Cocoa And Chocolate
The Tree, The Bean The Beverage

HISTORY OF COCOA AND CHOCOLATE 13 his dietetic courage. His statue should stand beside those of the men who first consumed a mushroom, a tea leaf, and a coffee berry. Often by accident, when he was sucking the raw seeds of cacao, his teeth must have bitten through the pulp into the interior, and his palate have perceived an unpleasant bitter flavour. Now, however, he would find that the roasted seed, although still bitter, had acquired a very attractive aroma and taste. After that experience he would be always flinging cacao seeds into the fire, and little by little would learn to roast them to just the right degree to suit his taste. Later, a man of more delicate digestion would grind the beans and the beginnings of the manufacture of chocolate would be established. 2. THE SIXTEENTH CENTURY The Spanish gain Knowledge of Cacao and Chocolate from the Mexicans Columbus not only discovered America, he also discovered the cacao bean and brought a few home to Spain with him as curios from the new world. What remark King Ferdinand made when he saw these brown beans, which somewhat resemble almonds in appearance, is not recorded. Possibly it was not very compli-mentary. It was the adventure of another Spaniard, Cortes, that revealed the probable commercial importance of these stränge seeds. It has already been mentioned that Cortes, in his ruthless conquest of Mexico (1521), encountered the Emperor Montezuma, who entertained him royally. This Contemporary of Henry VIII, this chieftain styled emperor by his con-querors, is worth more than a passing reference because of the important part which the drinking of chocolate played in his feasts. Montezuma was haughty and