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There’s a reason chocolate and champagne go well together.


March 8, 2017 Facebook Twitter LinkedIn Google+ Latest News



There’s a reason chocolate and champagne go well together. Well, sort of. Turns out that routine champagne “cheers” actually has a chocolate-associated origin. Mayans, and later Aztecs, would place a cocoa bean in the hollow feet of their ceramic drinking vessels, and shake the vessels before drinking to frighten away evil spirits, making a chink-chink sound. Today, that tradition survives in the time-honored ritual of clinking glasses before taking a sip.

Cocoa was also used as a currency. In Mayan culture, people would trade, say, a whole rabbit for 10 of the precious and sought-after beans. (They were not yet used in their current edible or drinkable forms, but instead as an exchange currency and legal tender.)

Saucers were developed for drinking chocolate. Cups filled with drinking chocolate were prone to tipping over, so at one point a member of Spanish royalty had a ring put in the plate where the cup rested. In France, nobility enjoyed their chocolate on-the-go in a coach, leading to spills; so they developed a hole in the saucer where the cup would fit.

Sacred Cacao Ceremony –  Opening the Door to Personal Transformation Traditionally prepared ceremonial cacao is a magical and sacred treat.

source:http://time.com/4694067/chocolate-museum-nyc/

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