Drink of Gods: History of Chocolate Origins

The roots of chocolate can be traced back to the Maya civilization, considered the pioneers of cocoa cultivation in South America. Depictions, writings, and remnants of pottery suggest that as far back as 600 B.C., the Maya were crafting cocoa into a beverage.

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

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