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The pre-Hispanic history of the so-called New World has the hallmark of the highly valued cocoa-based beverages. Cocoa was brought from Mexico to the world, and in 1528 Cortés brought cocoa samples to Spain and taught the kings how to prepare drinks with these beans.
In the mid-16th century the word “chocolate” began to be used to name one of the hot cocoa drinks, and by the end of the century the now called “table” chocolate was about to become the most popular drink in New Spain.
Cocoa and its derivatives are an exceptional source of energy and a product with a high mineral content (magnesium, copper, iron and potassium). In addition, they contain a wide variety of active components such as flavonoids (natural antioxidants) and methylxanthines.