When most of us hear the word chocolate, we picture a bar, a box of bonbons, or a bunny. The verb that comes to mind is probably “eat,” not “drink,” and the most apt adjective would seem to be “sweet.” But for about 90 percent of chocolate’s long history, it was strictly a beverage, and sugar didn’t have anything to do with it.
“I often call chocolate the best-known food that nobody knows anything about,” said Alexandra Leaf, a self-described “chocolate educator” who runs a business called Chocolate Tours of New York City.
The terminology can be a little confusing, but most experts these days use the term “cacao” to refer to the plant or its beans before processing, while the term “chocolate” refers to anything made from the beans, she explained. “Cocoa” generally refers to chocolate in a powdered form, although it can also be a British form of “cacao.”
Etymologists trace the origin of the word “chocolate” to the Aztec word “xocoatl,” which referred to a bitter drink brewed from cacao beans. The Latin name for the cacao tree, Theobroma cacao, means “food of the gods.”