Before it became the irresistible treat we know today, the fermented bean of the cocoa tree had a long and rich history rooted in ancient civilizations, sacred rituals, and transoceanic journeys.
At Random Chocolates, we believe that crafting chocolate at home becomes even more meaningful when you understand the origins of this magical ingredient.
The Sacred Bean
The story of cacao begins in Mesoamerica thousands of years ago.
Long before Europeans tasted chocolate, the Olmecs, Mayans, and Aztecs were cultivating and revering cacao as a sacred gift from the gods.
They didn’t eat it as a sweet dessert. Instead, they drank it—usually mixed with water, chili, and spices—during rituals, celebrations, and spiritual ceremonies.
For the Aztecs, cacao was so valuable that it was even used as currency. They also believed cacao was a divine gift from the god Quetzalcoatl, who brought the seeds to humankind.
From the Americas to Europe
When Spanish conquistadors led by Hernán Cortés arrived in the 16th century, they encountered this bitter, frothy drink called xocoatl.
At first, Europeans didn’t quite know what to make of it. But once they started adding sugar, cinnamon, and milk, chocolate became a hit among the Spanish elite—and later, across all of Europe.
By the 17th and 18th centuries, cacao had become a luxury commodity, enjoyed by royalty and aristocrats in elegant salons and cafés.
Industrial Revolution: Chocolate for the Masses
Chocolate truly transformed in the 19th century.
- In 1828, Dutch chemist Coenraad Van Houten invented a method to extract cocoa butter and produce a more consistent cocoa powder.
- Later, Joseph Fry and John Cadbury developed the first solid eating chocolate.
- Then in 1875, Daniel Peter and Henri Nestlé introduced milk chocolate to the world.
From there, chocolate went from a niche luxury to an everyday indulgence—while still preserving its aura of sophistication.
Back to Origins: A New Wave of Artisan Chocolate
Today, many chocolate lovers and makers—like us—are reconnecting with cacao’s roots.
We care about:
- Where the cacao beans come from
- How they are harvested and fermented
- The flavor profiles of different terroirs. Cocoa, like fine coffee or wine, is
Countries like Venezuela, Ecuador, Madagascar, and Peru are now celebrated for producing some of the world’s finest cacao beans, with rich and complex aromas.
And small-batch, bean-to-bar movements are currently growing, encouraging us to value chocolate as an art form.
Random Chocolates: A Tribute to Tradition
Carlos, our artisan, comes from Venezuela, one of the most celebrated cacao-producing countries. His journey in chocolate-making is deeply inspired by both his roots and the legacy of cacao throughout time.
Every bonbon, every piece you make at home, is a continuation of that history.
You’re not just melting chocolate; you’re honoring thousands of years of culture, flavor, and craftsmanship.
“The gods created cacao for joy, strength, and the spirit”
Ancient Aztec proverb