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Chocolate - All About Chocolate - History of Chocolate

Chocolate: A Mesoamerican Luxury | 250-900 C.E. [A.D.] Making Chocolate—
The Classic Period MAYA made chocolate into a SPICY DRINK

The Maya of this period probably processed cacao much like we do today.
After gathering the cacao pods, people would have to ferment and dry the seeds found inside. Then, they would roast these seeds in a griddle held over a fire.

Next, the shells would have to be removed and the seeds ground into a paste by crushing them with a small stone (called a mano [MAH no]) against a large stone surface (called a metate [meh TAH tay]).

Maya chocolate was a frothy, bitter drink.
The ancient Maya didn’t eat their chocolate; they drank it. First, they ground cacao seeds into a chocolate paste that they mixed with water, chile peppers, cornmeal, and other ingredients.

Then, they poured this bitter concoction back and forth from cup to pot until it developed a thick foam on top. (Sugar wasn't available in Mesoamerica, so any sweetener probably came from a bit of honey or flower nectar.)

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