The Kozy Kitchen Blog

How The First Chocolate Was Enjoyed

2010-02-19T17:20:00Z

From my earliest recollection, chocolate has been my favorite food. In fact, a childhood secret no one has known until now, I used to hide chocolate cookies in my sandwich. I was one of six children and all treats had to be rationed. To this day, I have an emergency chocolate stash, just in case. Every time I bite into a luscious piece of fine chocolate, it's difficult to believe that expert chocolate artisans haven't been working for centuries to perfect the art. The truth of the matter is that sweetened, creamy chocolate has only been around for a blip in time compared to an earlier, perhaps less savory form of chocolate.

The first chocolate creations were enjoyed by the ancient Mayans and Aztecs. These natives of Central and South America didn't eat their chocolate in fine bars or in crafted truffles. Instead, they drank their chocolate and they did so in a way that might make many a modern-day chocoholic cringe. No, we're not talking creamy cocoa with marshmallows floating on top or combined with coffee for a delightful mocha latte.

So, how did they enjoy chocolate? Spicy!

Archaeologists and historians of the Mayans and Aztecs say the first forms of chocolate were quite bitter to the taste and generally had a very hot and spicy flair. These natives typically blended their chocolate with ingredients such as cornmeal and chili peppers. I personally find chocolate covered jalapenos to be awesome.

The creation process also differed a bit when it was overseen by the original chocolate lovers. Many archaeologists believe that the Mayans and Aztecs did gather, ferment and dry the seeds. They then roasted the beans over an open fire and then removed the shells. The seeds were ground into a paste and blended with other ingredients to make a frothy beverage. Although sugar is not believed to have ever gone into the mix, it is possible nectar or honey graced the drink on occasion.

While many serious chocolate lovers today might equate consumption of their favorite food to a religious experience, for the Mayans and Aztecs it actually was. They used the chocolate drink in both religious and social ceremonies. Although it is believed the entire population took part in the drinking of chocolate on various occasions, the upper classes in these ancient societies made it a very big deal. Archaeologists have uncovered rather intricate containers that depict images of everything from animals and kings to ancient gods partaking in the enjoyment of chocolate. The Mayans even took the time to write about cacao with their ancient glyphic writing.

The Mayans are believed to have used cacao rather heavily in important religious ceremonies. Archaeologists say chocolate was used in weddings and also in sacrifices. It is believed they poured blood over cacao beans to serve up as an offering to their gods.

Although the first chocolate creations didn't taste like chocolate modern people are used to, this food served an important role in culture. As time passed, the mystical properties of chocolate have largely been lost, but many lovers still say a fine piece of chocolate is as close to heaven on earth that is possible.

Mint Chocolate Chip Milkshakes

Ingredients:

5 scoops vanilla bean or French vanilla ice cream

2/3 cup milk

2/3 cup chocolate syrup

2 drop peppermint extract

Canister of whipped cream

Peppermint candy crushed

Chocolate sprinkles

Cherries

Directions:

In a blender, mix ice cream, milk, syrup and extract. Blend until thoroughly mixed. Pour into milkshake glasses. Top off with whipped cream, candy pieces, sprinkles and a cherry. Serve with a spoon and straw.

Cinnamon Chocolate Coffee

6 Servings:4 PreparationTime: 5 min. Cooking Time: 5 min.

Ingredients

1/2 cup ground coffee

4 whole cloves

1 cinnamon stick

4 cups water

½ cup low fat milk

½ lbs. fine dark chocolate, chopped

2 tsp. orange zest

Cooking Directions

Combine coffee, cloves and cinnamon. Brew coffee according todesired method. In a heavy saucepan, heatmilk and chocolate over low heat. Stir until mixture is smooth. Stir in hot coffee,a little at a time, whisking until mixture is frothy. Serve coffee sprinkled with orange zest.Sweeten to taste.

Per Serving:

Calories: 210 fat: 10.9g, caloriesfrom fat: 47%, protein: 9.2g, cholesterol: 3.4mg,

dietary fiber: 9.8g.

Source: QualityHealth

Some gourmet kitchen gadgets you may find useful when preparing these recipes:

Oversized 14 oz. Ceramic Mugs in a variety of artwork motifs $7.95.

Microplane Small Shaver $16.95

Krona 11.5" Stainless Steel Sauce Master Whisk $6.95

Chocolate Has Strong American Roots

2010-02-11T02:16:00Z

Long before the Swiss or French made names for themselves carefully crafting cacao beans into gourmet works of art, early Americans were enjoying the flavors of chocolate. The ancient Mayans and Aztecs actually forged a relationship with this food centuries before it became a sensation elsewhere.

It is believed by many that these early Americans were the very first to discover the magical flavor of the cacao bean. Although they partook in a great deal of chocolate, it wasn't anything like what a chocoholic today would expect. Rather than eat rich bars of fanciful flavored sweets, the Aztecs and Mayans drank their chocolate in a spicy concoction. Their creation was quite bitter as compared to modern chocolate-based drinks, but it was still considered a treat by those lucky enough to taste it. In fact, these natives believed the drink was so special it was worthy of their gods.

To these ancient people, cacao was a very special crop indeed. Their reverence for cacao is evidenced in ancient glyphs and in there mains of many vessels from their civilizations. Archaeologists have found a variety of artifacts from all over Central and South America that feature chocolate beans heavily in the artwork. The chocolate drink appears to have been used rather frequently in religious ceremonies.

From present-day Mexico and Belize to Guatemala and beyond,cacao grew wild in the rain forests and it was here that the ancients first stumbled upon the bean. Although cacao cultivation began from wild crops, there is evidence to show that the Mayans began to grow their own trees within their backyards. The importance of this harvested crop is also noted in ancient works of art.

The Mayans and Aztecs eventually passed on their love for cacao when the Spaniards landed in the Americas. The bean was brought back to Europe, but it actually took several centuries for its transformation from bitter drink into sweet confection to take place.

Christopher Columbus is credited with first coming in contact with the beans, but it is noted that he paid them little regard. It wasn't until Cortez conquered the Aztecs did cacao get the credit it was due.

From the rain forest of Central and South America to confection shops in Europe, the little cacao bean has a history that dates back centuries into the past. The bean now sits at the center of an international trade that amounts to a multi-billion-dollar business. This confection has successfully traveled from the rain forests to grocery store shelves throughout the world.

Simple Chocolate Fondue

Ingredients:

1 Ounce package of semi-sweet chocolate pieces

1/4 cup whole milk

1/4 teaspoon vanilla extract

4 chocolate candy bars

1 cup marshmallow cream

Dippers:

Pound or angel food cake chunks

Fresh fruit, cubed or sliced

Brownie pieces

Directions:

Heat all ingredients in a fondue pot or double broiler over low heat. Stir constantly until melted and well blended. Once mixture is smooth, dip pieces of cake, fruit or brownie into the mixture. Give guests fondue forks to serve themselves.

Kitchen gadgets you may find useful when preparing this recipe:

Heart Fondue Pot $18.95

Round Fondue Pot $17.95

Cast Iron 10 pc Fondue Set $39.95

Stainless Steel 10 pc Fondue Set $37.50