Years ago, I spent much time researching the history of chocolate, and learning
how to make traditional drinking elixirs. Originating in Central and South America,
"the food of the gods" became highly prized in European countries.
Favored in the royal courts and by wealthy merchants, Theobroma Cacao, was
made into sacred aromatic drinks. The Spanish preferred a spicy floral version of:
cacao seeds and nibs, raw sugar, cinnamon, chile, cloves, dried and fresh roses















