The word Cacao entered scientific nomenclature in 1753 after the Swedish naturalist Linnaeus published his taxonomic binomial system and coined the genus and specs Theobroma Cacao which directly translates to ‘Food of the Gods’. Milk Chocolate as it is know today was developed in velvet Switzerland by M.D Peter, in 1876. However a lot went down before that and below we will dive into a brief history of Cacao and its Origins.

Theobroma cacao is what our modern day chocolate is made from, although as you’ll see, there are significant differences between a bar of Cadbury’s or Hershey’s chocolate and the mystical magical (and super-healthy) world of chocolate we are about to explore together. 

We have found an amazing study by University College London stating that eating dark chocolate (Ceremonial Grade Cacao even more so) may positively affect mood and relieve depressive symptoms, finds a new study looking at whether different types of chocolate are associated with mood disorders.