... Open your mind to the power of cacao ...
Just bumped into this story, and I have to say is really weird watching how chocolate is perceived in the outside. Mostly because the piece has almost nothing to do with how chocolate in consumend (ceremonially or not) in Mexico. Among the many differences I got, three sprung inmediately:
- When on a ceremonial taking of chocolate, nobody would ever use a cup, you use a jicara, which is bowl shaped, almost always made from wood and you have to take it with two hands
- True chocolate never goes with milk, that's something the Spaniards put into it, Xocolatl literally means "bitter water"; so, you can guess what is the liquid of choice here.
- At least in Mexico, nobody takes real chocolate in powder, that's just not chocolate. It's always in tablilla, wheter in disk or tablet form.
I confess I know next to nothing about chocolate consumption in Ecuador or Perú, but, given that the very name of the drink stems from Mexico, I could share some of the distinctions we have here.
Oooh. Cacao instead of coffee. I'm curious. Not quite ready to make that leap as a dedicated daily coffee drinker of decades. But open.
It's really encouraging to hear a lot of requests for transparency in sourcing, kind of a close cousin of the way I answered that question.
As a coffee drinker, I can't fathom replacing morning coffee with chocolate, but I can certainly envision a time when it's a regular treat for me and my family. <3
I'd be very much interested to reading your musings on said topic. "Much more to say on this… once the Tour concludes I’ll get back to the stack of posts I’ve got cooking, including on this topic." Warm wishes for a festive season. x, Lyn