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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.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.After the Spanish conquest of the Aztecs, chocolate was imported to Europe. It was still served as a beverage, but the Spanish added sugar or honey to counteract the natural bitterness.After its arrival to Europe in the sixteenth century, sugar was added to it and it became popular throughout society, first among the ruling classes and then among the common people.In the 20th century, chocolate was considered essential in the rations of United States soldiers at war.
Little evidence remains of how the beverage was processed.
Yet it is a drink very much esteemed among the Indians, where with they feast noble men who pass through their country.