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Article: Cocoa butter: Food of the gods? (Cover Story)

Article from:
Chemistry and Industry
Article date:
October 21, 1991
Author:
Copyright

Processes during the maturation of cocoa beans are now understood to regulate the synthesis of cocoa butter and its unique lipid composition

In the early sixteenth century the court of Montezuma, Aztec ruler of Mexico, was used to drinking a bitter cocoa bean drink called xecoatyl. This was introduced to the Spaniard Hernan Cortes who, in turn, concocted a variant, flavoured with cinnamon and vanilla, which was served as a hot beverage in Spain. News of the drink spread to France and then elsewhere in Europe, where it became fashionable to drink chocolate in coffee houses in the 17th and 18th centuries.1

Chocolate itself is made from cocoa beans that ... 







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