In the ancient world, cocoa only existed in its purest form and was known only for its medicinal value. For many centuries, this pure form of cocoa was revered by all and trusted for its beneficial use in cases such as fever, heart pain, emaciation, fatigue, kidney and intestinal problems. There is historical evidence that points us to the ancient Mayan and Aztec civilizations that recorded their use of cacao for medicinal purposes for more than 2000 years.
More recently, man has tarnished cocoa’s healthy reputation by adding emulsifying fats, sugars, milk, flavorings, and preservatives, and introduced processed cocoa to the world. But this did not happen with cocoa in the ancient world.
Antique Cocoa Travel Journal
The cultivation of cacao plants dates back to 1500 BC. C., when it is believed that the Olmec Indians cultivated cocoa beans as a domestic crop. Around 250 BC to 900 AD, the consumption of a sugar-free cocoa drink was prevalent, but only among the elite of Mayan society. It was a sophisticated drink even in those days! When the Mayans migrated to northern South America, they took their cocoa beans. This drink was a great success among the upper class Aztec Indians and they decided to make it their own, imposing a tax on beans. The Aztecs were the first to call it “xocalatl”, which means warm or bitter liquid.
The famous explorers Colón and Hernández found the cocoa beans during their travels. The Mayan nobles presented Prince Felipe of Spain with jars of cocoa beaten, premixed and ready to drink. But neither Spain nor Portugal shared this gift with the rest of Europe until a century later. In the 16th century, the Spanish began adding sugarcane juice and vanilla flavoring to produce a sweetened cocoa drink, which was more palatable.
Cocoa began to gain great popularity as a medicinal drink and for its aphrodisiac value. The first cocoa shop in London was established in 1657. At that time, too, cocoa was considered a drink only for the elite of society. Only in 1730, when the price of cocoa fell, did it become affordable for the common man.
In 1765, chocolate was imported into the new “Colonies” by an Irishman named John Hanan. The beans were imported from the West Indies to Dorchester, Massachusetts, where the first chocolate mill was built in 1780. The chocolates were named after Dr. James Baker, who helped refine chocolate to a taste similar to what we know. today. These were known as Baker’s ® Chocolates.
In 1819, François Louis Callier, opened the first Swiss chocolate factory. In 1828, Conrad Van Houten developed a process in Amsterdam that gave chocolate a smoother consistency by squeezing out some cocoa butter and adding alkaline salts. About twenty years later, Joseph Fry & Son developed a process that returned some of the cocoa butter, added sugar, and created a smooth paste that could be molded into the first chocolate bar in history. In 1861, Richard Cadbury created the first Valentine-shaped chocolate box for Valentine’s Day, forming an irrevocable link between chocolate and romance. Since then, chocolate makers have been improving the texture, taste and variations of chocolate for chocolate lovers around the world. Go back to the historical use of cocoa
It wasn’t until 1998 that research studies on cocoa suggested that the historical use of cocoa can be a very healthy path. Chocolate lovers were delighted to learn that instead of discouraging people from eating chocolate, doctors and scientists were now encouraging people to eat chocolate. Selective consumption of chocolate for its antioxidant strength and for its benefits for heart health. But not all chocolate is equal in its health properties. Of the variety of chocolates available today, cocoa in its purest form is the best option. The best option would be pure cocoa powder that can be used to make cocoa drinks. The second best option would be dark and bitter chocolate. Milk chocolate does not contain the high antioxidant strength of dark dark chocolate.
CocoPure
CocoPure is one of the best blends of pure cocoa powder combined with two more antioxidant-rich nutrients: resveratrol and green tea extracts. The combination of these three ingredients forms a relaxing drink, hot or cold. Studies on these three nutrients have been published in leading journals such as the Journal of the American Medical Association, American Journal of Physiology, Heart, and Circulatory Physiology. They point out the ability of the three nutrients to support cardiovascular health, increased blood flow, arterial health, elevated energy levels, digestion, and the immune system.
Now, centuries later, science has finally caught up with the historical use of pure cocoa. The combination of pure cocoa, resveratrol and green tea is now available in a delicious drink that restores health and sophistication to cocoa consumption! At just 30 calories per serving, CocoPure is also a great drink for dieters.