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Choco-Story
 
Demonstration Our recipes Old recipes
Recipes for chocolate drinks Recipes from Mexico
 

Some recipes for chocolate drinks

Recipes for making drinks from Nicaragua

Chocolate zapote or cocoa zapote
Boiled and roasted zapote kernels 
Cocoa mass
Honey
Flowers of the cocoa tree

The more zapote and cocoa tree flowers in the preparation, the more it will foam.

Tatapinole
Ground toasted maize
Cocoa mass
Honey
Spices (toasted achiote seeds, chilli, peppers, cinnamon)

Piste
Nixtamalized, roasted maize
Cocoa mass
Sugar
Spices, cinnamon, cloves

Chilate or chocolate atole
This beverage is drunk during the month of November and at funerals
Special maize called pujugua, boiled and roasted
Cocoa mass
Cinnamon
Cloves
Chillies

Colonial hot chocolate
Cocoa mass
Brown sugar
Boiled milk and cinnamon
Cardamom
Cloves
Spices
Orange flower water or rose water

Pinolillo
Boiled roasted maize (pinole)
Cocoa mass
Sugar
Cinnamon
Cloves
Chillies
Pepper

Refreshing cocoa
Cocoa mass
Sugar
Cinnamon
Pepper
Cloves
Sometimes ground boiled rice is added
Milk or water + ice cubes

Pinole
Ground nixtamalized maize
Water

Pozol
Ground nixtamalized maize
Cocoa
Water

A Mayan -Aztec recipe

One of the oldest known recipes, this was created by Francisco Hernandez, physician to King Philip II of Spain

Here it is:
o 50 % roast cocoa beans
o 50 % sapotilla kernels, fruit of the sapotilla tree (ponteria sapota)
o some corn
o ear flower (cymbopetalum penduliflorum) or xochinacaztli
o vanilla or tlilxochitl
o Mexican pepper or black pepper (piper sanctum) or mecaxochitl
o honey
and sometimes also
o achiote
o chili (capsicum annum)
o all spice (pimienta dioica)
o Mexican magnolia (magnolia mexicana) or yolloxochitl

An ancient Spanish recipe

In 1643, Colmenero wrote a small book about chocolate.
The museum has a French translation dating from 1644 which makes it the oldest book written about chocolate in French.
The recipe mentioned in Colmenero comes from a doctor in the Andalusian town of Marchena,

o 700 cocoa beans
o 1.5 pounds of white sugar
o 2 ounces of cinnamon
o 14 Mexican peppers called chilis or pimiento
o 0,5 ounces of cloves
o 3 small campeche points or 2 reals weight of aniseed
o 1 large knob of achiote or enough to give it a good colour
o almonds
o hazelnuts
o orange flower water

Recipe for an excellent hot chocolate

Ingredients:

- 750 g of full cream milk
- 250 g of fresh cream with 35 % butyric acid
- 250 of 300 g of fondant chocolate
- Add according to taste: cinnamon, star anis, vanilla

Instruction:

- heat the milk with the fresh cream
- add the spices you want and cover the bowl with Clingfilm
- pour the liquid while it is still hot through a fine sieve onto the finely chopped chocolate
- mix with a whisk
- warm before serving

Recipe of Stéphane Leroux - MOF - Belcolade Belgium.