[Sca-cooks] Pepper in chocolates
sclemenger at msn.com
Tue Aug 28 06:57:52 PDT 2007
It's an "artisan" flavor, mostly, at least, as far as I'm familiar with it. I've got a bar of it in my desk drawer at work, as a matter of fact. Very intense chocolate flavor (which might also be due in part to the cacao nibs), and just this lovely *hint* of something else.
It might make for an interesting flavor in a savory cheesecake.....
----- Original Message -----
From: Terry Decker<mailto:t.d.decker at worldnet.att.net>
To: Cooks within the SCA<mailto:sca-cooks at lists.ansteorra.org>
Sent: Monday, August 27, 2007 11:57 PM
Subject: Re: [Sca-cooks] Pepper in chocolates
Cacao is naturally occurring in the Amazon and Orinoco river basins along
the eastern Andean foothills and may have had a range as far north as
southeastern Mexico. While there is no direct evidence, it is believed that
the Olmec harvested and used cacao and that the practice was adopted by the
Mayans and later the Aztecs. Since we know that the Aztec added chili
pepper to their chocolate, I would say that that would constitute chocolate
with pepper in the northern hemisphere and is probably where it originated.
Modernly, I've never encountered such chocolate.
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