Mayan Chocolate Facts

Long before chocolate bars and truffles lined the shelves of our local shops, there existed a culture that not only cherished cacao but also held it in high regard in their society and rituals.

In this blog post, we are journeying back to the ancient Mayan civilization to explore some intriguing Mayan chocolate facts.

This riveting exploration takes us to the tropical rainforests of Mesoamerica, where the first cacao trees flourished, and into the heart of a culture that believed chocolate was nothing short of divine.

So sit back, perhaps with a bar of your favourite chocolate close at hand, as we unravel the captivating tale of Mayan chocolate.

5 Fascinating Mayan Chocolate Facts

1. Gift of the Gods: The Mayans viewed cacao as a divine gift and referred to it as 'Theobroma Cacao', which translates to 'Food of the Gods'. This reverence showcased the significance of cacao in their society.

2. Ceremonial Drink: Unlike the solid chocolate bars we are accustomed to today, the Mayans consumed chocolate as a frothy, bitter beverage. It was often mixed with spices or cornmeal, and it played a vital role in various ceremonies, rituals, and as a luxurious treat for the upper class.

3. Currency Usage: Such was the value of cacao that the Mayans used cacao beans as a form of currency. Records indicate that you could buy a turkey for 100 cacao beans or an avocado for 3 cacao beans.

4. Symbol of Life and Fertility: Cacao trees were seen as a bridge between earthly and divine realms. The Mayans believed that the gods made humans from the cacao tree. Therefore, it became a symbol of life and fertility.

5. Chocolate in Afterlife: The Mayans were so fond of their chocolate drink that they were often buried with jars of chocolate to accompany them to the afterlife. This demonstrates the extent of cacao's cultural and spiritual significance in Mayan society.

(Take a look at this post if you would like to read about: How to Tell if Chocolate Has Gone Bad).

Did The Mayans Invent Chocolate?

Yes, it's widely accepted that the Mayans were among the first cultures to discover and utilise the cacao tree, thereby inventing the earliest form of chocolate.

However, it's important to note that their version of chocolate was quite different from the sweet treat we enjoy today.

The Mayans, who thrived in Mesoamerica around 250-900 AD, made a bitter, frothy beverage from cacao beans.

These beans were fermented, roasted, and then ground into a paste, which was mixed with water, cornmeal, and various spices.

This drink was a central part of Mayan ceremonies and rituals, indicating the significant cultural and spiritual value of chocolate to their society.

So, while the Mayans didn't invent the chocolate bars or truffles that we're familiar with today, they did lay the groundwork for what would eventually evolve into modern chocolate.

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How Did The Mayans Make Chocolate?

The Mayans' process of making chocolate was quite different from the methods we use today.

Their version of chocolate was a drink, not a solid bar, and was typically consumed during important events and rituals.

Here is a simplified step-by-step account of how the Mayans made their chocolate:

1. Harvesting: The process started with the harvesting of the cacao pods from the Theobroma cacao tree.

2. Fermentation: The cacao beans, along with the pulp, were extracted from the pods and left to ferment for several days. This crucial step helped to develop the beans' distinctive flavour.

3. Drying and Roasting: After fermentation, the cacao beans were dried and then roasted to further enhance their flavour. The roasting also made it easier to separate the shells from the cacao nibs.

4. Grinding: The roasted cacao nibs were then ground into a paste. This would have been done on a metate, a traditional grinding stone.

5. Mixing: This cacao paste was mixed with water, and often with other ingredients such as cornmeal, chilli peppers, honey, or spices to create a bitter, frothy chocolate drink. The froth was an especially desired part of the beverage and was created by repeatedly pouring the drink from one vessel to another from a height.

6. Serving: The chocolate drink was typically served at room temperature and was a part of many Mayan ceremonies and rituals, including marriages and religious ceremonies.

So, while the Mayan way of making and consuming chocolate was quite distinct from our modern practices, their reverence for cacao and their innovative use of its beans laid the foundation for our enduring love affair with chocolate.

(Click here if you would like to learn: How to Thin Melted Chocolate).

Why Was Chocolate Important To The Mayans?

The Mayans' process of making chocolate was quite different from the methods we use today.

Here is a simplified step-by-step account of how the Mayans made their chocolate:

1. Harvesting: The process started with the harvesting of the cacao pods from the Theobroma cacao tree.

2. Fermentation: The cacao beans, along with the pulp, were extracted from the pods and left to ferment for several days. This crucial step helped to develop the beans' distinctive flavour.

3. Drying and Roasting: After fermentation, the cacao beans were dried and then roasted to further enhance their flavour. The roasting also made it easier to separate the shells from the cacao nibs.

4. Grinding: The roasted cacao nibs were then ground into a paste. This would have been done on a metate, a traditional grinding stone.

5. Mixing: This cacao paste was mixed with water and often with other ingredients such as cornmeal, chilli peppers, honey, or spices to create a bitter, frothy chocolate drink. The froth was an especially desired part of the beverage and was created by repeatedly pouring the drink from one vessel to another from a height.

6. Serving: The chocolate drink was typically served at room temperature and was a part of many Mayan ceremonies and rituals, including marriages and religious ceremonies.

(Read this post if you would like to read about: What Are Chocolate Truffles?)

Who Was the Mayan Goddess of Cacao?

The Mayan goddess associated with cacao is Ixchel.

Often depicted as an old woman, Ixchel was a multi-faceted deity revered in various aspects, including as the goddess of the moon, childbirth, fertility, and weaving.

While she isn't exclusively referred to as the 'Goddess of Cacao', there is a link between Ixchel and cacao.

One of the symbols associated with Ixchel is a cacao tree, highlighting the connection between fertility (one of her domains) and the life-giving properties the Mayans associated with the cacao tree.

This connection signifies the integral role cacao played in Mayan culture and spirituality.

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Where Can You Buy Delicious Modern Chocolate?

If you're on the hunt for delicious modern chocolate, look no further than Whitakers Chocolates.

With a proud heritage dating back over 135 years, Whitakers combines the finest traditions of chocolate-making with contemporary flavours and techniques to bring you an unmatched chocolate experience.

Each Whitakers chocolate is crafted using the highest quality, natural ingredients, with careful attention to both flavour and texture.

Our range extends from classic milk, dark, and white chocolates to a variety of filled chocolates and truffles.

We also take pride in offering a wide range of Fairtrade-certified chocolates.

Whether you're a fan of smooth, creamy milk chocolate, rich dark chocolate, or delicately sweet white chocolate, Whitakers has something to satisfy every palate.

Our chocolates are available through our online store and select retailers across the UK, making it easy for you to indulge in the exquisite taste of Whitakers Chocolates wherever you are.

So why wait? Dive into the delicious world of Whitakers Chocolates today!

Final Notes On Mayan Chocolate

The story of Mayan chocolate provides us with a fascinating glimpse into the ancient origins of one of the world's most beloved treats.

The Mayans' reverence for cacao, evident in their use of the beans as currency, in rituals, and in mythology, underscores the deep cultural and spiritual significance of chocolate in their society.

While the Mayan version of chocolate, a bitter, frothy drink often infused with spices, bears little resemblance to the sweet, creamy confections we enjoy today, there's no denying that their innovative use of cacao laid the groundwork for modern chocolate-making.

The enduring appeal of chocolate, in all its myriad forms, can be traced back to these early Mesoamerican civilisations, who first recognised and harnessed the potential of the humble cacao bean.

We've come a long way since the days of Mayan chocolate, with exquisite chocolate products now easily available from renowned chocolatiers like Whitakers Chocolates in the UK.

Nevertheless, as we relish each bite of our favourite chocolate bar, it's fascinating to remember that we're partaking in a tradition that stretches back thousands of years.

So next time you indulge in a piece of chocolate, take a moment to reflect on its ancient origins and the rich history it carries within.

After all, chocolate isn't merely a food – it's a gift from the gods, a symbol of life and fertility, and a taste of the divine, just as the Mayans believed.

Before you go, you might also like to read this post asking: What is Bittersweet Chocolate UK?