A Gift From Heaven

The ancient Mayans believe that chocolate is a gift from the Gods. I tend to agree that chocolate is a heavenly experience. This could be why, when the cocoa tree was discovered, it was named theobroma or “food of the Gods”. But how did this bitter bean make the mysterious jump to the chocolate we love?

The cocoa bean is a large, brightly colored football-shaped pod. Although when tasted in the raw, cocoa is bitter, the inner soft pulp is sweet and lemony. In pre-Columbian cooking, many foods were dried and ground on stone slabs. The same is true for the cocoa bean.

The grinding of the cocoa seeds is done after the pods have been sun-dried. This will release their natural oils and produce a fragrant paste. Over the centuries, with much experimentation, the range of culinary possibilities for the cocoa bean have been numerous. Beginning with Hernando Cortes, the Spanish were the first to add sugar to cocoa to make a more palatable beverage. With the marriage of Anna of Austria to Louis XIII in 1615, cocoa was introduced to the French.  From France to England (1657) , to Italy (1711), and finally America (1755).

The evolution of the process for manufacturing chocolate has been mostly located in Switzerland. The Swiss have a reputation for creating unique blends that reveal all the richness and strength of the cocoa bean. If you are to fully appreciate to flavor and texture of pure chocolate you have to develop your palate. The best experience is to taste a small piece and let it melt in your mouth. Can you tell the difference between a premium chocolate and a pedestrian chocolate?

The next time you make brownies or chocolate chip cookies revel in the fact that the chocolate is a gift from heaven. The best chocolates make the best desserts. My favorite is  an 85% Excellence bar. Just saying!

4luxurysweets@gmail.com, www.luxurysweetsonline.com