You’ll Never Look At Chocolate The Same Once You Find Out Its Brutal History

TED-Ed/ Youtube

You probably already think chocolate is heavenly, but did you know that ancient Mesoamericans believed chocolate came directly from the Gods? A new TED-ed video details the ancient, bizarre and often times, brutal history of chocolate.

In ancient Mesoamerica, chocolate was real different. It was mixed with cornmeal and chili peppers into a bitter, frothy, liquid concoction.

They literally thought the cacao plant and chocolate were gifts from the Gods.

credit: TED-ed/ Youtube

Remember learning about the Aztec God “Quetzalcoatl” (aka Kukulkan to the Mayans) in junior high? According to Mesoamericans, you have him to thank for chocolate. And you have your history teacher to thank for getting “Quetzalcoatl” stuck in your head after studying his name for hours.

The drink was served at royal feasts and used in everything from rewarding soldiers to performing rituals.

credit: TED-ed/ Youtube

See that? Avocados used to only cost three cacao beans. Now with gentrification happening all over, you can’t buy anything for three cacaos anymore.

And here’s where the story starts getting f-ed up.

credit: TED-ed/ Youtube

Around the 1500’s, when Spain was sending ships out all over the Atlantic Ocean, they landed in Mesoamerica in Tenochtitlan, and as you would imagine, things got sticky. The king brought out fifty chocolate jugs and golden chalices and the Spaniards eyebrows went up like “Oh, hey, friend. That’s cool. I’m just going to run back home to Spain for a minute, I think I left the stove on. Heh.”

And then they came back with an army.

After bringing chocolate back to Europe, they obviously fell in love with it, and like with all goods at the time, they needed to exploit it.

credit: TED-ed/ Youtube

Once people started making chocolate fashionable, with its own silverware, they couldn’t make the stuff fast enough and thus began plantation and slavery-made chocolate.

The abuses created by the chocolate industry back then didn’t end – they just moved.

credit: TED-ed/ Youtube

As of 1990, cacao plantations have moved mostly to West Africa, where two-fifths of the world’s chocolate is made and where, as of 2015, slave labor and child labor affects some 2 million people.

Child and slave labor, just for chocolate? Ugh.

Watch the full TED-ed video below and learn about the not so sweet History of Chocolate.

credit: TED-ed/ Youtube

READ: The People In The Fields: Coachella Valley Farm Worker Documentary Project

Were you shocked by the the History of Chocolate? Share with someone who would find this interesting using the links below!

[Video] This Incredible Ted Talk Touches On The Everyday Stereotypical Roles Latinos Are Required To Take In Hollywood


[Video] This Incredible Ted Talk Touches On The Everyday Stereotypical Roles Latinos Are Required To Take In Hollywood


Ted Talks have grown in demand due to their refreshing, informative, and exciting topics and speakers. Whether we’re learning about scientific, cultural, political, and academic matters, it is the speaker that brings these topics to life. We especially like when we hear from extraordinary Latinas including Pia Mancini, an activist and technical project leader from Argentina, Isabel Allende and a Chilean writer who spoke about passion. Last week’s speaker touched on a topic that many Latinas could relate to.

America Ferrera gave a Ted Talk and discussed how representation in the media ultimately brings an “extraordinary richness of humanity.”


On April 19, Ferrera was among several speakers at the Session 12 of TED2019 held in Vancouver, Canada. The actress, activist, and director addressed the audience and spoke about who her identity as a Latina of Honduran descent seemed at first to be her obstacle, but she slowly realized it meant more than that.

“My identity is not an obstacle — it’s my superpower,” she said.

The “Superstore” actress said she had to break through the mold of portraying stereotypical roles.


Ferrera said she didn’t want to play the “Gangbanger’s Girlfriend” or “Pregnant Chola #2” but instead more complicated roles.

“I wanted to play people who existed in the center of their own lives, not cardboard cutouts that stood in the background of someone else’s,” she says, “Who we see thriving in the world teaches us how to see ourselves, how to think about our own value, how to dream about our futures.”

She added, “In spite of what I’d been told my whole life. I saw firsthand that my ‘unrealistic expectations’ to see myself authentically represented in the culture were other people’s expectations too.”

Ferrera said that Hollywood is more inclusive of minorities, but it’s not enough.


Even though her breakthrough role in “Real Women Have Curves” has launched more diverse characters in Hollywood, she says there’s still so much work that needs to be done.

“Change will come when each of us has the courage to question our own fundamental values and beliefs,” Ferrera said, “and see to it that our actions lead to our best intentions.”

We love the picture of Ferrera’s baby watching her speak during the Ted Talk. She captioned the photo by saying, “My baby boy watching me deliver my talk yesterday at #ted2019 – Thank you @ted for inviting me to share my truth and a message I believe in with my whole heart. #TheFutureIsWatching.”

READ: These Iconic Ugly Betty Moments Defined A Show That Defined Our Youth

Here’s The History Of Why Costa Rican Cacao Is Spiritually And Culturally Significant


Here’s The History Of Why Costa Rican Cacao Is Spiritually And Culturally Significant

Danielli Marzouca / mitú

It’s truly impossible to imagine growing up in a world without chocolate, and I’m not talking about Hershey’s. Really rich, dark chocolate was used medicinally in my house. If I had any type of feeling or was crying, my mother wouldn’t say a word, walk away, and come back with chocolate.

Join me on my own adventure in learning the history of cacao with a Costa Rican indigenous tribe, los Bribri.

Any good Costa Rican chocolate is made by hand.

CREDIT: Untitled. Digital Image. CaribeansCR. 21 September 2018.

Only in the last 100 years or so have traditional cacao farmers started letting the cacao cool into molds, como Hershey. Super traditional farms will roll the freshly stone-ground cacao into little cigarillos and the texture is more crumbly and dynamic.

Cacao trees are native to tropical Latin America.

CREDIT: Crush Boone / The Tico Times

The cacao fruit pods themselves were used as currency in some Aztec and Mayan cultures. Mayans even had an annual festival in honor of Ek Chuah, the cacao god that brought them the sacred fruit used for medicinal and spiritual rituals.

Pero Puerto Viejo is one of the few places that creates single estate bean to bar chocolate.

CREDIT: Untitled. Digital Image. 21 September 2018.

Every farm and every tree will produce a different chocolate taste. The liquid sunshine and high elevation jungles that exist in Costa Rica allow for some of the best cacao beans in the world to flourish. My girlfriend and I traveled to Puerto Viejo, an Afro-Caribbean beach town, known for its intact indigenous culture, big waves and cacao.

First, we met with a shaman (“awa”) at the Bribri indigenous reserve.

CREDIT: Danielli Marzouca / mitú

He explained to us that this cone shaped structure represents the Bribri’s connection to the Universe and to God. They have always known that the world was round and the structure symbolizes the round earth we sit on that points directly to God and our higher spiritual selves.

The Bribri is a largely matriarchal society.

CREDIT: Danielli Marzouca / mitú

They are the only ones who can inherit land and prepare the sacred cacao drink that is essential for their rituals.

In just the last few years, the Bri Bri have started to write down their language and teach it at the schools to maintain their culture and continue to pass it down to more generations. They are the voting majority of the Talamanca province of Costa Rica and make a living selling cacao, bananas and plantains, while living off the land.

This is what the inside of a ripe cacao pod looks like.

CREDIT: Danielli Marzouca / mitú

I know, I wasn’t expecting that either. The white coating surrounding the beans themselves tastes like mango or yogurt, depending on who you ask. It’s very tart and very delicious, and the source of cocoa butter.

The first step is to ferment the beans over a fire for five days.

CREDIT: Danielli Marzouca / mitú

The first being tradition. The truth is that the Bribri do tend to suffer from lung issues because of all the smoke inhalation over the course of their lives. The other reason is that most roofs are made from a native plant called suita. The rising smoke deters bugs from making the roof their home.

Then, they leave them out in the sun to dry for 22 days.

CREDIT: Lindsay Fendt / The Tico Times

That’s how the cacao starts to brown and develop its rich flavor. That’s also how you develop la paciencia. 🤤

In Bribri mythology, the cacao tree is a woman and Sibu (Dios) made into a tree.

CREDIT: Danielli Marzouca / mitú

Cacao branches are forbidden to be used as firewood and only women are allowed to make the sacred cacao. It’s only used in ceremonial purposes, like when a girl gets her period for the first time. You can support Bribri women by buying their organic, hand made chocolate.

Then, the beans are roasted over a fire for about 8 minutes.

CREDIT: Danielli Marzouca / mitú

The beans have to be constantly stirred the whole time. As the stirrer, I can tell you that it is labor intensive to be in 90 degree heat, over a fire, with smoke blowing up in your face, while you quickly stir.

The traditional next step is to grind the cacao beans with a stone.

CREDIT: Danielli Marzouca / mitú

Many years before, they used the huge wooden pillón you see to the right. My first boricua thought was “Ummm, I could use that much mofongo.”

The beans are then tossed to separate the shell and prepare for further grounding.

CREDIT: Danielli Marzouca / mitú

Because the shells of the cacao are much lighter than the dense bean inside, they naturally just fall onto the earth and are used as fertilizer. What’s left is the pure cacao, ready to be ground even further.

Today, they use a metal grinder to create the paste.

CREDIT: Danielli Marzouca / mitú

This is 100 percent pure cacao you’re looking at. In this form, it is made into a ceremonial drink, but it too bitter to eat raw. We had it sandwiched between some sweet banana slices.

There are several non-profit organizations you can support to aid the Bribri.

CREDIT: Danielli Marzouca / mitú

They use every shred of the land to build their homes, necklaces, dye their artisan crafts and more. El Punte, however, offers educational assistance and micro-loans to families to help them become even more self-sufficient.

This is my face after one cup of drinking chocolate.

CREDIT: Danielli Marzouca / mitú

After boiling a pot of water seasoned with fresh canela from the ground and some organic sugar, you add the creamy paste and stir. Cacao is said by the Bribri to have six medicinal properties, one of them being a mood-lifter.

In this part of Costa Rica, you can find a few shops that offer beer, wine and coffee + chocolate pairings.

CREDIT: Untitled. Digital Image. 21 September 2018.

This is the traditionally rolled chocolate I mentioned earlier. We came to in Puerto Viejo after a surfing lesson and this pairing was everything we needed.

However, cacao has only recently started to make a comeback after a devastating fungal epidemic.

CREDIT: Crush Boone / The Tico Times

Fifty years ago, there were at least 20 cacao plantations that supported Costa Rica’s economy. Today, most of that land is clear-cut cattle pasture. The Caribbean replanted the loss of cacao trees with banana plantations. Many of the locals told me they boycott Dole and La Chiquita bananas because of their pesticide use that is harming locals.

Eighty percent of cacao crop was lost in the 1970s.

CREDIT: Crush Boone / The Tico Times

The center is a healthy cacao bean, while the others are infected with the monilia fungus. European colonizers responded by planting cacao in Africa, which now produces more than 70 percent of the world’s cacao’s lesser variety, half of which come from conflict zones.

Costa Rica is leading the genetic research to find a fungus-protected strain of cacao.

CREDIT: PatMc7 / TripAdvisor

They are testing Costa Rica’s known strains of cacao against the murilio fungus and offering the strongest strains to local farmers.

My parting advice to you: go to Puerto Viejo and buy seven times as much chocolate as you think you need.

CREDIT: Whitney M. / TripAdvisor

These small plantations have their own varieties of cacao that produce distinctly different flavors. Go to Caribbeans and taste test chocolate from the 15 plantations that have cropped up in the last decade or so. You’ll find a favorite.

READ: You’ll Never Look At Chocolate The Same Once You Find Out Its Brutal History

Share this story with all of your friends by tapping that little share button below!

Paid Promoted Stories