Grinding the seeds is a pain. The sweet pulp was fermented so as to produce an alcoholic beverage. As the harvest cocoa and let it ferment, dry and begin with grinding shelled cocoa beans to paste. This takes some elbow grease. No froth. I've grow to love the taste. My nine year old daughter eats one with me most mornings as well. The European people who, through Cortes, found out about the stuff kept consuming chocolate in sort of a similar fashion. However, if you're interested in experiencing the past through your taste buds (however painful the process ~.^) read on! They are rough grooved ceramic.They are called suibachi. If you though Belizean ingenuity had limits, you're in for a surprise there are even spa treatments that center around using chocolate. In recent years with the advent of districts and towns putting on their own festivals to raise awareness of their industry, Toledo has gone on to hold 10 Chocolate festivals which have spun off into many brands releasing Belizean Chocolate themed concoctions like Belikin's much praised Chocolate stout which saw its second seasonal release this summer. on Step 1. At that early stage, it was not the cacao seeds, but the pulp of the fruit that was used. While there are big brands of chocolate sure as Cadbury that use cacao from Southern Belize, the truly great chocolate are made by the local chocolatiers and international artisans. 2 years ago And grinding some more. Required fields are marked *. What they did use was:chili peppers, maguey sap (aguamiel) or honey, vanilla beans. I tried varying the amount of cornmeal to change the thickness a few times. Archaeologists believe these cups were meant to scream "I'm a big deal" in Mayan society, though you likely had to be to enjoy xocolatl in a fancy cup. Sorry grinding it wasn't successful, the stuff is darn hard. Did you make this project? First of all, we need to gather our ingredients. That's because the area we speak of is modern day Belize and Guatemala. You're definitely right about the beans being fermented, that's how they get the fleshy outsides off them after they're harvested, so they had already gone through that fermentation process by the time I got them. You can tell when they're done because they get just a bit darker and start to give off a subtle toasty-cocoa smell (the raw beans smell... odd. If they added it to atole (a thin cornmeal drink) they added it after the atole was made. It was also very often made without atole.To foam it they use the pouring over and over method. on Step 4. The nobles used to drink their xocolatl our of elaborately decorated cups. Also nice for baked goods or sprinkling on buttered toast, fruit, and waffles. and “heart flower”. allspice. :) And I am sure that just as there is no single recipe these days, they had many cocoa enjoyment recipes because they knew the plant for a long time and used it in different ways. The result looks a bit like pale coffee grounds, and oddly, it kind of smells like it too. The picture with the bowl shows all the broken pieces that resulted from the same process... Now, no matter what, some of your beans will probably fall apart. Belize Mayan Chocolate: Cool Facts & History. Providing readers with the best Belize Travel Guide Tips, Things To Do, Where To Stay, Recipes, News, Travel Deals, Pictures and Wildlife in Belize for over 15 years. Then came home to look up instructions, advice, &/or recipes for making old school Aztec &/or Mayan chocolate drink! From this point, because of my tiny mortar and pestle and for the purposes of experimenting with the recipe to try and get it "right" (and also, the fact that nobody could stomach more than a couple of sips of this stuff :P), I made the recipe in quarters. The recipie sounds good, except the cornmeal. https://www.allrecipes.com/recipe/216166/xocolatl-aztec-chocolate The original recipe used to made from scratch. They will probably make some little crackling noises throughout the cooking process, but if they start to "pop" and jump out of the pan, you should turn down the heat. Sweeten as needed. I made about 3 complete batches of this stuff and varied the proportions in each mug slightly (so that's 12 total attempts) and none of them were really palatable. That's probably why they had that weird slightly wine-y smell before they were roasted :). on Introduction, it was actualy the aztecs who made it first, Reply Europe, unlike Central America, was abundant in sugar, naturally, with a taste for sweeter things, sugar was added to the chocolate drink and it became an even bigger hit. In Mayan society, chocolate was a treat reserved for the elite, and Belize's history with the Maya proved just that with the regular drinks of xocolatl.