Chocolate is a by-product of the cocoa bean or cacao bean. In the 15th and 16th centuries, people in Mexico made a foamy drink with the cacao bean, and spiced it with chili, allspice, honey or vanilla. The beverage was expensive to make and enjoyed mostly by the elite. It wasn’t until the 18th century that the first form of solid chocolate was developed in Italy. Today more than 50 percent of the cocoa harvested annually comes from West Africa. In the United States market alone, chocolate sales average over $19 billion a year. Consumers demand for the organic version of chocolate is also on the rise.