When he said that drinking chocolate should make one feel light, I remember listening to this person in a French chocolate shop in New York, thinking how non-intuitive it sounds. Chocolate has been drunk, as opposed to being eaten, through a vast majority of its history1. And, warm water, as opposed to milk, was used to extract its flavors to form a beverage1.
Does using warm water with small pieces of dark chocolate, the kind that does not indicate much taste of sugar, but a lot of rich dark flavor, or, using warm water with ground cacao nibs much like ground coffee beans, to prepare an extract, followed by using the extract with more warm water, cream and/or sugar as needed, make for a lighter, newer, and pleasant beverage experience?
In small tea and coffee shops, and for that matter, in many households in India it is common to mix a beverage by pouring it from one container to another, the higher the pour, the more foam it generates, and more dramatic the effect of pouring itself when it is performed in front of an audience just before it is served. The number and length of pours helps cool the beverage to a drinkable temperature, and also generates a foam head that appeals to some people.
The concept of using food foams, of course, has now become very fashionable in the food industry. For instance, it is easy to encounter a tomato foam, a spice foam, or a coffee foam on a restaurant plate. The science of food foams has also attracted academic interest as evidenced by lectures in a science and cooking course offered by Harvard College. So, it seems like going around a full circle to learn that the Mayans as early as c. AD 750 not only mixed their chocolate drink by pouring it high from one container to another to generate foam, but, in some instances they added a foaming agent to the cacao and beat the mixture with a wooden beater several times to generate as much foam as possible, each time carefully transferring the foam to savor on top of a maize gruel-like food dish1.
In their book1, anthropologists, Sophie D. Coe and Michael D. Coe write that according to dictionaries of the Mayan language, haa, refers to chocolate and water, and t'oh, to pouring from one vessel to another from a height.
1The True History of Chocolate by Sophie D. Coe and Michael D. Coe.