The Pre-Columbian peoples of the Americas drank chocolate in a wide variety of forms, mixing in vanilla, maize, chili pepper or achiote. Using recipes handed down the generations, Mexicans incorporate chocolate into many of their meals, not using it simply as an ingredient for confections.
The Europeans sweetened and fattened it by adding refined sugar and milk. In the 19th century, John Cadbury developed an emulsification process to make solid chocolate creating the modern chocolate bar. Although cocoa is originally from the Americas, today Western Africa produces almost two-thirds of the world's cocoa, with Côte d'Ivoire growing almost half of it.