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dark chocolate and chile

topic posted Fri, September 9, 2005 - 3:50 AM by  Unsubscribed
Hello,

i have just find a new cafeteria that offers a maya receipe that includes dark bitter chocolate and chile or spicy paprica. Does any knows how to prepair it at home.

its so ......full of energy :)
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  • Buffy
    Buffy
    offline 67

    Re: dark chocolate and chile

    Fri, September 9, 2005 - 9:51 AM
    The way to prepare this is to make hot chocolate with your desired level of sweetness, add a 1/2 to 1 1/2 teaspoons of crushed red pepper, simmer for 10 minutes, taste, adjust sweetness or spicyness, strain out the pepper, and serve. You can also use minced fresh chilies. Enjoy
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    • Eric
      Eric
      offline 7

      Re: dark chocolate and chile

      Fri, November 11, 2005 - 10:09 PM
      Yeah, hot chocolate with hot chiles was a traditional drink amoung the Mayan peoples... but the best I've had was in New York City: <a href="Chocolate" title="www.chocolatebarnyc.com/">Chocolate">www.chocolatebarnyc.com/">Chocolate Bar</a> .
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      • Kip
        Kip
        offline 57

        Re: dark chocolate and chile

        Sat, November 12, 2005 - 10:15 PM
        actually, it wasn't. We think of hot chocoate as a milky drink that is sweet.

        The mayans drank, (i can't even imagine trying this, by teh way) ground up roasted cocoa beans, chilis, mushrooms (gee, guess which kind), no sweeteenr and drank it mostly in water... by all accounts it was a strong, hot, bitter bitter drink that was spiritual (especialy if the mushrooms were added), or medicinal.


        There are some history sites on teh net that give guesses about how to make it. but... i've simply never found the guts to try. :-) I like *some* sweetner in my chocolate. :-)
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        • Eric
          Eric
          offline 7

          Re: dark chocolate and chile

          Fri, January 6, 2006 - 10:45 PM
          Well, the Mayans' xocoatl wasn't exactly like our hot cocoa, but it wasn't a nasty bitter drink either. It actually even predates them (the Olmecs are thought to have used cocoa in a beverage prior to 500 BC), and I'm sure that over the at least 2500 years that the indigenous peoples of Central America have enjoyed a hot chocolate drink it has taken many, many forms. When the Spaniards arrived ~500 years ago, the Aztecs were still drinking it... and the Spaniards loved it (this is long before coffee had taken root in Europe).

          The bitterness has to do with the roast. I have tried some lightly roasted cocoa beans that were purchased at a Fred Myer, and they were no more bitter than a walnut (a friend thought he could flavor his coffee with them, but they just sink to the bottom LOL).

          So don't think that it has to be totally bitter to be like the Mayans drank it - alhtough they didn't use milk. I think a little honey or other natural sweetener (along with a little hot chiles) would be just as "authentic".
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  • John
    John
    online 15

    Re: dark chocolate and chile

    Sat, July 15, 2006 - 4:05 PM
    I was recently in Hawai'i on the big island and found a chocolate called "Donkey Balls". They have a variety of flavored-chocolate covered macadamia nuts, the final product being a sphere about an inch in diameter. Their chocolate isn't the best, but one of their selections is called "Balls of Fire". The cayenne content was truly extraordinary! The fire starts off slow and just keeps building. Then you swallow and the flame coats your throat! This was hotter than most salsa's (I consider Pace Hot Picante as medium) and I only had a small piece. Probably on a par with the milder specialty hot sauces (like the "Ass Kickin'" series).

    They have a variety of other flavors that were pretty good, even though the dark chocolate was about the same as Hershey's Dark. If you're interested the web site is:
    donkey.sitewizard.biz/index.html

    The person who helped us said to just call them, don't try to order over the web. They ship world-wide.
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