Word: xocolatl
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...ancient people of the Yucatán Peninsula were the first to crush cacao into what was later known as xocolatl--what Rosenberg calls the champagne of the Maya and Aztecs--a frothy beverage reserved for the élite and for special occasions. The Spanish took chocolate back to Europe in the 16th century, discovering the pristine and aromatic criollo bean in Venezuela along the way. Until the 19th century, Venezuela produced solely criollo cacao, which satisfied more than half the world's demand for chocolate. But when an infestation came close to wiping out all the cacao in neighboring Trinidad...
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