Dating back three thousand years to the Olmec, Mayan and Aztec societies, the original hot chocolate recipe featured cocoa beans, corn, sapote (a caramel-tasting fruit), chilli, pepper and, questionably, honey. Keen for some Mayan magic? Try this from 
Mayan chocolate tart Source: Petrina Tinslay
For regular members of these ancient societies, chocolate was only consumed at a birth, death or marriage in the family. Richer types, on the other hand, went a little OTT. It’s said the Aztec emperor Montezuma sometimes drunk 50 cups in a day! We think he should've taken a chill(y) pill in the form of a .
Source: Brett Stevens
In order to receive “favours” from the gods, Aztecs and Mayans added two precious ingredients to their liquid gift: cocoa and human blood. The latter was usually extracted from a slit to the earlobe, tongue or lips. For a bloodless version, get your hands on some Mexican chocolate and try from Food Safari.
Hot-chocolate Source: Food Safari
According to one Spanish chronicler, during the 1700s a Spanish prostitute could be bought for 10 cocoa beans, while a slave was worth 100. Thankfully this practice no longer exists, but chocolate still does. Celebrate a fairer world with equality-espousing .
Black and white brownies Source: Alan Benson
The Spanish conquistadors returned to their motherland with cocoa beans and before you could say “holy chocolate!” the beverage recipe was tapered to appease European tastes. Spaniards began making the drink sans chilli, adding nuts, sugarcane, aniseed and cinnamon instead. This from My Abuela's Table is sweet, simple and cinnamon-flecked.
Spain might have had a monopoly on American cocoa bean production, but soon the sweet indulgence was seized by Versailles’ French royalty. Like his father, King Louis XIV married a Spanish princess, Marie Therese. Her beloved hot chocolate quickly became a court fave. It was in this era that chocolate gained its reputation as an aphrodisiac. If you've got pleasure (not pain) on the brain, we recommend this croissant classic .
As France’s infamous coffee houses began popping up in Paris, hot chocolate – like tea and coffee – became a drink of the wealthy middle class. It’s said the leader of the Enlightenment, Voltaire, loved the stuff. If you're sweet on spooning too, try this and let the enlightening ideas flow.
Chocolate soufflé with hazelnut ganache Source: Chris Chen
In 1800, chocolate turned from liquid to solid, with the former pharmacist to Louis XVI opening a chocolate shop. Treated with a reverence that still exists in France, chocolate was then considered an expensive delicacy, like caviar is today. For a delectable treat you can actually afford, choose Anneka Manning's .
Rich flourless hazelnut chocolate cake Source: Alan Benson
It wasn’t until the Industrial Revolution and modernisation of manufacturing that chocolate could be produced cheaply and of a consistent quality. Soon big companies like Cadbury, Terry’s and Fry’s started pumping out the bars. Chocolate had lost its aphrodisiac connotation so kids were finally allowed in on the action. To enjoy chocolate like a child again, you can't go past our Heston Blumenthal-inspired .
The Quaker community in Britain were strong believers in chocolate. Seen as a substitute to cheap gin, they were all for this non-alcoholic indulgence. If, like us, you enjoy mixing your vices, Matthew Evans' is incredibly naughty (and oh-so nice).
Tune in for Chocolate Perfection with Michel Roux Jr. 8.30pm Thursday 16 April on SBS ONE.
Chocolate and frangelico custard Source: Alan Benson
If we've fuelled the cocoa fire and you want more, more, more head to our collection of or find out .
For those not suffering from a chocolate obsession (what's wrong with you people?)
