Chocolate: or, An Indian Drinke

Description

The history of chocolate started in Mesoamerica. Chocolate, its fermentation, roasting, and grounding of beans of the Theobroma cacao, can be sourced out to the Mokaya and other pre-Olmec people, with the proof of cocoa drinks from 1900 BC. Chocolate is important in both Mayan and Aztec royal and religious affairs. Clergies offered cocoa beans to the gods and served cocoa beverages during religious affairs. All of the places that were bequeathed by the Aztecs that raised cocoa beans were obliged to pay them as a tax, or what the Aztecs would call it as a tribute. The Europeans sweetened and smoothened the drink by mixing sugar and milk, ingredients the Mesoamericans did not avail. Europeans use it for sweets and desserts. During the 19th century, Briton John Cadbury formulated an emulsification method to make solid chocolate, forming the modern chocolate bar. Chocolate from then until now is widely enjoyed by many, most especially popular for children for its sweet and delectable taste as it comes in different concoctions.

Antonio Colmenero de Ledesma was a doctor and surgeon of Andalusian descent. He is renowned for having created a number of works of Materia Medica ( Apologia chirurgica ), also one of the first treaties chocolate in Spanish, the Latin title is: Chocolata Inda; opusculum of qualitate et natura Chocolatae. The printing of the book was one of the first occurrences in which the specialty is conveyed as a hot beverage. In his discourse he magnified the purpose of the drink for medicinal treatments, but during his time it was a very famous drink, but subject to an intense argument by Antonio de León Pinelo, rapporteur of the Council of the Indies. Sooner his treatise of small format was interpreted to different European languages, sharing the chocolate drink recipe to several countries.
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