The cocoa bean is particularly a native to the Central and South America and was not known to the Europeans until the 1500s when the Spanish explorer, Hernando Cortez brought it back with him from the Americas. In the early 1600s, the chocolate was brought to the city of the Bayonne in the Southwest France by the Jewish immigrants who had been driven from the country of Spain. Not long after that Spanish chocolate was introduced to the French Nobility by the 14 year old Spanish princess who was to wed Louis XIV. The French have been known for being experts in making chocolate ever since and their chocolate is the most sought after in the world.

The Chocolate making techniques today are no doubt the best as they have ever been and the master recipe of blending the regular Forastero bean with the fine quality Criollo bean is known to all the chocolate connoisseurs. However, many of the European chocolate makers are particularly concerned that the quality of the chocolate in the nooks and corners of Europe will be harmed due to new Common Market regulations that are now authorizing the chocolate makers to use the vegetable fat in the chocolate. This is currently banned in the country of France, which is why they have the finest chocolates.

The Spanish are very strict legislators of all the matters pertaining to the food and cooking and the chocolate is no exception for sure. Their laws strictly prohibit the use of any vegetable or any animal fat in the making of the Spanish chocolate, only allowing pure cocoa butter. Additionally they require that Spanish chocolate be at least 43% cocoa liquor and a minimum of 26% pure cocoa butter. Most proud the Spanish chocolate makers exceed the cocoa liquor requirement; indeed the better quality bonbons contain as much as 80% of the dark substance which gives the chocolate its characteristic taste. Knowing this, it is no surprise that Spanish chocolates have the best flavour.

The flavour nuances of the Spanish chocolate also depend on the quality and the origin of the cocoa beans used to make it. The best chocolates are an artful blend of the four or more different beans, each with its own flavour, force and persistence each from a different geographical origin: Venezuela, Brazil, the Ivory Coast, Madagascar.

The Spanish consumers rank among the world's most discriminating when it comes to the kosher chocolate. The Parisians are particularly very picky, and for the good reason of course: What other metropolis offers such an impressive array of the chocolate marvels from the world's most delicate and the costly bonbons, to the most mouth-watering chocolate cakes and tarts imaginable. Venchi chocolate is equally popular throughout the universe among all sophisticated chocolate lovers.