SC - Chocolate
DianaFiona at aol.com
DianaFiona at aol.com
Fri Mar 31 02:04:35 PST 2000
In a message dated 3/31/00 1:10:57 AM Eastern Standard Time,
mermayde at juno.com writes:
<< Hm, yes, this is the same source I've seen before. And no, I never have
tasted logwood, or Campeche tree either, for that matter. What do they
taste like? Any idea of the medicinal value of them?>>
Not a clue! ;-) However, I *suspect* that they might be added, at least
in part, to color the mix, since the main use I know of for logwood is as a
dye........... I'm also not sure, from the wording, if the two aren't
different names for the same tree. Anyone seen, and able to read, the
original Spanish version of this?
>> And what, pray
tell, is an Agiote? (Not the Chaote we were talking about a couple of
weeks ago?)>>>
No, my guess would be that it is the red seeds now called "Annatto"
(sp?), since they come from South America, and are still in common use as a
food dye. The treatise *does* say to add "as much as will give it color",
which sounds more like it is just used for the appearance it gives.........
>>>> I would love to try the sweet-meats, am I reading it right that it would
be spiced in the same way, but sweetened with sugar and molded?
Christianna
>>
I'm not quite sure on that point. I think it could be read either as just
a sugar and chocolate mixture, or as one with any or all of the spices. I
want to try it, too--but it would be fun to be able to start from scratch on
it! Any chance your store has access to cocoa pods, whole? I know I've
spotted them for sale somewhere before, but can't quite recall
where...........
Diana
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