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Processing Cocoa Beans

Processing Cocoa Beans


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Processing Cocoa Beans

Natives of the West Indies (or possibly Brazil) process cocoa beans for making chocolate

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Media ID 598479

© Mary Evans Picture Library 2015 - https://copyrighthub.org/s0/hub1/creation/maryevans/MaryEvansPictureID/10130588

1600 Beans Brazil Chocolate Cocoa Indies Natives Possibly Process Processing


EDITORS COMMENTS
This image transports us back in time to the 1600s, where we witness the historical process of making chocolate in the West Indies or possibly Brazil. The natives, with their intriguing attire and focused expressions, are meticulously processing cocoa beans, a key ingredient in the creation of this beloved food and drink. Cocoa beans, native to the tropical regions of the Americas, were first used as a beverage by the ancient Mayans and Aztecs. The beans were considered a valuable commodity and were often used as currency. The process of transforming raw cocoa beans into a drink involved roasting, grinding, and mixing with water and spices. In this photograph, we see the natives carefully sorting through the beans, likely to remove any impurities. They are then spread out on mats to dry in the sun. Once dry, the beans are roasted over an open fire, using long wooden rods to turn them regularly. The roasted beans are then ground using a stone grinder, releasing their rich, chocolatey aroma. The resulting paste is mixed with water and spices, such as chili peppers and vanilla, to create a frothy, delicious beverage. This historical process of making chocolate was an intricate and labor-intensive one, but the end result was a drink that was cherished for its unique taste and medicinal properties. Today, we have come a long way from the simple chocolate beverage of the 1600s. However, this image serves as a reminder of the rich history and cultural significance of cocoa beans and the art of making chocolate.

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