Thousands of years and numerous cultures have affected the coveted confectionary of chocolate. Italy’s major contribution came around the 1800s out of necessity more than anything; that was the delicious mix of hazelnuts and cocoa.
Before Italy discovered the secret of chocolate, the sweet journey began with the ancient Egyptians, Aztecs and Mayan cultures. The first trace of cocoa arrived in Europe only in 1492. Christopher Columbus brought cocoa beans to the Spanish King and Queen but the beans were passed over for other treasures. Thirty years later, Spanish explorer Hernan Cortès brought the beans, equipment and recipes from Mexico. This time cocoa was accepted with excitement. Monks in Spanish monasteries were appointed as the cocoa bean processors and made to keep chocolate a secret. This secret remained until the 1600s when Italian traveller Antonio Carletti discovered chocolate while visiting Spain. Once chocolate reached Italy, it spread quickly. Cioccolatieris opened in all major Italian cities. From Italy, the new delicacy reached Germany, Austria and Switzerland. The Catholic Church’s approval helped spread the chocolaty drink’s popularity, as did the royal courts.