Chocolate UnwrappedFebruary 16, 2018
This article was first featured in Life & Thyme.
From a Mesoamerican Drink to the Modern Bon Bon
Once available only to priests and nobility, today chocolate is prized around the world for its taste and seductive effects—qualities that have been appreciated for centuries.
Our word for chocolate comes from the Nahuatl chocolatl meaning “bitter water,” but theobroma, cacao’s botanical name, is Latin for “food of the gods.” Native to Mesoamerica, cacao was one of its most sacred natural staples, second only to maize. In Mayan cosmology, trees were a metaphor for spiritual transcendence, and Mayans believed the first tree that ever grew was a cacao tree. Its fruit was worshipped as a literal gift from the heavens.
Although the earliest recorded reference to cacao dates to the Olmec culture around 2000 B.C., it was the Mayans who first invented the use of chocolate as a hot, bitter, frothy beverage prepared with meticulous care. After a careful fermentation and drying process, ripe cacao beans were roasted and ground with spices in a metate, one of the oldest domestic tools in the Americas. A metate is a rectangular slab carved from volcanic stone used for processing cacao beans, as well as corn; it was used by women kneeling on the floor and rocking a rolling pin-shaped stone called a mano back and forth to form a powder. This powder was then mixed with flavorings including chiles, vanilla beans, and sometimes a little honey, and then made into a paste.