Cocoa for liquor
Text created by automatic translator Elia and has not been subsequently revised by translators. Elia Elhuyar
Cocoa for liquor
01/01/2008 | Elhuyar
Between 3,000 and 3,500 years ago cocoa was already used in Honduras. Its use, however, was not the one given today: instead of chocolate, they prepared a drink with liqueur, fermenting the curd of the cocoa fruit along with other ingredients. Several pots of an archaeological site have found remains of this drink --cocoa is detected by theobromine, as it can be considered a “fingerprint” of cocoa in Central America.
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Dietetics/Food
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