Chocolate is not a discovery of our times. And although it is difficult to state with any certainty who the first person was to discover the flavour and nutritional properties of the cocoa fruit, it is known that the Mayans and Aztecs used the cocoa fruit as means of payment, for example 100 cocoa beans was the equivalent of a slave.

They used to make a refreshing drink from the cocoa bean, mixing it with ground aniseed seeds, red pepper and cinnamon. The sweet taste of the drink was obtained only in the 16th century, when it found its way onto European tables via the Spanish conquistadors and Italian traders.

Christopher Columbus is considered to be the European discoverer of chocolate, as he brought back the cocoa bean as a curiosity to Spain. In 1580 the first chocolate factory was established in Spain, which soon also became popular also in other countries of Europe.

The subject of chocolate has appeared many times in various historical sources, and as the result of famous people, for whom chocolate has a particular value. For example, Casanova called it "the elixir of love", drinking it instead of champaign. Napoleon drank a cup of chocolate before every battle as it helped his memory and stimulated his mind. The Marquis de Sade offered guests an aphrodisiac with added chocolate, and the Marquis de Coetlogon tried to persuade her husband that the reason she gave birth to a black child was due to eating chocolate delicacies.

Today chocolate is just as popular and not only on the food market. It is used successfully as an ingredient in many perfumes and cosmetic products, thanks to which skin becomes firmer and ages slower.

For many chocolate is also a synonym for medicine. It inhibits coughs, neurosis, anaemia and appetite, it reduces the risk of heart attack and reduces the symptoms of depression and pre-menstrual tension. All of this is due to the micro-elements present in chocolate, which improve mood, sharpen the mind and increase the flow of energy.

So it is nothing strange that we find it difficult to resist chocolate treats, despite their high calorie content. This weakness for chocolate pleasures has been described by many writers, for example the America poet Judith Viorst, who wrote: "Strength is the ability to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces".

Chocolate has become such a valuable research subject that it has even earned its own scientific discipline. The subject of "chocolatology" is the study of the links between the sub-conscience and the shape, texture and colour of selected chocolates. This discipline believes that the choice made is the key to knowing someone`s personality.

This is why we are convinced that the choice of Union Chocolate products is proof of our customers appreciation of the highest quality of chocolates and their unique flavour.