Slice the flesh into large slivers and transfer to four large dessert bowls, with or without a stem foot, sprinkling in layers with the sugar to which the vanillin has been added, and last of all sprinkle with the gin.

Put the filled bowls into the fridge and leave to chill.
Serve well chilled, after sprinkling each portion with chocolate drops and powdered cinnamon.

Food History

Cacao originally comes from South America. It was brought to Europe by Cortez who learned about it in the court of Montezuma.
In fact, when the Spanish arrived in America, they discovered that the native populations not only consumed cacao regularly as a drink, but also used it as a type of currency.
Only the best quality and largest beans were considered valuable. For example, one could buy a rabbit with ten good cacao beans. Cacao pods were used as money by everyone and there are even accounts of people who produced false seeds. The fake seeds were usually avocado seeds, camouflaged to look like cacao. You could also find empty cacao pods filled with clay to seem real. According to historians, this practice was so common that “cacao forger” became a common insult in the Aztec community.

Did you know that...

According to historians, Montezuma, the Aztec emperor, drank 40 cups of chocolate a day, always from a new glass?

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