Cacao: Migrations & Reincarnations

Some of the best chocolate of the world was rescued from the cocaine forests of Bolivia. That old Cacao was shaped by the same people who bribed kings with pineapples. A single pod has managed to reinvent itself over and over in time traversing through various geographies. While most of the world consumed chocolate in solid form, it was consumed as a drink for most of human history. Pound with spices for hours on stone, Xocolatl was a spiritual drink in South America. This Saturday I will uncover the migrations and reincarnations of cacao over four chocolate drinks.

Xocolatl

Aztec/Mayan Spiced Drink

How humans first tasted chocolate. What Aztec Chocolate Actually Tasted Like – stone metate to grind cacao, then blends it with water, vanilla, and chili. Sometimes even All Spice.

Champurrado

Mexican Chocolate Atole

A thick, warm Mexican drink made with masa harina, chocolate, cinnamon, and piloncillo (jaggery).

Caribbean Cocoa Tea

A rich Caribbean hot chocolate made with grated cocoa, coconut milk, and aromatic spices like bay leaf and allspice.

Mole Poblano

A complex savory sauce, using chocolate to add depth alongside chilies, nuts, and spices.