[Sca-cooks] Fwd: Chocolate Recipe

[Elaine Koogler]

Thanks!

On 8/29/07, Sharon R. Saroff <sindara at pobox.com> wrote:
>
>
> 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
>
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