Once solely used in ancient Mayan religious rituals, and later as a currency, it didn’t take long for European explorers to cotton on to the culinary potential of this irresistible sweet treat. Here is how people across the globe are enjoying it today. 
Angela Nahas

4 Apr 2013 - 11:33 AM  UPDATED 30 Mar 2021 - 5:17 PM



Chocolate salami (salame di cioccolato) 

Despite the name, this popular sweet does not contain meat, but is so called for its resemblance to salami. Made all over Italy, this dense log of butter, biscuits and chocolate has many regional variations.


Chocolate pots with macarons (Saint-Emilion au chocolat) 

St-Emilion, a medieval town near Bordeaux in the south-west of France, is famous for its macarons. They are more rustic than their modern Parisian counterparts, consisting of a single almond biscuit without ganache.


Mole poblano 

Mole, meaning sauce or stew, is the generic term used in Mexico for a number of sauces. It is often used to refer to the most popular of these – mole poblano, a rich dark-red sauce made from a number of ingredients, including dried chillies and chocolate.

United States

Chocolate peanut butter brownie 

Popular in America since the first half of the 20th century, this dense chocolate cake is slightly under-baked and cut into individual servings. The original brownie recipe by Fannie Farmer, published in 1896, was flavoured with molasses, with a single nut placed in each centre.

Photography by Anson Smart