Chocolate An Indian Drinke By Antonio Colmenero de Ledesma The
history of chocolate began in Mesoamerica. Chocolate, the
fermented, roasted, and ground beans of the Theobroma cacao, can be
traced to the Mokaya and other pre-Olmec people, with evidence of
cocoa beverages dating back to 1900 BC. Chocolate played a special
role in both Mayan and Aztec royal and religious events. Priests
presented cocoa beans as offerings to the gods and served cocoa
drinks during sacred ceremonies. All of the areas that were
conquered by the Aztecs that grew cocoa beans were ordered to pay
them as a tax, or as the Aztecs called it, a "tribute." The
Europeans sweetened and lightened the drink by adding refined sugar
and milk, ingredients the people in Mesoamerica did not use. By
contrast, Europeans never integrated it into their general diet,
but compartmentalized its use for sweets and desserts. In the 19th
century, Briton John Cadbury developed an emulsification process to
make solid chocolate, creating the modern chocolate bar. To The
Gentry Of The English Nation. Sirs, The ensuing Tract, I, many
yeares since Translated out of the Originall Spanish, and Dedicated
to the Right Honorable Edward Lord Conway, &c. by whose Noble
Patronage, the Confection whereof it Treats, together with it
selfe, were first admitted into the English Court, where they
received the Approbation of the most Noble and Iuditious those
dayes afforded. Since which time, it hath beene universally sought
for, and thirsted after by people of all Degrees (especially those
of the Female sex) either for the Pleasure therein Naturally
Residing, to Cure, and divert Diseases; Or else to supply some
Defects of Nature, wherein it chalenges a speciall Prerogative
above all other Medicines whatsoever.
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