The Xocolait Collection Fall 2012

--> --> -->

Link to the Online Brochure  

Xocolait Store on Facebook

We have amazing news for all the facebookers. Now you can have your favorite chocolates without  leaving facebook just by clicking  here

Now isn't this cool

We are on Twitter

We are also on Twitter - shucks there is no option to be friends here. We have started following the leading 36 chocotweeters. Would love to connect with you - even if it means following you.

We are on facebook

Our facebook page is up and running. Xocolait is a friendly and fun person to be with. We intend to have fans or followers so just become our friend on facebook. Here is the link to our page on Facebook

eStore development completed

We have good news to share - our store is substantially completed and is available from the link
http://www.xocolait.com/store-1

We have not started trading yet, but watch this space. We invite you to test our store and leave feedback for us.  We are keen to make the store userfriendly and a fun place to shop from. 

Origins

The first cultivation of cacao is attributed to the Mayans in South America. According to ancient deliverances of the Maya culture the "Theobroma Cacao" was believed to have a divine origin by the God El Chuak. The same Mayans who predicted that the end of the World in 2012. And what irony - we pay tribute to them by bringing back this wonderful creation in this prodigious year.

Theobroma Cacao (botanical name) translates to Food of the Goods. Its the Aztecs who gave the fruit of the Theobroma Cacao its name: Xocólatl.  Xocólatl is a term of composed of Xòcoc for "bitter" and atl for "water". It goes back to the custom of mixing water, cacao, vanilla and red pepper to a drink. The Aztecs between 300 and 600 BC, used xocolatl as a currency and the fruit was highly prized. Cacao was considered to be a commodity which was predetermined only for the nobility, the warriors and the priests.

Xocolait celebrates the transition of this fruit of the Gods to the European who sweetened it with sugarcane syrup and evolved the sinful flavour which we are recreating with the exotic chocolates at Xocolait.