The thought of using chocolate, or more specifically flavanols an inherent nutrient of cocoa, to decrease risk of certain chronic diseases in the 21st century has gained credibility among nutritionists. The contemporary discovery of the physiology and health implications of this phytochemical has renewed interest in using chocolate as a medicine. The medicinal use of chocolate has a long history, however. It was determined that chocolate was used medicinally in early North America. The overarching question was: when, why, who and what factors influenced its decline as a medicine, and given the rise of functional foods during contemporary times have consumers in North America resumed medical consumption of chocolate based on current scientific findings? There is evidence that indeed chocolate was used medicinally, the exact factor that caused its decline is blurred. However, by purveying cookbooks and other primary documents, a trail can be followed that points towards a shifting American medical culture, while adding milk and sugar to cocoa position chocolate be become a confectionary.