Chocolate and Cocoa Recipes and
Home Made Candy Recipes
The term “Cocoa,” a corruption of “Cacao,” is almost universally used in Englishspeaking countries to designate the seeds of the small tropical tree known to
botanists as THEOBROMA CACAO, from which a great variety of preparations under the name of cocoa and chocolate for eating and drinking are made. The name
“Chocolatl” is nearly the same in most European languages, and is taken from the
Mexican name of the drink, “Chocolate” or “Cacahuatl.” The Spaniards found
chocolate in common use among the Mexicans at the time of the invasion under
Cortez in 1519, and it was introduced into Spain immediately after. The Mexicans
not only used chocolate as a staple article of food, but they used the seeds of the
cacao tree as a medium of exchange.
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