Comments | hakerh: Experiments with chocolate-making

hakerh

Experiments with chocolate-making

Feb 15, 2007 17:56

One of my A&S projects for Northern Lights this year is chocolate. I found a really neat pamphlet which just clings barely to the edge of period (Antonio Colmenero, tran. Don Diego de Vades-forte. “A Curious Treatise of the Nature and Quality of Chocolate.” Published in London in 1640, in Spain before 1631.) and decided I wanted to redact the ( Read more... )

sca, chocolate, public, a&s

Comments 4

amythestcat February 16 2007, 00:48:30 UTC

Ohh, I really might have to try this myself sometime. 'Fraid I can't be of help on what those other ingredients are, but thought I would leave the tip here, if you didn't know of the place, that Dover Natural, in well, Dover is a fine place for bulk spices. Might have the moderns days there. Plus they are having a customer appreciation weekend March 2nd and 3rd I believe, 15 percent off everything!

baronessmartha February 16 2007, 01:10:46 UTC

oh yummy.

Links and thoughts... iarwain March 25 2007, 00:04:45 UTC

Mmmm mmmmm good. Must try making it myself ( ... )

Re: Links and thoughts... iarwain March 25 2007, 00:54:02 UTC

It would be nice to get the recipe used by the nuns in Oaxaca and the monks who brought it back to Europe...

http://www.racine.ra.it/russi/webscuola/alimamer/cacao.htm - Suggests the "toasting" of the seeds be done at 120 degrees C for one hour. (The link even quotes De Ledesma's 1631 version of the recipe you qouted...)

There seem to be several pre-1600 references to it being a paste... sometimes with added sugar, sometimes maize and sometimes with honey or some combination of the three added in. Most reports seem to sggest the best way to serve it was hot, with a whipped froth.