How can something from a bitter bean taste (after being roasted) so good? The answer, and this is the truth, is found in Genesis 1:29 which says “And God said, “Behold, I have given you every plant yielding seed that is on the face of all the earth, and every tree with seed in its fruit. You shall have them for food”.

This is the Source of everything good! The sauce of everything good is what we do with it. I have been around cocoa or cacao trees a few times in the past, and marveled at the cocoa pod fruit and its rich dark beans. If you hold one of those things in your hands, split open and taste the actual fruit, it is a sweet pulp with between 30-40 seeds. It is only after those same sweet tasting seeds are dried out, fermented and roasted, that we get the beginnings of some yummy chocolate products!

South Americans, Ivory Coast, Ghana and a couple Asiatic countries produce almost all of the world’s cocoa plants. But it originated right here in the western hemisphere and was introduced to the Spanish conquistadors by the Aztecs. History tells us that the Spaniards saw Montezuma drinking endless amounts of what was the first chocolate latte when he had huge goblets of ground up cocoa flavored with cinnamon and/or vanilla, whipped up to a froth! This was before Bunn Capuccino machines or Starbucks! The flavoring had to be added because the beverage had a bitter taste.

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