Grab your hot cocoa and buckle up, because we’re going on a delicious ride through history, drama, colonization, science, and a little bit of Roald Dahl....
COVER STORY
Let’s be honest - chocolate has probably seen us at our best and our worst. It’s there when we celebrate birthdays, ace exams, cry after breakups, and pretend we’re going to “just have one square” of dark chocolate (and then, in no time,the whole bar is gone). But have you ever wondered where this magical, mood-boosting best friend of ours actually came from? Grab your hot cocoa and buckle up, because we’re going on a delicious ride through history, drama, colonization, science, and a little bit of Roald Dahl.
Our love affair with chocolate began over 3,000 years ago - not in Swiss kitchens or Belgian boutiques, but deep in the tropical rainforests of Mesoamerica. The Mayans and Aztecs were the original chocolate connoisseurs, except their version wasn’t the sugary bar we love today. Nope, it was a bitter, gritty, frothy drink made from roasted and ground cacao beans. And it was a big deal. The Mayans called it xocolatl (which translates to “bitter water”) and believed it was a gift from the gods - literally. The beans were so valuable they were used as currency. Imagine buying your hoodie with five cocoa beans and a Snickers. The Aztecs even believed that drinking it gave warriors strength.
Enter the Europeans
When Spanish colonisers crashed the cacao party in the 16th century, they were like, “Hmm, this tastes weird, but let’s take it anyway.” And thus, cacao beans made their debut in Europe—after a healthy sprinkle of sugar, cinnamon and colonialism, of course. Soon, chocolate became the darling of European aristocracy. Kings and queens sipped it in fancy cups while wearing wigs the size of small animals. It was exotic, luxurious and so expensive that only the very rich could afford it. Marie Antoinette allegedly carried hot chocolate in a customized porcelain cup. Iconic.
Fast forward to the 1800s, or more specifically, the Industrial Revolution - aka the era when chocolate stopped being a royal treat and became a snack for the masses. This is when chocolate started its glow-up. In 1828, Dutch chemist Coenraad van Houten invented the cocoa press, which separated cocoa butter from cocoa solids. Translation: people could now make smoother, creamier, and more affordable chocolate. Bless him. Then in 1847, British company Fry & Sons made the world’s first solid chocolate bar, and that was a game changer. Around the same time, Switzerland joined the chat (naturally) and made everything fancier. Nestlé added milk powder in 1875, giving us milk chocolate as we know it today. Then in 1879, Rodolphe Lindt introduced conching, a process that turned gritty cocoa into a velvety dream. By the late 19th century, chocolate factories were popping up across Europe and America, and brands like Cadbury, Hershey’s, and Toblerone were born - each adding their own twist to the chocolate craze. And just like that, chocolate went from elite indulgence to everyday delight.
No article on chocolate is complete without mentioning the man who made us all dream of golden tickets and rivers of fudge - Roald Dahl. His classic Charlie and the Chocolate Factory didn’t just turn chocolate into a literary superstar, it also exposed the twisted (but entertaining) world of chocolate-making… complete with Oompa Loompas and kids turning into blueberries.
Fun fact: Dahl was a self-declared chocoholic. As a kid, he lived near the Cadbury factory and used to test new chocolate bars for them. So yes, Charlie Bucket was living his childhood dream.
And let’s not lie - most of us read that book and wanted to dive face-first into a chocolate river. Hygiene? Never heard of it.
From guilty pleasure to superfood
Nowadays, chocolate has become everything. Bad day? Chocolate. Breakup snack? Chocolate. Reward for doing one chore? Also chocolate. Existential crisis at 3 a.m.? You know the answer. We've entered an age where chocolate isn't just a treat - it's a lifestyle. There’s artisanal chocolate, hand-tempered in small batches by passionate chocolatiers who treat cocoa like fine art. Fair-trade chocolate that lets you snack with a clear conscience. Vegan chocolate for the dairy-free crowd. Ruby chocolate (yes, that’s a thing) that’s pink and fruity with zero food coloring. And of course, the infamous 85 percent cacao dark chocolate that makes you feel morally superior and vaguely healthier.
We even pretend it's basically kale now - because, antioxidants! According to research (the kind we only half-read while eating truffles), good-quality dark chocolate can improve heart health, enhance brain function, and elevate your mood. It’s practically therapy in a wrapper. But of course, moderation is key. Or so they say. Brings to mind the sound of someone eating Nutella straight from the jar with a butter knife, doesn’t it? From hot cocoa bombs to gourmet bonbons to chocolate face masks, it’s safe to say: the world runs on cocoa - and we are not complaining.
We’d be bad besties if we didn’t talk about chocolate’s not-so-sweet side. The global chocolate industry, worth over $100 billion, has some serious issues - like child labour, environmental damage and unfair wages for cacao farmers, especially in West Africa. But don’t despair; many companies are switching to ethical sourcing and sustainable farming, supporting fair wages for cocoa farmers, investing in community development, and using environmentally friendly practices to reduce deforestation and carbon emissions. Consumers are becoming more conscious, too, demanding transparency and choosing brands that prioritise people and the planet over pure profit.
Look out for certifications like Fair Trade or Rainforest Alliance next time you buy a bar. You can love chocolate and have a conscience.
Chocolate isn’t just a snack. It’s a whole mood. It’s featured in everything from memes to movies to emotional meltdowns. You can eat it, drink it, melt it, dip stuff in it or bathe in it (we don’t judge). Also, a big shoutout to hot chocolate, which went from a gritty ancient warrior drink to the most comforting winter beverage ever. Add marshmallows or whipped cream, and you’ve got yourself therapy in a mug.
And can we take a moment to appreciate how chocolate has inspired some truly iconic brand wars? Mars vs. Hershey - an all-American rivalry where Snickers and Milky Way faced off against Reese’s and Kit Kat (depending on which factory made it). Then there’s Cadbury vs. Nestlé, a British-Swiss showdown that’s seen everything from legal battles over the colour purple to fierce competition over Easter eggs. Toblerone vs people trying to break off a triangle without looking stupid. These chocolate giants have fought for shelf space, taste buds, and global dominance - all while keeping us deliciously entertained.
Chocolate and Gen Z/Millennials
Younger generations don’t just eat chocolate - we curate it. We want it organic, plant-based, locally sourced, Instagrammable and preferably shaped like a frog wearing sunglasses. Gen Z also asks the hard questions: where did the cocoa come from? Were the workers paid fairly? Is this plastic wrapper recyclable? Can I get it gluten-free, soy-free, and guilt-free?
Chocolate brands are responding with minimalist packaging, quirky flavours (lavender dark chocolate with Himalayan salt, can you believe?), and TikTok campaigns that turn bars into viral sensations.
So yes, chocolate is a constant. It has evolved from bitter bean brew to creamy luxury. It’s our emotional crutch, our mood booster, our sneaky snack, our romantic gesture, and yes - our best friend. Whether you’re a dark chocolate elitist, a milk chocolate loyalist or a white chocolate fan, there’s a version out there for you.
And if anyone ever tells you chocolate isn’t good for you, just remind them that it has been around longer than sliced bread, caused fewer problems than social media, and never ghosted anyone mid-convo. So here’s to chocolate, forever comforting, occasionally messy and always there when you need it most. Just like any best friend should be.
Switzerland has the highest per capita chocolate consumption.
The world's largest chocolate bar weighed over 12,000 pounds.
The smell of chocolate can help relax and reduce stress.
Chocolate can be harmful to dogs and cats.
White chocolate is not technically chocolate.
It takes about 400 cacao beans to make a pound of chocolate.
Napoleon Bonaparte was a fan of chocolate.
Chocolate was included in WWII soldier rations.
The fear of running out of chocolate is called “chocoholism.”
There are chocolate museums around the world.
