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I did see them bring in more than fifty large pitchers of cacao with froth in it, and he drank some of it, the women serving with great reverence.
Heating the working areas of the table-mill, an innovation that emerged in France in 1732, also assisted in extraction.Ceramic vessel with residues from the preparation of chocolate beverages have been found at archaeological sites dating back to the Early Formative (1900-900 BC) period.For example, one such vessel found at an Olmec archaeological site on the Gulf Coast of Veracruz, Mexico dates chocolate's preparation by pre-Olmec peoples as early as 1750 BC.While researchers do not agree which Mesoamerican culture first domesticated the cacao tree, the use of the fermented bean in a drink seems to have arisen in North America (Mexico).Scientists have been able to confirm its presence in vessels around the world by evaluating the "chemical footprint" detectable in the microsamples of contents that remain.Yet it is a drink very much esteemed among the Indians, where with they feast noble men who pass through their country.
The Spaniards, both men and women that are accustomed to the country are very greedy of this Chocolate.
They used it in a common beverage consumed by everyone in their society.
Christopher Columbus encountered the cacao bean on his fourth mission to the Americas on August 15, 1502, when he and his crew seized a large native canoe that proved to contain among other goods for trade, cacao beans.
The Mayan people, by contrast, do leave some surviving writings about cacao which confirm the identification of the drink with the gods.
The Dresden Codex specifies that it is the food of the rain deity Kon, the Madrid Codex that gods shed their blood on the cacao pods as part of its production.
They say they make diverse sorts of it, some hot, some cold, and some temperate, and put therein much of that "chili"; yea, they make paste thereof, the which they say is good for the stomach and against the catarrh.