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The residues and the kind of vessel in which they were found indicate the initial use of cacao was not simply as a beverage, but the white pulp around the cacao beans was likely used as a source of fermentable sugars for an alcoholic drink.
An early Classic-period (460–480 AD) Mayan tomb from the site in Rio Azul had vessels with the Maya glyph for cacao on them with residue of a chocolate drink, suggests the Maya were drinking chocolate around 400 AD.
You may have seen lecithin as part of the ingredient list of store bought ice cream and salad dressings.
The origin of the Nahuatl word is uncertain, as it does not appear in any early Nahuatl source, where the word for chocolate drink is cacahuatl, "cacao water".
It is possible that the Spaniards coined the word (perhaps in order to avoid caca, a vulgar Spanish word for "faeces") by combining the Yucatec Mayan word chocol, "hot", with the Nahuatl word atl, "water".
This substance when mixed with water (the lemon juice) and oil (the olive oil) helps hold the two together in suspension.
Of course, if we kept mixing more and more oil into the mixture, we would eventually overwhelm the emulsifier and the whole emulsion would separate (at least that's what I'm told, maybe one day I'll do it to see what happens when you mix in too much oil).