For some reason, North Americans, for the most part, kept chocolate flavoring for desserts, almost never did it appear at the dinner table before dessert.
The first people to make chocolate were the ancient tribes of Mexico and Central America, including the Incas, Aztec and Mayans. They mixed ground cacao seeds with various seasonings to make a spicy, frothy drink which they called chocolatl. The Mexican states of Puebla and Oaxaca are known best for their moles. Each sauce contains a variety of ingredients, especially chili peppers and is served over meat. Early legend has it some nuns were in a hurry to make their visiting archbishop a good meal. They were very poor, and it took prayer and ingenuity to bring them to their dish: They combined chili peppers, bread, spices, nuts and a little chocolate into a sauce and served it over meat. Their guest liked the dish very much. Continue reading