The history of cocoa gets 500 more years
Recent studies carried out by several American universities have shown that cocoa was used in the preparation of fermented drinks between 1100 and 1000 years before JC.
Indeed, chemical tests carried out on pottery found in Puerto Escondido in Honduras showed that they contained cocoa.
Research scientists think however that the drinks were fermented, probably made from the pulp of fruit.
They base their opinion on the shape of the vases (see illustration) which prevents air from being blown in and thereby creating the froth that was so greatly appreciated by the Mayas and the Aztecs.
Moreover there is evidence to support this observation from the absence of bees' wax, which is characteristic where honey has been used, and of capsaicin, a compound of pepper; both honey and pepper being classic compounds used by the Mayas and the Aztecs to concoct their chocolate drink.