Explore "Chiapa Chocolate" by Sabine Baring-Gould on Textopian. Read with annotations and highlights.
Gage, the Dominican, a great admirer of chocolate, a man who combated with all his energy the objections which medical men of the seventeenth century made to its use, derived its name from _atte_, the Mexican word for water, and the sound it makes when poured out, -- choco, choco, choco, choco!
O Professor Max Mueller! what do you say to this? Whatever the derivation of the name may be, the composition of the beverage is well known. Cacao, sugar, long-pepper, vanilla, cinnamon, cloves, almonds, mace, aniseed, are the main constituents, and the cake-chocolate used in Britain is believed to be made of about one-half genuine cacao, the remainder of flour or Castile soap.