The Sin of Chocolate
Written: 26th Jun 2004 | Last Updated: 27th Jun 2004
When the recipe finally found its way beyond Spain, the fad for chocolate drinks spread throughout Europe. However, it remained a very expensive luxury, because cacao trees only thrived in equatorial regions, and each tree only produced a few pods – enough to make about one pound of cocoa.
The first known chocolate drinking house opened in London in 1657, and the wealthy and privileged flocked to enjoy the rich concoction. It wasn’t until the 19th century that arrowroot was added to counteract the high fat content of cocoa butter. In this more refined state, it could be made into blocks which could be easily stored, then scraped when needed into drinking cups or cooking pots.
The Dutchman, van Houten, introduced a new way of pressing the butter out of the cocoa beans in 1828, around the same time John Cadbury began experimenting with and selling both cocoa and chocolate. The rest, as they say, is history.
Following are two sensational, personal, handed down, family recipes for those of you who, like me, are addicted to chocolate. Please use high quality dark chocolate (not milk chocolate) and real vanilla essence...then enjoy them in moderation!