Early days of chocolate

Long before the Aztecs brought chocolate to the world, more ancient civilizations used cocoa, the source of chocolate-making materials, to create a completely different flavor dish.

Cocoa beans, taken from cocoa, have been used to make chocolate for more than 1,000 years . Central American cultures cherish this seed, they are even used as monetary units in the Aztecs society.

Many Central American cultures, including the Aztecs, often ferment seeds, dry, crush and mix with water to create a bitter drink that is indispensable in social ceremonies such as weddings. , birthday.

Cocoa tree ( Photo: livescience.com )

However, while excavating an area of ​​Puerto Escondido, Honduras, the researchers found pottery fragments with the residue of theobromine, a compound with caffeine-like properties and was found only in cocoa trees. . Some pottery pieces range from around 1100 to 900 BC and 1,400 to 1,100 BC. This has extended the period of use of cocoa back to another 500 years.

Ceramic jars with careful patterned connections contain caffeine
found Honduras ( Photo: livescience.com )

This is a big discovery that changes the history of chocolate's birth, said lead researcher John Henderson at Cornell University, USA.

Unlike the bitter taste of the Aztecs made from cocoa beans, the drink of ancient Central American communities is fermented from white pulp wrapped around the grain, called chicha. Chicha has 5% alcohol and beer foam, but has a slightly different sweet taste. "It's not like anything else," Henderson said.

While in ancient times, cocoa drinks were reserved only for rich nobles, but later, this drink was still a symbol of status and power for noble people.

MT