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The origins of the word chocolate may come from either the Mayan cacao or the Nahuatl (Aztec) chocolatl. Spanish explorers brought it to Europe as a drink made of powdered beans, similar to cocoa but not sweetened. As cacao beans became more widely available, people began to experiment with different ways of using them. An English confectioner, Joseph Storrs Fry, made the first eating chocolate in 1849.
The chocolate enjoyed by later Mesoamerican civilizations like the Maya and Aztecs was made from ground cacao seeds with added seasonings, producing a spicy, frothy drink. The Spanish brought cacao back to Europe in the 16th century and many chocolate innovations have occurred in the ensuing centuries. The scientists used chemical analysis of residues extracted from pottery vessels from the Honduran site to determine that cacao had been used.