easter chocolate
Like the chefs of today, the Maya
people had a wide variety of
drinks, gruels, powders, porridges
and even solid chocolates, they
were also quite good at adding
other ingredients to suit
individual tastes including a
drink that contained chili called
"chilli cacao". Adding chili to
cocoa gives it a very pleasant
flavor, a slight burn that is very
pleasurable.
During an archeological dig on the
Pacific coastal plain of Guatemala
an urn was found containing a
beautifully preserved stash of
cacao beans, the archeologists
believed that they were petrified.
Sending them to a Guatemalan
expert for identification, he came
to the conclusion that they were
of the species criollo, the
highest quality of cacao beans.
When the beans were sent to the
United States for further testing,
it was found by a
paleo-ethnobotanist he discovered
that they were not beans at all,
but perfect clay copies made from
local clay.
easter chocolate
white chocolate
