The recipe that Pierre Lardet (see reportage on Nicarague) discovered at the beginning of the nineteen hundreds is probably this one:
- Powdered banana 3 to 4 spoons
- Cocoa mass 2 to 3 spoons
- Powdered jicaro seeds 1½ spoons
- Sugar 1½ spoons
+ ½ litre of water or milk.
Ripe plantain bananas were sliced and left to dry on mats called “petate” then they were ground into powder.
The advantage of using powdered bananas was that the chocolate drink could be preserved for longer.
Cocoa mass is obtained by roasting cocoa beans which are then blanched to remove the outer husk and crushed on a metate (at the time, but these days in a metal grinder).
The cocoa mass thus obtained is shaped into balls or cylinders and conserved. It can then be grated and diluted in water.
Recipe brought back by Cortez in 1528
· 700 g cocoa
· 750 g white sugar
· 56 g (2 ounces) cinnamon
· 14 grains of Mexican pepper
· 14 g cloves
· 3 vanilla pods
· 1 pinch of aniseed
· One hazelnut
· Nutmeg, grey amber and orange flower water
Recipe by Antonio Colmenero de Ledesma in 1644
· 100 cocoa beans
· 2 chilli's (black pepper can also be used)
· One pinch of aniseed
· " ear flower " (can be replaced by powdered Alexandria roses
· 1 vanilla pod
· 60 g cinnamon
· 12 almonds
· 12 hazelnuts
· 450 g sugar
Recipe for the Grand Duke of Tuscany's famous jasmine chocolate
· 4.5 kg ground and
roasted cocoa beans
· Fresh jasmine flowers
· 3.6 kg dry white sugar
· 85 g " perfect " vanilla pods
· 115 to 170 g d" perfect " cinnamon
· 2.5 g grey amber
Place alternate layers of jasmine with layers of ground
chocolate in a box, and leave to rest for 24h.
Then mix together and add more alternate layers of jasmine and
cocoa and proceed in the same way.
Repeat the operation 10 to 12 times so that the cocoa really
absorbs the scent of the jasmine.
Then add the other ingredients and grind this mixture on a warm
If the metate is too hot, the aroma may evaporate.
St. Disdier chocolate
Recipe 1 (very good):
· 900 g cocoa
· 680 g brown sugar
· 20 g vanilla powder
· 14 g cinnamon powder
Recipe 2 (excellent):
· 900 g cocoa
· 570 g sugar
· 28 g vanilla powder
· 15 g cinnamon powder
Recipe 3 (strong taste,
for those who are not afraid of overdoing it)
· 900 g cocoa
· 450 g fine sugar
· 9 g cinnamon
· 7 g powdered cloves
· 7 g chilli
· 35 g vanilla
Recipe from the Diderot et d'Alembert Encyclopaedia, 1751
· 4 soup spoons chocolate
· 2 soup spoons powdered sugar
· 3 pinches cinnamon
· 1 egg
Add water and milk and place in a bain-marie.
Finally, add a drop of orange flower water and two drops of
Recipe recommended by the Spanish in the 17th Century
For 100 roasted,
de-greased cocoa beans
· 12 ground almonds et 12 ground hazelnuts
· Half a crushed " pain de sucre "
· A spoonful of honey
· Some aniseed grains
· Two Mexican peppercorns or Chilli seeds
· Six Alexandria roses
· a campêche pod
· and two " drachmas " of cinnamon
Recipe for a chocolate drink of maya origin
Today Mexican food is very popular all over the world.
Try this drink.
- 100 gr of grated plain chocolate
- 600 ml milk
- 1 teaspoon of honey
- 2 drops of vanilla essence
- 1 tablespoon of corn flour or maize flour
- 4 tablespoons of cold water
- a sprinkling of powdered cinnamon
- In a sauce pan warm the chocolate, milk, sugar and
vanilla, stirring all the time
- Do not let it boil
- Dissolve the corn flour in the water and add slowly to
the sauce pan, still stirring
- Whisk briskly until it bubbles and serve it hot,
sprinkled with cinnamon
The first chocolate cake was probably created by Franz Sacher,
when he was a patissier to the Viennese Prince Klemens von
At the beginning of the 19th-century, Franz Sacher created the
famous Sacher Torte.
Klemens Wenzel Lothar von Metternich (15 may 1773 in Koblenz - *
11 June1859 in Vienna), Count then, since 1813,
Prince of Metternich-Winneburg and since 1818, Duke of Portella,
was an Austrian statesman and one of the most important
diplomats of his time.
He was a rationalist who did not believe in the century of light
and detested the French Revolution.
Sachertorte is perhaps the world's most famous tart.
This Viennese tart is a chocolate cake, filled with a marmalade
of apricots and covered in a thick coating of chocolate.
It is a product which is much exported. It comes in four
Packed in small wooden boxes, it travels the entire world.
Conservation is particularly long thanks to the thick coating.
The tart is served with fresh cream which should be sweetened
with vanilla sugar.
You eat it with a cappuccino, a "grosser Schwarzer" (black
coffee) or a "grosser Brauner" (coffee with cream).
Sachertorte was invented
in 1832 by Franz Sacher who, at the time was a pupil in the
kitchen of the Austrian politician Klemens von Metternich.
The mission was simple: invent a new tart. Von Metternich did
not want a light, frothy feminine tart, but something dry, more
compact and masculine.
Sacher's solution created
Chocolate tart was of course well-known, but in combination with
an apricot filling and a thick covering of chocolate on top ,
this one was something completely new.
Such a thick coating and structure had never been used before.
Thanks to his invention, Franz Sacher got a job in Budapest, but
quickly came back to Vienna to work for Dehne, who supplied the
Later he opened his own shop and took his recipe with him. Demel
who, in the meantime, had taken over Dehne's business, continued
to make the tart.
In 1876, Edward Sacher,
Franz's son, opened a restaurant behind the opera house which
later became the Hotel Sacher.
The hotel soon became world-famous thanks to his wife Anna who
was known as a very strong, energetic woman who smoked cigars
After the Second World War, when the economy was very weak and
any opportunity to improve market share was seized upon,
a dispute broke out between Demel and Sacher over the original
Demel did not fill the tart with the apricot jam, but placed it
just below the chocolate coating
He claimed that this was the original recipe and that Franz
Sacher sold it to him when he left.
After a long court case the judge pronounced that Sacher could
be the one to sell the original tart.
From that time on the hotel's tart was called Original
Sacher-Torte. All the other bakers including Demel, could call
their tart " Sachertorte ".
The only difference from that moment on was the small hyphen.
These days the Sacher bakery makes 800 tarts per day. It uses
1.2 million eggs a year. Three types of chocolate are used for
Obviously they don't say which…
Cake mixture :
125 g pure chocolate (in pieces) 125 g cold butter, 150 g
granulated sugar, 6 egg yolks and 6 egg whites
(from large eggs at ambient temperature) a vanilla pod, 100 g
sugar, 150 g flour.
Apricot filling :
Boil 250 g apricot jam with two dessert spoons of brown rum in a
stirring continuously and allowing it to boil for two to three
minutes until a homogeneous paste is obtained.
Sieve and apply while still hot.
Boil 300 g sugar, 175 ml water and 175 g pure chocolate in a
pan. Stir continuously.
Reduce the heat and allow to boil for 5 minutes stirring
Take off the heat and continue to stir for one minute until the
mixture is a little cooler.
Use directly. Do not scrape the bottom of the pan.
Heat the oven to 200°C.
Grease the sides of a cake tin and sprinkle with flour. Cover
the bottom with baking paper.
Melt the chocolate in a Bain-Marie and allow to cool a little,
Mix the butter in a mixer for one minute to obtain a frothy mix.
Add the sugar, mixing slowly.
Then mix for another two minutes at high speed until the mixture
becomes clear and frothy.
Add the egg yolks one by one, then the melted chocolate and
Lightly beat the egg
whites with the sugar. Mix approximately one quarter of the egg
whites with the chocolate.
Then mix in the remaining egg whites into the dough leaving
small white flecks still visible.
Sift the flour in 2 portions above the mixture and mix again.
Pour the mixture into the cake tin.
Bake in the middle of the oven for 45 minutes.
Slice the tart
horizontally and fill with the apricots. Put the two pieces back
together again and cover the tart with the rest of the apricot
Allow the apricot to cool until it becomes uniform and solid.
Make the chocolate coating and pour evenly over the tart. Allow
to dry and put the tart on a plate.
Let it cool for at least one hour so that the coating solidifies.
Take the tart out of the fridge an hour before serving and serve
with a spoonful of Schlagobers (whipped cream flavoured with
The story of a romantic Italian tale : Panettone
To celebrate Christmas,
Ludovico il Moro, the duke of Milan, invited all the town's
nobility to a sumptuous banquet in his castle.
The banquet lasted several
hours until it was time for the dessert, which was to have been
prepared with the greatest of care.
Nonetheless, the dessert
was burnt … and the chef knew this could only result in a death
sentence for himself and all his assistants !
Luckily, a boy named Tony,
who was an apprentice cook and in love with the chef's daughter,
came forward and explained that he had prepared a dessert
containing raisins and candied fruit for himself and the
servants of the castle. He gave it to the chef and this is how
the "Pane di Toni' arrived at the duke's table.
Everyone found this "pane"
delicious and since then, the Milanese have always celebrated
Christmas with "PANETTONE".