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As the holidays draw near, one festive favorite remains at the top of the sweet treat list for the entire winter season. Between Thanksgiving and Valentines Day, more chocolates are relished, cherished, and consumed, than any other time of the year.

During the age of the Mayan and Aztec dynasties, a popular drink emerged from the darkest regions of the rainforests as a guarded secret of the pre-Columbian shamans. Eventually, the fanatically popular drink known as Xocoatll began to travel and because of the secret ingredient discovered by the Mayan medicine men, a new monetary system evolved in Central America.

In 1513 during a Conquistador’s expedition to Central America, Hernando Valdez reported that he could buy a slave for 100 coco beans, obtain the services of a prostitute for 10 coco beans, or enjoy a fine rabbit dinner for only 4 beans from the cherished coco tree.

In 1528, the Spanish conquistadors returned to Spain and proudly offered chocolate as a beverage to the Royal Spanish Court. With the blessing of the Spanish Royalty, coco beans began to accompany gold, silver, and Peruvian emeralds, across the Atlantic Ocean and ultimately, France and England began to taste the unforgettable flavor of chocolate.

Chocolate was only relished as a coco-type beverage until 1847 when English efforts experimented and solidified chocolate into dark and bitter nuggets. With the dark taste too bitter for anything but making beverages and cooking, the English effort was eventually evaluated by Swiss chocolateer Daniel Peter. The Swiss soon stumbled onto a readily available additive in the form of whole milk. After milk and sugar were added to melting chocolate, the world of sweets has never been the same.

Growing under the jungle canopy in the tropical regions of Central America, the coco tree is farmed in small plantations. After seven years of careful cultivation, coco trees begin to produce coconut size pods. When the pods are ripe they are cracked opened and the coco beans removed. The green coco beans are then placed upon drying trays until they darken and turn brown. Afterward, the beans are sun-dried until almost all of the moisture has evaporated. After cleaning any residual chaff from the coco pods the beans are sorted, selected, weighed, and then roasted in ovens at around 250 degrees Fahrenheit. Following the roasting process, the beans are then shelled and the “nib” or inner core of the coco bean is revealed. The “nibs” are then crushed and collected to create the fundamental base of all chocolate and chocolate by-products. Coco butter is derived from separating the fat from the “nibs” and is used in making chocolate lighter and sweeter.

In 1879, Swiss chocolateer Rodolphe Lindt created a process of heating and rolling chocolate for 72 hours before adding extra coco butter to make the first melt-in-your-mouth chocolate.

Located in the Shops of Marco at 123 Barfield Drive, The Chocolate Strawberry has married the world famous flavor of chocolate to one of the most favorite fruits of all time. In French, Spanish, and Italian, the strawberry is known as “Fraise” or fragrant berry. The Native Americans of North America call the strawberry “heart berries” because of their color and shape. Today the unforgettable blend of chocolate and strawberries is available and made fresh daily at The Chocolate Strawberry.

Celebrating 25 years as Marco’s oldest gourmet chocolate shop, sit down ice cream parlor, and coffee shop, The Chocolate Strawberry is well prepared for the high chocolate season. Custom Christmas baskets of chocolates are waiting to be selected, shipped, and celebrated, along with the Chocolate Strawberry’s legendary truffles.

The fresh roasted produce of the coco tree is melted and stirred daily in the fabulous flavors of white, milk, and dark chocolate, and fresh coffee at The Chocolate Strawberry is always on the brew. An interactive website will soon be available at www.chocstraw.com, but shipping information, daily specials, and takeout orders are available by calling 394-5999.

For fresh homemade ice cream, gelato, coffee, and chocolate of all kinds, and chocolate strawberries, call or stop by Marco’s very own chocolateers in the Shops of Marco on Barfield Drive.

When Cortez conquered Mexico in 1519, and immediately started a coco plantation. He then, because of the fantastic flavor of chocolate, proudly related to his superiors in Spain that he had learned how to cultivate money!

Could this have been the beginning of the chocolate industry?

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Tom Williams writing has been published in Amsco School Publications; he is a local sailboat Captain and Marriott associate for 28 years. His debut action adventure novel is now under contract and will be published by ArcheBooks in the upcoming year. Tom is available at capttom@marcoislandtoday.com