In 1519, Hernán Cortéz landed on the Veracruz coastline with a group of 100 soldiers in the name of the Spanish crown. In the Aztec capital of Tenochtitlán (today known as Mexico City), an incredibly rich culture awaited him.

One of the many fascinating customs he would discover there was a strange, foamy concoction drunk by locals called “xocolatl” (bitter water). It contained dried, roasted and milled cocoa beans, chilli, cloves, and cinnamon, as well as cornflour to bind the fatty cocoa butter.

Drawings made by the conquistadors show that Emperor Montezuma – as well as other high-ranking male subjects – used xocolatl as a source of strength and as an aphrodisiac. At that time, cocoa was so valuable that it was even employed as a means of currency: a rabbit would cost four beans, a female encounter ten, while a hard-working slave could be acquired for around 100.

It was more than a century before this “liquid gold” would be served to the European aristocracy in fine porcelain crockery. The first recorded sale of cocoa in Germany took place in 1640 in Brunswick, while the first ever “chocolate house” opened its doors in London in 1657. One of the earliest German factories to produce chocolate was founded in 1756 by Prince Wilhelm zu Schaumburg-Lippe, who brought chocolate experts over from Portugal to staff his facility in Steinhude.

Chocolate as we know it today was essentially developed in England. At a Birmingham trade fair in 1848, Francis Fry of Fry & Sons (today known as Cadbury) presented a tasty mixture that could be shaped into any form. Despite the efforts of countless inventors and bakers, however, chocolate remained hard and coarse throughout the 19th century, until Rudolphe Lindt in Switzerland developed the conche. Created in 1879, this device allowed him to process the chocolate and, essentially, to melt it.

In recent years, chocolate has enjoyed something of a renaissance – grand cru bars, plantation chocolates and innovative taste combinations (with fruit, spices and alcohol) have excited gourmands and chocoholics alike.

Chocolate lovers can be found right across the world, with chocolate a staple of many kitchens and cultures. At Miele, we’ve partnered with local Melbourne chocolatier Koko Black to indulge you when you visit our Miele Galleries and Showrooms in Australia.

Lindt’s conche remains an important tool for handcrafting delicate chocolates of the highest quality at Koko Black. Demonstrating the universal appeal of chocolate, all produce at Koko Black is handmade by a team of expert chocolatiers who hail from around the world, including Europe, the United Kingdom, South America and Asia.

Koko Black, like Miele, is about authenticity, tradition and quality, which is why our partnership is delighting local customers – who are indulged with flavours such as Caramel Mousse, 74% or Sienna Strawberry when choosing an appliance at Australian Miele showrooms.

Each chocolatier brings their own unique style and character to the chocolates they create, sharing their influences and flavours from around the world - including an absolute love for chocolate.

People’s passion for chocolate has lasted for generations across all parts of the world… and with chocolate remaining a family favourite, the future is also looking sweet.

For more information on chocolate, visit www.kokoblack.com

• A selection of the best chocolate makers
• Chocolate events