[Sca-cooks] OOP: 18th c. chocolate (was Weight of candied orange peel?)

[Jeff Gedney]

well from what I have read ( no I don't have my sources immediately to hand,
sorry ) It was not long before the Spanish started adding sugar and cinnamon
to the chocolate instead of the hot pepper. I think that this was a popular
drink with the Spanish court by the 1530's. lat me see what I can find for
references, and I'll report.

Brandu



>    -----Original Message-----
>    From: sca-cooks-admin at ansteorra.org
>    [mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Robin Carroll-Mann
>    Sent: Friday, September 20, 2002 12:03 AM
>    To: sca-cooks at ansteorra.org
>    Subject: Re: [Sca-cooks] OOP: 18th c. chocolate (was Weight of candied
>    orange peel?)
>
>
>    On 19 Sep 2002, at 23:35, Ron Carnegie wrote:
>
>    > At 11:18 PM 9/19/02 -0400, you wrote:
>    > >The hot chocolate, OTOH, was great.  I used Mexican table
>    > >chocolate flavored with cinnamon and cloves, hot water, sugar, and
>    > >just a leetle bit of cayenne.  It was enthusiastically received by
>    > >the attendees at the A&S workshop I went to last night.
>    > >
>    >     Yes Chocolate!   I much prefer the historic versions of this
>    >     beverage,
>    > though many don't since it is awfully alien to their expectations.
>
>    I doubt the unsweetened Aztec version would have gone over so
>    well.  The spiced chocolate was much better than my previous
>    attempt with plain chocolate, sugar, and cayenne.  Without milk,
>    chocolate seems to have a certain "flatness".  Adding cayenne
>    gave it a kick, but didn't relieve the flatness.  But the cinnamon and
>    cloves rounded out the flavor very nicely.  My "recipe" was:
>    2 cups (16 fl. oz.) hot water
>    3 tablets Luker Chocolate con Canela y Clavos
>    3 TBS white sugar
>    1/16 tsp. cayenne pepper
>
>    I used a blender to mix it.  Since hot liquids can react explosively
>    in a blender (ask my uncle about the pumpkin soup on his ceiling
>    one Thanksgiving), I only used part of the water to blend the
>    chocolate and other ingredients, then put it all in a saucepan to
>    heat fully.  Stir well *each time* before serving.  After a while, the
>    chocolate tends to settle.  My tasters found that the chocolate at
>    the bottom of the carafe was thicker and also spicier.
>
>
>    Brighid ni Chiarain *** mka Robin Carroll-Mann
>    Barony of Settmour Swamp, East Kingdom
>    rcmann4 at earthlink.net
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>