Did you know that too the Aztecs, [1] chocolate was the starting place of spiritual wisdom, incredible energy, and superior sexual powers? The drink was highly prized as a nuptial aid, and unsurprisingly, was the most favored beverage at wedding ceremonies. The Emperor Montezuma was presumed to drink fifty (50) flagons of chocolate per day, always stimulating himself with a cup just before he entered his harem.

 Although, chocolate was drunk on a daily basis, it was still considered an exotic luxury and consumed mainly by kings, noblemen and the upper ranks in the priesthood. (Some historian argued that priest would not have drunk chocolate, in fact, they said it would have been  the equivalent of a priest quaffing Champagne every day.) Because of its energy-boosting properties, chocolate was given to the Aztecs warriors to strengthen them on military campaigns. The chocolate was compressed into travel-size tablets and wafers this was considered an incentive to the warriors. In fact, a law was passed stating that if a warrior was not going to war he was forbidden to consume chocolate or any luxury meats or drink and it did not matter if he was a royal prince or nobleman.

 The Spanish too became infatuated by the chocolate mystique, once they become accustomed to the strange drink, they enjoyed it with much gusto.

To be continued…..

Jeanette Marcelle

Marlene Enterprises



[1] After the mysterious fall of the Mayan empire, the Aztecs came from Mexico and settled in former Mayan territory.


About Jeanette Marcelle

Jeanette R. M Marcelle, a multitalented young entrepreneur who holds a Masters of Business Administration in Marketing from Anglia Ruskin University, a BA (Hons) in Human Resources Management also from Anglia Ruskin University. Also a graduated of the Trinidad and Tobago Hospitality and Tourism Institute, Jeanette owns and operates her private catering company Marlene Enterprise Ltd which provides catering services for Weddings, Parties and other special occasions. Notably, she is the “angel chef” who caters hundreds of lunches on Christmas Day on behalf of a charitable organization, for persons who are in need in and around Port of Spain. Jeanette has 14 years’ of experience in the culinary industry and 7 years management experience. She also has experience in implementing HACCP procedures holding certification in Food Sanitation, Safety and Microbiology from the United States Public Health. She did her industry training as a cook-trainee at the Trinidad Hilton Hotel and Conference Centre, under the first female Executive chef to hold the reins at Hilton Trinidad. Also, a three tenure with Royal Caribbean International Luxury Cruise Line, as well as working around the Caribbean and among some of the top Chefs in Trinidad and Tobago. Jeanette was a finalist in the Angostura Masters Culinary Competition in 2008 and 2010, also, a finalist in the Nestle Maggie first ever (2014) Easter bake off competition in the dessert category. Third place winner in the innovative chocolate cuisine 2015. Her style of cooking is a fusion of French, Italian and Caribbean cuisine. Among her many and varied accomplishments Jeanette has managed two retail stores, three restaurants and has been the Human Resource Assistant at an organization where she was responsible for overseeing the human resource related matters for over eighty (80) staff members. Jeanette is currently the Human Resource Manager at one of the oldest Sports apparel company. Despite her busy schedule Jeanette always finds time for outdoor activities, she is an avid nature lover and enjoys hiking, swimming and camping. She loves traveling and has visited several countries in North America and Europe. In her quiet time Jeanette spends time reading and meditating.
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