Cocoa And Chocolate
The Tree, The Bean The Beverage

18 THE COCOA AND CHOCOLATE INDUSTRY the next Century, the rest of Europe followed su.it. In engravings in old books the Mexican Indian always stands for chocolate, just as the Chinaman stands for tea and the Arabian for coffee. The association of the Aztecs with chocolate will remain for all time, though curiously enough no manufacturer appears yet to have used the name Aztec to designate a brand of chocolate. 3- THE SEVENTEENTH CENTURY Chocolate becomes a Fashionable Drink With the decline of the power of Spain the methods of making drinking chocolate gradually leaked out, and the information was spread all over Europe, not only by travellers and monks, but also in learned treatises on the subject. Hitherto, as we have seen, the references to chocolate had been casual and scattered, but now, for the first time, works devoted entirely to chocolate began to appear. The first of these, entitled Del Chocolate, by Cardenas appeared in 1609, and, being published in Mexico, passed almost unnoticed. In 1631, there was published in Madrid a book on chocolate which became the standard work of the Century. Its author was olmenero, and the title of the book when translated into English was A Curious Treatise of the Nature and, Quality of Chocolate. It was translated into many anguages and passed through several editions.1 The o owing recipe taken from this book gives one an idea n wtTaS into English by Don Diego de Vades-Forte infoVT ad+-WOxh\ln^640’ into French by René Moreau in 1643, Vitrinli Volckamer in 1644, into Italian by A. j.f j „ kv K- ^lcn came Sylvestre Dufour, who gave it new ten XrP“bllshlnS l* in 1671 along with treatises on coffee and nnbH=h 1 comP^at,on was so populär that it was revised and tranS a^m Tln . 1685> 1688, and 1693. In 1685 it was Chamberlaine^° Latm by J’ Sp°n and into EnSllsh bV J-