The Mayans called the drink “chocolhaa” (“bitter water”) and Aztecs called it “Xocolatl.” From those words eventually evolved the word “chocolate.” Cacao was used in special celebrations such as those for funeral rituals, war, or harvests.

Mayan Chocolate Despite chocolate's importance in Mayan culture, it wasn't reserved for the wealthy and powerful, but was readily available to almost everyone. In many Mayan households, chocolate was enjoyed with every meal. Mayan chocolate was thick and frothy and often combined with chili peppers, honey or water.

The first step in creating the Mayan chocolate drink was to harvest the seeds from cacao trees. The Mayans then fermented, dried, and roasted the beans. They could then remove the beans from their hard outer shells and grind them into a fine paste. Much of this process remains unchanged to this day!

For Maya people, cocoa beans are used as currency. We know, for example, that a rabbit costs 10 beans, an earthen pot between 12 and 25 beans. Cocoa is also used for its medicinal properties, Maya people realised its revitalising qualities, and they use it to reduce indigestion, coughs, burns, and even stomach aches.