Mexican Chocolate

of the Mayans and Aztecs. From the Aztecs to the Spaniards. From Spain to the Europeans. Then finally in the United States. Long way to the "food of the gods" for the trip.

The history of chocolate is full of amazing stories surrounding its' origin. cocoa plant, Theobroma (Greek word for food of the gods), was originally used by the Mayan culture as an alcoholic beverage. It is fermented and mixed with cornmeal, vanilla beans and chiles. The taste was bitter and drink is used mainly for religious ceremonies.

When the Aztecs came along, the custom has been adopted and cocoa plants were planted for the use of Native Peoples elite. These beans had been used by the Mayans for business purposes, such Aztecs, realizing cocoa plants are like gold, a plant used in the trade for everything from goods to slaves.

With the coming Spanish. Columbus and Cortez are ascribed to bring chocolate to Spain. sharp, bitter drink, though, was difficult for Spaniards to get used to. So they began to add sugar and cinnamon to drink more appealing taste. This new version of the chocolate drink was kept secret for many years before it reached Europe.

Once reaching Europe, after 1600-be, amendments to the chocolate, like milk and add vanilla and sugar that would be desirable that a larger proportion of the population. In the 1900's, chocolate has become even more popular. Chocolate bars are designed to tout the health benefits of eating chocolate. Chocolate contains flavonoids, which are a source of antioxidants and may help the body to keep from clogging your arteries, creating a healthy blood flow and keeping your blood pressure down. Read this article () to get information about nutritious and healthy effects of chocolate.

from 1900-on, people became aware of the industrialization of chocolate. For those of you not familiar with this point in history, please check out the many books available in the library, your local bookstore or Internet accounts detailing the historical evolution of the chocolate.

As for the Mexican Chocolate, if you have not tasted a piece of this delicious treat, it would probably be interesting, if not an unusual treat for the senses. Much like the Spaniards trying to drink the original Maya chocolate (bitter) drink, most people still refer to the type of chocolate treat that is produced today in a smooth and easy to melt a piece of candy. Mexican chocolate is made from roasted and ground cacao Mr. (dark or bitter chocolate), sugar and cinnamon and sometimes ground almonds. It is granular in texture and is packaged in round disks crashed into wedges. impression on the palate will astound you.

This is the "food of the gods" is used to prepare many wonderful meals and drinks, not just dessert. Mol is a wonderful sauce with a blend of red chile and Mexican chocolate. It was poured over the chicken enchiladas and give it a dense and rich flavor. Chocolate martinis are the new trend and delicious for those who like to imbibe.

If you are a chocoholic, treat yourself to a new experience and try some Mexican chocolate. The flavor is to cook with it, and maybe you can even trade with it, such as the Mayans once did. Here are some recipes to try the Mexican chocolate for a new sensation - well maybe not new. After all, it was about 1400 years before Christ!
© 2008

chocolate martinis

(makes 2 servings)

chocolate-chile powder *, rim of glass
1 shot chocolate liqueur
1 shot chocolate vodka
1 shot tequila
1 shot coffee liqueur flavor
1 shot Half and Half (optional)

chocolate-chile powder *
2 tablespoons Mexican Chocolate ground into powder
1 tablespoon ground red chili powder

Mix chocolate powder Chile ingredients completely and spread over the open dish. Moisten the rims of margarita glasses and dip in chocolate-chile powder.

For margaritas:
Fill a shaker with ice. Add Margarita ingredients. Shake for about a minute. Pour into margarita glasses garnished.

Mexican Chocolate Brownies

Brownies:

½ cup all-purpose flour
1 ½ teaspoons cinnamon
½ round disk Mexican chocolate, pulverized
1 / 8 teaspoon salt
6 ounces semi-sweet chocolate, chopped
¾ cup (1 ½ sticks) unsalted butter, diced, room temperature
4 large eggs
1 cup sugar
1 ½ teaspoons vanilla
1 cup chopped walnuts

Overflow:

6 ounces semi-sweet chocolate, chopped
½ round disk Mexican chocolate, pulverized
3 tablespoons unsalted butter, room temperature
2 tablespoons cream

For the cake: Position rack in center of oven and preheat to 350 degrees. Generously butter 8x8x2 cm metal baking pan, dust with flour. Mix first three ingredients in small bowl. Stir chocolate and butter in top of double boiler set over simmering water until melted. Stir until smooth. Turn off heat. Let chocolate stand over water.
Using an electric mixer, beat eggs and sugar in large bowl until mixture thickens and falls in soft tape when beaters are lifted, about 5 minutes. Beat in the vanilla. Stir in flour mixture in 2 additions, mixing well after each. Gradually add the hot chocolate into the egg mixture, beating until just combined. Stir in walnuts.
Pour batter into prepared pan. Bake cake until top is set and tester inserted in center comes out with moist crumbs attached, about 35 minutes. Cool completely in pan on rack.

For the dressing: Whisk all ingredients in small saucepan over medium-low heat until melted and smooth. Pour evenly in cake pan.
Chill cake until topping is set, about 2 hours. Cut into 16 squares.

Enjoy!