The processes involved in the production of chocolate have changed drastically over time, largely due to the vast number of technological advances that have occurred since the usage of stone metates in Mesoamerica prior to European exploration beginning in the early sixteenth century. Immediately following the introduction of cacao as a beverage to the European explorers in the sixteenth century, the European fascination with this item began and spread throughout the world. As the European palate grew accustomed to the taste of this labor-intensive chocolate drink, people began implementing ways in which its production could become easier and, therefore, cheaper for both the producer and the consumer. Technological innovations eventually led to the development and popularization of chocolate in its solid form by the early nineteenth century. From that point in its journey, chocolate was refined gradually by the inventions that came about, including the steam engine, the butter press, and the tempering process. Many of these innovations came into existence in Europe and America between the mid-nineteenth century and current day; however, some groundwork was laid in the eighteenth century and even earlier. The introduction of new processing technology, numerous intellectual innovations, and the use of chocolate as an ingredient greatly altered the image of chocolate in the minds of consumers. Ultimately, it morphed from a thick beverage to a course paste and, eventually, to the smooth, firm, fast-melting item that it is commonly known as in modern times.