以下是原文：
When we think of chocolate, many of us think of candy bars, sweet, and gooey syrup （黏糖漿). But this is not how chocolate comes to us. Actually, it comes from the cacao tree that is found in the tropical forests of Central and South America, because cacao beans need to grow in a hot and humid climate. The Mayas were well familiar with the tree as a source of food and drink. The Aztecs regularly took the cacao beans and broke them into pieces in hot water, making a drink that was tasty and energy-producing for the body.
When Columbus and Cortez came to America, they sent cacao beans back to Spain by sea. However, the drink was not widely accepted at first because the taste was strange. When Columbus gave the information back to the Spanish Queen and King that one cup of chocolate from the cacao beans could put a man in condition to make a whole day’s march without the need for other food, attitudes quickly changed. The beans were recognized for their strength-giving qualities.
The demand for chocolate produced by the cacao beans rose sharply, so did the cost. Soon all Europeans had fallen in love with chocolate. Because of its supply shortage and high price, only the nobles and wealthiest merchants could afford this confection (甜食). At first, too much chocolate made people sick because more than half of the cacao bean consists of fat, and the process for removing the too much fat content was unknown then. Perhaps that is how we arrived at the expression, “Too much of a good thing can be bad for you.”
望采納 =]