Chocolate la bebida de los dioses: Historia y cultivo de Cacao en America
The Myth of Quetzalcóatl and the Origin of Cacao
The Aztec Legend
- A myth recounts that the god Quetzalcóatl descended to Earth, marrying a beautiful princess from Tula and offering agriculture, sciences, and arts to humanity.
- In celebration, he created a paradise filled with colorful cotton, crystal-clear water, and precious stones; however, the cacao tree stood out as it was reserved for the gods.
Tragedy and Transformation
- The gods sought revenge on Quetzalcóatl for sharing cacao with humans by killing his wife. His tears nourished the earth, resulting in a tree bearing exceptional cacao.
- This cacao fruit symbolizes suffering (bitter), virtue (strong), and loss (red like blood), highlighting its deep cultural significance.
Historical Significance of Cacao
- Cacao originated in the Amazon basin but spread through Central America to Mexico. In South America, only pulp was used for alcoholic beverages while seeds were discarded.
- Mesoamerican cultures cultivated cacao domestically around 1500 BC; Olmecs were among the first known civilizations to do so.
Cultural Practices Surrounding Cacao
- Olmecs prepared a drink from ground cacao mixed with water, considered a divine gift meant for elite consumption.
- Mayans referred to their chocolate drink as "chocante," which evolved into today's term "chocolate."
Economic Role of Cacao
- By this time, cacao had become an important economic commodity in Maya and Aztec societies; it even served as currency during trade.
- The word "cacao" derives from Olmec language roots. It held ceremonial importance alongside its economic value.
Processing Cacao: From Bean to Chocolate
Types of Cacao
- There are three main types of cacao based on morphological characteristics: Criollo, Trinitario, and Forastero. Quality is determined by fat content in beans.
Traditional Harvesting Methods
- Harvesting involves picking mature pods (mazorcas), extracting seeds for fermentation over 3–4 days before washing and drying them under sunlight.
Grinding Process
- After drying, seeds are roasted; shells are removed before grinding into chocolate products. No part of the fruit goes to waste—everything is utilized or composted.
Culinary Uses
- Various products can be made from all parts of the cacao fruit including desserts like brownies or traditional drinks such as chocolate wine.
Cacao Cultivation and Chocolate Processing
The Flavor Profile of Cacao
- The speaker describes the taste of cacao, noting it has a flavor reminiscent of the moon but is richer than other varieties. It strikes a balance between sweetness and acidity.
Identifying Cacao Varieties
- Discussion on the visual differences in cacao pods, highlighting that ripe pods can be yellow or red, with green ones being harder to identify.
Growth Stages of Cacao
- Explanation of the maturation process for cacao pods, indicating that it takes about 22 days for a pod to reach maturity and around two months from flowering to harvest readiness.
Cacao Tree Productivity
- The speaker mentions that productive cacao trees can yield between 50 to 80 pods annually, emphasizing the historical significance of Salvadoran cacao as ancestral heritage.
Fermentation Process
- A detailed overview of the fermentation process: cleaning, sanitizing with alcohol, covering with jute sacks, and monitoring temperature over several days before processing into chocolate.
Chocolate Production Techniques
- After fermentation, cacao seeds are processed to extract cocoa butter and solid chocolate. The resulting chocolate is described as having a rich and bitter flavor before additional ingredients are added for texture and taste.
Historical Context of Cacao Cultivation