Long before cacao became known as "chocolate," it was revered as a sacred plant in the prehispanic cultures of Mesoamerica. The Olmecs, Mayas, and Mexicas (Aztecs) considered cacao a divine gift from the gods—more than just a food, it was a bridge between the physical and spiritual realms.
In the Nahuatl language, cacao was called kakawatl, and its name still echoes through history in its scientific name: Theobroma cacao—"food of the gods." According to the legend, the god Quetzalcóatl brought cacao from the heavens as a gift to humanity, more specifically to the Tolteca people, which was settled in the region of Tula (now State of Hidalgo).
He then asked Tlaloc, the God of rain, to bring water to help the tree grow big and strong, he also asked Xochiquetzal, the Goddess of beauty and love to make it beautiful by giving it flowers... after some time the flowers became fruits that held the seeds that Quetzalcoatl promised. He showed the Tolteca people how to ferment, roast, and process the seeds (beans), and he also taught them how to use it for strength, wisdom, and connection.
Cacao beans turned into a symbol of wealth, reserved for higher social status. It was also the centre of ceremonies and rituals and seen as a sacred medicine, known to activate the heart space, bringing warmth, clarity, and deeper emotional awareness. It was not consumed casually, but with intention—as a way to awaken the spirit, open pathways to wisdom, and strengthen the bond between individuals and the universe.
While ancient Mesoamerican cultures didn’t use the term "heart center" in the modern chakra sense, their spiritual and ceremonial use of cacao aligns with the idea of heart activation. And scientifically, cacao does increase heart activity, circulation, and emotional openness—making it a bridge between ancient wisdom and modern understanding.