The ancient Maya believed that cacao had magical properties and that it was a gift to humans from the god Kukulkan (known as Quetzalcoatl to the Aztecs), a feathered serpent. To consume cacao, they would harvest the beans from the trees before fermenting, drying and grinding them into a paste, which would then be mixed with water, cornmeal and chilli peppers to create a bitter, spicy drink - far different from the sweet chocolate that we are used to today. The mixture was then poured repeatedly from one cup into another until the desired frothy texture was achieved.
Image source: Metropolitan Museum of Art
This chocolate drink played an integral role in Maya society and was used in official and religious ceremonies, as well as feasts and rituals surrounding birth, death and marriage, with the bride and groom exchanging the drink as part of the occasion. The Maya even had their own patron deity of cacao, Ek Chuah, and held an annual festival in his honour.