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The history of chocolate begins in Mesoamerica. Fermented beverages made from chocolate date back to 1900 BC.
The Aztecs believed that cacao seeds were the gift of Quetzalcoatl, the god of wisdom, and the seeds once had so much value that they were used as a form of currency.
Originally prepared only as a drink, chocolate was served as a bitter, frothy liquid, mixed with spices, wine, or corn puree.
It was believed to give the drinker incredible powers. Today, such drinks are also known as "Chilate" and are made by locals in the South of Mexico.
After its arrival to Europe in the sixteenth century, sugar was added to it and it became popular throughout society, first among the ruling classes and then among the common people.
In the 20th century, chocolate was considered essential as snack for the american soldiers.
Cacao is rich in chromium, which is what helps give cacao powder its deep crimson brown hue. It is also an extreme antioxidant.
Even though chocolate mixed with sugar is tempting, you should instead find ways to consume cacao in its pure form.
The Mayan people called it "The food of the gods".
The Dresden Codex specifies that it is the food of the "Rain Deity Kon", and that the gods shed their blood on the cacao pods to help it grow.