Mexican Chocolate Ecookbook

The history of chocolate is full of amazing stories surrounding its’ origins. The cacao plant, the Theobroma (Greek word for food of the Gods), was originally used by the Mayan culture as an alcoholic beverage. It was fermented and mixed with cornmeal, vanilla beans and chiles. The taste was bitter and the beverage was used mainly for religious ceremonies.

From the Mayans to the Aztecs. From the Aztecs to the Spaniards. From the Spaniards to the Europeans. Then finally to the US. Long road for the “food of the Gods” to travel.

Once reaching Europe, after the 1600’s, additions were made to chocolate, like adding milk and vanilla and sugar to make it desirable to a greater portion of the population. In the 1900’s, chocolate became even more popular. Chocolate bars were created that touted the health advantages of eating chocolate. Chocolate contains flavonoids that are a source of antioxidants and can help the body keep the arteries from clogging thus creating a healthy blood flow and lowered blood pressure. Read this article to get the lowdown on the nutritious and healthful effects of chocolate.

Check out my Mexican Chocolate Dessert Ecookbook-
Mi Chitas. I guarantee you'll love the luscious dessert and drink recipes. Decide for yourself if history was correct in naming chocolate the "food of the Gods."


Treat yourself to a new taste experience and try some Mexican Chocolate. Taste it, cook with it, and maybe you can even trade with it like the Mayans once did. Here is a recipe made with Mexican Chocolate to tempt your taste buds. It’s been around since 1400 BC so it must be good!
©2008

Mexican Chocolate-Rum Mousse
6 to 6 ½ ounces (about 2 round disks) Mexican Chocolate, coarsely chopped
1 ½ cups whipping cream
3 tablespoons rum
1 teaspoon vanilla
Additional whipped cream and ground cinnamon for garnish

Combine chocolate and 3 tablespoons whipping cream in top of double boiler. Heat over simmering water until smooth, stirring occasionally. Gradually stir in rum. Remove top pan from heat. Let stand at room temperature 15 minutes to cool slightly.Combine remaining whipping cream and vanilla in a chilled bowl. Beat with mixer at low speed, then gradually increase speed until stiff but not dry peaks form.Gently fold whipped cream into cooled chocolate mixture until uniform in color. Spoon mousse on to individual dessert dishes. Refrigerate 2 to 3 hours until firm. Garnish with additional whipped cream and a sprinkling of cinnamon if desired.Makes 4 servings.