"I want to know how God created this world. I am not interested in this or that phenomenon, in the spectrum of this or that element. I want to know His thoughts; the rest are details" ... Albert Einstein
Mayan Liquid Gold
So, the winter season is upon us here on the East Coast of Canada. The sky is white-grey and some flurries are in the air. Just thinking of it makes me think of…hot-chocolate (and chilies for me). That and the fact that I got all kinds of raw cacao beans & raw chocolate treats for Sinterklaas…thanks Robin. A great Castillian Hot Chocolate recipe follows all the technical stuff, so be patient, you could learn something.
A mayan vase depicting a cacao tree in the center of a scene from the underworld.
Photo by Justin Kerr, from Chile Pepper magazine.
All the bags of different cacao beans & raw chocolate come from Chocosol, 720 Bathurst St., Toronto. You can e-mail them or phone: 416 535 8811 for more info. I hope they have an e-mail & phone# on their site soon.
From the Oxford dictionary;
cacao Noun
- bean-like seeds from which cocoa, cocoa butter and chocolate are made.
- the small tropical American evergreen tree which bears these seeds, which are contained in large oval pods that grow on the trunk, now cultivated mainly in West Africa.
cocoa Noun
- a powder made from roasted and ground cacao seeds.
- a hot drink made from such a powder mixed with milk or water.
Now that we are all clear on the difference between cacao & cocoa, on to the amazing health benefits of this product;
Cacao Beans & Dark Cocolate:
- Promote cardiovascular health
- Protect us from toxins
- Increase the levels of neurotransmitters in the brain that promote positive outlook
- Counter acts clinical depression
- Balances brain chemistry
- Builds strong bones
- Detoxifies the liver
- Supports healthy pancreas functioning
Cacao Beans contain:
- 2 saturated fatty acids, palmitic & stearic acids, and the mono-unsaturated oleic acid.
- Polyphenols with the antioxidant properties called flavonoids.
- Theobromine, a mild stimulant with a mild diuretic action.
- a very low amount of caffeine.
- The essential minerals: magnesium, calcium, iron, zinc, copper, potassium and manganese.
- Vitamins: A, B1, B2, B3, C, E and pantothenic acid.
Just had a small diversion, I spent the afternoon watching Charlie and the Chocolate Factory, the Tim Burton version, with my daughters.
Here are some cocoa & chile mixes from Chile Pepper magazine; Jacques Torres Wicked Hot Chocolate, Dagoba Xocolatl, Christopher Elbow Spiced Choclate and Chuao Chocolatier Hot Chocolate Spicey Maya.
Now on to the recipe…
Castilian Hot Chocolate
The ingredients are ;
- ½ Cup Cocoa (powdered)
- 7 tsp Cornstarch (corn flour) – unsweetened
- ½ Cup Water
- 1 Cup Sugar
- 4 Cup Milk
Technique:
- Mix the cocoa and sugar together.
- Dissolve the cornstarch (corn flour) in the water and combine with the cocoa-sugar mixture in a medium-sized saucepan. Stir this until it is a smooth paste.
- Begin heating this mixture, stirring it with a whisk.
- Gradually pour in the milk. Continue stirring as you bring it to a simmer.
- Simmer, stirring often, for about 10 minutes. The cocoa is ready when it thickens and is glossy and smooth.
Makes 4 cups.
Thick, rich Spanish hot chocolate is not like any hot chocolate I’ve had anywhere else. It is the best hot chocolate in the world (at least to me).
The consistency of the finished product should resemble chocolate pudding that didn’t quite set. If you halve this recipe, you’ll get just the right amount for two large mugs full. This cocoa is especially fantastic when you dip churros into it (a churro is a sugary, deep-fried, doughnut-like stick).
Enjoy!!!
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