The history of chocolate consumption in Portugal: A blend of tradition and innovation

The making of food products using chocolate as ingredient is integrated in the cultural and gastronomic background of Portugal, however references to historical documents are scarce which limits the evaluation of its importance on cookery and daily habits. During the earlier times after the arrival into Portugal, cocoa was considered more as a medicine, with religious restrains about its consumption. However, around the 17th century, the availability of cocoa increased due to imports from Brazil, thus increasing the consumption, being no more limited to a social elite. The aim of this study is to contribute to a better understanding of the importance of chocolate in Portuguese cookery, based on historical documents, but also as a driver for development coupling innovation and tradition. The results indicate that the use of cocoa and chocolate is part of the Portuguese gastronomic heritage, referred in a considerable number of preparations since 17th century, including the first cookbook printed in Portugal. Actually, a new generation of entrepreneurs is changing the paradigm of craft chocolate in Portugal, merging traditional products such as olive oil, wine or sheep cheese, contributing to the extension of the gastronomic tourism.