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.