From
Telegraph.co.uk It was alcoholic and a far cry from today's sweet confection, reports Roger HighfieldOur love affair with chocolate began at least 500 years earlier than previously thought, and was combined with a love of alcohol too, according to traces of the treat found in pottery shards uncovered in Honduras
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Comments 3
Grin. Why'd you have to say that? Now I want chocolate liqueur.
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Ingredients
3 (4-ounce) bittersweet chocolate baking bars, finely chopped
1 1/4 cups whipping cream
1 tablespoon butter
2 tablespoons coffee liqueur
Preparation
1. Place chocolate in a bowl.
2. Heat cream in a small saucepan over medium heat just until cream begins to boil. Pour over chocolate in bowl, stirring until smooth. Stir in butter and liqueur. Let mixture stand 45 minutes or until spreading consistency.
Note: For testing purposes only, we used Kahlúa for coffee liqueur.
Yield
Makes 2 cups
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I sat through many lectures in Berkeley on Puerto Escondido because the Mesoamerican archaeology professor worked. I always thought that it was a very interesting place because it had both Mesoamerican and Central American cultural traits.
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