So I began experimenting. My chocoholic husband did not seem to mind. After a good bit of trial and error, we came up with something I'm very proud of -- a drink made from just cacao and water that actually produces a thick, delicious foam.
My husband pointed out that we'd done something cool, and I needed to actually write it up and share it. I thought about posting it on just my blog, but figured more people could find it more easily if I wrote this up as an Instructables. Behold, the chocolate recipe!
There are a couple modern shortcuts -- like using pre-ground cacao (or chocolate liquor, available in most supermarkets as unsweetened baking chocolate). But I'm very pleased with it.
Yay for real chocolate! I got the Coes' book years ago and it has been a cherished companion ever since (my copy has chocolate stains on the page edges). I remember making my chocolate in this old-fashioned way - I have to confess that after getting splatters all over my legs I gave it up in favor of the molinillo.
ReplyDeleteI usually make mine hot, and even though I beat it for about two minutes, it never gets *that* foamy. It looks like letting it cool first is a good way to get more foam, and I'm sorry I missed that. I very much like the foam, so I'll be beating my chocolate cold more often.
This is also inspiring me to revive the Chocolate Project I had on my blog. Thanks for sharing this!
I still haven't gotten my hands on a molinillo, alas. I should work on that again. And thanks for taking the time to comment -- this was a labor of love, and it's really nice to know that someone saw it.
ReplyDeletewhat are the steps to make this drink/foam. And what would you call it if you where to sell it?
ReplyDeleteI've got no ideas on selling it, but here's the link to the instructions: http://www.instructables.com/id/Historical-Aztec-Foaming-Chocolate-Drink/
DeleteWhat is the step by step instructions to make this?
ReplyDeletewhy did they drink this drink, like where and when
ReplyDelete