Origins of Chocolate Lie in Preclassic Mesoamerican Beer

Analysis of Early Preclassic pots from Puerto Escondido in the Ulua Valley of Honduras show that chocolate was a by-product of the fermentation of cacao pods for use in making beer. The exploitation of chocolate as a specific product may date to ca. 1100 BC. It is noteworthy that this evidence is not from the Olmec Gulf Coast, but from the southern edge of Mesoamerica. Previously, the Olmec had been credited with the invention of chocolate, in part on linguistic grounds.