Waltz of the Flowers

I offer flowers

I sow flower seeds

I plant flowers

I assemble flowers

I pick flowers

I pick a variety of flowers

I combine flowers

I seek flowers

I share flowers

I arrange flowers

I thread flowers in a string


I form a bouquet of flowers

I make a flower necklace,

a flower garland,

a flower shield

I offer flowers to One

I provide One with flowers

I provide One with a flower necklace

I clothe One in flowers

I cover One in flowers

I love One with flowers

Aztec Song


Chocolate and Cannabis

Itzamna used magic to give man corn, chocolate,

writing, drawing, calendars, medicine and healing.

1500 BC Olmecs grind cocoa beans, mixed them with water and add spices, chillies and herbs.

Theobroma cacoa processing

For the next 3000 years first the Olmecs, then the Mayans (600 BC) and finally the Aztecs (400 AD) develop successful methods for cultivating cocoa.

Chocolate is used in religious rituals dedicated to Quetzalcoatl, the Aztec god responsible for bringing the cocoa tree to man, to Chak ek Chuah, the Mayan patron saint of cocoa and as an offering at the funerals of noblemen.

1502 Christopher Columbus and his crew seize a large native canoe that contains, among other goods for trade, cacao beans.

Between the early 17th and late 19th centuries the laborious and slow processing of the cacao bean was manual.

The European craze for chocolate brought with it a thriving slave market.

Cacao plantations spread, as the English, Dutch, and French colonized and planted.

With the depletion of Mesoamerican workers, largely to disease, cocoa beans production was often the work of poor wage laborers and enslaved Africans.

1585 First cargo of cocoa beans arrived on the Iberian Peninsula from New Spain.

The Whole Process Of Making Chocolate

1650 Chocolate beverages first appeared in England coinciding with the arrival of tea from China and coffee from the Middle East.

1674 First chocolate lozenge appears in England.

1729 The first mechanic cocoa grinder is invented Walter Churchman in Bristol, UK where His Majesty King George II grants a patent and sole use of an invention for the “expeditious, fine and clean making of chocolate by an engine.”

1776 Doret invents a hydraulic process to grind cocoa beans into a paste, facilitating the first large-scale production of chocolate.

1815 Dutch chemist Coenraad van Houten introduces alkaline salts to chocolate to reduce its bitterness.

Cocoa beans are fermented, dried, roasted, and separated from their skins.
The beans are ground into cocoa mass (cocoa paste).

The mass is melted and the 'liquor' is either separated into cocoa solids and cocoa butter, or cooled and molded into blocks of raw chocolate.

The term liquor, used at this point, means 'liquid' or 'fluid'.

Chocolate liquor (cocoa liquor) is pure cocoa mass in solid or semi-solid form.

Chocolate liquor contains roughly 53 percent cocoa butter (fat), about 17 percent carbohydrates, 11 percent protein, 6 percent tannins, and 1.5 percent theobromine.

1828 Dutch are producing and selling cocoa 'powder.'

To make Dutch cocoa powder, chocolate liquor is pumped into giant hydraulic presses, where about half of the cocoa butter is squeezed out.

Baking soda is added to the remaining material, which is called "press cake."

Treated press cake is then cooled, pulverized, and sifted to form cocoa powder.

1875 Daniel Peter invents milk chocolate by mixing a powdered milk developed by Henri Nestlé with the chocolate liquor.

1893 Milton Hershey spots chocolate making equipment at the Worlds Fair in Chicago and begins production at a factory in Pennsylvania.

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