History has it that when Spanish conquistador Hernan Cortos reached Tenochtitlan in 1519, he noted the vast quantities of a mysterious dark beverage that the then-Aztec emperor Monteczuma consumed and how it was carefully whipped by his attendants beforehand. The beverage, he later discovered, was made from the seed of the tropical Theobroma cacao tree, which has been cultivated for as early as 1,100 B.C. in Mexico and Central and South America. » Continue Reading

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