Legend has it that the feathered god of the wind, Quetzalcoatl, brought cocoa to mankind from heaven. The Greek name Theobroma cacao , translated as "food of the gods", is therefore very apt.

​The Aztec leaders are said to have sipped the holy bean daily in the form of a sharp, bitter drink. In addition to cocoa beans, their drink contained various spices, chili, allspice and wild honey. It is said that King Montezuma II devoured up to 50 cups before he devoted himself to his lovers. So it makes perfect sense that cocoa was declared currency. 10 beans for a rabbit and a measly 100 for a slave.

When it was announced at the royal court, sugar and spices such as vanilla began to be added. The Spanish kept the jelly to themselves for a century before revealing the secret due to an international marriage. A short time later, there were already chocolate houses in the most distinguished corners of Europe. The nobility knew how to sweeten their time.

​When Daniel Peter and Henri Nestlé invented milk chocolate in 1875, the healing effects of cocoa were over. What was left was an overly sweet industrial product with a strong addictive potential.