Care ar putea fi dintre cele doua puteri, cea cu aura de poveste azteca ?
Unt de cacao, sirop de agave, pudra de cacao , unt de cocos, carob, maca, alge verzi, pastaie de vanilie, scortisoara si sare?
Sirop de agave, pudra de cacao, unt de cocos, carob, pudra de chili cayenne, scortisoara si sare ?
Nu stiu. Stiu doar ca spaniolii au amestecat dulcele vaniliei in xocolatl, francezii au venit cu laptele, englezii au readus oarecum xocolatl aproape de forma primara si primitiva a arborelui din care isi imprastie magia peste secole.
THE STORY OF SOME TRUFFLES
Maybe I too (as the cocoa tree of the South America) need something full of symbolism, something without I cannot grow, I cannot create. Or maybe I only need the leaves of the palm tree and from the coral from which I should draw my energy. Maybe I too (same as the cocoa tree) bloom only when accompanied by other trees while with generosity I share the drink of the Gods. Maybe I too (same as Cortez) was seduced by the cocoa tree plantation – received as a gift from Montezuma. Or maybe I too need maca or the agave syrup or I too need the green algae to be like the jaguar, so protected and cherished by the Amerindians.
I accepted that pot of xocolatl from which I drank without realizing that this was the supreme revenge of the Aztecs against the Old World. Only by grinding the beads of cocoa and mixing the powder with water, vanilla, chilly, fresh water algae and other plants with magic powers, the Aztecs brought an old civilization to its knees.
And then, how can I not drink from the rich, fat mixture that has the honey’s power of seduction?
100 g chocolate with high cocoa content (70-80%)
100 ml whipped cream
a pinch of salt
1 tsp ginger powder
1/2 tsp grounded white pepper
few drops of orange liqueur.
Put whipped cream in a pot over steaming water. When is well warmed add broken chocolate and salt. Stir until chocolate is melted and mix well until the composition is homogenized. Set aside and allow it a few minutes to settle, then add the remaining ingredients; mix all and leave until gets cold. After it hardens, with a spoon you must get pieces from the composition and your previously dusted palms with cacao, will give the chocolate composition the shape of the ball. Wallow balls in cocoa.
ATTENTION – do not keep and handle too much the chocolate balls between your palms, as there is a risk that they will soften.
Keep them in a cool place
„Heart of Jaguar never goes hunting without drinking from a hot-bitter potion of xocolatl made by Smile of Spring. He knows that she secretly powdered everything with three fingers and a pinch of blue-green algae from the lake at sun rising” …
Which one of the two powers is more appealing to you? Should be the one with an Aztec story resonance? Cocoa butter, agave syrup, cocoa powder, cocoa butter, carob, maca, green algae, vanilla pod, cinnamon and salt? Or … agave syrup, cocoa powder, cocoa butter, carob, cayenne chili powder, cinnamon and salt?
I do not know. I just know that the Spanish were mixing the sweet of the vanilla in xocolatl , the French brought the milk and the British brought (somehow) xocolatl near the primary and primitive form of the tree from which the magic was spread over centuries.
And I know now that today’s post brought a humble bow in front of Quetzalcoatl with his cocoa tree !