The Mesoamericans revered the seed-filled pods of the cacao tree. Aztec king Montezuma demanded his tribute in cacao beans. Ancient Mayan drawings depict ritual consumption of a chocolate drink.
Yes, more than two thousand years before the Hershey bar, the original way to enjoy chocolate was as a beverage.
“They thought of it like we think of black coffee,” said reknowned Chicago chef and restaurateur Rick Bayless. “It was a beverage that was sort of a bitter and very complex in its aroma and very special – bitter not sweet. Sometimes they would even add chilies or herbs to it.”
Bayless has made it his mission to introduce Americans to authentic hot chocolate – the Aztec way. Consider this a kind of edible archaeology.
Using a stone-grinder, Bayless unlocks the oils in the cacao beans to prepare a drink that’s creamy, yet is made with nothing but water – plus a hint of sugar and spice.
“It’s sweet, it’s savory,” said Altschul.
“Savory, because of that little bit of chile” said Bayless. “You can see how it fits the bill for all your dessert needs.”
–The secrets of hot chocolate, CBS News Sunday Morning
Nice sip, you wildcat. You surfer of the intergalactic starwind.
So suave! So debonair!