Chocolate has a long history in Belize, with its consumption tracing back to the Classic Period of the Ancient Maya in Mexico and Central America (250-900 BC). The Maya transformed it into a spicy ...
To celebrate Quinza’s 30th anniversary and the opening of the company’s new chocolate institute, chefs Francois Mellet and Stephane Treand created this six-foot tall 18,239 pound chocolate Mayan ...
As a part of the museum's 8th Living Earth Festival, three Native American chefs, Chefs Freddie Bitsoie (Diné [Navajo]), Neftali Duran (Mixteco), and Julio Saqui (Mopan Maya), explore the rich history ...
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