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
