If you've known me for a second, then you know I love chocolate.
And it's actually a family thing.
The Girard family is known for their love of See's Candy (you better believe I jumped for joy when they opened their first store in NYC). We even joke that a right of passage in our family is to be able to identify the interior of each candy before biting into it.
So my love for chocolate and it's raw form, Cacao, runs through my blood and ancestry.
Cacao has been used by the Mayan and Aztecan cultures for centuries as a ceremonial beverage to help increase longevity and emotional connection. In fact, the active ingredient,
Theobroma, translates to "food of the gods".
And we may already be familiar with the many health benefits of chocolate from the powerful antioxidants which help to reverse the signs of aging, to its’ ability to lower blood pressure.
But did you know that cacao comes from the seeds of a beautiful plant?
Grown in the jungle, what we know as chocolate is actually a processed product which comes after grinding the dried seeds of the cacao plant into a paste and adding sugar.
The ancient cultures would combine the rich paste with water, spices and honey
for a delicious and decadent beverage.