Don Hernán Cortés: the first European encounter chocolate

The Mayas and the Aztecs using the bitter drink and cocoa pods became a currency. Aztecs believed that wisdom and power came from drinking the chocolatl.

In 1519, Spanish conquistador Don Hernán Cortés arrived in the Aztec capital of Tenochtitlan to meet with the Aztec emperor, Moctezuma II. His white skin and beard convinced Montezuma II and the Aztec people that Cortés was the god Quetzalcoatl whose return was prophesied. The emperor welcomed him with great ceremony.

He was offered by Montezuma the bitter drink chocolatl made from cacao beans and seasoned with local spices, including chili peppers. Though Cortés did not initially like the drink, calling it bitter and almost undrinkable, he grew to enjoy the new concoction. Then he noticed that the beans were being used as local currency (four beans bought one rabbit, ten beans bought one slave). He continued to consume it as he explored the region for eight more years.

However, Cortés and his men didn’t behave like gods and the Aztecs grew suspicious. They were asked to leave, and they did. But later Cortés returned with 600 armed soldiers. Cortés captured and destroyed the Aztec capital of Tenochtitlan, and built Mexico City in its place.

Don Hernán Cortés, who first realized their commercial value and he brought cocoa beans back to Spain in 1528 and very gradually, the custom of drinking the chocolate spread across Europe, reaching England in the 1650s.

In 1544, Dominican friars escorted Maya nobles to the court of Prince Philip of Spain, with cacao. The drink they made from it was bitter and flavored with unfamiliar New World spices. To make it more appealing, European spices such as nutmeg, cinnamon, and anise replaced the unfamiliar vanilla, annatto, and chili flavors.
Don Hernán Cortés: the first European encounter chocolate

Chocolate and Maya

Olmecs, the oldest civilization of the Americas (1500-400 BC), were probably the first users of cacao, followed by the Maya, who consumed cacao-based drinks made with beans from their plantations in the Chontalpa region of what is now eastern Tabasco.

Cacao trees, the source of chocolate beans, were a central component of Maya economies. Among the Maya the daily routine began with a drink of thick, bitter hot chocolate.

A drink called 'chocolatl' made from roasted cocoa beans, water and a little spice, was their most important use but cocoa beans were also valued as a currency. Chocolate was also used in religious ceremonies.

Residues taken from a broad range of ancient Maya vessels reveal that all Maya – from peasant to king, - regularly drank a spicy, foamy, chocolaty brew perhaps as far back as 2600 years ago. All Maya drank chocolate, but wealthy Maya drank the beverage from elaborate vessels.

The Maya were part of a trade network that included cacao and extended well beyond the territory that occupied which covered Mexico, Belize, Guatemala, and west Honduras.

Maya first removed the seeds from their fleshy pods and fermented them until they turned a dark rich brown. The fermented seeds were then dried, roasted and ground into a thick paste which was mixed with water, maize and chili.

Maya also supplied cacao to Aztecs of central Mexico. Cacao also becomes as important in trade empire of Aztec people – not only as luxury drinks, but also as money offering to gods. Like Maya, Aztec also use cacao to create beverage.
Chocolate and Maya