[Sca-cooks] Chocolate (was Corn Bread)

[Mark.S Harris]

Gwynydd asked some questions about chocolate:
> > I admit freely to taking the tablets themselves and noshing on
> > them when no other
> > chocolate is available.  First the crunch of sugar grains and the
> > fire of cinnamon,
> > then the smoothness of dark chocolate.  Mmmm, excuse me...
>
> Any chance that anyone here makes these themself and haves a redaction they
> might like to post?

The tablets being talked about here are an off the shelf item found
in Mexican stores and maybe American Hispanic stores.

> Now, if no-one has an actual redaction, I would still like to have a go at
> making them - oh dear, Gwynydd is thinking of redacting her own recipe ...
> noooo! - so, I wonder if anyone can answer a couple of questions:

I'm not sure which recipe you are talking about using. If you haven't
looked through this file in the FOOD-SWEETS section of the Florilegium,
you should. I think some of the terms you asked about are in this
file as well as several of the early chocolate recipes:
chocolate-msg     (40K)  2/28/00    History and description of early
chocolate.
http://www.florilegium.org/files/FOOD-SWEETS/chocolate-msg.html

Stefan li Rous
stefan at texas.net