Christopher Columbus Discovers Chocolate Facts From The Aztec Indians Who Used The Cacao Beans For Currency And The Drink Of The Chief
The chocolate facts about growing cacao beans in different countries assist in the appreciation of good tasting chocolate. The history of chocolate starts in Central and South America. There are three basic types of cacao beans; the Criolla, Forestero and the Trinitario. By cross pollination other types have been developed from these three species. Flavor and aromas from all these cacao beans vary from area to area. Even farms next to each other might have its own unique taste and smell because of the difference in the soil and water.
The Criolla beans have a wonderful aroma and a delicious mild taste. Central and South America are known to produce the best flavor from these beans, but they can be found growing to a small extent in some of the other countries. These beans account for only a small portion of the production of chocolate.The history of chocolate relates how the liquid chocolate from pressed cacao beans became the favorite drink of the Aztec Chief, Montezuma. This was seen by Cortez when he conquered them. The use of cacao beans was also discovered by Christopher Columbus when he arrived. He found them being used for money and only the ruler was allowed to consume it because of its value.
Mexico, Argentine, Brazil, Venezuela and Ecuador are all known to produce delicious cacao beans in this region of the Americas. Having a slight floral and nutty flavor, the smooth tasting chocolate from Ecuador is considered by many the best in the world. Venezuela