Lili

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Chocolate is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America. Its earliest documented use is around 1100 BC. The majority of the Mesoamerican people made chocolate beverages, including the Aztecs, who made it into a beverage known asxocolātl, a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor.
After fermentation, the beans are dried, then cleaned, and then roasted, and the shell is removed to produce cacao nibs. The nibs are then ground to cocoa mass, pure chocolate in rough form. Because this cocoa mass usually is
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Mayan writing referring to cocoa.
The sweet chocolate residue found in jars from the site of Puerto Escondido in Honduras from around 1100 BC is the earliest found evidence of the use of cacao to date.[13] An early Classic (460-480 AD) period Mayan tomb from the site of Rio Azul, Guatemala, had vessels with the Maya glyph for cacao on them with residue of a chocolate drink.[14] The Maya are generally given credit for creating the first modern chocolate beverage over 2,000 years ago, despite the fact that the beverage would undergo many more changes in Europe.[15]
By the 15th century, the Aztecs gained control of a large part of Mesoamerica, and adopted cacao into their culture. They associated chocolate with Xochiquetzal, the goddess of fertility,[16] and often used chocolate beverages as sacred offerings.[14] The Aztec adaptation of the drink was a bitter, frothy, spicy drink called xocolatl, made much the same way as the Mayan chocolate drinks. It was often seasoned with vanilla, chile pepper, and achiote, and was believed to fight fatigue, which is probably attributable to the theobromine content, a mood enhancer. Because cacao would not grow in the dry central Mexican highlands and had to be imported, chocolate was an important luxury good

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