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Mesoamerican Cacao Processing Traditions
Mesoamerican civilizations developed a complete set of techniques for fermenting, roasting, and grinding cacao beans and preparing foamy drinks, serv…
Timeline
- 600–1519Valley of Mexico and the Yucatán Peninsula · State of MexicoMaya and Aztec societies ground cacao kernels with stone mills and ceramic jars, adding water, maize paste, chili, and vanilla, and producing the ritual hot drink xocolātl by pouring to create foam; cacao beans served as tribute and currency.
- 1551–1560Viceroyalty of New Spain · Mexico CityColonial authorities and monasteries combined indigenous cacao-processing methods with European dietary habits, introducing cane sugar, cinnamon, and dairy to create sweet chocolate drinks; related recipes and trade regulations were codified in the 1550s and sent to Spain.
- 1585Iberia and the Low Countries · SpainCacao-processing techniques reached Europe through ports such as Seville, gradually developing water-powered grinding, defatting, and solid chocolate-bar production, forming the global cacao–chocolate industrial chain.
Sources
- The True History of Chocolate — Sophie D. Coe; Michael D. Coe (2013)
- General History of the Things of New Spain (Florentine Codex) — Bernardino de Sahagún (1577)