Chocolate is a food derived from the seeds of the cacao tree, widely distributed and consumed worldwide. In the production of quality craft, the chocolate is prepared using the cocoa paste as made and packed in countries origin, with the addition of ingredients and flavors. In industrial production or otherwise less valuable quality, is prepared by mixing cocoa butter (the fat of cocoa beans) with powdered cocoa beans, sugar and other optional ingredients such illatte, almonds, hazelnuts, pistachios or other flavorings. The cocoa plant has ancient origins and, in accordance with precise botanical research it is assumed that this was more than 6000 years ago in the Amazon and Orinoco. The first farmers began cultivating cocoa plant were the Maya only around 1000 BC The lands that stretch between the peninsula of Yucatan, Chiapas and the Pacific coast of Guatemala were therefore the first to see the beginning of the history of cocoa, and chocolate with it. Legend says that the cultivation of cocoa was developed by the third king Maya: Hunahpu. Another legend, this time Aztec, says that in ancient times a princess was left, by her husband in the war party, guarding a huge treasure; when they arrived enemies the princess refused to reveal the hiding place of the treasure and was killed for this; his blood was born the cocoa plant, whose seeds are so bitter as the suffering, but at the same time strong and exciting as the virtues of that girl.