Cocoa for liquor

2008/01/01 Elhuyar Zientzia Iturria: Elhuyar aldizkaria

• Dietetika/Elikagaiak

Between 3,000 and 3,500 years ago cocoa was already used in Honduras. Its use, however, was not the one given today: instead of chocolate, they prepared a drink with liqueur, fermenting the curd of the cocoa fruit along with other ingredients. Several pots of an archaeological site have found remains of this drink --cocoa is detected by theobromine, as it can be considered a “fingerprint” of cocoa in Central America.