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National Choclate Cake Day Thkx Sully, for Afficonados w/picPrev TopicNext Topic
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Ancient History of Chocolate, Gift of the Gods
In today’s society, chocolate is a popular treat, and comes in many forms, including blocks, paste and powder. Several centuries ago, however, chocolate was considered a luxury item, and came only in one form – as a drink.
Origins of Cacao
Chocolate is produced from the cacao tree, which is native to Central and South America. Based on chemical analysis, the earliest known consumption of cacao may be dated back to between 1400 and 1100 BC. At that early stage, it was not the cacao seeds, but the pulp of the fruit that was used. The sweet pulp was fermented so as to produce an alcoholic beverage. It was only later on that the cacao seeds were used. Still, it was much different from the chocolate we are used to today.
A cacao tree with fruit pods in various stages of ripening
When the Spanish conquistadors came into contact with the Aztec civilization, they also came across the cacao drink. Incidentally, ‘chocolate’ is derived from the word xocolātl, which means ‘bitter water’ in Aztec. Although chocolate has its origins in the Aztec language (formally known as Nahuatl), it has been suggested that the Aztecs may have inherited the recipe from earlier Mesoamerican civilizations, such as the Mayans or the Olmecs.
Cacao seeds were fermented, roasted, and ground into a paste. The cacao paste would then be mixed with water or wine, ground maize and a variety of flavorings. These flavorings include chili pepper, vanilla, allspice and honey. The mixture would then go through a process called frothing, in which it is poured back and forth from pot to cup until a deep foam was formed on the top.
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Ancient History of Chocolate, Gift of the Gods
In today’s society, chocolate is a popular treat, and comes in many forms, including blocks, paste and powder. Several centuries ago, however, chocolate was considered a luxury item, and came only in one form – as a drink.
Origins of Cacao
Chocolate is produced from the cacao tree, which is native to Central and South America. Based on chemical analysis, the earliest known consumption of cacao may be dated back to between 1400 and 1100 BC. At that early stage, it was not the cacao seeds, but the pulp of the fruit that was used. The sweet pulp was fermented so as to produce an alcoholic beverage. It was only later on that the cacao seeds were used. Still, it was much different from the chocolate we are used to today.
A cacao tree with fruit pods in various stages of ripening
When the Spanish conquistadors came into contact with the Aztec civilization, they also came across the cacao drink. Incidentally, ‘chocolate’ is derived from the word xocolātl, which means ‘bitter water’ in Aztec. Although chocolate has its origins in the Aztec language (formally known as Nahuatl), it has been suggested that the Aztecs may have inherited the recipe from earlier Mesoamerican civilizations, such as the Mayans or the Olmecs.
Cacao seeds were fermented, roasted, and ground into a paste. The cacao paste would then be mixed with water or wine, ground maize and a variety of flavorings. These flavorings include chili pepper, vanilla, allspice and honey. The mixture would then go through a process called frothing, in which it is poured back and forth from pot to cup until a deep foam was formed on the top.
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