[Sca-cooks] Chocolate (was Corn Bread)

[chirhart_1]

Its what gives cheese its color
----- Original Message -----
From: <lilinah at earthlink.net>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, July 24, 2001 4:16 PM
Subject: RE: [Sca-cooks] Chocolate (was Corn Bread)


> Gwynydd wrote:
> >1) What is 'Achiote'?
>
> Achiote is the same as Annatto, a somewhat pyramidal seed used to
> give a red, orange, or yellow color (depending on how much you use).
> Available in markets that sell Caribbean and/or Latin American
> products
>
> >2) If I used pre-powdered cocoa (given that I am not sure that I can even
> >get cocoa beans), how would I get the paste - the addition of cocoa
butter
> >(if one can even buy this commercially in Tasmania) or something like it,
> >perhaps?
>
> Mix with a little cocoa butter (if you can find it) or substitute
> another mono-unsaturated fat like coconut oil or even a little butter
> - obviously it will effect the flavor a bit, but you really don't
> need much fat.
>
> Sometimes gourmet stores sell "cocoa nibs" - this is what you'd use
> if you want to get closer to "from scratch". I bought some but
> haven't made the drink yet... You can probably order some over the
> internet, but i don't know if it would be worth the expense.
>
> >3) Is granulated white sugar appropriate for the sweetened version?  Or
> >should I be looking at something else?
>
> White sugar would be quite suitable for a late period Spanish recipe.
>
> >4) Can someone explain this sentence please?  It has me rather confused.
> >'You must Searse all the Ingredients, but onely the Cacao; and if you
take
> >the shell from the Cacao, it is the better; and when you shall find
> >it to be well beaten, & incorporated (which you shall know by the
> >shortness of it)'
>
> Dunno. Searse usually means to sift, i think. But then it says to
> sift all the ingredients, but only the cacao, which doesn't make much
> sense. I guess "the shortness of it" means you can see that the
> ingredients are incorporated with the cocoa fats...
>
> Anahita / Subaytila
>
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