztecs was made from ground cacao seeds with added seasoning, producing spicy, frothy drink.
The Spanish conquistador who shattered the Aztec empire in the 16th century were smitten with a chocolate beverage made from cacao seeds served in the palace of the emperor.
The Spanish brought cacao back to Europe in the 16th century and many chocolate innovations have occurred in the ensuing century.
Theobromine is a mild stimulant, similar in effect to caffeine, found in chocolate.