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These
are the tropical rain forests
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of Central America...
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Where the elements combine
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to create one of the richest ecosystems
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on the planet.
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In the shade of the forest canopy...
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Lives one of the world's most prized trees.
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The early civilizations
who made their home here
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venerated this plant.
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A symbol of fertility and abundance.
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A gift from nature.
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Cacao.
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The plant that gives us chocolate.
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This tree is sensitive.
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It only flourishes close to the equator.
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Like all good things,
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its fruit takes time to mature.
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Six months pass before the pods are ripe...
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And ready to harvest.
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It takes care and an expert eye.
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One wrong cut could damage the cushions
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which produce the precious flowers
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and the promise of more fruits.
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This is Julio.
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From the small farm in Belize...
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He keeps alive a tradition
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that goes back 3,000 years.
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Transforming these seeds
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with their coat of sticky pulp
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requires dedication and patience.
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Under the heat of the equatorial sun,
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the beans are left for days to dry.
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As their color deepens,
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their flavor awakens.
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Only then are they ready
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to become chocolate.
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As dawn breaks,
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Julio and his team
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are already hard at work.
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In the cool of the early morning,
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the process of heating cacao
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to make chocolate begins.
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Granite wheels blend cacao butter
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evenly through the cacao liqueur...
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A process that can't be hurried.
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Gradually, the mixture evolves.
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Gritty cacao is spun
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into silky, liquid chocolate.
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Only a few chocolate makers like Julio
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exist in Belize,
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creating chocolate from cacao
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grown and ripened in
the surrounding forest.
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It's his passion
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and a reminder to local Mayans
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that cacao is in their blood.
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Chocolate belongs to them.
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Deep in the forests of Julio's homeland...
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Relics of ancient Mayan cities.
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Wealthy and culturally rich...
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The Mayans traded across
this region and beyond.
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Here, cacao was used as currency.
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But transformed into liquid chocolate,
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it had special meaning.
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It was consumed to mark rites of passage,
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to honor marriage,
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birth, and death...
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And used to celebrate
the abundance of life.
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Centuries after Mayans
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first turned cacao into chocolate,
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this exotic delicacy arrived in Europe,
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sparking a sweet revolution.
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In the 19th century,
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a Belgian apothecary
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coated his pills in liquid chocolate
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to disguise their bitter taste.
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The pills proved so popular
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that the healer turned chocolate maker.
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Soon, delectable treats lined
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the continent's most
fashionable countertops.
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Chocolate making became a fine art.
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00:13:09,000 --> 00:13:11,976
A chocolatier is part artisan
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and part scientist.
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Carefully working the cooling chocolate
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makes it glossy and smooth.
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Its physical properties mean
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it easily melts in the mouth.
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The sweet scent is known to produce
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a feeling of calm in the mind.
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Chocolate even contains the same chemicals
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released by our brains
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when we fall in love.
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No wonder we offer it as gifts
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to those we cherish the most.
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Each bite is designed
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to be a sensory delight...
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Pleasing to both the eye
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and the heart.
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Back where cacao first grew,
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chocolate remains more than a sweet treat.
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Lake Atitlán in Guatemala
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is the spiritual center of Mayan culture.
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Local people call it
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"the navel of the world."
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The place where all life began.
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In the village of San Pedro,
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women keep alive the ancient cacao culture.
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Descended from Mayan tribes,
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they are the protectors of the cacao.
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Working with the beans connects them
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with their ancestors.
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00:16:58,000 --> 00:17:02,976
Making chocolate is
about more than pleasure.
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It's a sacred ritual.
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Releasing the roasted
beans from their shells
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reveals the precious nibs inside.
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Using a stone mano and metlatl
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that's been handed
down through generations,
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the chocolate maker grinds the nibs.
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Her work is a prayer...
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An offering to the gods
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for the miracle of life.
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She conjures the cacao into a rich paste...
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To make a ceremonial chocolate drink.
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Friends and family
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gather beside the shores of the lake
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to mark a change in the lunar calendar.
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They celebrate the elements,
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the source of all life.
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It's an age-old tradition.
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The elixir of cacao and water
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is offered to the fire and to the sky.
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Nature's gift returned.
9039
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