The word chocolate is believed to have derived from an Aztec word xococatl: meaning Xococ which means bitter water and all or similar Mayan word means hot water. Anyway, the first use of cacao beans was as hot drink and was a clear ancestor to the hot chocolate we know today.
Cocoa beans were a valued commodity in the Aztec and Mayan times and were always marketed as an early form of currency. While early forms of the drink can be as simple as infusing cocoa beans in hot water, which soon evolved to make a paste from cocoa beans and the mixture paste with spices and peppers to create hot chocolate. During the 17th 18th and 19th centuries, chocolate houses became the very point of the meeting mode. In some homes, chocolate liquor was mixed with hot chocolate and games and Paris were plentiful, not to mention the "Chocolate Girl" that may have provided more than just a hot chocolate party. This contributes to strengthening old beliefs that hot chocolate can stimulate the mind and enliven the libido.
It is also interesting to note that the chocolate was known only for its form of hot drink. It was not until 1847 that the first chocolate bar commercially available was produced by Bristol Fry & Son. Over the years the hot chocolate had many variations, with the addition of spices like cinnamon and nutmeg, spirits, pink and orange flower water and dried petals, even pink. The cocoa powder manufacturing process was developed by the Dutch Van Houten, hot chocolate was made with cocoa mass, which incorporated cocoa butter as well. The discovery of this process not only by Van Houten has revolutionized the drink but did large amounts of cocoa butter removed during the process now available for the production of the chocolate bar.
Try this amazing version of hot chocolate that is guaranteed to leave all other hot chocolates in their wake.
A delicately spiced hot chocolate made with real chocolate and cocoa. natural starches in chocolate thicken the drink, so it pays to take a little longer.
Ingredients:
220ml milk
Cream 60 ml of milk
Mexican 100g 67% dark chocolate (or chocolate of your choice)
Cocoa powder 1/2 tablespoon
Vanilla extract 1/2 teaspoon
2-star anise
2 cardamom pods (broken)
50g sugar
Pinch of salt
Method:
Dry roasted cardamom and star anise for 3 minutes in the bottom of a pot.
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