Mmmm! Have you noticed that during the month of February chocolate candy, chocolate-covered delights, and chocolate desserts are everywhere? I guess Valentine’s Day and Hallmark are to blame. At least, that’s what my husband says. It doesn’t matter where you go, there’s a chocolate-flavored morsel everywhere. I swear I thought I saw chocolate miniature hammers in Lowe’s one time for the carpenter in your life.
We really need to give thanks to the Mayans in Mesoamerica around 450 B. C. for discovering that cacao seeds were an edible and palatable food. They developed a rich bitter drink which was actually more like a fermented liquor. They would add spices and corn purée to make a very potent beverage. The Mayans believed that their drink was an aphrodisiac and provided strength and agility to the consumer. Maybe that’s why we see bars of chocolate sold now that are 80% or more dark chocolate. Although bitter, it’s rich and more pure than milk chocolate. People are known to crave it. Like me, for instance.
Columbus’ son, Ferdinand, developed quite a penchant for the taste of the liquor. He insisted that they be able to take some back to Spain. Upon doing so, it made absolutely no impact on the folks at home at all. However, it was the Spanish friars that learned what to do with the cacao beans, and they presented their worth to the Spanish court. At first, it was used to treat abdominal pain. However, once sugar, honey, and spices were added to the brew, a totally new outlook on cacao was developed entirely. Alas…the outlook on chocolate soon died out until the 18th century in Europe.
Around the early 1700’s, the English, Dutch, and French suddenly became interested in cacao beans. They invested in a slave market, cacao plantations, and cacao production. Unfortunately, it caused the depletion of the Mesoamerican workers who died from disease, poverty, and enslavement. Sadly, their culture died out and was replaced with slaves from Africa. At the same time an industry to refine the cacao beans was progressing. The English, Dutch, and French were forerunners in working on machines to refine the cacao beans which all worked and did well until a gentleman named Henri Nestli’ added milk to the liquor. Aha!
Today, you’ll find anything and everything chocolate covered. I discovered list after list of odd and unusual items that are covered in chocolate. There are people who actually enjoy a dessert of chocolate-covered squid, worms, seaweed, Slim Jims, onions, mushrooms, bacon, scorpions, crickets, ants, jalapeños, or corn dogs. Not me.
When you look at chef-inspired recipes from around the world, my appetite lights up. From Germany you would find Black Forest Cake, in Italy Almond Chocolate Biscotti, in France Chocolate Macarons or in the United States some good old-fashioned chocolate chip cookies. No matter what, chefs and home cooks are going to experiment with chocolate. It’s just too darned delicious to pass up.
So, while you are on the hunt for the perfect box of chocolates for your honey for Valentines Day, think of its past and how far the cacao bean has come in the world. Then get the finest you can afford. It will be worth it. On that note, what is your favorite chocolate candy or dessert? Do you have a yummy chocolate dessert you could share? Until then…have a tasty and terrific Tuesday, be safe, and I love you!
Penrod’s Ponderings 