Cocoa rituals in Mayan plantations
The story of how chocolate grew from a local Mesoamerican beverage into a global delicacy encompasses many cultures, civilizations and continents. The Aztecs attributed the creation of the cocoa plant to their god Quetzalcoatl who, descended from heaven on a beam of a morning star carrying a cocoa tree stolen from paradise.
Whatever we know about cocoa till 600 after Christ is mostly myths. But we do know that the Mayans of Central America were the first who cultivated cocoa trees long before the arrival of European explorers. Current archaeological findings show that the Mayas had a long and continuous history of preparing and consuming liquid chocolate from the Middle Preclassic (600-400 B.C. or 2,600 years ago) to historic and modern times.
The cocoa plantations were located in Yucatan Peninsula and the cocoa beans were used for currency. When the Aztecs conquered tribes, they demanded their payment in cocoa. By subjugating the Chimimeken and the Mayas, the Aztecs strengthened their supremacy in Mexico.
Aztecs’ secrets in Spaniard galleons
Drinking chocolate was an important part of Maya and Aztec life. Many people in Classic Period Maya society could drink chocolate at least on occasion, although it was a particularly favored beverage for royalty. In Aztec society, primarily rulers, priests, decorated soldiers, and honored merchants could partake of this sacred brew.
Chocolate also played a special role in both Maya and Aztec royal and religious events. Priests presented cocoa seeds as offerings to the gods and served chocolate drinks during sacred ceremonies.
Cocoa was the basis for a thick, cold, unsweetened drink called xocoatl… believed to be a health elixir. Since sugar was unknown to the Aztecs, different spices were used to add flavor, even hot chili peppers and corn meal were used! This primitive beverage was thought to give wisdom and power and also that it had nourishing, fortifying, and even aphrodisiac qualities. The Aztec emperor, Montezuma drank thick chocolate served in golden goblets that were thrown away after only one use.
Christopher Columbus was the first European to discover cocoa beans on his fourth voyage to America in 1502. Columbus virtually dismissed his findings and it was another great explorer that appreciated the commercial potential of cocoa. Twenty years later Spanish conquistador Hernando Cortez discovered Mexico and the Aztec civilization in 1517 and was introduced to chocolatl by the Aztec Emperor Montezuma. Although he wasn't particularly taken with the bitter chocolate drink he was interested in the value of cocoa as a means of payment and established a cocoa plantation to cultivate Spanish "money". When he returned to Spain in 1528 he loaded his galleons with cocoa beans and chocolate drink making equipment and recipes.
The Tropical nectar comes to the European chocolate salons
Spanish monks, who had been consigned to process the cocoa beans, finally let the secret out, and used chocolate to stay awake during long hours of praying and religious fast. The new drink won friends, especially among the Spanish aristocracy. The Spanish began to add cane sugar and flavorings such as vanilla to their sweet cocoa beverages. It did not take long before chocolate was acclaimed throughout Europe as a delicious, health-giving food. Remarkably enough, the Spanish succeeded in keeping the art of the cocoa industry a secret from the rest of Europe for nearly a hundred years.
Chocolate expansion… a historical & cultural panorama
The secret of chocolate was taken to France in 1615 when Anne, daughter of Philip II of Spain married King Louis XIII of France. The French court adopted this new exotic drink with great zeal and it was considered to have medicinal and nourishing benefits. Chocolate reached England probably by the hands of pirates robbing Spanish cocoa ships and Italy - where it became very popular at the court of King Charles II - by the hands of merchants.
With the Industrial Revolution came the mass production of chocolate, spreading its popularity among the citizenry. About the year 1780, the first machine-made chocolate is produced in Barcelona. It didn't take long for the "food of the gods"; Theobroma Cacao (the scientific name for the cocoa bean is Theobroma which literally means "food of the gods" and was given by famous botanist Carl Linnaeus) - to be loved and appreciated by all.

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