Us Americans sometimes have the craziest reasons to celebrate. And some chocaholic decided that we needed a week of chocolate indulgence without feeling guilty about it. And in the process why not have others join the celebration. And that’s how the Chocolate week was born. However we can celebrate with chocolate year round. March is a special month for chocolate lovers, as well as Women’s History Month, and St. Patrick’s Day. Chocolate week is celebrated during the 3rd week of March.

Of course, there are multiple holidays in March. Some other events include the March Madness.

Of course, it’s great for the chocolate industry. Maybe it was not a chocaholic who thought of the American chocolate week, it might have been a chocolate manufacturer, i.e. Hershey’s, Godiva, or See’s Candy. So, chocolate stores have sales and specials; many factories that are usually closed to the public will open their doors during this week to give free tours and samples. Then there are the greeting cards.Greeting card are a great combo with chocolate. We have greeting cards for every occasion so, why not for American chocolate week.

According to some studies an American consumes as much as 11 pounds of chocolate every year. Of course, this average goes up significantly during festivals like the American chocolate week. So, let us start ordering our chocolates and prepare the list of things we are going to eat during chocolate week. After all, this week comes only once every year. So, go ahead folks, start your chocolate fantasy now.


tags: American Chocolate Week, Chocaholic, See’s Candy, Godiva, Hershey’s, St. Patrick’s Day, Women’s History Month, March Madness

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Credit goes to the Spanish nuns for the creation of an easier way to store and prepare chocolate. In the different convents, the nuns experimented with distinct formulas each one better than the previous one, thus perfecting the technique of toasting and grinding the cocoa beans. In many rural homes today, the tools for the preparation of the chocolate disks or bars are handed down from generation to generation. These consist of a flat, rectangular balsamic rock used as a grinding bed and a long, squared off rock used as a ‘rolling pin’.

To make homemade disks or bars, toast two pounds of cocoa beans and one pound of almonds separately over a flame. Set aside to cool while grinding 3.5 ounces of cinnamon sticks. Then grind the cocoa beans and almonds by pressing the rolling pin in a back and forth motion over the beans and almonds until the cocoa butter comes out and a soft mass begins to form. Next, add four pounds of sugar until the sugar is incorporated and the mass is homogeneous. Finally, shape the mass into disks or bars using molds. Remove from molds, wrap in paper and store.

In Mexico today, making hot chocolate follows the traditional practices. The chocolate squares or medallions are melted in hot water. Milk is boiled separately. When both mixtures are hot, they are beaten together with a wooden whisk, called a molinillo, designed to mix the liquids thoroughly and create foam. Finely chopped chili, honey and a pinch of salt may be added to the mixture before serving.

tags: chocolate, molinillo, spanish nun, chocolate bar, chocolate disk

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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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