​Historians believe that the “Food for the Gods” --Thebroma Cacao, the scientific name given to what the Nahuatl knew as “cachuatl” and what we know as “cacao”- originated in the Amazon area shared by Bolivia, Colombia, Ecuador and Peru and was brought to Central and North America during the pre-Columbian era as a form of currency.

The Mayans and the Aztecs believed cacao beans had divine origins and properties. These Meso-american cultures used cacao for their sacred rituals and ceremonies of birth, marriage and death.
In 1519, the Aztec King Moctezuma received Hernan Cortez (who was mistaken for a deity) with a cup of a dark melted drink called “xocolatl".

 

Cortez wrote in one of his letters to King Carlos of Spain that Chocolate was a, "Drink that builds up resistance and fights fatigue".

In 1528, Cortez brought the seeds back to the Old World to be enjoyed by the Spanish elite. New recipes were created with sugar, honey, cinnamon and other spices.

Modern science offers numerous studies celebrating the many virtues of chocolate.  Research indicates – to mention just a few - that chocolate is a powerful antioxidant, helps relieve emotional stress, reduces stroke risk in men, can improve cognitive function, and reduces blood pressure.

Overview of Cachuatl, KaKaw, Cacao, Xocolatl, Chocolate