While they took chocolate back to Spain, the idea found favor and the drink underwent several more changes with newly discovered spices, such as cinnamon and vanilla. Ultimately, someone decided the drink would taste better if served hot.

当他们把巧克力带回西班牙的时候，他们的想法受到喜爱，并在饮料中加入最新的香料调配，比如桂皮和香草。后来一些人想如果将巧克力饮料加热，那么口感可能会更好些。

 
The new drink quickly won friends, especially among the Spanish aristocracy. Spain wisely proceeded to plant cacao in its overseas colonies, which gave birth to a very profitable business. Remarkably enough, the Spanish succeeded in keeping the art of the cocoa industry a secret from the rest of Europe for nearly a hundred years. From liuxuepaper.com.

这种新的饮品受到人们极大的喜爱，尤其是西班牙贵族。西班牙人开始在他们的海外殖民地种植可可树，这一聪明的举动为他们赢得了很好的商机。值得一提的是，西班牙可可工业的发展竟然能瞒着欧洲其他国家达百年之久。

 
Chocolate Spreads to Europe Spanish monks, who had been consigned to process the cocoa beans, finally let the secret out. It did not take long before chocolate was acclaimed throughout Europe as a delicious, health-giving food. For a while it reigned as the drink at the fashionable Court of France. Chocolate drinking spread across the Channel to Great Britain, and in 1657 the first of many famous English Chocolate Houses appeared.

直到巧克力传到被派遣到欧洲种植可可豆的西班牙僧侣那里后，秘密才逐渐被公开。不久后，巧克力作为一种美味而有益健康的食品传入欧洲并得到喜爱。而后，巧克力饮品成为法国王室的时尚标志。巧克力饮品经由海峡传到英国，由此，第一家著名的英国巧克力制造厂在1657年建成。

 
The hand methods of manufacture used by small shops gave way in time to the mass production of chocolate. The transition was hastened by the advent of a perfected steam engine, which mechanized the cocoa grinding process. By 1730, chocolate had dropped in price from three dollars or more per pound to within financial reach of all. The invention of the cocoa press in 1828 reduced the prices even further and helped to improve the quality of the beverage by squeezing out part of the cocoa butter, the fat that occurs naturally in cocoa beans. From then on, drinking chocolate had more of the smooth consistency and the pleasing flavor it has today.

以往那些巧克力小型手工制造商都纷纷及时并入大规模制造商。能让可可豆碾磨过程机械化的理想蒸汽机的出现加速了这种转变。1730年，巧克力的价格从每磅3美元以上降至最低价。1828年，压榨可可豆的发明更是降低了巧克力的价格，这种做法既可压榨出部分可可油又能脂肪残留在可可豆里，因此促进了饮料质量的改进。从那以后，巧克力饮料才有了像现今这样柔滑质感和美味的口感。

 
The 19th Century marked two more revolutionary developments in the history of chocolate. In 1847, an English company introduced solid "eating chocolate" through the development of fondant chocolate, a smooth and velvety variety that has almost completely replaced the old coarse grained chocolate which formerly dominated the world market. The second development occurred in 1876 in Vevey, Switzerland, when Daniel Peter devised a way of adding milk to the chocolate, creating the product we enjoy today known as milk chocolate. ()