Chocolate History & Science

About Chocolate History & Science

Give your memory a workout with Chocolate History & Science: 15 multiple-choice questions with a mix of 8 medium, 4 easy, 3 hard questions, free to play right in your browser. Discover the sweet history and science behind chocolate! Expect to spend about 7 minutes; every question comes with an explanation, so you learn something even when you miss.

A few sample questions

1. 1. Where did chocolate originate?

   Answer: Mesoamerica

   Chocolate originated in Mesoamerica, where the ancient Maya and Aztec civilizations cultivated cacao and consumed it as a bitter, spiced beverage over 3,000 years ago.

2. 2. What is the main ingredient in chocolate?

   Answer: Cacao beans

   Chocolate is made from cacao beans, which are the seeds of the Theobroma cacao tree. The name Theobroma means 'food of the gods' in Greek.

3. 3. How did the ancient Aztecs typically consume chocolate?

   Answer: As a cold, bitter drink with spices

   The Aztecs drank chocolate as a cold, frothy, bitter beverage called 'xocolatl,' often flavored with vanilla, chili peppers, and other spices. Sugar was unknown to them.

4. 4. Which European country first brought chocolate from the Americas to Europe?

   Answer: Spain

   Spanish explorers, including Hernan Cortes, brought cacao beans back to Spain in the 16th century. The Spanish added sugar to the bitter drink, and it quickly became popular among the elite.

5. 5. What Swiss chocolatier invented milk chocolate in 1875?

   Answer: Daniel Peter

   Daniel Peter invented milk chocolate in 1875 by adding condensed milk (developed by his neighbor Henri Nestle) to chocolate. This created a smoother, sweeter product.

Things you'll learn along the way

• ✓Theobromine is the primary stimulant in chocolate. It is similar to caffeine but milder, and it is the reason chocolate is toxic to dogs, who metabolize theobromine much more slowly.
• ✓Chocolate bloom occurs when fat or sugar rises to the surface, creating a white, powdery coating. While it looks unappetizing, bloomed chocolate is still safe to eat.
• ✓Ivory Coast (Cote d'Ivoire) is the world's largest producer of cacao beans, producing about 40% of the global supply. Most of the world's cacao is grown in West Africa.