Cortez, the Spanish conquistador, was the first European to taste chocolate. Montezuma, the Aztec emperor of Mexico, gave a big feast and served "chocolatl" to his guest in a golden goblet. it was really a bitter mush, served stone cold. Cacao beans had been roasted and ground, then mixed with corn meal, vanilla, peppers, spices and herbs. Cortez learned that the cacao beans were used as money among the Indians. he procured some. Soon the Dutch, Italians, Austrians and French were experimenting with these beans. In 1637, a notice to a London newspaper announced that a Frenchman in Bishopgate street was offering an excellent West Indian drink, "jacolatte." Chocolate houses sprang up where society gathered afternoon to gossip and drink the new delicacy. Soon chocolate was being served by English colonist in America. (Betty Crocker picture cookbook, 1950)
Type of Cocoa and Chocolate Available Today (Betty Crocker, 1950)
Unsweetened Chocolate: Made from cocoa beans with no fat removed.
Semi-Sweet Chocolate: just enough sweetening added to give a partially sweet flavor. More cocoa butter is also added.
Cocoa: Made for cocoa beans with varying amount of cocoa butter removed.
Breakfast Cocoa: Has a minimum of 22% cocoa fat.
Dutch Process Cocoa: Made from special cocoa beans processed to make the more soluble.
Ready to Serve Cocoa: Needs only addition of hot or cold water or milk to be ready to serve.
Hot Cocoa: For each cup of cocoa, mix together 1 tsp. sugar, 2 tsp. cocoa and 1/4 cup cold water. Cook over
low heat (boil about 4 minutes). Add 1 cup of milk. Heat until scalded, but do not boil. Add a pinch of salt (a drop of vanilla, too, if desired.) Just before serving, stir until smooth. Serve hot. Pour over a marshmallow in each cup.
Hot Chocolate: For 6 servings, heat over
low heat 2 squares of unsweetened chocolate (2 ounces) and 1 cup of water, stirring until chocolate melts. Add a pinch of salt and 3 to 4 tablespoons of sugar. Boil 4 min., stirring. Then slowly stir in 3 cups of milk. heat until scalded. Do not boil. Just before serving, beat with rotary beater until smooth. Top with whipped cream. Serve hot.
Iced Chocolate: Make cocoa or chocolate your favorite way. Cool. Serve in glasses with chopped ice. Top with sweetened whipped cream.
(
recipes from Betty Crocker Picture Cookbook, 1950 - my mothers cookbook)
