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Few people know that the first chocolate in Europe has its roots in Aragon

The first chocolate in Europe was born in Aragon: it did so in a well-known monastery in Zaragoza in the 16th century

Few people know that the first chocolate in Europe has its roots in Aragon, specifically in the Monasterio de Piedra

Emma Falcón Ricart Sunday, February 2, 2025 / 09:00

Aroma and irresistible flavour. These are two of the characteristics that have made chocolate a food that has conquered millions of people around the world. Whether in bars, chocolates or in its cup version, this food remains a true delight for the senses. However, few people know that the first chocolate in Europe has its roots in Aragon, specifically in the Monasterio de Piedra, where this exotic drink began to be written as part of Aragonese history.

It was precisely hot chocolate that captivated the Cistercian monks of the Monasterio de Piedra in the 16th century. The recipe arrived from America along with cocoa, known among the Aztecs and Mayans as the “food of the gods.” Thus, this corner of the province of Zaragoza became the epicentre of a delicacy that would end up conquering the European courts.

THE FIRST CHOCOLATE IN EUROPE WAS MADE IN THE MONASTERY OF PIEDRA

Chocolate arrived in Europe in 1534 thanks to the voyages of exploration to Mexico led by Hernán Cortés. One of these explorers was Fray Jerónimo de Aguilar, who brought back cocoa seeds and a traditional recipe from the Aztecs who considered this drink a sacred food. Thus, the Monasterio de Piedra, located in NuévalosZaragoza, became the place where the first chocolate on the European continent was made.

The kitchens of the Monasterio de Piedra witnessed the monks’ first attempts to adapt the Aztec recipe to the European palate. Cocoa, mixed with water, was initially bitter, but the monks found a way to sweeten it with various foods. These ingredients not only softened the taste, but transformed it into a sweet and delicious drink that began to gain popularity.

Few people know that the first chocolate in Europe has its roots in Aragon
Few people know that the first chocolate in Europe has its roots in Aragon

WHAT THE CHOCOLATE MADE AT THE MONASTERY OF PIEDRA WAS LIKE

The chocolate produced at the Monasterio de Piedra was considerably different from the chocolate we consume today. Initially, cocoa brought from America was mixed with hot water, following the Aztec tradition. This thick and bitter drink was an exclusive delicacy reserved for high dignitaries and religious figures, who valued its energetic and stimulating properties.

However, the Cistercian monks who lived in the Piedra Monastery adapted this recipe to European tastes. They added sugar to counteract the bitterness, as well as spices such as cinnamon and vanilla , resulting in a much sweeter and more aromatic drink. This innovation made chocolate a much more attractive product, especially for the Spanish elites.

Over time, this chocolate evolved into a luxury drink associated with royal courts throughout Europe. From Spain, chocolate was sent to countries such as France and Austria, where it also became popular. But it all began in a small corner of Aragon, where the Monasterio de Piedra was the setting for a gastronomic milestone that would forever change the history of cocoa.

The Monasterio de Piedra remains an emblematic place not only for its heritage, history and natural surroundings, but also as the birthplace of European chocolate. This corner of the province of Zaragoza is today a living testimony to the fascinating history of how a fruit originally from America transformed the gastronomy and taste of an entire continent.