Description
Mayan chocolate making is a thermally driven process that transforms cacao beans into a ceremonial beverage paste.
Technical
Roasting at 120–150 °C initiates Maillard reactions that reduce bitterness and develop flavor precursors. Subsequent grinding with water and gentle heating to 70–80 °C mobilizes theobromine, catechins, and polyphenols, while capsaicin from chili can modulate perceived heat. Controlled oxidation of catechins during heating improves mouthfeel and color.
Science
Primary Reaction
Maillard reaction and polyphenol oxidation
Sensory Profile
Aroma ()
earthynuttywarmroastedspicysmoky
Origin & History
Civilization
Maya
Era