Chocolate, just thinking about it evoked a delightful response in you. Chocolate is one of those foods which are equally liked by both young and old ones and it one of the most popular foods today.

Chocolate can be described as being more than a food, less than a drug. This narrative points to the singular position this wildly popular confection plays in our lives. Popular to the tune of $74 billion annually, chocolate begins as a tiny blossom on a small tropical tree. Only three out of a thousand of these will produce the cacao pods that after a labour concentrated and long journey, with several chemically and technically complex steps along the way, will end up in your hand as a candy bar. 
The history of chocolate begins in Mesoamerica. Chocolate, the fermented, roasted, and ground beans of the Theobroma cacao, can be traced to the Mokaya and other pre-Olmec people, with evidence of chocolate beverages dating back to 1900 BC. The Aztecs believed that cacao seeds were the gift of Quetzalcoatl, the God of wisdom, and the seeds 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, frothy liquid, mixed with spices, wine or corn puree. It was believed to have aphrodisiac powers and to give the drinker strength.
After its arrival in Spain in the sixteenth century, sugar was added to it and it became popular through Europe, first among the ruling classes and then among the common people. In the 20th century, chocolate was considered a staple, essential in the rations of United States soldiers at war. 
The origins of the word "chocolate" probably comes from the Classical Nahuatl word xocolātl (meaning "bitter water"), and entered the English language from Spanish.