History of chocolate the South of Mexico. 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 at war. The word "chocolate" comes from the Classical Nahuatl word "chocolātl", and entered the English language from the Spanish language. Cultivation, consumption, and cultural use of cacao were extensive in Mesoamerica where the cacao tree is native. When pollinated, the seed of the cacao tree eventually forms a kind
Theobroma bicolor are used as planters and containers. The pulp which surrounds the seeds can be eaten fresh, and has a sweet, mild taste. When the fruit is ripe, it naturally detaches from the tree branches and falls to the ground; the general method of harvesting is collecting the fallen fruit. Mayas placed a high value on the buttery foam crowning beverages of cacao and maize, according to descriptions from the time of the "Conquista", and it appears that a thick, stable foam can be produced using fruits of "T. bicolor" as source of cacao, but not with "T. cacao" fruits. "Moniliophthora