What did Mexicans invent?

Cocolate was around when the Spanish arrived in the new world, its form was not a chocolate confection as it is known today.

The beans were processed by rolling for two days until they were a fine powder. The chocolate was then flavored and hot water added, enjoyed as a warm stimulant beverage.

Chocolate was taken to Europe and the chefs there did not know what to do with this bitter powder infused with coco fat. It was a Swiss confectioner who put the sugar and the fat into the sweet chocolate that we know today.

Notes from

Pierre Dubrulle culinary college

Chef Brian Keyes Cypress Club Of Medicine Hat