Chocolate. Today, for many people in Europe its consumption is an inherent part of their life. There is almost no limit to its flavors and its appearance, and last but not least, it is available for every budget. This has not been always the case, since the originally Mesoamerican delicacy did appear in Europe not until the first half of the 16th century. In the course of the diffusion and cultural transfer process on European territory, it has undergone considerable modifications over the centuries. The significant increase of cacao and chocolate exports from America to Europe after the middle of the 17th century provided the basis for an extensive horizontal diffusion. Consumption was no longer limited to the European regions that dominated the Atlantic trade, such as Spain, Portugal, the Dutch Republic, France, England, and Italy, and neither to the European monopolies. Immediately, the transfer process began to spread to geographical areas that did not rank first with regard to their economic and cultural importance within Europe. The thesis studies this development from 17th to the beginning of the 19th century, using the example of Westphalia and Styria.Intermediaries such as merchants and authorities on the one hand and individual mediators from local consumer groups on the other hand were responsible for the progression of the productive perception. In turn, these intermediaries and mediators were shaped by their living environment, existing structures and regional distinctions. Their approach to the new indulgence food influenced to a great extent the dimensions of perception and adaptation of chocolate to the respective consumption habits.Westphalia and Styria are two concise examples in this regard. Both regions featured comparable demographic and economic structures from the 17th to the early 19th century. The productive perception of chocolate by the population, however, could hardly have been more opposed.