[Sca-cooks] Fwd: Chocolate Recipe
Sharon R. Saroff
sindara at pobox.com
Wed Aug 29 20:46:36 PDT 2007
Kiri,
Below is the documentation and recipe you requested, courtesy of my
lord husband.
Enjoy!
Sindara
>
>--
>Matthew G. Saroff
>Owings Mills, MD
>msaroff at pobox.com
>
>Here is a link for the project Gutenberg transcription of Chocolate: or,
>An Indian Drinke, by Antonio Colmenero de Ledesmam in 1631, translated
>from Spanish by Capt. James Wadsworth in 1652:
>http://www.gutenberg.org/files/21271/21271-h/21271-h.htm
>
>http://www.robwildridge.pwp.blueyonder.co.uk/RECEIPES.HTM Has the above
>recipe and one with ambergris!
>
>Here is the recipe redaction that I found
>(http://www.toger.us/pipermail/reeds/2007-February/006042.html). It was
>done by Rauthulfr Gothi <Cacao-Laurel at comcast.net>:
>To give an idea of Spanish Chocolate this is my Redaction of the 1631
>Spanish Recipe
>
>* Husked Cacaos, 100 = 1.5 cups
>* Cinnamon (Cinnamonum Verum)= 2 tsp.
>* long red Chile Pepper (New Mexico Red), two cods = 2 tbl.
>* Almonds, 12
>* Anise seed, 1 tbl.
>* Hazelnuts, 12
>* Roses of Alexandria, (Rosa Galica or Rosa Mundi)1 tbl.
>* Sugar (I used Mexican), = ½ cup
>* Vanilla, One very fresh bean
>* Achiote, ¾ tsp. (used to color cheese, butter. Keeps this
>Chocolate from looking a strange un appetizing grey.)
>
>Notes:
>* I used Cacao nibs, already roasted, I'm not skilled in the ways of
>roasting Cacao.
>* I used some rose water instead of roses because it was easier to find. *
>I put it in a percolator and perked it.
>* I toasted everything in a 225 degree oven before grinding. 15 minutes
>for the nuts, and then add the rest and do another 15 minutes.
>* If you are using a coffee grinder, chop the nuts before grinding, they
>are otherwise just soft enough to gum up the grinder.
>* It's good cold too, it was more potent, but I'm not sure if this was the
>temp or the time. When cold, there are bits of cocoa butter floating at
>the top.
>* I did not try to froth this, which is traditional.
>* Achiote is also called Annatto, which is how my spice lady labeled it.
>
>--
>Matthew G. Saroff
>Owings Mills, MD
>msaroff at pobox.com
Sharon R. Saroff, M.S.Ed.
Special Education Consultant/Parent Advocate
S.E.D.R.A., Inc.
410-961-2739
www.mydisabilityresource.com
info at mydisabilityresource.com
More information about the Sca-cooks
mailing list