Chocolate Instead of Coffee in Early America
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- เผยแพร่เมื่อ 9 เม.ย. 2023
- I make 18th century breakfast chocolate from raw cacao beans.
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Delicious "El Popular" Chocolate www.townsends.us/products/el-popular-chocolate-ch952-p-90
At some point Townsends needs to turn the Nutmeg Tavern into a real tavern so I can drive over and try all this food.
Oh my gosh yes! 😍 🍽 I hope they see your comment and do it!
That would be wonderful
How you gonna drive a horse silly
I think he’ll probably attach it to a buggy, Dartha. And yes, I would totally give this man my money to make me feel like I was eating real 1700s food at a real tavern. Colonel Williamsburg was fun but I’m betting this guy can do it better and make it more realistic too.
I second this
There was a chocolate maker near me in Mexico - they roasted the beans daily, shelled and ground them to order with whatever sugar, nuts and spices you wanted. You could get it with chili peppers, black pepper, almonds, etc.
Just walking past them was delicious.
My old daily commute had us pass by a chocolate factory, even with all the urban smog you could smell the chocolate way before you see the factory.
Sounds delicious.
I’m now of the firm belief that everyone should have a special chocolate pot to make chocolate drinks in
I have a mug that is used only for cocoa. My brother once used it for coffee and I was ready for murder
If we have mokas for coffee then why not giving the same care to chocolate
Mom! Tommy mixed the poop pot with the chocolate pot again!
Sounds pointless.
@@tomalophicon and you sounds boring...
In the Philippines, it's a very old tradition to make rice with chocolate in it for breakfast. It's called champorado, and very delicious. There's a kind of cocoa tablet sold there that has been imported from Mexico for centuries to be used in this dish and in tsokolate (Filipino hot chocolate drink.)
The Mexican chocolate tablets, we use to make a Mexican drink called champurrado. Its an atole but made with added chocolate. An atole is a Mexican drink made with masa harina (though some folk skip the masa and use the corn starch now that its possible to buy it separate). You have to mix a spoonful or two or so of the masa (depending on how thin or thick) with milk or water (I use warm) to keep it from clumping and then strain it into milk or water that is boiling and keep stirring till desired thickness. You can sweeten with piloncillo or sugar or nowadays folk use sweetened condensed milk but that's doing too much in my opinion. You can add cinnamon power and vanillla. Or you can boil cinnamon sticks a while with the milk or water before adding the masa. To make it a champurrado, you will also add some of the tablet of the chocolate to it. Then you have a thick hot chocolate. We use Ibarra's or Abuelitas as its common but there are brands that are also strictly Mexican companies but those are pricier. You can also spice it up a bit by adding some ground clove. By the way, I learned Filipino Menudo and Mexican Menudo are also different.
@@HalfLatinaJoy86 and Eric, thanks for sharing this. I really enjoy learning about things like this, so it's much appreciated.
thats the spanish influence. In mexico it goes by the same name except its made with corn instead of our rice; regional differences. Same same but different
I'm surprised that was viable before the 19th century
We have a similar tradition in the US called “cocoa krispies”
Cocoa husk tea is a favorite of mine now. Martha Washington knew what she was doing.
same
She was a hip, hip lady
I used to drink that at my aunt’s house when I asked for chocolate, I completely forgot that was a thing! Thanks for reminding me of that memory.
Where do you get the husks?
@@hbryan614 I'm lucky enough to live near Williamsburg, Virginia where they sell it as Martha Washington tea in these cute little tins, but I'm sure you can find them unbranded online easy enough.
Townsend is a sanctuary for me ❤️
Hear hear me too
I totally agree 😊
Absolutely. This is like the historical version of Primitive Technology.
For many of us I believe 😊
Agreed, a quiet corner of the interwebs.
everytime I'm feeling down, which unfortunately is more often these days... Townsends videos pop up and I go to a different world for 10 minutes. cant thank you guys enough
Thank you for your very kind comment and I hope you feel better!
If you declare with your mouth, 'Jesus Is Lord' and believe in your heart that God raised him from the dead, you will be saved. -Romans 10:9
"fockjesus"
....
try not being a materialist nihilist
@@dizo-jp2tdI’m touching myself rn
@@Zepego-jk2izcool
This is how chocolate is made in Mexico to this day! Northern Mexican states definitely prefer it with milk over water but in the South it’s more common with water. Super good also it’s pronounced ka-kow! haha
This is how it's pronounced in my language too, I've never heard it being pronounced like in this video so I was confused lol
It is where you’re from. Don’t judge.
@@Future_Pheonix Ca-cay-o amused me as well - maybe it´s the correct pronunciation *somewhere* in the world?
@@shouldhavenotshouldof2031 not judging, ka-kow is it's native pronunciation is all they're saying
As someone that lives in Sonora, I can attest we prefer chocolate with milk :), I guess since we have lots of cattle, we have a surplus of milk, too.
Greetings from The Netherlands.
A wonderful and chocolate filled Easter to all!
It's really interesting to see these and compare them to more modern takes on the idea like Choffee and Crio Bru that take roast cocoa, grind them, and brew them just like coffee.
A four-way side-by-side test between Mesoamerican chocolate drinks, the colonial/European chocolate drinks, chocolate husk tea, and modern chocolate coffee-like drinks would be an really neat idea I may have to try sometime.
Was thinking the same!!
I don’t drink coffee, so I’ve thought about brewing chocolate over the fire at camp
Why not? If you're already heating water for coffee, no reason you can't pour some over chocolate or cacao husks.
It would probably be less waste, since powdered chocolate/cocoa can be consumed directly in the water, whereas coffee grounds have to be hucked out of camp to get rid of if you're "leaving no trace".
Just make sure it's cacao powder, not coco. Coco powder has been processed and loses all it's nutrients and theobromine.
Cacao is the raw form. Walmart sells a good organic brand of cacao powder from Peru.
cacao is better in every way to coffee or tea but only when pure, and why its called food of the gods. the first thing europeans do to cacao is destroy all its incredible properties with alkaline and other things and add milk and make it worthless. also pure cacao is more bitter than any coffee black, but amazing with native American sweeteners like cane sugar or maple syrup.
@@RoninAvenger i just eat the beans
It occurs to me that historically in America chocolate is a lot more mundane and so we created cheap plentiful chocolate candy for kids, whereas in Europe it was seen more as an expensive refined delicacy and so is more often created for adults in finer forms. Furthermore, other types of candy are more common such as hazelnut
That's so interesting! Explains why chocolate from Sweden and Belgium is very expensive in bakeries and chocolate shops! While the cheap stuff are American or local brands sold in grocery stores.
@@user-bx8sj6qm3w Murican chocolate is generally too sweet compared to european and japanese chocolate.
I think its the same about coffee, never been to the USA but every time I get "american" coffee around here in Japan it tastes like dirty water, the same was reported by other ppl that traveled to the USA.
@Omar Kharnivall the Hersheys chocolate you're thinking of tastes different because it's made with fresh milk. That's what allowed to become a cheap chocolate for the masses
@Omar Kharnivall I've had European chocolate and it tasted like dirt to me. Guess taste buds are just really different around the world lol.
Nah it's because Ameircans prefer sweets and don't like the bitterness of cocoa. The same reason coffee creamer is so popular in the US.
These are some of my favorite videos on the internet. They’re incredibly comforting. Thank you so much for making these!!
Love that tea strainer of his. My favorite channel here. Sometimes, I’ll find an older season and just let them play while sewing.
That sounds very cosy. Have you read The Last Runaway by Tracy Chevalier? It's about an Amish woman who emigrates to America in the past and sewing/quilting/hat making is part of the story, I really enjoyed reading it.
@@katec9893 I love her books. I’ll give it a read. And for you, Miss Eliza’s English Kitchen is a fictional novel about Eliza Acton whom wrote Modern Cookery for Private Families in 1845. The novel is about Ms Acton and her maid Ann and the writing of the cookery book.
@@cearachonaill8149 Thanks I'll have a look at that book, I like cosy historical fiction.
@@katec9893 I forgot to mention, it is by Annabell Abbs
That frother is a very traditional implement - in its original form, chocolate was a beverage much like that which was frothed between two cups. I have to say though, I was constantly getting distracted by the pronunciation of cacao - both A’s are short, not long, so with the diphthong it’s more like “cahcow” than “cacayo”.
short a's are actually aaa, like apple, or attack, though. It's more like 'ah', which is neither the short nor long a. so, c'ah' cow. I was distracted by it too, you would think he would have learned to pronounce it correctly lol
We still have hot chocolate drink for breakfast in many homes in Colombia, with a very similar recipe (we just get the tablets already made) with milk. Have some cheese, bread and Colombian tamales or arepas and you've got a proper breakfast.
I was looking for a fellow Colombian in the comments! First thing I thought of when I saw the title "chocolate for breakfast"
My mom is Colombian and I grew up drinking hot chocolate for breakfast. She'd normally use the cheap American brands like NesQuick or Ovaltine because it was the early 80's and you couldn't get the tablet chocolate like you can now in ethnic grocery stores. You had to wait 'til someone went back to visit Colombia and you'd give them a list of things to buy for you and you'd pay them back when they returned with the goods. Luker chocolate was always on my mom's list. She'd keep a small store of chocolate and on special occasions she'd break out the chocolate pot and whip up real hot chocolate for us. My sister and I would be so excited to get the real thing. It made breakfast special.
@@katherinetamarizhoward3215 that is such a nice story
In the Philippines, we do like our hot chocolate drinks for breakfast. Especially during Christmas time, when there are midnight masses being held, people line up for hot food in stalls near the church. Chocolate drinks (tsokolate from tablea), ginger tea, steamed rice cakes... good memories.
I spent the week after new-years visiting my brother & his in-laws outside of Manilla. It reminds me a lot of tsokolate.
Same in Puerto Rico for Misa de Aguinaldo. Put some ginger in that hot chocolate!
These all sound wonderful... Cheers!
In her antique cabinet, my grandmother had two small cups with pleated rims, which she said were chocolate cups. Her comment about them was that they were uncomfortable to drink from.
as someone who has trouble understanding people speaking sometimes i really cannot explain how much i appreciate having really good subtitles, thank you
In Spanish ka-ka-oh. And now I want a chocolate pot. And the frother. My mom talked about frothing hot chocolate and the chocolate pot. If I remember correctly, there's even a little ditty about frothing "bate, bate el chocolate." (Ecuador) 😊
They used that saying on Dora the Explorer a couple of decades ago, only I thought they were saying "pate, pate, chocolate".
no one pronounces it the way he was here lol. I'm American and have literally never heard anyone pronounce it the way he is.
@@Tambrylit’s a core memory in our family, our cousin used to babysit us and we watched Dora and constantly sang that song
@TheMastermind729
That's a wonderful memory to cherish.
My children enjoyed that show, and that was their favorite episide =)
The husks/shells are called chaff. An Even roasting will make them break away easier. The heat changes the sugars, just like coffee and roasted dandelion or chicory or grains.
it is easier with coffee, still. the chaff just blows off. why you need to roast outside and not on your kitchen stove. i have a special winnower that hooks up to a shopvac for my chocolate, however.
He explicitly explains this in the video
@@visassess8607 He didn't say anything about the heat changing the sugars, though
I have never heard somebody pronounce cacao that way. And yes, I mean the bean, not cocoa like hot cocoa.
I've only ever heard it pronounced "kuh-KOW". I'm curious where he got that pronunciation from.
Same
It is cacao, pronounced ka - ka - o, in Spanish. The second 'a' should be pronounced as the first is, a blunt lower case 'a'. Though, it wouldn't surprise me if there is regional differences of its pronunciation in Mexico.
A version of Spanish is widely spoken throughout Mexico, where cacao has been cultivated for thousands of years. So if you wanted the most accurate pronunciation for cacao, from pre-Spanish conquest of the Aztec Empire, then the Spanish were likely the first to hear the word used by the native Aztecs.
I was just going to post the same comment about the pronunciation. I've never heard it pronounced like this before.
Yeah, it's driving me nuts.
@@elliotperks673 Regarding "for the most accurate reading of cacao, go for Spanish", the word for cacao in Classical Nahuatl (Aztec) was "cacahuatl" not "cacao". Also, the Nahuatl language never went extinct, it's still spoken to this day. 😊
So, yes, cacao is a Spanish rendering, not an authentic Aztec one. He still pronounces it weirdly in this video as the standard English pronunciation is "ka-Kao"/kəˈkaʊ/.
This guy is like a Bob Ross for foods.
Love it
I got a big bag of cacao shell tea from Oliver Pluff & Co tea, they have wonderful colonial style teas and that's where I learned Martha Washington loved cacao tea. Definitely worth checking out!
They have very limited stock today, but I was able to order some cacao shell with cinnamon tea bags. I appreciate the referral.
Outstanding video and somehow all of it in under ten minutes. Thank you to Jon and everyone there bringing us all of your channels content.
We add very finely ground red Chile powder. I’m in New Mexico and we use Mexican cocoa
I want some. Mexican chocolate is so delicious
chili powder is my signature yo
So I'm studying Veterinary Medicine in Grenada (West Indies) and this is still a preferred breakfast drink on the island! Although recipes here will also use bay leaf with the cinnamon and nutmeg. It's easy to find "cocoa balls" instead of the "brick" here, but the best part is the cacao and all other ingredients were grown on the island to create the exact drink you highlighted here. It's definitely become my favorite morning beverage!
This contrasts quite well with Nile Blue's video on making a chocolate bar mostly from scratch(fermenting the beans, roasting, grinding, processing to paste, etc)
Need to go find that one.
That guy is a lot of fun.
Thanks!
As a cocoa (cacao) lover, I found this episode particularly interesting, especially about the shells. I recently started drinking coffee cherry tea from a local roaster...it is outstanding, and has an almost tobacco note to it.
Good afternoon from Syracuse NY brother and everyone else thank you for sharing your live history videos
Chocolate for Breakfast: Also known as "Easter as a kid"
I totally thought he was talking about Chocolate Gravy and Biscuits when I saw the Tag. Down South Salute! Lol
Long time fan, love the channel! As both a writer and historian, I have to say "Revolutionary war era coffee smugglers" as a concept, would make a great novel.
Roasting cocoa beans reminds me so much of how I used to roast chestnuts at home during the autumn. I really love these videos so much.
My sister brought some of that chocolate husk tea with her from south america. It's great.
Robert W. Chambers has at least one short story that I know of (The Street of Our Lady of the Fields) where he describes in several chapters the characters having a hot chocolate drink with breakfast. And that story is set, as best I can tell, in the late 1800s. So that apparently continued to be a thing for at least another century.
In Colombia, they have a recipe of the same drink, that’s made the same way still to this day and includes a chunk of cheese. It’s a particular kind of chocolate that doesn’t taste like the chocolate we’re used to, and same for the cheese. Can’t remember what they’re called at the moment, but when I married my Colombian wife her father gave me a pot very similar to the one you’re using, a milling tool, a hunk of chocolate, and a chunk of cheese. That stuff is soo good, man.
I bought a bar of chocolate from Whole Foods with manchego cheese in it- the combination was just too unusual to pass up. It was delicious.
Pie was also breakfast food. (Per Laura Ingalls Wilder.) Those were the days!
I've heard of Beautiful Bean Footage before, but this is next level! Absolutely gorgeous job!!
Both drinks looked amazing, I would love to try them! 😋
Thank you for another fine look back into food and beverage history!
Reminds me of Hercule Poroit who drinks his tisanes and his hot chocolate. He was a man who certainly enjoyed treating himself to the sweet stuff.
I got this randomly recommended. It was so calming yet interesting to watch. Thank you!!
Maybe add a little milk or cream to that first drink and would really sing.
I think one of the things that amazes me most is how you find some of these ingredients a lot of them are very hard to fine one would think keep up the good work love your shows
I love the patience and love you put into your videos, the descriptions of the flavor when you try what you make make me believe that I am trying it myself, great channel.
Seems like USA was the place to be during the 18th century since many fooditems that was exclusively for the wealthy in europe was more common, better and more cheap in the USA.
those foods all originate in the Americas and crated by the Indigenous Americans. that's why when europeans arrived the Americas it was the only place in history known as a Paradise. it was flourishing with health, clean water, and foods, unlike the other half of the planet.
My parents are from Nicaragua. Till this day I roast cacao beans with my grandma once a year and peel them. Your fingers are definitely sore after the process. But the outcome is so worth it.
I've tasted the roasted chocolate bean when I visited a chocolate factory and it was amazingly delicious, when you were pounding the beans in the pestle it reminded me of the taste and makes me want to just devour the whole thing. Thank you for making these videos and for the knowledge. Cheers!
In Spain and Mexico it’s still a morning thing, and sometimes accompanied by churros 😊.
I see everyone promoting chocolate tea or even selling them. I'm going to have to try this. Now that I know how it's made. Thank you for sharing
Love it looks so delicious and I absolutely love the set!
Look at this fantastic editing, interactive B roll, atmospheric music and articulate script. Thanks for all the effort here.
This was a Sunday morning special I didn’t know I needed.
"Most chocolate was consumed as a drink." Same. Brewing chocolate, hot chocolate, chocolate tea, thank goodness I live in an era where chocolate is so readily available... and Townsends videos!
Perfectly timed, just starting the Aubrey-Maturin novels and this helps with context early in the very first book when Aubrey and Maturin go for breakfast chocolate!
That's the first time I heard of it. As well.
🤎 this whole episode... and comments, too!
The closest I have come to this is Trader Joe's Sipping Chocolate- but next time I do believe I will grate some nutmeg into it!
Wow, I knew part of the history of chocolate, but this makes what I previously knew actually make sense! Of course, this channel does that for a lot of things. Thank you and your team for all the amazing videos!
You are really a treasure sir. We have all learned so much from you and in such interesting ways.
In a world of empty hearts, you help fill them! THANK YOU SO MUCH for your sharing!
I'm pretty sure this is just the way the Aztecs made their chocolate drinks. That's probably why Europeans and Euro-Americans were making it that way.
if you look at all history the creators were the 5 cradles of civilization, and the rest of earth like europe just adopted everything and never really created anything, besides really horrific diseases.
Very true! Aztecs drank it with spices in it. It was the Spanish that introduced the idea of adding milk and sugar into it.
@@letshuman8985 honey and sugar were always around ancient America they were some of the oldest bee keepers, but milk from cows is def new to America and humans in general.
I've taken to drinking chocolate of a morning. I just use powdered cocoa, of one heaping teaspoon, and a cup of boiling water. No sugar or anything else. It has notes of bitterness as well, but I drink my coffee black as well.
I prefer the simple chocolate drink to coffee now.
Me too though to save time I often just put the cocoa on top of my oatmeal instead. Interestingly, I read that Dutched cocoa has about 1/3 the caffeine and less flavonoids vs cocoa that hasn’t been processed that way.
Holy cow, they sell cocoa shells as mulch at the gardening stores!!
the real Americans before 1500 used cacao for all kinds of things, and where all our modern uses come from.
I really respect this channel. Thank you for sharing and finding this information for us
If kids can have sugary cereal for breakfast, then what's wrong with hot chocolate (especially during the winter months when you need that sense of warmth)?
I cant imagine how it would make much of a difference especially since here you can control the amount of sugar
I personally prefer chocolate milk in the morning but these two choices sound interesting! 🍫
I have some raw cacao nibs, and I roasted some of them like coffee beans, then grind them up (a bit bigger than regular coffee grounds for a drip coffee machine) and mix the cocao grounds 1/2 with coffee grounds and brew it like coffee. It makes a chocolate flavored coffee that's just as stimulating but i dont' get the jitters like I do with straight coffee. Cocao has theobromine which is a stimulant similar to caffeine but gentler.
This makes my day. Thank you.
So glad we have folks like you preserving history and sharing it through videos. God Bless!
love it. Pronouced Ka Kow
These videos are making me long for the simple times
So exciting to see something I've tried before! I got a cinnamon cocoa husk tea from a historic landmark, and it is so incredible! The cinnamon really makes it to die for!
I think many people don't know that cacao contains coffein.
Not as much as coffee or black tea, but still quite amount.
also way better for the body and brain than any tea or coffee, but only when pure and not processed by some europeans which remove all of its incredible properties and why it garnered the name 'food of the gods'. which implies the people who created cacao are Gods.
@@krono5el you seem extremely mad at europeans for enjoying a plant just as they like it. Also someone calling anything food of the gods hundreds of years ago is absolutely meaningless today given just how rudimentary science was compared to today. This should be a relaxing channel, if cacao was as "godly" as you claim then it would calm you enough to not spread hate on a video about a plant.
@@DHAGSFU i didnt call it that, it was named that by someone far away from whence it came.
I confess to having chocolate, in all of its current forms, for breakfast quite often.
It’s prepared this way in Oaxaca to this day
When the Olde Mistick Village (sic) shopping area in Noank Connecticut was first built in 1973, they used cocoa husks as mulch for the garden beds. There was a subtle scent of chocolate for just a few months.
For those wondering why they didn't eat chocolate then like we know it today: the "dutch process" for cocoa powder would not be invented until the 19th century (around 1828). Chocolate as a standalone confection would not become very popular until after this mellower, less bitter version of cocoa powder came to market.
I hope America rediscovers good chocolate, instead of the horrendous Hershey's bars which have barely any chocolate flavour.
any "chocolate" made by europeans isn't chocolate at all and just chemical soup.
what i find surprising there is no honey in any dessert recipes from the 1700
My happy peaceful place in these hectic trying times,this channel soothes my soul!
Now I really want to open an 18th century (in style) chocolate bar/house
So he made Mexican Chocolate.
Without the chilis! 😊
The thumbnail for this video is gorgeous!!! 😍 I’m so proud of Townsends for getting 96k views in just a week! This great channel deserves all the success it gains.
This channel is so heartwarming, love it ☺️
I read a lot of regency period romance, and they’re always drinking chocolate and I was wondering how it was made. now I know.
This sounds a lot like the Crio Bru chocolate drink I brew in a little French press every morning and I bet it's every bit as good.
I have some and love it.
@@utoobgavemecancer8635
Have you tried the double chocolate? Yum!
This answered all my questions. What a well done video.
Drinking chocolate with your breakfast is still fairly common in South America
Chocolate is delicious 😋
Works for the French. I used to have "chocolat chaud" for brekkie all the time. 😊
I can tell "cacao" is one of those words you've only ever read and not heard 😂 I did the same thing with "bona fide" even after taking Latin classes! It's pronounced "cuh-COW," for future reference. (Or [kʰəkʰɑ͡ʊˈ], if you're into IPA.) Chances are the chocolate tea you have in the morning actually does have cacao husks, though in the ingredients list it's probably called "cocoa nibs."
lol for real haha. It makes him not sound as knowledgable as he would like to about the subject lol, he should have looked up how to pronounce it before making the video. I shudder to think there are people watching this who will pronounce it that way now, since he is coming off like an 'expert'
@@pandapower5902 he also said that chocolate made it to North America in the 17th century but it's been here for thousands of years before then.
@@xoloitsquintli I heard that too, I think he just means it became the thing we know of as chocolate now, around that time, when the Spanish started tinkering with it. But assuming that's true he could have been a little clearer on that point that's true. But yeah the pronunciation of Cacao was driving me mad as well haha.
Such a good video! There is a native herb that grows here in Texas (and in Mexico) called Mexican Mint. It’s similar to tarragon so it has an anise flavor. I’ve heard that natives in Mexico used it to flavor a chocolate drink. When mine starts to grow I’ll try steeping some in this drink.
The whole process is so cool! I might have to try this myself one of these days.
Hot [actual] chocolate makes perfect sense as a coffee replacement! I bet the thick version of the drink has a pretty decent amount of caffeine in it.
Aww, we are a very lucky & demanding bunch aren’t we? 😂 So glad chocolate has risen to actual emotional support status over the years! Absolutely Deserved! 🥂🍫
Been a long weekend with lots of stress, so thank you for this.
I’ve been mixing decaf instant coffee with chocolate powder for years and powdered creamer and cinnamon and pumpkin spice and a bit of sugar, I even toss in a peppermint stick and even toffee or caramel to add to flavor it starts my days and lightens up my nights.
Cacao is pronounced "ka KOW"
😂there’s always that one person!! And actually, according through an internet search, it’s pronounced kuh kau. This is the American version. The British version is ka kau.
@@wandac396 the correct way to pronounce this, according to the actual natives who grow and harvest the beans, is ka KOW. That's not news. And it doesn't matter what country you say it in either, lol.
The way he is saying it, is as wrong as I've ever heard it.
@@katashley1031 ok. Whatever.
@@wandac396 sorry to bum you out with, you know, linguistics, lol. Learning is good. Enjoy it.
@@katashley1031 you didn’t bum me out, just not going to argue with such an intellectual 🧐 person. Obviously if you say it’s right, it’s got to be correct. 😂😂😂
love these videos, thanks!
I’ve had cocoa shells tea in Peru and it was DELICIOUS
Amazing video! Thanks for showing and talking about the historical value cacao had for the trade and cooking.
I'm from El Salvador and the cacao produced here during the Spanish colonies was very important, most of the cacao produced here from the XVI and XVIII Century came from a region called "Region de Los Izalcos", when the Spanish crown arrived, they were amazed by the large amount of plantations they found here.
Later, at the beginning of the XVII Century they started trading cacao to Europe and it quickly became very popular and exclusively for rich people.
Also, thanks to the huge profits from cacao, a cosmopolitan city was founded and built, later this city was called "Trinidad de Sonsonate".
I can see that the process to make some hot chocolate varies from the tradicional method we have here in Central America. Thanks for teaching me stuff i didn't know.