Cacao — the tree, the bean, and the product — originates in Mesoamerica. The Mayans and Aztecs prepared chocolate exclusively as a cold or warm drink (xocolatl — bitter water) — the sweetened solid chocolate familiar today is a European innovation. Oaxacan chocolate (tablet chocolate made from ground cacao, sugar, cinnamon, and almonds) represents the living continuation of the ancient Mesoamerican chocolate tradition.
- **Oaxacan chocolate:** Pre-ground cacao + sugar + cinnamon + sometimes almonds — sold as tablets at the Oaxacan market. Dissolved in hot milk or water for champurrado (chocolate corn drink) or hot chocolate. - **The metate:** The traditional stone grinder on which cacao was (and still is) ground in Oaxaca — the stone's texture produces a specific grain in the finished chocolate different from machine-ground. - **Cacao toasting:** Cacao beans must be roasted before grinding — the Maillard reaction develops the specific chocolate aromatic compounds (pyrazines, furans) from the raw bean's precursors. - **Champurrado:** Corn masa (nixtamalised) dissolved in water, then chocolate and sugar added and simmered — the masa provides the thickening that produces champurrado's characteristic body.
Mexico: The Cookbook