The History of Sicilian Chocolate

Cocoa, the foundation of chocolate, was discovered by Europeans in 1502, the year Christopher Columbus — during his last voyage to Latin America — tasted a cocoa-based drink.

Upon his return, he brought some seeds of this plant to show to the Spanish royalty, though he didn’t give much importance to the discovery, perhaps because he was not particularly impressed by the bitter taste of the drink.

In 1528, Hernán Cortés — after conquering Mexico — amazed by the tirelessness of the indigenous people and recognizing it in their diet, sent the first sacks of cocoa to Spain, sparking strong interest among botanists for these exotic seeds.

Legend has it that the Aztec King Montezuma himself had Cortés taste a cocoa-based drink, which was highly appreciated by the conqueror.

At that time, chocolate was still served as a drink, but Europeans, particularly some Spanish monks, added vanilla and sugar to balance its natural acidity.

Throughout the 16th century, it remained exclusive to Spain. The traditional processing was later imported to Southeastern Sicily, which was then under Spanish rule.

In 1606, chocolate production began in Florence, Venice, and Turin. From 1615, Anna of Austria introduced it to France, and only in 1650 did it start being sold in England as well.

In the 17th century, it became a widespread luxury among European nobility. The Dutch, skilled navigators, eventually wrested global control from the Spanish.