Скачать или смотреть I Tried History's First Hot Chocolate Recipe Every Published

+++ Recipe +++
Ingredients
• 0.5 cup (or around 100g) cacao nibs
• 1 dried red chile peppers
• 0.25 tsp vanilla essence
• 0.125 tsp anise seed powder or 2 star anise
• 0.125 tsp cinnamon powder or 1 cinnamon stick
• 4 tsp almonds meal
• 4 tsp hazelnuts meal
• 0.125 tsp sweet paprika
• 0.125 tsp turmeric
• 0.25 – 0.5 cup sugar (or more if you like it sweet)
• 4 cups of water

Steps
5. Using a food processor, grind the cacao nibs, spices, almonds and walnuts into uniform chocolate paste. This may take up to 10 minutes or more depending on your food processor. Give your food processor a break if it overheats.
6. Place your chile peppers and any other whole spices that you may be using into a pot of water. Heat the pot until the water boils, then bring down the heat to allow the water to simmer for 5 minutes. After 5 minutes, remove the chiles.
7. Mix in the chocolate paste and simmer for 5 minutes. Whisk as you go along to ensure everything is well incorporated.
8. Pour the hot chocolate into cups and serve.

Source:
Curious Treaty on the Nature and Quality of Chocolate: https://www.gutenberg.org/files/21271...
The Original Recipe (which was written in Spanish)

• To every 100. Cacaos, you must put two cods of the*Chiles long red Pepper, of which I have spoken before, and are called in the Indian Tongue, Chilparlagua; and in stead of those of the Indies, you may take those of Spaine which are broadest, & least hot. One handfull of Annis-seed Orejuelas, which are otherwise called Pinacaxlidos: and two of the flowers, called Mechasuchil, if the Belly be bound. But in stead of this, in Spaine, we put in six Roses of Alexandria beat to Powder: One Cod of Campeche, or Logwood: Two Drams of Cinamon; Almons, and Hasle-Nuts, of each one Dozen: Of white Sugar, halfe a pound: of Achiote enough to give it the colour. And if you cannot have those things, which come from the Indies, you may make it with the rest.

The Interpreted Recipe
• "Take one hundred cocoa beans, two chillies, a handful of anise seed and two of vanilla (two pulverized Alexandria roses can be substituted), two drams of cinnamon, one dozen almonds and the same amount of hazelnuts, half a pound of white sugar and enough annatto to give some color. And there you have the king of chocolates."

+++ History +++

The Date/Year and Region: 1631, Spain

The Spread Of Chocolate In Europe
Originally cultivated by Mesoamerican cultures such as the Olmecs, Mayans and Aztecs, cacao was introduced to Spain in the early 16th century following Hernán Cortés' conquest of the Aztec Empire. Initially consumed as a bitter beverage, cacao was adapted by the Spanish with the addition of sugar, cinnamon, and other spices, creating the sweetened chocolate drink that gained favor among Spain's elite. Under the rule of King Philip II, III and IV of the Spain, who each shared their love of chocolate, chocolate grew to become an integral part of the Spanish aristocratic life, and was seen to be a symbol of luxury and prestige.

Chocolate Was Medicine
Beyond its status as a delicacy, chocolate was also valued for its perceived medicinal properties. Often prescribed for ailments such as fatigue, chest pain, and stomach disorders. Spanish doctors praised it as a restorative tonic, and its consumption was recommended for both physical and mental well-being.

With the publication of the "Curious Treaty on the Nature and Quality of Chocolate" by Spanish physician Antonio Colmenero de Ledesma, Dr. Mechor de Lara, the Physician General of Spain and Dr. Juan de Mena, the Physician to the King of Spain, this recipe for hot chocolate is the earliest published recipe that may have even been enjoyed by King Philip IV whose life was riddled with illness and was said to enjoy chocolates every morning.

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