They say they make diverse sorts of it, some hot, some cold, and some temperate, and put therein much of that "chili"; yea, they make paste thereof, the which they say is good for the stomach and against the catarrh.
After the Spanish conquest of the Aztecs, chocolate was imported to Europe. It was still served as a beverage, but the Spanish added sugar or honey to counteract the natural bitterness.
Wind-powered and horse-drawn mills were used to speed production, augmenting human labor.
Heating the working areas of the table-mill, an innovation that emerged in France in 1732, also assisted in extraction.
I did see them bring in more than fifty large pitchers of cacao with froth in it, and he drank some of it, the women serving with great reverence.
Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant taste.
The Mayan people, by contrast, do leave some surviving writings about cacao which confirm the identification of the drink with the gods.
The Dresden Codex specifies that it is the food of the rain deity Kon, the Madrid Codex that gods shed their blood on the cacao pods as part of its production.
When pollinated, the seed of the cacao tree eventually forms a kind of sheath, or ear, 20" long, hanging from the tree trunk itself.
Within the sheath are 30 to 40 brownish-red almond-shaped beans embedded in a sweet viscous pulp.
After its arrival to Europe in the sixteenth century, sugar was added to it and it became popular throughout society, first among the ruling classes and then among the common people.
In the 20th century, chocolate was considered essential in the rations of United States soldiers at war.
All of the areas that were conquered by the Aztecs that grew cacao beans were ordered to pay them as a tax, or as the Aztecs called it, a "tribute". The Spanish conquistadors left records of the value of the cacao bean, noting for instance that 100 beans could purchase a canoe filled with fresh water or a turkey hen.