Cocoa Beverage Arrived Europe
All chocolate was prepared in liquid form as beverages until the mid 1830s when it became technically possible to remove coca fat and collect solids.
The original introduction of chocolate to Europe during the 16th century therefore, was only in beverage form.
Chocolate appeared for the first time in Europe in 1544 when introduced to the Spanish court by Mayan nobles who greeted Prince Philip.
The Mayan word cacao entered scientific nomenclature in 1753 when Linnaeus published his taxonomic system and coined the genus and species, Theobroma cacao, terms translated as “food of the gods”.
The Florentine Codex provides recipes on how to prepare cocoa and reports: “When ordinary quantities are drunk, (cacao) gladdens, refreshes, consoles and invigorates”.
During the past 450 years chocolate beverage have been used to treat four consistent medical related conditions,:
1-To restore flesh to emaciated patients especially those suffering from tuberculosis
2-To stimulate the nervous systems of patients identified as feeble, exhausted or apathetic
3-To calm patients identified as overestimated
4-To improve digestion and elimination
Cocoa Beverage Arrived Europe
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