Roots of Chocolate
ITALIAN SWEETNESS AND GENUINITY.
The legend
It was the Maya, the first to “invent” a hot drink enhanced by the intense flavor of the seed widely cultivated in Latin America since ancient times. The drink, renamed xocoatl, had a bitter and spicy taste, made from the mixture of cocoa, beans, water and a pinch of pepper. Highly appreciated, it was a delicacy consumed during festivals, and on special occasions. After the discovery of America in the late 15th century, cocoa made its debut in Europe. Legend has it that at the very first meeting, Aztec Emperor Montezuma II offered Spanish explorer Hernan Cortésuna “chocolatl,” made of cocoa, vanilla, and spices, which the emperor was fond of.
The Cocoa
Our journey begins in South America, at the foot of a tree with fruit resembling large berries. It looks like just another tree, but the seeds enclosed in its fruit are transformed into an exotic, magical and precious spice, beloved by Mayans and Aztecs, which will quickly become one of the world’s most beloved and appreciated beverages: hot chocolate.
The properties of cocoa
Chocolate is good for the mood; it contributes to the secretion of serotonin, the feel-good hormone, but it also has positive effects on the immune system and is a powerful anti-inflammatory.
