Chocolate: The Legendary Food of the Gods : A Book Review

I picked up this book while working on the third installment of my children’s book series The Midnight Chocolate Train. As I started developing the story, I realized I needed to dive deeper into the history and mythology of cacao. As a pastry chef and chocolate maker, the idea of learning more about ancient cacao rituals and recipes immediately intrigued me.

Going into the book, I expected to learn about ceremonial cacao and the religious aspects surrounding it, in addition to the recipes. The book describes itself as a “Divine Cookbook,” and it does exactly that. It blends mythology, history, and cacao-based recipes ranging from ancient ceremonial drinks to more modern confections.

One theme that stood out to me was the connection between cacao and feminine energy. In ancient rituals, cacao was spoken to as ix cacao, or “Lady Cacao.” It was treated almost like a living being. In modern cacao ceremonies today, cacao is often described in a similar way, as a gentle but powerful feminine energy. Softness in strength.

One line in the book resonated deeply with me as a chocolatier: “You’re blending earth, fire, air and spirit into something you can hold in your hands.” As someone who processes thousands of kilos of cacao every year, it is easy to forget how sacred cacao once was in Mesoamerican culture. It was considered the food of the gods, something that helped soften the veil between humans and the divine. Chocolate was not a dessert. It was a portal. Each chocolate bar we produce is a tangible representation of these earth elements. 

The quote also reflects the actual chocolate-making process. Earth represents the cacao itself, grown from the soil. Fire represents roasting. Air represents winnowing. Every chocolate bar carries these elements, something that even craft chocolate makers like myself sometimes forget in the rhythm of daily production.

I have always been fascinated by the idea of ceremonial cacao, though I have not explored it deeply yet. One of my biggest takeaways from this book is the invitation to be mindful. Something as simple as making a cup of sikwate can become a moment to pause, breathe, and be present.

The recipes themselves were interesting to read. As a chocolate maker who works directly with cacao beans, I found it fascinating that some recipes suggest making chocolate by combining cacao butter and cacao powder. I mean why not, right?! I have always approached chocolate from the bean to bar perspective, grinding the whole bean until it becomes chocolate. Seeing this alternative approach reminded me home cooks may experience chocolate.

The book also includes ceremonial cacao recipes connected to rituals such as warrior preparations before battle, burial ceremonies, and drinks for lunar priestesses. Many of the recipes are quite approachable for home cooks, even the chocolate-making instructions.

Overall, it is a very short book and a quick read. It serves as a simple introduction to the myths, rituals, and cultural significance of cacao. I do wish the sources were cited at the end of the book, especially given the historical references. 

I would recommend this book to readers who are curious about ceremonial cacao or those interested in the spiritual and ritual history of chocolate.

Rating: 3 out of 5 chocolate bars.