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Why Is It Called Devil's Food?

Milestones in the 17th, 18th and 19th century of chocolate, taken from a fascinating book, The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate, that is part history, part recipe book, part engaging stories. 

 

Why Is It Called Devil's Food?

"By the end of the 17th century, chocolate houses had spread from France and England to the Netherlands. By coincidence, the group of Pilgrims that would later sail to Plymouth Rock took up residence next door to one of Amsterdam's biggest chocolate houses in 1690. The Pilgrims, who stoned people for adultery and basically repudiated anything that looked enjoyable, watched as the chocolate-house patrons cavorted next door. A few nights was all it took to convince the Pilgrims the chocolate was the devil's work.  Read More 

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Chocolate Comes to Europe in Surprising Ways

#chocolate #chocolatier #scharffenberger

The founders of Scharffenberger Chocolate have produced a fascinating book, The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate that is part history, part recipe book, part engaging stories of their lives and those of cacao growers around the world. The second in three blog posts give you the highlights of how chocolate came to Europe (slower than you'd think!).

 

The First Cacao in the Europe

"We know from recorded lists and paintings that cacao beans were among the first gifts that Christopher Columbus brought from the New World to the Spanish court in 1502. Columbus knew the beans had value  Read More 

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Was the First Chocolate Really Beer?

#chocolate #chocolatier #scharffenberger

 

 

Whoever heard of a cookbook you couldn't put down? The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by John Scharffenberger and Robert Steinberg is delightful, readable, fascinating because of the background information on the two men who founded the company – one a successful vintner and the other a doctor battling leukemia – as well as fascinating information on cacao itself, the need for biting midges and shade, the lives of the growers they have encountered in Ecuador, the Dominican Republic, Guatemala and Panama.

 

In three blog posts, here are some of my favorite takeaways that come from sections they term "legends and lore" which are interspersed among recipes I just have to have.

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