Chocolate-Fruit of the Gods

Hope you have had a great day. Did you know that the term we know as "Cocoa" is actually really "cacao"? The small tropical tree is known to botanists as Theobroma Cacao from which we get a variety of preparations and foods under the name of cocoa and chocolate for eating and drinking. Theobroma cacao means Fruit of the Gods!

The name "chocolate" is nearly the same in most languages and taken from the Mexican name of the drink, Chocolatl or Cacahualtl. Originally the plant was from the Amazon headwaters and then cultivated in Central America by the Mayas and Aztec. Cortez discovered it during his invasion in 1519. The precious seeds were being used as food as well as a medium of exchange. The beverage made from the seeds was a sacred drink and drunk from golden cups. It was introduced to Spain around 1585, and, as they say, The Rest is History.

Just as many people have their coffee or tea in the morning, there are those who enjoy their Breakfast Chocolate Drink. Here is a nearly 100 year-old, old-fashioned recipe for a Chocolate Breakfast Drink:

3T Breakfast Cocoa
3T sugar
Few grains of salt
1 cup boiling water
3 cups milk

"Scald your milk in double boiler. Mix cocoa, sugar, and salt, and add water gradually, so that mixture is perfectly smooth; bring to boiling point and let boil 3 minutes. Pour into scalded milk and beat two minutes using a wire whisk or Dover egg beater thus preventing scum, which is so unsightly. This process is called milling." (Using a modern, hand-held Braun food blender or other such appliance speeds up the process.)

Do you remember or have an old-fashioned egg beater. I still have one I keep on a shelf as a remembrance of "days gone by." It has a red wooden handle. I used to use one like it. Aren't we fortunate to have the wonderful modern appliances that we do now. It certainly makes life so much easier.

Thank you for stopping by. Let me know, if you will, what your favorite recipes are and what you would like to see posted.

May you have joy in the kitchen.

"Live with a grateful heart."

What to Expect in Upcoming Blogs

I love to have fun in the kitchen. I enjoy entertaining and making those special meals and desserts for company that put a little "Wow" into the presentation. What about you?

So, in the upcoming issues of the World of Chocolate, I am going to be directing you to some amazing authors that will be able to show you step-by-step just how to create Chocolate Art. You know those special details such as leaves, curls, small sculptures, and so on. Those are the elegant little touches that make a desert something very special. And many are so easy to do once you see it displayed.

If you are like me, seeing a detailed illustration makes it so much easier to duplicate the steps involved. With a little practice, those "tricks of the trade" will make you a Chocolate Artist, too.

Until tomorrow: May you always live in joy.

Don't Just Eat Chocolate-Experience It!

Recent research has revealed that experiencing pleasure is an emotion that is a distinct neurochemical process, and that the body's defense system is more effective when experiencing pleasure. To the contrary, when we are sad, stressed, or depressed, our defense system becomes less effective and puts down the guard on our resistance to infection.

So it seems, when we are experiencing pleasure in satisfying a craving for chocolate, we needn't feel guilty. There is a secret to all this, however. The secret is not to over-indulge. Don't wait until the craving is so strong that there is no willpower to be moderate. Eat a small amount at a time slowly; a piece of perhaps no more than 2 or 3 bites. And, eat an exquisite, fine chocolate whenever possible. Savor the aroma, the taste, and smoothness on the palate. Many people savor fine chocolates as others do fine wine. It is a delight to the senses; so Enjoy!

White Chocolate? There's no such thing...

Did you know that white chocolate is technically not really chocolate? It tastes great; however, it contains no chocolate liquor. It is a confection made with cocoa butter with the cocoa solids removed. It contains no mood altering phenylethylamine or theobromine.

So, if you are eating chocolate to satisfy one of those real "chocolate cravings" there's no substitute for pure, dark chocolate.

Have a Great afternoon!

Welcome to the World of Chocolate

I'm so glad you stopped by. Do you love chocolate? I do. Chocolate is the decadent, sweet treat that is so hard to resist. Even just little bit can be so satisfying.

I'll be posting geat new recipes as well as old-fashioned ones centered around pure, scrumptious chocolate, chocolate tid bits from around the world, and so much more. So visit often. Let me know what your favorite chocolate treats are, and we'll share them with our friends. Have a beautiful day.

In love and joy,
Donna