Contemporary Chocolate Recipes
Wednesday, October 17, 2012
The following were collected by Dr. Sylvia Escarcega during project-related field work conducted in Oaxaca, Mexico, during 1998-2000. They appear in Chocolate: History, Culture Heritage by Louis Grivetti.
RECIPE : Chocolate Oaxaquero: Oaxaca, Mexico
1 kg. Toasted cacao beans
1 kg. Granulated sugar
250 gr. Mexican cinnamon
250 gr. Almonds
not defined Vanilla and coffee beans (to taste)
Wash the cacao and almonds before toasting on a clay comal [griddle]. Toast the almonds and the Mexican cinnamon. Once the cacao beans cool, carefully remove the skin. Grind the cacao beans on a metate [heated, slanted grinding stone], then add the almonds and cinnamon. When well ground, add sugar and mix. Take the hot paste and form bars of chocolate. Let them cool. These can be stored outside until used.
RECIPE: Chocolate Atole: Oaxaca, Mexico
To prepare the espuma [froth]
500 gr. Toasted cacao beans
50 – 250 gr. Petaxtli [white cacao beans]
1 kg. Toasted corn or wheat
25 – 100 gr. Mexican cinnamon
To prepare the atole [cooked corn flour]
500 gr. Corn cooked in water
Sugar [to taste]
Toast and peel the cacao beans. Peel the black cover off the white cacao beans and toast. Grind the cacao beans and cinnamon on the metate. Grind the corn/wheat separately, then add to the chocolate. Re-grind to powder. Add water to humidify. Soak the paste all night. In the morning, stir the paste quickly so it will not be solid or liquid. Pour into a chocolatera [ceramic pitcher] and add cold water. Whip using a molinillo until the espuma forms. Separate the froth with a wooden spoon. To make the atole, add water to the corn. Heat until soft. Grind and sieve the soft corn. Boil the powder and add sugar. Mix with a chiquihuite [thin wooden stick], pour into a cup, and then add the espuma.
RECIPE : Champurrado: Oaxaca, Mexico, a recipe supplied by vendors at the Benito Juarez Market, in Oaxaca City.
3 Chocolate bars
1 kg. Corn
1 large piece Piloncillo [raw sugar] or granulated sugar to taste
1 liter Water
Cook the corn in the water for half an hour or until it softens. Grind the corn on the metate and pass through a sieve. Cook again, moving constantly with a wooden spoon, until it thickens. When it boils, add the chocolate and the piloncillo or sugar. Pour into the chocolatera [ceramic pitcher] and whip with a molinillo [wooden stick].
RECIPE: Molé Negro Oaxaquero: Oaxaca, Mexico (another from the market).
Chili guajillo 5 pieces
Chili chilhuacle negro 5 pieces
Chili pasilla mexicano 5 pieces
Chili mulato or ancho negro 5 pieces
Chili chilhuacle rojo 2 pieces
Tomatillos 125 grams
Tomatoes 250 grams
Cloves 3 pieces
Allspice berries 3 pieces
Marjoram 3 sprigs
Thyme 3 sprigs
Avocado leaf [dried] 1 leaf
Oregano [dried] 1 tbs.
Lard or vegetable shortening 2 tbs.
Sesame seeds 1 cup
Peanuts [with skin] 10 pieces
Almonds [unpeeled] 10 pieces
Raisins 3 tbs.
Pecans 6 pieces
Onion 1 medium
Garlic [unpeeled] 6 cloves
Cinnamon [Mexican] 1 large stick
Plantain [peeled; sliced] 1 large
Corn tortillas 2 large
French bread Some pieces
Mexican chocolate 60 grams [or more to taste]
Sugar 60 grams
Oil 60 grams
Salt To taste
Chicken broth As necessary
Chicken 10 pieces
Onion 1 [medium]
Garlic [peeled] 2 cloves
PREPARATION: PART 1
With a damp cloth clean the chilies and remove the stems, seeds and veins. Reserve the seeds. Toast the chilies until black but not burnt. Cover them with hot water and let them soak for 10-20 min. On a skillet toast the seeds, medium heat, until golden. Increase the heat and toast them until black. Cover with cold water and let them soak for 5 minutes. Transfer the chilies to the blender and enough of the liquid to make it pass through a sieve. Save; set aside. Roast the tomatoes, tomatillos, onion, unpeeled garlic cloves for 10 minutes. Peel the garlic cloves. Save; set aside. Heat 2 tablespoons of oil and use it to fry the following ingredients but separately, save them separately: the raisins, the bread until browned, the tortillas, the plantain until golden (add more oil if needed), the sesame seeds. Pass through a sieve to remove the excess oil, and in the reserved oil, fry at the same time peanuts, pecans and almonds. Grind the seeds on the metate [alternatively use a food processor] adding water if needed.
PREPARATION: PART 2
Blend the tomatoes, tomatillos, garlic, onion, and spices. Separately blend the seeds, nuts, banana, raisins, bread, and tortillas, adding chicken broth as needed, until well blended. Heat 2 tablespoons of vegetable shortening on a large kettle, fry the chili paste, until it dries. Then fry the tomato mixture. Let it simmer for about 10 min. or until it changes color. Add the rest of the blended ingredients except the chocolate and the avocado leaf.
PREPARATION: PART 3
Let it boil for about half an hour and add the chocolate. Toast slightly the avocado leaf over the flame adding it to the molé. Leave it simmering for a time, then taste and check for the flavors of chocolate and sugar. Add chicken broth as much as needed, the molé should have the consistency to cover the back of a spoon. On a large pan cook the chicken pieces with garlic, onion, and salt. Place a piece of the chicken on the serving dish, cover with the molé, and serve it with rice and hot tortillas.