Making Chocolate the Aztec Way

While the Maya drank chocolate


hot, the Aztecs seem to have


preferred it cool; at least that


is what research has shown. One


of the conquerors of Hernan Cortes


wrote quite a bit about the


methods the Aztecs used for making


chocolate. His words were similar


to the words written below, but


are not exact.


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The seeds, called almonds or cacao


are made into a powder by


grinding, added to this are other


types of seeds that are also


ground and put into a pot. After


the powders are put in, they add


water and mix it with a spoon.


Changing it from one pot to


another after it is well mixed;


this creates foam that is then


placed in another pot made for the


purpose of holding it.


When they are ready to drink it,


they mix it up, and then eat it


with a spoon, the mouth is held


open because of the thickness of


the foam, and it goes down a


little at a time. It is the


healthiest drink and the best


drink in the world, if you drink


it you can go an entire day


without eating anything else. He


added that it was better to drink


it in warm or hot weather because


it was cool.


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Chocolate was also called


tlaquetzalli which meant "precious


thing", and was prepared as


follows.


The housewife grinds the cacao


beans, breaking, pulverizing and


crushing them, she selects them


and drenches them adding water


sparingly, by aeration, filtering


and aeration again, pouring it


from basin to basin over and over


again she causes it to form a


head, foam, removing the head


making it thicken, then dries it


and pours water in it. Adding


maize and water to it she made a


gruel drink the foam was fine


bubbles that tickled the nose, on


bad gruel the bubbles burst.


Mixing with other ground seeds


like corn, the Aztecs considered


this a very nutritious drink.


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Thank you,


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