Duke of Chocolate’s take on History of Chocolate from back in the day. I mean pre-Spanish, during Aztec times in the Yucatan Peninsula, which a popular vacation spot these days. I always find history with a special point of view extremely fascinating. Without further adieu. I present you the history of chocolate with a Yucatan Peninsula twist.

The cocoa bean was known by the Toltec’s of Mesoamerica from around the year 325. When the Aztecs conquered the Toltec’s in 1325, the beans began to be called by the ancient Aztec name of ‘cacahuatl’. The Spaniards found baskets of the bean being used by the Mayan princes both as coins and as food. No one really knows how these indigenous peoples prepared the beans, if they were chewed or if they were cooked in water as a drink, but the pre-Columbian civilizations cultivated the trees in a small plantations to pay the taxes due the ruling Aztecs.

At some point in time, possibly the Toltec’s discovered the bean took on a completely different taste if allowed to ferment on the ground and wasn’t eaten directly from the seed pod off the tree. They began removing the seed pods from the stalk and burying them in the moist ground. Two days after removing the pods from the ground, the beans are washed to remove the pulp. Then the cocoa beans were allowed to dry in the open sun. Next the ancients danced on the beans so that the last traces of pulp and hulls were removed. Finally, the beans were toasted to prevent mold.

Below is a recipe for chocolate drink from back in the day.

After the cacao beans were toasted, they were pealed and smashed in a mortar with a pedestal until a small ball formed. These balls were stored until needed. A small piece would be beaten into cold water to make a soothing drink. Sometimes honey or a small chili was added.

tags: chocolate, toltec, aztec, ancient chocolate drink, mayan, yucatan peninsula, cacahuatl

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In the coming days, I will be introducing the usage, origin, processing of chocolate according to the Mexican Culture. Since Chocolate was an indulgence during the Aztec, and Mayan civilization, it is only appropriate to talk about Mexican Culture in its current form, and precursor to Mexican culture (Mayan, Aztec, Spanish etc) with the topic of Chocolate.

tags: Mexican Culture, Spanish Culture, Aztec, Mayan, Chocolate

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Chocolate!! The very word conjures up images of sensuous and sinful but at the same time irresistible delights, especially for chocaholics. It could be the chocolate mint bars or the cakes or the pastries or candy or the chocolate sauce. What can be more enticing than chocolate sauce dripping from a vanilla ice cream cone?

Chocolate sauce can be defined as a combination of liquid of melted chocolate, cream and sometimes butter. The butter is usually sweetened with sugar and flavored with extract, liquor or liqueurs. It is great to have chocolate sauce on hand for a quick dessert. Chocolate can be used in many ways. You can be poured over ice cream, used as a dip for fresh fruit (strawberries, bananas, kiwi, apples, pears, etc.), and as a accompaniment for cakes and tortes.

· What type of chocolate sauce is best for you? Well, it would be best to use a good quality bittersweet or semisweet chocolate as this is where its smooth and silky texture and taste are truly showcased. Sometimes you might find the chocolate sauce a little thick once it cools then you can add a little more cream until you achieve the desired consistency. The sauce should be made at least a day before serving is best as it mellows the chocolate flavor. Here is a quick and easy chocolate sauce recipe. You will need.

· 1 cup semisweet chocolate chips
· 3/4 cup whipping cream
· 1 teaspoon vanilla

In a small saucepan over low heat, heat chocolate chips and whipping cream, stirring constantly. Continue to cook, stirring constantly, until chocolate is melted and sauce is smooth. Stir in vanilla.
Serve over dessert or ice cream.

tags: chocolate, chocaholic, chocolate sauce, chocolate mint bars

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