Re: Traditional use of ambergris : with chocolate

[Guest guest]

In the court of Medici, in the XVIIth century, the scientist

Francesco Redi was the doctor of Cosimo III. He produced a vast

sample of papers for this period. His favorite recipe was a drink

in the chocolate perfumed in the musk and in the ambergris. My

parents have a book about gastronomy, and cocoa and ambergris his

mentioned to as a great favourite...in french (rich and royal)

convents, and of the Pompadour .

The italian doctor also finalized a recipe of drink in the chocolate

with the jasmine. I wonder who tried to blend cocoa and jasmine....

This Froggy , always talking about eating ;-) But taste and flavour

are linked isn't it ? I find a lot of inspiration from taste, where

I'm more experienced than in blending scents, for the moment, no

regret :-) Extragift for perfumers, some old good recipes of

chocolate, hoping it could give you inspirations for blending, or

cooking :-D quiclky translated by a website, so maybe not perfect.

Chocolate regards

Recipe returned by Cortez in 1528

· 700 g of cocoa

· 750 g of white sugar

· 56 g (2 ounces) of cinnamon

· 14 peppercorns of Mexico

· 14 g of cloves

· 3 pods of vanilla

· 1 handle of aniseed

· a hazelnut

· of the musk, the ambergris and the water of flower of orange tree

Recipe of Colmenero de Ledesma in 1644

· 100 beans of cocoa

· 2 Chile (of the black pepper can also be Used)

· a handle of aniseed

· " ear flower " (can be replaced By pink(roses))

· 2 mecasuchiles of andria in powder

· 1 pod of vanilla

· 60 g of cinnamon

· 12 almonds(kernels)

· 12 hazelnuts

· 450 g of sugar

· of the achiote

Recipe of the famous chocolate in the jasmine of Big Duke de Toscane

· 4,5 kg of beans of cocoa torréfiées And crushed

· fresh(cool) flowers of jasmine

· 3,6 kg of white, very dry sugar

· 85 g of " perfect " pods of vanilla

· 115 - 170 g of " perfect " cinnamon

· 2,5 g of ambergris

Operating mode:

In a box, alternate coats(layers) of jasmine with coats(layers) Of

crushed cocoa, and let rest(base) 24 hours.

Then mix the whole and add new coats(layers) Alternated of jasmine

and cocoa and proceed of her(it) The same way.

This operation must be repeated 10 - 12 times so that the cocoa

becomes soaked well of The smell of the jasmine.

Then, add the other ingredients to the mixture Cocoa and jasmine and

crush the mixture so obtained on one Metate slightly warmly.

If the metate is too warm, the aroma can evaporate.

Saint Disdier's chocolate

Recipe 1 (very good):

· 900 g of cocoa

· 680 g of soft brown sugar (sugar)

· 20 g from vanilla to powder

· 14 g from cinnamon to powder

(Excellent) recipe 2:

· 900 g of cocoa

· 570 g of sugar

· 28 g from vanilla to powder

· 15 g from cinnamon to powder

Recipe 3 (strong taste, for those who are not afraid of excesses Of

table)

· 900 g of cocoa

· 450 g of fine sugar

· 9 g of cinnamon

· 7 g of cloves in powder

· 7 g of Chile

· 35 g of vanilla

Recipe of the Encyclopedia of Diderot and Alembert of 1751

· 4 cuillérées in soup of chocolate

· 2 cuillérées in soup of caster sugar

· 3 pinched of cinnamon

· 1 uf

We add it some water and some milk and we put in the bath marry.

At the end we add a drop(gout) of flower of orange tree and two drops

(gouts) Of essence of ambre.

Recipe recommended in 17th century by them Spaniards

For 100 roasted, crushed and extra lean grains(beads) of cocoa,

· 12 almonds(kernels) and 12 crushed hazelnuts

· half a crushed sugar loaf

· a cuillérée of honey

· grains(beads) of aniseed

· two peppercorns of Mexico or grains(beads) of Chile

· six pink(roses) of andria

· a pod of campêche

· and two " drachmas " of cinnamon

Recipe for a chocolate drink of origin Maya

This recipe was adapted to the tastes of our time, but it keeps

(preserves) nevertheless quite a lot of its originality.

You need of:

- 100 gr of worn chocolate

- 600 ml of milk

- 1 spoon of honey

- 1 soupspoon of flour of corn

- 4 soupspoons of cold water

- 2 drops(gouts) of essence of vanilla or one pinched by powder of

vanilla

Preparation:

- Warm together in a poëlon the chocolate, the milk, the honey and

the vanilla, by mixing

- Do not boil

- Dissolve the flour of corn in the water and add slowly in the

poëlon by mixing

- Beat with a whip

- Serve warmly flavored by cinnamon in surface

Our receipts

For beautiful chocolates

Take approximately 350 g of chocolate of a bag of 500 g Of chocolate

and

To melt in the bath marries or in a microwave oven ( In 2 steps 30

seconds).

Then add gradually 150 g of staying chocolate in The melted

chocolate

Until all the mixture is melted and reached(affected,achieved) The

temperature of ± 30°C.

Overturn into moulds(mussels) and place in the refrigerator.

For a delicious chocolate mousse.

Difficult recipe:

· Melt 500 g of chocolate chocolate and add gradually 200 g of

unskimmed milk.

· Beat 350 g of egg white with 200 g of sugar and add This mixture

in the melted chocolate.

· Overturn into glasses and place them in the refrigerator.

Easier recipe:

· Melt 500 g of chocolate Choco-Story.

· Whip half a liter of crème fraiche.

· Incorporate gradually into the spatula the chocolate Melted in the

whipped cream.

· Overturn into glasses and place them in the refrigerator.

For an original and delicious chocolate drink

Mix gradually the contents of the bag (370 g) in One liter of warm

milk until obtaining of a homogeneous liquid.

Warm before serving.

For a sauce in the chocolate delicious

· Melt 150 g of fondant chocolate with two soupspoons of water.

· Ajouter100 g of single cream and to mix.

· The sauce for " white lady " is ready for the employment(use).

A delicious tart in the chocolate.

Take a tart or tarts in covered with sand dough, which you will have

beforehand cooked or bought cooked, ready for the employment(use).

Pay(Pour) the set of table linen (see below) in the pastry base.

Put in the oven during 15 minutes.

The set of table linen must still be slightly soft in the centre at

the exit(release) of the oven.

Then let cool and turn out of the tin.

Furnish with shavings of chocolate

The recipe of the set of table linen

1 liter of crème fraiche

0,9 kg of fondant chocolate Choco-Story

0,3 kg of ufs integers

0,2 kg of butter

Boil the crème fraiche then incorporate gradually the pastilles of

chocolate by moving friendly.

Mix until the obtaining of a very smooth dough.

Incorporate the butter having cut him(it) in small dices.

Make ufs rise and them add to the mixture.

Milk pudding in the Chocolate.

Ingredients ( 4 persons)

- 6 old man's ) big slices(edges) bread

- 100 g of sugar

- 1 bag of sugar containing vanilla

- 500 g of milk

- 3 eggs

- 100 g of chocolate

- 100 g of grapes

Preparation

Butter the inside of a mould and sprinkle with some flour or put a

sheet(leaf) of cooking in the mould.

Preheat the oven in 180 °.

Cut the bread in small dices of +/-1 x 1 cm and put in a bowl with

grapes.

Beat strongly ufs with the sugar until the obtaining of a froth

(moss).

Boil meanwhile the milk and mix the drops of chocolate with the

milk.

Pay(Pour) the milk in the chocolate on ufs and mix.

Pay(Pour) then the whole on the bread and the grapes.

Mix until the liquid is absorbed by the bread.

Let rest(base) during 10 min.

Pay(Pour) the whole into a mould and cook during 1 hour and 30 min.

Dough of chocolate to be modelled:

Recipe:

This recipe can be adjusted to modulate the texture and the solidity

of the chocolate.

The basic composition consists generally of 2 parts of chocolate

partially of glucose.

If you live under a warmer climate, where the average ambient

temperature is superior to 22,2 ° C, it will be necessary to

increase the quantity of chocolate and to decrease that of glucose

to obtain a stiffer product.

As example, if you use some dough of chocolate to be modelled under

an ambient temperature of 29,4 ° C, we recommend 4,5 kg of chocolate

for 2 kg of glucose.

Procedure:

1. Melt the chocolate in a big bowl until it is totally liquefied.

2. Add it the dose required by glucose then incorporate slowly

3. At this stage(stadium), it is important not to move excessively

the mixture glucose-chocolate because it would pull(entail) a

separation.

As soon as the chocolate and the glucose are combined(organized), pay

(pour) the whole on a tray(plateau) dressed in a plastic film

4. Let rest(base) in ambient temperature during the night, under a

plastic film

5. Realize your creation by flattening the chocolate by means of a

roller or of a rolling mill with dough

Poblano mole

A classical author of the Mexican kitchen which goes back up(raises)

to 16th century to the convent of Santa , to Puebla, Mexico the

chocolate of which is one of the essential ingredients.

The nuns, recognized for their cookers' talents, learnt(taught), the

same day, that the archbishop of the diocese had decided to visit

them … and to have dinner there.

Terrified, after a short prayer asking the sky for a little of

inspiration to satisfy a host so distinguished, they brought on the

table all that contained their meat safe.

In a big bowl, they mixed traditional hot peppers and other

ingredients. They crushed, crushed this mixture by adding a little

bitter chocolate for corser the aroma.

So made, we put down(deposited) in front of the prelate a roasted

turkey hen covered with this supernatural sauce. He(it) was

enchanted with it.

Ingredients

- 10 hot peppers ancho dried

- 500 ml of broth of chicken

- 500 ml of water

- 2 chopped cloves of garlic

- 2 sliced thinly onions

- 5 c. in soup of almonds(kernels)

- 3 bald tomatoes, épépinées and chopped

- 125 mg of raisins

- 1 twisted chips in the oil cut in fragments

- 2 c. in soup of seeds of sesame

- *frac12; c. in tea of coriander

- *frac12; c. in tea of ground(worn-out) clove

- *frac12; c. in tea of cinnamon

- 1 pinched of salt

- 4 c. in soup of lard

- 30 g of Mexican chocolate cut in small fragments

Some receipts of drinks cacaotées

A recipe maya - Aztec

One of the most former(old) receipts come to us that is passed on by

Francisco , physicist of Philippe II of Spain.

Here she is:

O 50 % of beans of cocoa roasted

O 50 % of pits of sapotille, the fruit of the sapotillier (ponteria

sapota)

O some corn

O of the ear flower (cymbopetalum penduliflorum) or xochinacaztli

O some vanilla or tlilxochitl

O of the Mexican pepper or the black pepper (load(mark) sanctum) or

mecaxochitl

O some honey

And sometimes also

O of the achiote

O of Chile (capsicum annum)

O of the any spice (pimienta dioica)

O of the Mexican magnolia (magnolia mexicana) or yolloxochitl

An ancient(former) Spanish recipe

In 1643, Colmenero writes in Spanish a small book on the chocolate.

The museum possesses the translation in French, dating 1644, what

makes it the most former(ancient) book on the chocolate published

(edited) in French.

The recipe mentioned in Colmenero results from a doctor of Marchena,

city of Andalusia.

O 700 grains(beads) of cocoa

O 1,5 books(pounds) of white sugar

O 2 ounces of cinnamon

O 14 peppercorns of Mexico called Chile or pimiento

O 0,5 ounces of cloves

O 3 small pods of campêche or the weight of reales 2 of aniseed

O 1 big hazelnut of achiote or enough to give a good colour

O almonds(kernels)

O hazelnuts

O water of flower of orange tree

Some receipts of drinks cacaotées who(which) are nowadays still

sampled to Tabasco in Mexico

Pozol

Ingredients

O 1 kilo of corn

O 1 spoonful of quicklime

O 250 grams of beans of cocoa roasted and bald

O 3 liters of water

Preparation

Cook the corn in the water with the lime, until the film of the corn

gets loose easily when we rub grains(beads) with fingers.

Remove from the fire and rinse several times to wash them perfectly.

Crush separately the cocoa and the cooked corn. Mix both ingredients

and beat them then with three liters of cold water.

Serve the pozol in ' jicaras '.

Remark

The pozol is a traditional drink to which we can add flowers of

chorote, of " track " (seeds of sapote roasted), " camote " ( sweet

potato), etc.

He can be only drunk or in accompanying of another food.

Tejate

Ingredients

O 3 liters of water

O 250 grams of corn

O 2 kilos of sieved ashes

O 50 grams of beans of cocoa roasted and bald

O 250 grams of sugar

O pixtles 3 (seeds of apricot tree of the Antilles)

O 10 flowers of cocoa

Preparation

Pay(Pour) the water into an appropriate bowl, add ashes, mix, please

and let rest(base).

Pay(Pour) then the water into another bowl without allowing to pass

the residues of ashes, add the corn and put the whole on the fire.

When it is cooked, crush and mix the dough obtained with the cocoa

and the pixtles until obtain a smooth and uniform mass.

Arrange then the mass in an adequate bowl and pay(pour) the water.

Beat strongly until obtain a plentiful froth(moss).

To part, dissolve the sugar in a cup of water to make a syrup.

Serve finally in individual glasses and sweeten to your taste with

the syrup.

Chocolate in the hot pepper of Tabasco

Ingredients

O 1 kilo of dry cocoa

O 10 hot peppers of Tabasco

O water or milk, according to needs

O sweeten, according to the tastes

Preparation

Crush finely the cocoa with the hot pepper in a metate (sort of

mortar) warmed or in a manual mill.

Form 30 gram tablets approximately and let harden them.

Cut then in fragments and put in a bowl; add the water or the

boiling milk (a cup by tablet) and beat with a moussoir ('

molinillo ').

This chocolate can be sampled bitter or eased with some sugar.

Remark

The hot pepper of Tabasco is also known under the name of hot pepper

of Jamaica (pimienta gorda) or of the earth(ground) (pimienta of the

tierra).

Grinding of chocolate in the ancient(former)

Ingredients

O 1 kilo of beans of cocoa roasted

O 2 cups of roasted almonds(kernels)

O 2 spoonful of ground(worn-out) cinnamon

O 2 cups of sugar

O yellow 2 of uf cooked

Preparation

Crush the cocoa in a metate (sort of mortar) warmed two or three

times until obtain a creamy consistency.

Add gradually almonds(kernels), cinnamon, sugar and yellow of uf.

Pay(Pour) the dough into special forms or into circles of tinplate

arranged on some food(dietary) paper to form 500 gram tablets.

Mark by means of a knife 16 portions in every tablet.

O to prepare the drink, dissolve every portion of chocolate in 250

ml of water or boiling milk.

Beat with a moussoir (' molinillo ') until obtain from the plentiful

froth(moss).

Remarks

You can crush beforehand ingredients in a robot of kitchen and

continue to crush in the metate until obtain the dough.

For this recipe, it is not necessary to remove the film of the beans

of cocoa.

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Tascalate

Ingredients

O 1 kilo of swung roasted and crushed

O 250 grams of beans of cocoa roasted and bald

O 10 grams of cinnamon in stick, cut in small fragments

O 5 grams of rocou in dough

O water, according to needs

O sweeten, according to the tastes

Preparation

Mix twisted her(it) crushed with the cocoa, the cinnamon and the

rocou and crush in a manual mill.

To prepare the drink, add two spoonful of this preparation by glass

of water, sweeten according to your tastes and beat with a moussoir

(' molinillo ') before serving.

Remarks

Twisted her(it) is a sort of crepe(pancake) on base of flour of corn.

The sugar can be also added during the grinding to be perfectly

integrated into the other ingredients.

Atole of soft corn at the chocolate

Ingredients

O 6 ears of soft corn égrainés

O 2 cups of water

O 1 liter of milk

O 2 chocolate bars broken in fragments

Preparation

Mix the grains(beads) of corn with half of the water. Sieve the

preparation, pay(pour) residues into the other half of the water and

hand on to the sieve.

Repeat this operation until there are only the appropriate(clean)

residues.

Made warm the mixture on slow fire and let boil by moving constantly

until he(it) cooks and until he(it) thickens.

Pay(Pour) then the milk gradually and add the chocolate.

Continue to move until the chocolate.

Champurrado in the roasted and crushed corn

Ingredients

O 2 cups of roasted and crushed corn

O 1 *frac12; liter of water

O white or brown sugar according to the tastes

O 1 stick of cinnamon

O 2 bars of bitter chocolate, cut in fragments

Preparation

Mix the corn with half of the water.

Sieve the mixture, then pay(pour) him(it) into a bowl containing the

remainder of the water carried(worn) in boiling.

Add the sugar, the cinnamon and the chocolate.

Let boil the preparation for slow fire until obtain the consistency

of the atole.

Variant

If you wish it, you can replace the corn roasted and crushed by some

dough in twisted(swung).

Polvillo

Ingredients

O 250 grams of roasted and crushed corn

O 50 grams of beans of cocoa roasted and crushed

O 1 spoonful with coffee of cinnamon in powder

O sweeten, according to your tastes

O 2 liters of water

O freeze, according to your tastes

Preparation

Mix perfectly the corn with the cocoa, the cinnamon and the sugar.

Pay(Pour) the water (cold or warm) on the mixture and beat until

eliminate lumps.

If you wish to consume this cold drink, you can add ice cubes at the

time of serving.

Xochistle

Ingredients

O 1 kilo of beans of cocoa roasted and crushed

O 250 grams of sugar

O 10 grams of rocou in dough

Preparation

Mix the cocoa, the sugar and the rocou.

Add two spoonful to soup of this powder by glass of cold water and

beat strongly.

Remark

The function(office) of the rocou in this recipe is to give some

colour (red) to this drink.