Comments on: For the love of ancient chocolate https://gregladen.com/blog/2009/02/07/for-the-love-of-ancient-chocol/ Sun, 08 Feb 2009 16:12:18 +0000 hourly 1 https://wordpress.org/?v=6.4.6 By: khan https://gregladen.com/blog/2009/02/07/for-the-love-of-ancient-chocol/#comment-530665 Sun, 08 Feb 2009 16:12:18 +0000 http://scienceblogs.com/gregladen/2009/02/07/for-the-love-of-ancient-chocol/#comment-530665 I have long been fascinated by ancient trade routes (and patterns).

]]> By: Tsu Dho Nimh https://gregladen.com/blog/2009/02/07/for-the-love-of-ancient-chocol/#comment-530664 Sun, 08 Feb 2009 12:28:06 +0000 http://scienceblogs.com/gregladen/2009/02/07/for-the-love-of-ancient-chocol/#comment-530664 Add a bit of cinnamon and some vanilla too, for the autentico Aztec experience.

]]> By: Lilian Nattel https://gregladen.com/blog/2009/02/07/for-the-love-of-ancient-chocol/#comment-530663 Sun, 08 Feb 2009 12:02:54 +0000 http://scienceblogs.com/gregladen/2009/02/07/for-the-love-of-ancient-chocol/#comment-530663 Before coffee made its way to Europe via trade, chocolate was drunk like coffee as a caffeinated drink, generally without sugar (too expensive back then).

]]> By: Tsu Dho Nimh https://gregladen.com/blog/2009/02/07/for-the-love-of-ancient-chocol/#comment-530662 Sun, 08 Feb 2009 12:01:01 +0000 http://scienceblogs.com/gregladen/2009/02/07/for-the-love-of-ancient-chocol/#comment-530662 Dan –
Get some roasted cacao nibs from your favorite crunchy-granola foodstore, some dried “masa” from a Hispanic market, and some dried chili peppers (chili chipotle powder would be great). Quantities vary … the corn diluted the expensive beans and adds to the froth, so try 50/50 by weight of corn and cacao, adding just a bit of chili for a warm taste, more for more heat.

Grind them together in a mortar and pestle (or a food processor) to a smooth paste, then beat them in a blender with water until it’s frothy. I’d guesstimate that it’s about 1/4 cup of choco-corn-chili paste to a blender-full of water.

]]> By: Dan J https://gregladen.com/blog/2009/02/07/for-the-love-of-ancient-chocol/#comment-530661 Sun, 08 Feb 2009 10:18:54 +0000 http://scienceblogs.com/gregladen/2009/02/07/for-the-love-of-ancient-chocol/#comment-530661

The drink was made from ground cacao seeds mixed with cold water, corn, and chili peppers.

It’s definitely not what most of us imagine when we think of hot cocoa. Anybody have a recipe that might approximate what the Native Americans drank at the time?

]]> By: the real cocopuff https://gregladen.com/blog/2009/02/07/for-the-love-of-ancient-chocol/#comment-530660 Sat, 07 Feb 2009 20:47:31 +0000 http://scienceblogs.com/gregladen/2009/02/07/for-the-love-of-ancient-chocol/#comment-530660 Now it makes sense: “Choco” Canyon…

]]> By: Cal Harth https://gregladen.com/blog/2009/02/07/for-the-love-of-ancient-chocol/#comment-530659 Sat, 07 Feb 2009 20:15:35 +0000 http://scienceblogs.com/gregladen/2009/02/07/for-the-love-of-ancient-chocol/#comment-530659 Greg,
We should not be surprised at any news about the complexities of trading and culture in the Americas before it was “discovered” by Columbus. The Native Americans were certainly not stupid or primitive until white folks arrived to civilize them.
You have probably read the book titled 1491. What an eye-opener it is.
Cal

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