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Chocolate, taste of the past
These recipes were collected by the chocolate Museum in Bruges.
More information: www.choco-story.be
Recipe for a chocolate drink of Maya origin.
The recipe has been slightly changed to our modern taste, but has kept a great deal of its
typical characteristics.
You need:
- 100 g of grated plain chocolate
- 600 ml milk
- 1 teaspoon of honey
- 1 soup spoon of maize flour
- 4 soup spoons of cold water
- 2 drops of vanilla extract
- A sprinkling of powdered cinnamon
Preparation
- warm the chocolate, milk, sugar and vanilla in a sauce pan while stirring
- do not let it boil
- dissolve the maize flour in cold water
- add the mixture in the sauce pan while stirring
- whisk briskly until it bubbles
- serve hot sprinkled with cinnamon
Recipe brought back by Cortez in 1528
You need:
- 700 g of cocoa
- 750 g of white sugar
- 56 g (2 ounces) of cinnamon
- 14 grains of Mexican pepper
- 14 g of cloves
- 3 vanilla pods
- 1 hand of aniseed
- 1 hazelnut
- Musk, grey amber and orange flower water
Famous recipe for a chocolate drink based on jasmine by the Grand Duke of Tuscany
You need:
- 4,5 kg of grind and roasted cocoa beans
- Fresh jasmine flowers
- 3,6 kg of dry white sugar
- 85 g of pure vanilla pods
- 115 tot 170 g of pure cinnamon
- 2,5 g of grey amber
Preparation:
- Take a bowl and alternate layers of jasmine and grind cocoa.
- Leave to rest.
- Mix together and add new layers of jasmine and cocoa. Proceed in the same way.
- Repeat the operation 10 to 12 times so that the cocoa really absorbs the scent of jasmine.
- Add the other ingredients and grind this mixture on a slightly warmed up table.
- If the table is too hot, the aroma may evaporate.
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