Cocoa in the Mayan World

Across the road from Uxmal, we found a new museum dedicated to the role of cocoa in the Mayan world and beyond.  Cocoa beans were used as a type of portable currency in Mesoamerica for trading between individuals and communities.  They were also considered a very important ceremonial component and cocoa played a role in many Mayan rituals.

Some of the interesting things we learned about cocoa, and by extension, chocolate included the process of growing and harvesting cocoa beans.  The cocoa plants are developed through a grafting process to ensure the best quality.  When the tree matures, the pods grow from the trunk and branches.  The pods resemble a large grooved sweet potato in shape and size, generally of lighter color.  Cocoa pods are harvested twice a year, generally in May and December.  Mature pods are selected based on color and the sound that they make when they are tapped lightly.

Once harvested, the pods are cut in half and the cocoa seeds and pulp are removed.  The seeds are then placed in vats of water (traditionally inside a hollowed out log, such as a dugout canoe) for fermentation.  Once fermented, the seeds are cleaned and sun dried. 

Dried cocoa seeds are then selected, any debris is removed, as are moldy or broken beans.  Then they are prepared in batches for roasting.  Once roasted, the seeds can be ground into a paste.  Next the pasted diluted with water and heated.  Traditional hot cocoa would then be frothed, either by using a special pitcher from which air could be blown into the cocoa, it would be frothed with a branched stick or by pouring it back and forth from one container to another.

Hot cocoa was traditionally spiced with condiments like cinnamon, allspice, chili, and so on.  We had the opportunity of trying the chocolate in all its phases of preparation and then decide for ourselves if we wanted to add sweetener or spices to our hot beverage.