Chocolate, which is so often used in our traditional recipes, has in fact exotic, faraway origins. The cocoa plant is native to South America and was used by the Mayas to prepare spicy drinks for noblemen and soldiers. When it arrived in Europe, it was immediately used widely by confectioners in endless ways. At Bristot, we use chocolates of all types: to make a soft cream to decorate our biscuits or to make glacé icing to cover them with a veil of sweetness.