The predecessor of the hot chocolate we enjoy today was xocoatl drink of the Aztecs. Maya Indians first harvested cocoa beans from cocoa pods and they often traded with the neighboring Aztecs. Cocoa beans can also be a tribute to the warlike Aztecs longer exist. The Aztecs ground the beans into a bitter, coarse paste, which they mixed with water and spices, the drink xocoatl form. Aztecs cultivated the cocoa tree, and later appointed himself as their god QuetzalcoatlGuardian of the cacao tree. Aztec emperor Montezuma is said at the indicated xocoatl: "The divine drink which builds the resistance and fight fatigue. A cup of this drink permits a man to walk a whole day without food." It is reported that Montezuma fifty cups of each xocoatl drinking days.
Hernan Cortez is credited with the introduction of Europeans drink. Cortez was a cocoa plantation in Mexico in 1519, after the Indians with the beans as a form of currency. One yearCortez later introduced the drink xocoatl to use the court of Spanish King Charles V, instead of the spices of the Aztecs began the Spaniard, the tradition, a sweetener, cane sugar syrup will probably also from the New World. The Spaniards had difficulty pronouncing the Indian word "xocoatl" and changed the name of their new chocolate drink to "." Although it was chocolate soon became popular throughout Spain, the Spanish managed to keep it a secret from the rest of Europe for ahundred years. In these hundred years, many experiments in partial fermentation and roasting of cocoa beans has increased wealth to the taste of the drink.
In 1615, imported Spanish princess Anna of Austria chocolate to her new husband King Louis XIII. The drink has been spreading rapidly in the court of Louis news for fashionable to Italy and later to Austria. A Frenchman opened the first coffee house, specializing in chocolate in London in 1657. The British change the name of thedrinking "chocolate." The appealing new drink's popularity spread throughout Europe. Who is it that warms their first chocolate to "Hot Chocolate's" unknown. Chocolatier David Chaillou of 1657 the first chocolate house was opened in Paris and served hot chocolate.
The warm, frothy drink we know today owes its true origin Dutchman Hendrick Van Houten. In April 1828 Van Houten patented a process where a press is used to extract ground cocoa beans to squeezethe natural fat as cocoa butter known. Cocoa butter makes about half the weight of the cocoa bean. The press cake that is after you extract the cocoa butter and is cooled, pulverized and sifted into cocoa powder. Van Houten also discovered that being roasted by the addition of alkali-potash, the beans before they will neutralize the acid taste of cocoa. The process was described as "Dutching" and was never used because it is known. Is still sometimes hear, hot chocolate called"Dutch chocolate."
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