The cacao fruit tree (Theobroma Cacao) originated east of the Andes millions of years ago and archaeologists believe the Mayans were drinking chocolate as early as 400BC. Christopher Columbus was probably the first outsider but it wasn’t until 1528 that xocoatl, Aztec drinking chocolate, reached Europe. Europeans, who added sugar to the mix and couldn’t get enough of it, rushed to cultivate cacao overseas. Nowadays climate change, ageing trees, disease and young people’s unwillingness to work in the fields, is changing production patterns in traditional cacao-producing countries, such as the Ivory Coast, Ghana and Indonesia, and paving the way for Colombia.  

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