Povestea unor trufe / The story of some truffles

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(for English version scroll down the page)


Poate ca si eu, ca si arborele de cacao al  Americii Latine am nevoie de plinatatea simbolistica a ceva fara de care nu pot creste singura.  Sau , poate ca nu am nevoie decit de frunzele bananierului si ale coralului din seva carora sa-mi trag energia. Poate ca si eu, asemeni lui imi implinesc rodul doar in compania altor copaci si cu generozitate impart bautura zeilor.Poate ca si eu, asemeni lui Cortez am fost sedusa de plantatia de cacao pe care-am primit-o ca dar divin de la Montezuma . Sau poate ca si eu am nevoie de maca sau de siropul de agave sau de algele verzi pentru a fi ca jaguarul atit de protejat si de venerat de amerindieni.
Am acceptat acel potir de xocolatl din care am baut fara a-mi da seama ca  aceasta era   suprema revansa a aztecilor in fata Lumii Vechi…. Doar risnind  boabele amare de cacao si amestecind pudra cu apă, vanilie, chili, alge de apă dulce şi alte plante cu puteri paganice,aztecii au pus in genunchi secole de civilizatie.
Si atunci cum sa nu mai beau din amestecul gras, gros si bogat ce are puterea de seducere a mierii ?

 
4
 
 

INGREDIENTE (pt. 12 trufe):
 
100gr ciocolata cu continut mare de cacao (70-80%)
100ml frisca lichida
un praf de sare
1 l-ta de pudra de ghimbir
1/2 l-ta de piper alb macinat
citeva picaturi de lichior de portocale.

Frisca se pune intr-un vas, pe baie de aburi. Cind s-a infierbintat se adauga ciocolata rupta bucati si sarea. Se amesteca compozitia pina cind se topeste ciocolata si se omogenizeaza totul. Se da deoparte si se lasa citeva minute apoi se adauga restul de ingrediente; se amesteca si se da la rece. Dupa ce s-a intarit totul, cu o lingurita se rup bucati din el si-n palmele pudrate cu cacao li se da forma de bila. Se tavalesc bilele prin cacao.
 
ATENTIONARE:  – nu se manevreaza prea mult bilele intre palme. Exista riscul sa se inmoaie.
Se pastreaza la rece.
 
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Inima de Jaguar nu pleaca niciodata la vinatoare fara sa bea din licoarea iute si amaruie de xocolatl pregatita de Suris de Primavara„.  El stie ca ea, in secret, pudreaza totul cu trei degete si un praf de alge albastru-verzui din lacul dulce de la rasare-soare”.
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?
Sau ?
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.
 Iar eu stiu acum, ca postul de azi a adus o umila plecaciune in fata lui Quetzalcoatl cu al lui arbore de cacao.
 
 
*

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?

 

INGREDIENTS:


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 !

 

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