[Sca-cooks] chocolate as passion

[Anna L. Valdez]

As I wrote in my letter to Elaine who wanted the recipe it was very
easy to make. Take the amount you want of dark chocolate with very high
procent of cacao, Varlhona 100 procent cacao or Porcelana or Criollos
beans, the strongest of all the cacao sorts. Melt it in a small saucer
pan, add chili flakes or chili powder. Mix well. Taste it, I added a spoon
of dark Moscovado sugar, to make it sweeter. It was too strong and bitter
before!
I read in the same book that the Aztecs consumed the cacao without any
sugar and they hadn't any milk, since in Central nd South America there
were not any domestic cattle.
The uses of chocolate with sugar and milk was a Spanish invention.
The dames of the colonial time in Peru and Mexico became so addict to the
new drink they wrote to their bishops to ask dispense to fast in Lent and
continue to drink their favourite beverage.
Ana