Cocoa for liquor

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.

1.
238
2008
1.
017
Dietetics/Food
News in brief
Information
Babesleak
Eusko Jaurlaritzako Industria, Merkataritza eta Turismo Saila