THE LITTLE HISTORY OF COCOA

Chocolate eclairs, "merveilleux", chocolatine, chocolate mousse and moelleux… none of this would exist without cocoa, which originated in Mexico.

That’s right! The first civilization to cultivate cocoa was the Olmecs, in 1500 BC. They were established in the southeastern region of Mexico, between the states of Veracruz and Tabasco. Moreover, the word "cocoa" derives from Olmec and the subsequent Mayan language: "kakaw".

The Olmecs ground cocoa beans and mixed them with water and spices (flowers, vanilla or honey, for example). The elite consumed it during religious rituals dedicated to deities; it was "the drink of the gods."

Over time, cocoa cultivation spread to other populations, such as the Maya and the Aztec. The beans were used as currency. Spanish conquistadors arrived in Mesoamerica in 1519 and quickly adopted the habit of consuming the cocoa drink like the Aztecs, the only difference being that they added sugar.

In a letter sent to King Charles V, the conquistador Hernán Cortés recounted that it was enough to drink one cup of "xocoatl" (chocolate in the Nahuatl language) to have the strength of a soldier for an entire day's march. In 1528, Cortés returned to Spain with a shipment of cocoa, along with recipes and utensils necessary for its preparation. The beans were sun-dried, roasted, and pressed between two hot stones until an aromatic paste was obtained, to which they added sugar, water, and some spices.

In 1615 cocoa was introduced to France, in 1659 the first chocolate factory was opened in Paris and… the chocolate bar was invented!

Over time, European countries began to import the beans and open chocolate factories in Germany, Italy, Belgium, and Switzerland.

Today, cocoa is still cultivated in Mexico and in many other countries in Latin America and Africa.

This is how the wonderful cocoa was integrated into gastronomy worldwide. So, when you savor an eclair or a chocolate moelleux, you are also savoring a little piece of Mexico.

PS: The word "chocolate" is derived from the Spanish word "chocolate," which in turn comes from the Nahuatl* word "xocoatl," composed of two roots: "xoco," meaning "bitter," and "atl," meaning "water." So, "chocolate" in Nahuatl means "bitter water."