The next room of the Museum of Chocolate in Belgrade is dedicated to the arrival of cocoa in Europe, so this room is decorated in a style of a room from that time with many exhibits.
This room of the Museum of Chocolate in Belgrade houses exhibits that were used to process cocoa and make chocolate in the early period.
Europeans first interaction with cocoa from the Central American region began during Christopher Columbus fourth and final trip to the New World. He arrived in Nicaragua in 1502, where he noticed that natives used unusual grains as a form of currency. Not knowing much about it, he brought it to Europe, but the Spanish nobles saw no value in it.
As the settlement of the new world intensified, the Spanish priests began to make more contact with the natives, and they saw that cocoa beans were processed and used by the Aztecs and Mayans as a drink of great religious importance to them.
