[Sca-cooks] Chocolate (was Corn Bread)

[Elaine Koogler]

You know, I thought Turkish Delights were a period sweet, though I've never seen
a period recipe or any real documentation for this.  Anyone have any thoughts on
this?

Kiri

Gwynydd Of Culloden wrote:

> > -----Original Message-----
> > From: Selene
>
> > 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?  They sound wonderful (I loooove dark chocolate to begin
> with)!  The confectioner in me would really like to make them to sell the
> next time I have a stall at an event (having taken on board the fact that
> they are, in fact, out of period ... but they have better credentials than
> my Turkish Delight and I sell that anyway *smile*.)
>
> 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:
>
> 1) What is 'Achiote'?
> 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?
> 3) Is granulated white sugar appropriate for the sweetened version?  Or
> should I be looking at something else?
> 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)'
>
> Gwynydd
>
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