History Of Chocolate

Author : Mayank

Thehistory of chocolatebegan in Mesoamerica. Fermented beverages made fromchocolate date back to 450 BC.

The Aztecs believed thatcacaoseeds were the gift ofQuetzalcoatl, the god of wisdom, and the seeds once had so much value that they were used as a form of currency. Originally prepared only as a drink, chocolate was served as a bitter liquid, mixed with spices or corn puree. It was believed to be anaphrodisiacand to give the drinker strength. Today, such drinks are also known as "Chilate" and are made by locals in the South of Mexico. After its arrival to Europe in the sixteenth century, sugar was added to it and it became popular throughout society, first among the ruling classes and then among the common people. In the 20th century, chocolate was considered essential in therationsof United States soldiers duringwar.

The word "chocolate" comes from theClassical NahuatlwordXocolātl, and entered the English language from the Spanish language.

Cultivation, consumption, and cultural use of cacao were extensive inMesoamericawhere the cacao tree is native.Whenpollinated, the seed of the cacao tree eventually forms a kind of sheath, or ear, 20" long, hanging from the tree trunk itself. Within the sheath are 30 to 40 brownish-red almond-shaped beans embedded in a sweet viscous pulp. While the beans themselves are bitter due to thealkaloidswithin them, the sweet pulp may have been the first element consumed by humans.

Cacao pods grow in a wide range of colors, from pale yellow to bright green, all the way to dark purple or crimson.The skin can also vary greatly - some are sculpted with craters or warts, while others are completely smooth.