Abstract
Chocolate has been around for more than 3000 years. From the use by Aztecs and Mayans, based on the grinding of chocolate beans into hot cacao drinks, the material and recipes on how to convert cacao to chocolate were sent to Spain by the explorer Hernan Cortez, and from Spain it spread to the rest of Europe.
Cite
CITATION STYLE
APA
Galli, C. (2012). Cocoa, chocolate and blood lipids. In Chocolate and Health (Vol. 9788847020382, pp. 127–135). Springer-Verlag Italia s.r.l. https://doi.org/10.1007/978-88-470-2038-2_10
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