Overview

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. The history of chocolate in Spain is part of the culinary history of Spain as understood since the 16th century, when the colonisation of the Americas began and the cocao plant was discovered in regions of Mesoamerica, until the present. After the conquest of Mexico, cocoa as a commodity travelled by boat from the port of Nueva Espana to the Spanish coast. The first such voyage to Europe occurred at an unknown date in the 1520s. However it was only in the seventeenth century that regular trade began from the port of Veracruz, opening a maritime trade route that would supply the new demand from Spain, and later from other European countries. The introduction of this ingredient in Spanish culinary traditions was immediate, compared with other ingredients brought from Latin America, and its popularity and acceptance in all sectors of Spanish society reached very high levels by the end of the 16th century.

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