History of Raw Chocolate & Cocao Beans?

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The 1st proof of cocoa use comes from cooking vessels containing cocoa residue. Scientists have determined these pots to be from at least 460 to 480 A.D. Columbus discovered cacao beans in America and sent samples back to King Ferdinand. the beans did not become favored in Europe at this time. Many years on, Cortes discovered the Mexican Aztecs enjoyed a variety of sour chocolate drink containing burned and ground cacao beans, maize, water, and spices. Cortes sent cacao beans and recipes back to King Charles V. The Spanish refined some of the recipes adding sugar and heating the ingredients to enhance taste and texture. But thanks to the high price of imported cacao, chocolate drinks were enjoyed mostly by the rich. By 1828, the cocoa press was developed.
The press enabled employees to extract cocoa butter from the cacao bean. Ground roasted beans and sugar were added to the cocoa butter to provide dark "eating" ( solid ) chocolate. The 1st commercially prepared dark chocolate was produced in about 1847. Milk chocolate, made with the addition of dried milk solids, was developed by the Swiss in about 1876. Some makes of imported and domestic chocolate contain extraordinarily refined chocolate and fillings and are awfully pricey. Still, cheaper types of chocolate are generally available -- making chocolate a truly well-liked confection.
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[niamh2739]

oooohhhh very informative thanks. I just have a question, the ancients used to cook it into a hot beverage in large clay pots for hours, so how much of the good properties are lost when heating?

[Kroaky]

Why are some people saying theobromine is bad for you?

[dubbedcrazy]

high on chocolate *_*