The flavors of chocolate and hot have been together for centuries. The Aztecs and Mayans, some of the first consumers of the cocoa tree, added chili to their drinks made from cocoa beans.
The combination of chocolate with spice is one of the oldest recipes prepared by man.
Long before chocolate bars were known, the Mayans and Aztecs prepared their drinks with the main product for its preparation, cocoa, and spices, including some spicy flavors.
After the Olmecs taught the Aztecs and Mayans to cultivate the cacao tree, they used the seeds of its fruit as exchange currencies and to prepare drinks.
They collected the cocoa beans and put them on mats to dry; then, when they wanted them to make their drinks, they roasted them over a fire in a clay pot and ground them with stones.
Later they put the cocoa paste in bowls and mixed it little by little water and a few of their spices.
The Mayans flavored their chocolate drinks with various ingredients, including aromatic flowers, vanilla, chili, wild honey, and achiote, which gave it a red color.
The resulting flavor of this preparation was somewhat bitter and spicy.
Spain keeps chili for some recipes
When Europeans discover the benefits of this drink, they take it as their own and begin to add their own condiments, including sugar, cinnamon, cloves, anise, almonds, hazelnuts, vanilla, rose water and musk; giving a complete twist to the original recipe from Central America.
However, in Spain, where the first spiced chocolate paste factories were built around 1580 to prepare the chocolate drink, in some recipes they keep the chilli or chili as one of the ingredients for its preparation.
The tablets in Spain were also made spicy
Spicy chocolate does not seem to be a surprising recipe in Spain, a country that was the main cocoa market in the Province of Venezuela during the colony and that adopted chilli in its recipes to liven up the flavor of the chocolate drink.
And it is that many Spanish families followed the custom of their ancestors of having a cup of chocolate with the spicy touch given by the chilli pepper, a flavor that pushed many chocolatiers from this nation to prepare it in Tablets.
The Spanish chocolate Chocolates Eats, owned by a chocolate-producing family that has followed this trade since the mid-XNUMXth century, has in its stock a variety of tablets that have been called stone due to their preparation, and in which the Hot spicy.
This 125-gram tablet, which can be eaten as a snack or grated to make a hot chocolate in a cup, is described by its authors as the most similar chocolate to the original Maya and Aztec chocolate.
Spanish artisan chocolate Sampaka cocoa It also has its hot chocolate. It is a 100-gram tablet of dark chocolate with cinnamon and cayenne, also known as chili powder or chili powder.
The Spanish chocolate brand utopick he couldn't stop having his spicy chocolate bar either.
It's an exclusive bar "Bean to bar" of 70 grams with 70% cocoa, whose spicy flavor is given by the adaptation of a sauce of Chiles Brothers containing dried apricots, wasabi and smoked habanero chili.
In Venezuela there are also chocolate bars with spicy
In our country, the new artisan chocolatiers have not hesitated to bring a wide variety of flavors to Venezuelan palates, so it is very easy to enjoy a good spicy tablet in these parts.
The Ikaque, Mucuy and Mantuano artisan chocolate shops are some of those that offer us this delicious combination.