Cocoa - Theobroma cacao - is native to Mexico and Central America and records show it has been cultivated for at least 3,000 years!
Aztecs ground and processed these seeds to make a paste, diluting it with hot water and working up thick froth; it was served to Aztec royals in court and also used in religious rituals and medicine.
They called it xocolàtl - meaning "bitter water"; as it had a strong bitter taste, it was the Spaniards who added sugar after they brought it to Spain, where it became a favourite drink with royalty.
Chocolate is the main ingredient in champurrado, a delicious corn-based variation of the original chocolate drink.. see following post.
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