The craft of chocolate making in Mesoamerica, where the cacao tree is native, may be traced back to pre-Hispanic times. The form of how the Olmecs, the Mayas, and then the Aztecs used to process cacao beans and drink a cacao beverage has not changed significantly. In the rural areas of Southern Mexico, the indigenous communities still maintain, with a minimal contribution of the modern era’s tools, the ancient tradition of hand-crafted chocolate alive.