8 to 10.
Xocolatl, or “bitter water,” is what the Aztecs called it. “Chocolate” is how the Spanish translated it when Montezuma toasted Cortez with a cup of the bitter brew. The Aztecs liked to mix their roasted and ground cocoa beans with red chilies, cooled sometimes by snow. It was the Spanish who turned the bitter sweet, by adding sugar, when they took the powder home to Spain. But the true taste of the cocoa bean remained in a concoction, or mole, in which the seasonings of the Ne