Cocoa beans were highly valued, functioning both as a form of currency and as the primary ingredient in a drink called chocolatl. The beans underwent a process of roasting in earthenware pots and crushing between stones, often on decorated heated tables and mill stones. The resulting paste could be molded into cakes and mixed with cold water to produce a beverage. In Mesoamerica, cocoa was exclusively consumed as a drink, reserved for esteemed individuals like priests, high-ranking government officials, military officers, and renowned warriors, with considerations of it being unsuitable for women and children due to its precious nature.
The preparation involved the incorporation of vanilla, spices, or honey, and the drink was whipped to achieve a frothy texture. The absence of sugar allowed the natural flavors to stand out. Hailed as the "Food of the Gods," the Aztecs presented this beverage at the table of Emperor Moctezuma II, who was said to consume 50 jars daily.
The arrival of cocoa in Europe occurred in 1528, when the Spanish conquistador Hernán Cortés offered cocoa samples to King Charles of Spain, leading to the widespread popularity of the "brown gold" beverage by 1650. This transformed chocolate drink, distinct from the original indigenous brew, became a favored choice in Europe, following customs similar to those of serving coffee and tea.
Drink of Gods: History of Chocolate Origins
