To make the spicy chocolate drink enjoyed by the Maya some 1500 years ago, start from scratch:
- Scoop cacao seeds out of their fleshy pods.
- Pile the seeds in baskets or under leaves and let them ferment for about a week.
- Clean the seeds, then lay them in the sun to dry.
- Roast the seeds over an open fire.
- Remove the shells and crush the meaty seed on a stone table to create a soft paste.
- Add water, cornmeal, honey or chili peppers.
- Pour back and forth between two vessels to create a foam. Then enjoy!
Chocolate recipe from Chocolate: The Exhibition. Originated by The Field Museum in Chicago, this blockbuster exhibit has been seen by more than 1.6 million people in museums across the United States. “Chocolate” is a bilingual exhibit; all text is in Spanish and English. For more information visit minnesotahistorycenter.org/chocolate.
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