The chocolate

Chocolate is the food obtained by mixing sugar with two products derived from the manipulation of cocoa beans: the cocoa mass and the cocoa butter. From this basic combination, different types of chocolate are produced, depending on the proportion between these elements and their mix, or not, with other products such as milk and nuts.

Cacao has been cultivated by many cultures for at least three millennia in Mesoamerica. The earliest evidence of the use of traces to the Mokaya culture of Mexico and Guatemala, with evidence of chocolate drinks dating back to 1900 BC. In fact, most Mesoamerican people made chocolate drinks, including the Mayans and Aztecs.

The origins of the cacao tree (Theobroma cacao) are not known with certainty. Some theories propose that their spread began in the tropical lands of South America, the Orinoco River Basin or the Amazon River, extending little by little until arriving to the southeast of Mexico. Others suggest that the opposite occurred: it extended from the southeast of Mexico to the Amazon River basin. Also, it is said that the wild tree of cacao was first cultivated by the Mayas and, originating originally from the north of South America, where it grows in the shade of taller forest trees. What is taken for granted is that the first evidence of its human use is found in Mexican territory, which was long occupied by pre-Hispanic cultures.

According to Mayan mythology, Kukulkan gave the cacao to the Maya after the creation of humanity, made of corn by the goddess Xmucané. The Mayas held an annual festival in April to honor the cacao god, Ek Chuah, an event that included sacrifices of dogs and other animals with chocolate-painted markings, cocoa offerings, feathers, incense and gift exchange.  Cocoa was also used as a currency in pre-Hispanic cultures since it was one of the products used to pay tribute to the "tlatohani".

  

Laura Simón González 4º B ESO