Originally published August 6, 1984
Cortez discovered cocoa and chocolate in Mexico in 1519, where it was used as a beverage by the Aztecs; later, it was drunk by the Spanish ladies of the New World, who, passionately fond of chocolate, were not satisfied with taking it several times a day - they even brought it into church. This indulgence often brought them the censure of their bishops, who, however, at last shut their eyes to it.
Chocolate was introduced into Spain about the seventeenth century and subsequently taken to France, then to England. “The devil has erected a new university”, stated Roger North, in criticizing and English public house of the day - not because of a new-fangled drink known as chocolate, but because of the spirits which lost ground.
Chocolate is manufactured from the husked, dried, ground and fermented seeds of a tree indigenous to South America, which are roasted and made into a paste, then compressed into cakes by moderate pressure. To increase the flavor and nutrient power of the cakes more or less sugar (but at least 50% for sweet chocolate) is added, and various flavoring extracts are blended with the paste before compressing it.
The value of chocolate as a concentrated food is in part derived from the sugar which is added, but it is in itself very nutritious. Like cocoa, if pure and carefully prepared, its ingredients are easily digested and absorbed. It is also mildly stimulating and exhilarating to the nervous system when the nervous system is exhausted through overwork or worry.
Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
Wednesday, September 14, 2011
Brazilian Chocolate Recipe
This is usually served at The Waldorf-Astoria. We like it in our house and Mrs. Mouse never charges anything extra for the service. Serves four.
Ingredients:
2 oz. unsweetened chocolate, grated
1 cup strong coffee
3 cups scalded milk
3 T. sugar, more or less to taste
Whipped cream for garnish
V.S.P. Add grated chocolate to coffee in top of a double boiler; place directly over low heat and stir until thoroughly blended; stir in sugar and a dash of salt and bring to a boil. Let boil 3 or 4 minutes, removing pan as mixture rises. Place over boiling water; add scalded milk, stirring constantly. Remove from hot water; beat until light and frothy, pour into cups and top with a tuft of whipped cream. Serve at once.
Ingredients:
2 oz. unsweetened chocolate, grated
1 cup strong coffee
3 cups scalded milk
3 T. sugar, more or less to taste
Whipped cream for garnish
V.S.P. Add grated chocolate to coffee in top of a double boiler; place directly over low heat and stir until thoroughly blended; stir in sugar and a dash of salt and bring to a boil. Let boil 3 or 4 minutes, removing pan as mixture rises. Place over boiling water; add scalded milk, stirring constantly. Remove from hot water; beat until light and frothy, pour into cups and top with a tuft of whipped cream. Serve at once.
Brauner Kirschkuchen - German Chocolate Cherry Cake Recipe
A quintessentially German cake that will always please your guests. Serves eight.
Ingredients:
1/2 cup butter
3/4 cup sugar
3 eggs, separated
2 whole eggs
2-1/2 oz. semi-sweet chocolate, grated
1/4 cup fine cracker crumbs
3/4 cup grated raw (unblanched) almonds
1 T. sugar
1/2 lb. fresh cherries
Butter
Flour
Confectioner’s sugar
Step 1. Preheat oven to 375 degrees. Cream butter and sugar until fluffy. Gradually beat in 3 egg yolks and 2 whole eggs, beating well between additions. Add grated chocolate, cracker crumbs and almonds and mix lightly.
Step 2. Beat egg whites with 1 tablespoon sugar, until they stand in stiff, glossy peaks. Fold into first mixture, gently, but thoroughly, using a rubber spatula. Butter, then flour a layer cake pan, tapping out excess flour. Pour batter into pan and top with cherries - they should be whole, uncut and unstoned, but if that seems too much to bother to eat, pit them.
Step 3. Bake 40 minutes. When cake is cold, slip it out of the pan and sprinkle with confectioner’s sugar before serving.
Ingredients:
1/2 cup butter
3/4 cup sugar
3 eggs, separated
2 whole eggs
2-1/2 oz. semi-sweet chocolate, grated
1/4 cup fine cracker crumbs
3/4 cup grated raw (unblanched) almonds
1 T. sugar
1/2 lb. fresh cherries
Butter
Flour
Confectioner’s sugar
Step 1. Preheat oven to 375 degrees. Cream butter and sugar until fluffy. Gradually beat in 3 egg yolks and 2 whole eggs, beating well between additions. Add grated chocolate, cracker crumbs and almonds and mix lightly.
Step 2. Beat egg whites with 1 tablespoon sugar, until they stand in stiff, glossy peaks. Fold into first mixture, gently, but thoroughly, using a rubber spatula. Butter, then flour a layer cake pan, tapping out excess flour. Pour batter into pan and top with cherries - they should be whole, uncut and unstoned, but if that seems too much to bother to eat, pit them.
Step 3. Bake 40 minutes. When cake is cold, slip it out of the pan and sprinkle with confectioner’s sugar before serving.
Schokoladen Kartoffeltorte - German Chocolate Potato Torte Recipe
Another great German recipe which French chefs enjoy serving. Potatoes in a dessert? You bet! Serves eight.
Ingredients:
3 to 4 medium potatoes - you need 1-3/4 cups when cooked and riced
4 eggs, separated
2 oz. unsweetened chocolate
1/2 t. baking powder
2 cups sifted flour
1 cup ground, raw almonds
3/4 cup butter
1-2/3 cup sugar
2 t. vanilla extract
1 T. sugar
Step 1. If possible, boil and peel potatoes a day ahead of time so they can dry out a little. If not, be sure they are thoroughly cold before you rice them or they will stick together and be difficult to blend evenly into batter. Puree potatoes through a food mill, sieve or ricer. Measure out 1-3/4 cup and set aside.
Step 2. Preheat oven to 350 degrees. Separate eggs so whites will not be too cold when you beat them. Melt chocolate over hot water. Add baking powder to flour and sift again, together, onto a sheet of paper.
Step 3. Add nuts to flour and gently toss together with a fork until thoroughly blended. Cream butter with 1-2/3 cup sugar until light and fluffy. Beat in egg yolks and, when blended, beat in melted chocolate, potatoes and vanilla. Whip egg whites and as they begin to stiffen, beat in 1 tablespoon sugar; continue beating until whites stand in stiff, glossy peaks. Beat 2 or 3 tablespoons of beaten egg whites into chocolate batter to lighten it. Turn egg whites into a wide, roomy bowl, if not already in one. Turn chocolate batter onto egg whites and sprinkle with flour-nut mixture. Using a rubber spatula, fold ingredients together gently but thoroughly. There should be no traces of egg whites or flour showing.
Step 4. Bake in two unbuttered 9-inch layer cake pans or in an 8-inch spring form. Cool in pan, invert onto rack until completely cold. If you have used a spring form, cut cake into two layers. Layers may be filled with whipped cream, jam or butter cream.
Ingredients:
3 to 4 medium potatoes - you need 1-3/4 cups when cooked and riced
4 eggs, separated
2 oz. unsweetened chocolate
1/2 t. baking powder
2 cups sifted flour
1 cup ground, raw almonds
3/4 cup butter
1-2/3 cup sugar
2 t. vanilla extract
1 T. sugar
Step 1. If possible, boil and peel potatoes a day ahead of time so they can dry out a little. If not, be sure they are thoroughly cold before you rice them or they will stick together and be difficult to blend evenly into batter. Puree potatoes through a food mill, sieve or ricer. Measure out 1-3/4 cup and set aside.
Step 2. Preheat oven to 350 degrees. Separate eggs so whites will not be too cold when you beat them. Melt chocolate over hot water. Add baking powder to flour and sift again, together, onto a sheet of paper.
Step 3. Add nuts to flour and gently toss together with a fork until thoroughly blended. Cream butter with 1-2/3 cup sugar until light and fluffy. Beat in egg yolks and, when blended, beat in melted chocolate, potatoes and vanilla. Whip egg whites and as they begin to stiffen, beat in 1 tablespoon sugar; continue beating until whites stand in stiff, glossy peaks. Beat 2 or 3 tablespoons of beaten egg whites into chocolate batter to lighten it. Turn egg whites into a wide, roomy bowl, if not already in one. Turn chocolate batter onto egg whites and sprinkle with flour-nut mixture. Using a rubber spatula, fold ingredients together gently but thoroughly. There should be no traces of egg whites or flour showing.
Step 4. Bake in two unbuttered 9-inch layer cake pans or in an 8-inch spring form. Cool in pan, invert onto rack until completely cold. If you have used a spring form, cut cake into two layers. Layers may be filled with whipped cream, jam or butter cream.
Mole Poblano de Guajalote Recipe
Most famous of the molés is this one from Puebla. It intrigues the uninitiated with its imaginative sauce of chocolate and spices for turkey. Molé actually refers to a sauce cooked with chili peppers; the molé made with peanut butter is another version. Serves eight to ten.
Ingredients:
A 4 to 5 lb. turkey breast
1 t. salt
Water
2 T. vegetable oil
2 medium tomatoes, peeled, seeded and chopped
1/2 cup chopped onion
2 canned green chili peppers, rinsed, seeded and chopped
1/2 cup blanched almonds
1/3 cup raisins
1 6-inch tortilla, cut up
2 T. sesame seeds
1 clove garlic, minced
1/2 t. crushed red pepper
1/4 t. salt
1/4 t. crushed anise seed
1/4 t. ground cloves
1/4 t. ground cinnamon
1/4 t. ground coriander seed
Dash of black pepper
1/2 oz. unsweetened chocolate, melted
Toasted sesame seeds
Step 1. In a large Dutch oven, combine turkey breast, the one teaspoon of salt, and enough water (about 10 cups) to cover. Bring to a boil, reduce heat and simmer, covered, about 1-1/4 to 1-1/2 hours or until meat is tender. Drain, reserving 1-1/2 cups broth. Cool turkey slightly. Pat dry with paper toweling. In Dutch oven, brown turkey breast in hot oil. Drain off fat.
Step 2. To prepare molé poblano, in blender container combine reserved broth, tomato, onion, chili peppers, almonds, raisins, tortilla, sesame seeds, garlic, red pepper, the 1/4 teaspoon salt, anise seed, cloves, cinnamon, coriander seed, and pepper. Cover and blend until nearly smooth. Stir in melted chocolate. Pour sauce over turkey breast in Dutch oven. Cover and simmer for 20 minutes or until heated through.
To serve, slice turkey breast; arrange on platter, spooning sauce atop. Sprinkle with roasted sesame seeds.
Ingredients:
A 4 to 5 lb. turkey breast
1 t. salt
Water
2 T. vegetable oil
2 medium tomatoes, peeled, seeded and chopped
1/2 cup chopped onion
2 canned green chili peppers, rinsed, seeded and chopped
1/2 cup blanched almonds
1/3 cup raisins
1 6-inch tortilla, cut up
2 T. sesame seeds
1 clove garlic, minced
1/2 t. crushed red pepper
1/4 t. salt
1/4 t. crushed anise seed
1/4 t. ground cloves
1/4 t. ground cinnamon
1/4 t. ground coriander seed
Dash of black pepper
1/2 oz. unsweetened chocolate, melted
Toasted sesame seeds
Step 1. In a large Dutch oven, combine turkey breast, the one teaspoon of salt, and enough water (about 10 cups) to cover. Bring to a boil, reduce heat and simmer, covered, about 1-1/4 to 1-1/2 hours or until meat is tender. Drain, reserving 1-1/2 cups broth. Cool turkey slightly. Pat dry with paper toweling. In Dutch oven, brown turkey breast in hot oil. Drain off fat.
Step 2. To prepare molé poblano, in blender container combine reserved broth, tomato, onion, chili peppers, almonds, raisins, tortilla, sesame seeds, garlic, red pepper, the 1/4 teaspoon salt, anise seed, cloves, cinnamon, coriander seed, and pepper. Cover and blend until nearly smooth. Stir in melted chocolate. Pour sauce over turkey breast in Dutch oven. Cover and simmer for 20 minutes or until heated through.
To serve, slice turkey breast; arrange on platter, spooning sauce atop. Sprinkle with roasted sesame seeds.
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