Title: History of chocolate in Spain
Content:  Peninsula in addition to heating it. Over a 100-year period since its first appearance in the ports of Andalusia, chocolate became popular as a drink in Spain, where it was served to the Spanish monarchy. However, for a time the formula was unknown in the rest of Europe. Later, chocolate spread from Spain to the rest of Europe, with the first countries to adopt it being Italy and France. The great popularity of the drink in Spanish society from that time until the 19th century is attested to in various reports written by travellers who visited the Iberian peninsula. It was said that "chocolate is to the Spanish what tea is to the English". In this way chocolate was converted into a national 
Title: History of chocolate in Spain
Content:   The history of chocolate in Spain is part of the culinary history of Spain as understood since the 16th century, when the colonisation of the Americas began and the cocoa plant was discovered in regions of Mesoamerica, until the present. After the conquest of Mexico, cocoa as a commodity travelled by boat from the port of Nueva España to the Spanish coast. The first such voyage to Europe occurred at an unknown date in the 1520s. However it was only in the 17th century that regular trade began from the port of Veracruz, opening a maritime trade route that would supply the new demand from Spain, and later from other European countries. In contrast to other new culinary ingredients brought from The Americas, the 
Title: History of chocolate
Content:  The history of chocolate began in Mesoamerica. Fermented beverages made from chocolate date back to 450 BC. The Mexica believed that cacao seeds were the gift of Quetzalcoatl, the god of wisdom, and the seeds once had so much value that they were used as a form of currency. Originally prepared only as a drink, chocolate was served as a bitter liquid, mixed with spices or corn puree. It was believed to be an aphrodisiac and to give the drinker strength. Today, such drinks are also known as "Chilate" and are made by locals in the south of Mexico and the north triangle of Central America (El Salvador, Guatemala and Honduras). After its arrival to Europe in the sixteenth century, sugar was added to it and it became popular throughout society, first among the ruling classes and then among the common people. In the 20th century, chocolate was considered essential in the rations of United States soldiers during war. The word "chocolate" comes from the Classical Nahuatl word chocolātl, of uncertain etymology, and entered the English language from the Spanish language.
Title: History of chocolate in Spain
Content:  and growth in popularity of chocolate in Spain was rapid, reaching its peak at the end of the 16th century. Although chocolate was not immediately adopted by other European societies, it eventually made its way to becoming a high commodity. Once the Europeans realised the societal value of chocolate, they started to incorporate it more into their diet. From the early stages, the cocoa was sweetened with sugar cane, which the Spanish were the first to popularise in Europe. In pre-Columbus America chocolate was flavoured with peppers and was a mixture of both bitter and spicy flavours. This made it an acquired taste and limited its appeal to the Spanish conquistadors, who were soon encouraged to sweeten it with sugar brought from the 
Title: History of chocolate
Content:  good for the stomach and against the catarrh." After the Spanish conquest of the Aztecs, chocolate was imported to Europe. In the beginning, Spaniards would use it as a medicine to treat illnesses such as abdominal pain because it had a bitterness to it. Once sweetened, it transformed. It quickly became a court favorite. It was still served as a beverage, but the addition of sugar or honey counteracted the natural bitterness. The Spaniards initially intended to recreate the original taste of the Mesoamerican chocolate by adding similar spices, but this habit had faded away by the end of the eighteenth century. Within about a hundred years, chocolate established a foothold throughout Europe.
Title: History of chocolate in Spain
Content:  with various sweets (cakes, sweetened bread, muffins and brioches) and a vase of snow. The chocolate was served to visitors who rested on cushions, surrounded by tapestries and the heat of braziers heat. Chocolatadas, the social custom of drinking chocolate in the community, had made their first appearance in Spain. During this century, two factors led to the spread of cocoa. The marriage of Spanish noblewomen to French royalty and the Jesuits providing chocolate recipes in various countries, such as Italy. Demand for cocoa significantly increased in the mid-16th century and the product flowed into Spanish seaports from where it spread to the rest of Europe.
Title: Chocolate
Content:  chocolate had made its way from Spain to Austria. By 1662, Pope Alexander VII had declared that religious fasts were not broken by consuming chocolate drinks. Within about a hundred years, chocolate established a foothold throughout Europe.  The new craze for chocolate brought with it a thriving slave market, as between the early 1600s and late 1800s, the laborious and slow processing of the cocoa bean was manual. Cocoa plantations spread, as the English, Dutch, and French colonized and planted. With the depletion of Mesoamerican workers, largely to disease, cocoa production was often the work of poor wage laborers and African slaves. Wind-powered and horse-drawn mills were 
Title: History of chocolate in Spain
Content:  in his book Historia natural y moral de las Indias (published in 1590). Spanish acceptance of chocolate came about due to modifications made to the drink. For example, sugar was added, mirroring the native Mexican and Mayan practice of adding honey to cacao beverages. New World spices were replaced with similar Old World spices, in part for the sake of familiarity, but also out of practicality. The Madrid physician Colmenero de Ledesma recommended substituting the rose of Alexandria for mecaxochitl flower blossoms and black pepper for Mexican chilies, when necessary. Cacao beverages containing maize, such as atole, gradually phased out due to the fact that maize-less chocolate lasted longer, making it more suitable for 
Title: Trade in Maya civilization
Content:  Chocolate was used throughout the Maya region to make sauces, and for drinks. It was grown mostly in the lowlands, so it was often transported to the highlands. Chocolate has a long and interesting history in Mesoamerica. From the very beginning of Mesoamerican culture some 3500 years ago, it has been associated with long distance trade and luxury. The Pacific Coast of Guatemala, thought to be the original source of Olmec culture, was, and remained, an important area of cacao cultivation. The Maya passed on the knowledge of cacao through oral histories, in Jade and Obsidian among other stonework, pottery and the creation of intricate, multicolored documents (codices) that extolled cacao and documented its use in everyday life and rituals, centuries before the arrival of the Spanish. In the centuries after initial contact between the Spaniards and indigenous peoples of the New World, hundreds of descriptive accounts, monographs and treatises were published that contained information on the agricultural, botanical, economic, geographical, historical, medical and nutritional aspects of cacao/chocolate.
Title: History of chocolate
Content:  the fermented bean in a drink seems to have arisen in North America (Mesoamerica—Central America and Mexico). Scientists have been able to confirm its presence in vessels around the world by evaluating the "chemical footprint" detectable in the micro samples of contents that remain. Ceramic vessel with residues from the preparation of chocolate beverages have been found at archaeological sites dating back to the Early Formative (1900–900 BC) period. For example, one such vessel found at an Olmec archaeological site on the Gulf Coast of Veracruz, Mexico dates chocolate's preparation by pre-Olmec peoples as early as 1750 BC. On the Pacific coast of Chiapas, Mexico, a Mokayanan archaeological site provides evidence of cacao beverages dating 

Question: where did chocolate originate the americas spain asia?
Answer: Mesoamerica.
the Americas.
Americas.