cocoa was originally developed as a crop for many South American cultures, notably including Mayan and Aztec cultures in particular. Researchers have found evidence of this crop dating back for thousands of years. The cacao bean was so integral to local cultures that they often used it as currency during trades and served at royal feasts. When Spanish Conquistadors arrived in the New World, they discovered this crop, and then added sugar and spices to sweeten its naturally bitter taste. From then on, chocolate became incredibly popular among the Spanish population, and they managed to keep their production method secret from other European countries for almost 100 years. Eventually, the Spanish secret got out, and chocolate quickly spread across much of western Europe. The upper class in royal courts hailed this beverage as both healthy and delicious, eventually giving it the repuration of an aphrodisiac.
With the onset of the Industrial Revolution, steam machines allowed for much quicker and more affordable production of cocoa powder. This increase in production led to chocolate being affordable to the masses. In 1850, baker Joseph Fry discovered that by adding cacao butter to the cocoa powder, he could form solid chocolate. This innovation found incredible success on the market. 60 years later, Belgian inventor Jean Neuhaus II discovered a method for creating chocolate with flavored filling. This marked another turning point in the cocoa industry, as worldwide popularity once again exploded. Cocoa remains a major staple crop of much of the tropical world to this day, with over 4.5 million tons of cooca beans consumed anually.