Who is the founder of the cacao?
One story says Christopher Columbus discovered cacao beans after intercepting a trade ship on a journey to America and brought the beans back to Spain with him in 1502. Another tale states Spanish conquistador Hernan Cortes was introduced to chocolate by the Aztecs of Montezuma’s court.
What is the best cacao in the world?
Ecuador. Ecuador is home to some of the best cacao beans in the world. Only approximately 5% of cacao in the world is labeled as “Fine Aroma,” and Ecuador produces nearly 63% of it.
What is the rarest cocoa bean?
Nacional Cocoa
Nacional Cocoa This bean variety was only recently rediscovered in Peru in 2011. In its purest form, it is regarded as the world’s rarest cacao.
How did the Aztecs drink cacao?
The Aztecs preferred their cacao cold. They also were early practitioners of “latte art” and poured it carefully to create a foamy top for a frothy drink. It was considered to be of divine origin and the cacao tree was revered as a conduit between heaven and earth, with the tree being a gift from the god Quetzalcoatl.
Did Aztecs smoke chocolate?
Aztec use. Unlike the Maya of Yucatán, the Aztecs drank chocolate cold. It was consumed for a variety of purposes, as an aphrodisiac or as a treat for men after banquets, and it was also included in the rations of Aztec soldiers.
Is Swiss chocolate better than Belgian?
Belgian chocolate will typically have a higher cocoa content. So we’ve learned that Swiss chocolate tends to be creamier and smoother on the palette. Belgian chocolate providers tend to lean toward a higher cocoa content, which occurs most naturally in dark chocolate.
Are cacao nibs A Superfood?
What are Cacao Nibs? While dark chocolate with 70% or higher cocoa solids is a superfood, the cacao nib blows it out of the water! Cacao nibs are where all chocolate starts, but it depends on what is done to it after it is collected from the beans (yes, cocoa is a bean) from the Theobroma cacao tree.
What is the best cacao for chocolate?
Kennedy suggests looking for chocolate “with at least 60 percent cacao,” she says. This will not only help guarantee that you are getting a rich source of antioxidants, but also ensure you get fewer additives, such as cream and sugar, which can have the opposite desired effect on your health and waistline.
Are there different types of cacao?
There are three varieties of Theobroma cacao, as it was officially named in 1753 by the Swedish scientist Carl von Linné. They are criollo, forastero and trinitario, and multiple hybrids exist of each strain.