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Abstract. Chocolate is well known for its fine flavor, and its history began in ancient times, when the Maya considered chocolate (a cocoa drink prepared with hot water) the "Food of the Gods". The food industry produces many different types of chocolate: in recent years, dark chocolate, in particular, has gained great popularity.
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The history of chocolate, and its creation from the beans of the cacao tree, can be traced to the ancient Maya, and even earlier to the ancient Olmecs of southern Mexico. The word "chocolate.
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Europeans got their first taste of chocolate when Spanish explorer Hernando Cortes showed up at the court of Aztec ruler Montezuma II in 1519 [source: Fiegl].The great ruler supposedly downed 50 cups of chocolate a day, although the legitimacy of that claim has since been debunked [source: Garthwaite]. Adding sugar or honey to the bitter brew soon became the norm for Europeans when cacao.
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Stir over medium heat until the chocolate melts. When the chocolate has melted, add the remaining 4 cups of milk. Stir constantly until hot. Remove one cup of the hot mixture using a ladle. Add the beaten eggs to the cup of hot mixture that you removed, and mix until thoroughly blended.
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The last myth is of the ancient Toltec who believe in Quetzalcoatl, the feathered serpent god, as the planter of the cacao trees in Southern Mexico. Quetzalcoatl was also known as the god of light and the giver of the chocolate drink. They believed that one Aztec ruler, Montezuma II, drank chocolate from a gold gallon to give him energy before.
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There also was a cacao god. Theobroma cacao is the modern scientific name for chocolate, and it is indeed fitting, for theobroma means "food of the gods.". The words "cacao" and "chocolate" come from indigenous American languages. "Chocolate" comes from Nahuatl, the language of the Aztec Empire.
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The origin of chocolate, according to Aztec legend, states that Quetzalcoatl brought the plant to Earth from heaven, not unlike Promentheus bringing fire to man, after man and woman, in a sacred garden not unlike Eden, attempted to steal the knowledge and power of the gods. Because Quetzalcoatl considered their banishment from the garden too.
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The word 'chocolate' is of uncertain origin, but the most common theory is that it comes from the Nahuatl word 'xocolatl', which is a compound of 'xococ' (bitter) and 'atl' (drink). The cocoa bean originated in South and Central America, and has a long history there. The Olmecs of Mexico are known to have cultivated cocoa beans.
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Chocolate has a rich history, involving centuries-old Mayan and Aztec rituals, Spanish colonizers and, surprisingly, Catholic priests. Before it was handed out in heart-shaped Valentine's gifts or served with marshmallows in a favorite winter drink, chocolate had to shed its association with unholy indulgence and weather the critiques of religious clerics.
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The history of chocolate dates back over 5,000 years. The cacao tree is native to the tropics of the Americas. The cocoa bean was first domesticated at least 5,300 years ago in what is present-day southeast Ecuador ( Zamora-Chinchipe Province) by the Mayo-Chinchipe culture, before being introduced in Mesoamerica. [1]
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IxCacao | Mayan Goddess Of Chocolate. November 3, 2022 by Liz Turnbull. The Goddess of Chocolate had humble but honorable origins as a Mayan Goddess. Named IxCacao, she was an ancient fertility goddess, an earth goddess in a matriarchal society where gathering crops and seeing to it that everyone was fed was a woman's work.
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The story of chocolate begins with a tree, a small tree of the tropical understory. In 1735 Linnaeus designated this tree Theobroma cacao, a scientific name that handily links two ancient cultures a world apart.. Theobroma, the genus name, is from the Greek and translates to "food of the gods," a designation that chocolate-lovers would agree is befitting.
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The Origins of Cacao. Chocolate is produced from the cacao tree, which is native to Central and South America. Based on chemical analysis, the earliest known consumption of cacao may be dated back to between 1400 and 1100 BC. At that early stage, it was not the cacao seeds, but the pulp of the fruit that was used.
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Chocolate was important in the Americas as early as 300 A.D. during the Mayan civilization, when cacao was first domesticated. An ancient Toltec myth identifies Quetzalcoatl, the feathered serpent god, as planter of the cacao trees in the tropics of southern Mexico. He was called "the god of light, the giver of the drink of the gods, chocolate."
