|
Back to Cookbook Reviews
A CHOCOLATE EXPERIENCE By Sheilah Kaufman
SEND EMAIL TO SHEILAH
“The Portuguese poet Fernando Pessoa had the
right idea when he wrote early in the last century “Look, there’s no
metaphysics on earth like chocolate.” Not incidentally, the
scientific name means “drink of the gods.” And Thomas Jefferson noted
“The superiority of chocolate for health and nourishment will soon give
it the same preference over tea and coffee in America that it has in
Spain”
Mars Company, a leader in both cocoa science and history,
and the makers of the many chocolate confections that have been a part
of our lives from childhood to adulthood, recently sponsored
Chocolate: The North American Experience at the Smithsonian Museum of
Natural History. Here they inaugurated their latest chocolate, American
Heritage Chocolate, a handcrafted authentic colonial chocolate that
combines all-natural ingredients and handcrafted processes consistent
with those used in the Colonial Era. Its distinct flavor and
authentic form brings you a centuries-old genuine Colonial chocolate
experience, today! The program with also in conjunction with the
publication of their marvelous book CHOCOLATE, History, Culture, and Heritage
Edited by Louis Evan Grivetti, and Howard-Yana Shapiro (Wiley, NY) with
56 chapters (contributions of teams of scholars plowing through
millions of documents) has arrived. This is a fascinating,
educational, tome that is well worth the time to browse or read if you
love chocolate, and learning, as much as I do.
Chocolate is
divided into eleven sections, marvelous photos, and
illustrations. Everything you ever needed or wanted to know about
chocolate in the Americas and in general, is included from the
Beginnings and Religion; Medicine and Recipes; Serving and Advertising;
Economics, Education, and Crime; Colonial and Federal Eras;
Southeast/Southwest borderlands, California, Caribbean, South America,
Europe and Asia; Production, Manufacturing, Contemporary Activities;
and more, including an interesting chapter on the History of the Jews
and Chocolate.
Keep a large supply of
chocolate handy as you peruse the book, or make some of these wonderful
recipes to snack on. For American Heritage, it can be purchased
at Mt. Vernon, Monticello, Williamsburg, or directly on the website at www.Americanheritagechocolate.com
CRÈME AU CHOCOLAT
As
demonstrated at the Smithsonian, this is a wonderful chocolate flavored
crème patissiere. This recipe is from Chantal Vechambres and the
Fortress of Louisbourg National Historic Site of Canada.
- 4 1/ 2 cups homogenized milk
- 1/ 2 cup sugar
- 1/ 2 cup flour
- 4 whole eggs
- 1/ 2 cup or more American heritage Chocolate, according to taste, melted
- Grated chocolate for serving
Bring the milk to a very hot stage in a
medium-sized pot, but not boiling (if you put a teaspoon of sugar in
the pot of milk it will keep the milk from sticking).
In a separate bowl combine the eggs and sugar.
Gradually sift the flour into the egg mixture.
Away from the heat, whisk a small amount of the hot milk to the egg mixture to heat it, mixing well.
Add all of the egg mixture to the milk and return it to the heat.
Bring to a boil, stirring constantly, and continue for several minutes as the flour MUST be completely cooked.
Remove pan from heat and add the melted chocolate, mixing well.
Set a side and let cool, or place in serving dishes or dish and let cool...
| 