Tonight was the first foray into the wonderful world of period chocolate. It started with 91% chocolate from South America and ended with 4 happy women. 16th century drinking chocolate is thick, spicy, and decadent indulgence. Armed with research about the drink, spice variations and type of chocolate used,. I set about experimentation. The chocolate was as close to pure dark chocolate as you could get. I used whole spices and then ground them prior to use. All spices are ones they would have used in medieval Spain. The first experimentation was what I would call a resounding success.
Recipe:
2 cups of water
10 oz of dark chocolate
2 tsp cinnamon
1 tsp mace
1/2 tsp cardamon
1/2 tsp clove
1/8 tsp nutmeg
1 vanilla bean, scrapped
1. Boil water and turn off heat
2. Add chocolate and let it sit in the pot for 5 minutes
3. Whisk to combine water and melted chocolate
4. Add spices and whisk well
5. Add sugar and whisk well
6. Let sit for 5 minutes for flavors to blend/marry
7. Serve warm in 2oz portions
It is extremely rich and thick chocolate. It is unlike American hot chocolate and is meant to be sipped and savored, rather than gulped. Full documentation will be forthcoming in the next week or so.
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